The document provides information on food losses and waste. It discusses that approximately 1.3 billion tonnes of food, or one-third of total production, is lost or wasted globally each year. Food losses occur mainly in developing countries during production, storage, and transportation, while food waste occurs primarily in developed countries at the retail and consumer levels. Reducing food losses and waste could help address issues of food insecurity, environmental sustainability, and economic development. Strategies to reduce losses and waste include improving infrastructure, storage and transportation conditions, processing technologies, and consumer education.
The presentation discusses food waste management. It defines food waste and outlines sources of food loss throughout the supply chain, from farms to consumers. Data shows that 44% of US food waste comes from residential sources while quick service restaurants contribute 13%. India wastes up to 40% of its food production worth Rs. 50,000 crore annually. The presentation recommends investments to improve infrastructure and food handling practices to prevent waste and notes the advantages of managing food waste through composting.
Food waste and loss is a large and increasingly urgent problem and is particularly acute in developing countries where food loss reduces income by at least 15 percent (according to the FAO) for 470 million smallholder farmers and downstream value chain actors, most of whom are part of the 1.2 billion people who are food insecure.
New Food Safety Trends a presentation .pptxAnwaar Ahmed
This document discusses various trends and challenges facing the global food industry. It notes increasing competition and slowing economic growth are driving needs for streamlining operations through automation and reducing food waste. Food safety management systems and compliance with regulations are also important. Consumer preferences are changing with tastes, health trends, and desires for variety, convenience and value. Technology updates, product innovation, and skilled labor are challenges food manufacturers must address to remain competitive. Food safety issues can arise across the supply chain from farm to consumer.
Small and fragmented land holdings have increased due to population pressure and the breakdown of the joint family system. This has negatively impacted fodder production and availability. Most livestock keepers are small or marginal farmers with poor economic status. The demand for food grains has increased pressure on land for fodder production. Fodder availability has decreased drastically due to loss of forests, community lands, and wastelands. Crop residues that are the main source of stall feeding are insufficient. Green fodder production is also low due to degradation of grazing lands from uncontrolled grazing. Many technologies for fodder production and processing are not feasible for small farmers due to high costs.
Systems Approach to Modelling Food Sustainability: From Concepts to PracticeBioversity International
Systems Approach to Modelling Food Sustainability: From Concepts to Practice - Presentation by Ariella Helfgott. This presentation was given as part of the 'Metrics of Sustainable Diets and Food Systems Symposium, co-organized by Bioversity International and CIHEAM-IAMM, November 4th -5th 2014, Agropolis International, Montpellier
Visit 'Metrics of Sustainable Diets and Food Systems' Symposium webpage.
http://www.bioversityinternational.org/metrics-sustainable-diets-symposium/
EVENT TITLE: CAPACITY BUILDING TRAINING WORKSHOP IN FINDING, REUSING AND
PRESENTATION TITLE: Nutrition potential of local staple food; what is hindering local people from accessing such information and recommendations.
WORKSHOP DATE: 09th January to 10th January 2018
WORKSHOP VENUE: Mukono District Local Government Headquarters, Mukono District, Uganda
SUMMARY:
A staple food, food staple, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
Reducing FLW in Europe and Central Asia for improved food security and agri-f...FAO
This document summarizes food losses and waste in Europe and Central Asia. It finds that in developed countries, most food losses and waste occur during distribution and consumption, while in developing countries losses are higher during production and post-harvest stages. The main causes include lack of resources and technologies, management issues, and inconsistent consumer demand and quality standards. Some countries are addressing this through public awareness campaigns, food banks, improved technologies, and support for local markets. Further options proposed include investment in upgrades, skills training, and measures to reduce losses in distribution and consumption.
The presentation discusses food waste management. It defines food waste and outlines sources of food loss throughout the supply chain, from farms to consumers. Data shows that 44% of US food waste comes from residential sources while quick service restaurants contribute 13%. India wastes up to 40% of its food production worth Rs. 50,000 crore annually. The presentation recommends investments to improve infrastructure and food handling practices to prevent waste and notes the advantages of managing food waste through composting.
Food waste and loss is a large and increasingly urgent problem and is particularly acute in developing countries where food loss reduces income by at least 15 percent (according to the FAO) for 470 million smallholder farmers and downstream value chain actors, most of whom are part of the 1.2 billion people who are food insecure.
New Food Safety Trends a presentation .pptxAnwaar Ahmed
This document discusses various trends and challenges facing the global food industry. It notes increasing competition and slowing economic growth are driving needs for streamlining operations through automation and reducing food waste. Food safety management systems and compliance with regulations are also important. Consumer preferences are changing with tastes, health trends, and desires for variety, convenience and value. Technology updates, product innovation, and skilled labor are challenges food manufacturers must address to remain competitive. Food safety issues can arise across the supply chain from farm to consumer.
Small and fragmented land holdings have increased due to population pressure and the breakdown of the joint family system. This has negatively impacted fodder production and availability. Most livestock keepers are small or marginal farmers with poor economic status. The demand for food grains has increased pressure on land for fodder production. Fodder availability has decreased drastically due to loss of forests, community lands, and wastelands. Crop residues that are the main source of stall feeding are insufficient. Green fodder production is also low due to degradation of grazing lands from uncontrolled grazing. Many technologies for fodder production and processing are not feasible for small farmers due to high costs.
Systems Approach to Modelling Food Sustainability: From Concepts to PracticeBioversity International
Systems Approach to Modelling Food Sustainability: From Concepts to Practice - Presentation by Ariella Helfgott. This presentation was given as part of the 'Metrics of Sustainable Diets and Food Systems Symposium, co-organized by Bioversity International and CIHEAM-IAMM, November 4th -5th 2014, Agropolis International, Montpellier
Visit 'Metrics of Sustainable Diets and Food Systems' Symposium webpage.
http://www.bioversityinternational.org/metrics-sustainable-diets-symposium/
EVENT TITLE: CAPACITY BUILDING TRAINING WORKSHOP IN FINDING, REUSING AND
PRESENTATION TITLE: Nutrition potential of local staple food; what is hindering local people from accessing such information and recommendations.
WORKSHOP DATE: 09th January to 10th January 2018
WORKSHOP VENUE: Mukono District Local Government Headquarters, Mukono District, Uganda
SUMMARY:
A staple food, food staple, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
Reducing FLW in Europe and Central Asia for improved food security and agri-f...FAO
This document summarizes food losses and waste in Europe and Central Asia. It finds that in developed countries, most food losses and waste occur during distribution and consumption, while in developing countries losses are higher during production and post-harvest stages. The main causes include lack of resources and technologies, management issues, and inconsistent consumer demand and quality standards. Some countries are addressing this through public awareness campaigns, food banks, improved technologies, and support for local markets. Further options proposed include investment in upgrades, skills training, and measures to reduce losses in distribution and consumption.
This document discusses how organic agriculture and agritourism can contribute to Philippine economic development. It outlines several issues with conventional industrial agriculture, including environmental degradation from chemical usage and mono-cropping. Organic agriculture is presented as an alternative that follows principles of health, ecology, fairness and care. It can improve soil quality through crop rotation compared to mono-cropping. The document also discusses benefits of urban agriculture and aquaponics. Finally, it explains that agritourism can generate additional income for farmers through educational tourism related to farming practices and food production.
This document outlines a presentation on risk management oriented food security. It begins with an introduction defining food security and its three facets of availability, access, and use. It then lists the three objectives of food security as ensuring adequate production, stability in supplies, and access for those in need. Major challenges identified are minimum support prices, market demand, issues facing small/marginal farmers, and food-for-work schemes. The document proposes actions to enhance food security such as agricultural development, increasing food production and reserves, functioning markets, and ensuring purchasing power for the poorest. It concludes that climate change impacts agricultural production and the vulnerable populations dependent on it.
The document provides an overview of the key challenges and opportunities for achieving food security in Asia. It discusses that (1) Asia's past poverty reduction was driven by agricultural growth supported by high-yielding varieties and infrastructure investments, (2) agriculture growth continues to be critical but attention and funding is declining, and (3) food security faces stresses from population growth, climate change, and natural disasters. It argues for filling knowledge gaps, scaling innovative solutions, and creating cooperative partnerships to address these challenges.
Mr Nelson Godfried Aguyemang: A Comprehensive Co-operative Approach to Food S...cooperatives
Mr Nelson Godfried Aguyemang, Vice-President, Ghana Agricultural Producers and Marketing Association, Ghana at the International Co-operative Alliance Global Conference in Cape Town, November 2013.
This document discusses an agricultural training program that will be conducted in local administrative areas (panchayats/blocs/districts) to train farmers. The training will cover topics like increasing farm production, selecting crops, using seeds, pesticides, fertilizers, irrigation systems, and protecting crops from disasters. It will aim to teach farmers more scientific agricultural methods. The document also provides some statistical information about the geographical area, cultivated land, and types of farm holdings in the region.
The contribution of smallholder farmers to the Agenda 2030ExternalEvents
http://www.fao.org/globalsoilpartnership/en/
This presentation was presentaed during the seminar Soils & Pulses: symbiosis for life that took place at FAO HQ on 19 Apr 2016. it was made by Wafaa El Khoury and it presents The contribution of smallholder farmers to the Agenda 2030.
Post-harvest losses can be quantitative, involving a decline in availability or weight, or qualitative, involving a decline in consumer acceptability. Quantitative losses occur during harvesting due to birds, rodents, lodging, or threshing. Qualitative losses occur due to delayed harvesting, improper handling, drying, or milling. Losses can take place during harvesting, handling, storage, and distribution up to the consumer level due to factors like high temperatures, lack of facilities, transportation issues, and lack of grading. Reducing post-harvest losses is important to reduce food waste and improve food security and livelihoods.
This document discusses food security and nutrition challenges in Ethiopia. It outlines that food insecurity and malnutrition violate human rights. Agriculture plays a key role in food security but faces challenges from population growth, climate change, and increasing costs. Current food systems contribute to health and environmental issues. Ensuring access to nutritious food for all people requires addressing availability, access, utilization and stability. Future work should promote research on nutrition, food quality and safety, while fighting hunger through community initiatives.
The document discusses the evolution of the concept of food security. It defines food security according to the FAO as all people having physical, social, and economic access to sufficient, safe, and nutritious food to meet their dietary needs. It identifies the four pillars of food security as availability, access, stability, and utilization and their key determinants. It also outlines major challenges to achieving food security and strategies to address micronutrient deficiencies through food-based approaches.
Post harvest loss is a major global issue, with the FAO estimating 1/3 of food is lost annually. Losses vary by crop and are highest for perishables like fruits and vegetables. Losses occur at all stages from harvesting to consumption due to factors like mechanical damage, microbial degradation, and quality standards. Proper management techniques like correct harvesting, drying, storage conditions and packaging can help reduce post harvest losses.
This document discusses post-harvest management of fruits and vegetables in India. It notes that India is the second largest global producer of fruits and vegetables but suffers significant post-harvest losses estimated between 20-45% due to lack of proper storage, transportation and processing infrastructure. These losses have economic and nutrition impacts. The document outlines the major causes of losses including mechanical damage during handling, microbial and physiological spoilage. It recommends technologies like wax coating, evaporative cooling, pre-packaging, cold storage and modified atmosphere packaging to extend shelf-life and minimize post-harvest losses.
This document discusses post-harvest management of fruits and vegetables in India. It notes that India is the second largest global producer of fruits and vegetables but also experiences significant post-harvest losses of 20-40% due to lack of proper storage, transportation and processing infrastructure. These losses have economic and nutrition impacts. The document outlines the major causes of losses at different stages from harvesting to markets and recommends technologies like waxing, evaporative cooling, pre-packaging, cold storage and modified atmosphere packaging to minimize losses and extend shelf life.
While the experience of hunger has decreased in recent years, 12% of South African children and 10% of adults still feel the desperation of hunger (GHS 2007)
Major improvement from 20% and 25% ( respectively, in 2002), largely explained by the expansion of social grants but declining since 2008 GHS – Food Crisis & IFC?
At the national level, one out of two households (52%) experienced hunger (NFCS 2005)
Another 33% of households are at risk of hunger, which means that food inflation and the loss of income might push them into hunger
Food and Nutrition Security: Household Food Plots/Gardenskazibastephen3
National food security is not equal to individual or household food security- depends on levels of food production; functioning of food markets; distribution systems; household access – income and own production; fortification & supplementation; knowledge of nutrition; and affordability of a nutritional basket of food.
Falling food production in SA: South Africa is nationally food secure in terms of staple cereal production but is a net-importer of many other foods (especially processed foods).
NAMC Food Cost Reviews of the last two years indicate that the country could become a net food importer in all foods partly due to climate change, soil degradation and expanded biofuel feedstock cultivation.
Income is main means of accessing food and thus the main determinant of household food security.
Food plots/gardens contribute to household food availability, access and nutrition – largely a supplementary coping strategy
Household food security is not simply a rural question – large proportion of hungry people live in urban areas – CT, Johannesburg and Ekurhuleni
This document discusses postharvest technology, including its importance in reducing food losses, meeting the needs of a growing population, and improving food quality and storage. Postharvest technology aims to maintain quality after harvest through proper handling, storage, packaging and distribution. Major producers and traders of fruits and vegetables are identified. Food losses can occur at any postharvest stage and are caused by microbial, enzymatic and chemical spoilage. Effective preservation methods help prevent spoilage and losses by removing moisture, heat, or adding heat or chemicals.
This document discusses environmental issues related to food production and agriculture. It covers topics like unsustainable modern agriculture practices that pollute the environment, food insecurity issues globally, malnutrition problems in many countries, and the effects of agriculture and overgrazing on the environment. Key impacts of modern agriculture discussed are soil erosion, loss of genetic diversity, and problems from excessive fertilizer and pesticide use like contamination of water sources and development of pest resistance.
Crop failures can result from adverse weather conditions, pests, diseases, or poor farming practices and negatively impact food prices, nutrition, and local economies. Climate change exacerbates these risks by increasing extreme weather events and reducing crop yields. It also threatens food access by raising food prices when supply is low and decreases nutritional value by reducing protein and micronutrient content in crops. Food waste is another issue, with about a third of global food production lost between farm and market or market and table. International cooperation on sustainable agriculture, nutrition, and food systems is needed to ensure global food security.
This document discusses postharvest handling of produce. It begins by explaining that fruits and vegetables continue to respire after harvesting, using up their limited food reserves. If not handled properly, changes in taste, color, texture and appearance will make the produce unacceptable. Proper timing of harvest, avoiding injuries, and preparing supplies and equipment are important harvesting principles. Postharvest losses of 20-40% are common due to decay and damage. Technologies like cooling, controlled atmospheres, waxing and packaging can help minimize losses and extend shelf life. Food safety is also an important consideration, as produce can be contaminated with biological, chemical or physical hazards at different points in the supply chain if good practices are not followed. Records must be kept to
This document discusses sustainable agriculture, including its goals and challenges. Sustainable agriculture aims to meet present needs without compromising future generations by integrating natural processes, reducing external inputs, and ensuring farmer participation. It indicates key elements like soil conservation, nutrient management, and crop diversity. Some challenges to sustainable agriculture in India are small landholdings, natural resource degradation, water shortages, poverty, inadequate education, and poor policy support. Adaptation options proposed include optimizing use of resources and ensuring farmers have sufficient water and support to deal with climate uncertainties.
This document discusses how organic agriculture and agritourism can contribute to Philippine economic development. It outlines several issues with conventional industrial agriculture, including environmental degradation from chemical usage and mono-cropping. Organic agriculture is presented as an alternative that follows principles of health, ecology, fairness and care. It can improve soil quality through crop rotation compared to mono-cropping. The document also discusses benefits of urban agriculture and aquaponics. Finally, it explains that agritourism can generate additional income for farmers through educational tourism related to farming practices and food production.
This document outlines a presentation on risk management oriented food security. It begins with an introduction defining food security and its three facets of availability, access, and use. It then lists the three objectives of food security as ensuring adequate production, stability in supplies, and access for those in need. Major challenges identified are minimum support prices, market demand, issues facing small/marginal farmers, and food-for-work schemes. The document proposes actions to enhance food security such as agricultural development, increasing food production and reserves, functioning markets, and ensuring purchasing power for the poorest. It concludes that climate change impacts agricultural production and the vulnerable populations dependent on it.
The document provides an overview of the key challenges and opportunities for achieving food security in Asia. It discusses that (1) Asia's past poverty reduction was driven by agricultural growth supported by high-yielding varieties and infrastructure investments, (2) agriculture growth continues to be critical but attention and funding is declining, and (3) food security faces stresses from population growth, climate change, and natural disasters. It argues for filling knowledge gaps, scaling innovative solutions, and creating cooperative partnerships to address these challenges.
Mr Nelson Godfried Aguyemang: A Comprehensive Co-operative Approach to Food S...cooperatives
Mr Nelson Godfried Aguyemang, Vice-President, Ghana Agricultural Producers and Marketing Association, Ghana at the International Co-operative Alliance Global Conference in Cape Town, November 2013.
This document discusses an agricultural training program that will be conducted in local administrative areas (panchayats/blocs/districts) to train farmers. The training will cover topics like increasing farm production, selecting crops, using seeds, pesticides, fertilizers, irrigation systems, and protecting crops from disasters. It will aim to teach farmers more scientific agricultural methods. The document also provides some statistical information about the geographical area, cultivated land, and types of farm holdings in the region.
The contribution of smallholder farmers to the Agenda 2030ExternalEvents
http://www.fao.org/globalsoilpartnership/en/
This presentation was presentaed during the seminar Soils & Pulses: symbiosis for life that took place at FAO HQ on 19 Apr 2016. it was made by Wafaa El Khoury and it presents The contribution of smallholder farmers to the Agenda 2030.
Post-harvest losses can be quantitative, involving a decline in availability or weight, or qualitative, involving a decline in consumer acceptability. Quantitative losses occur during harvesting due to birds, rodents, lodging, or threshing. Qualitative losses occur due to delayed harvesting, improper handling, drying, or milling. Losses can take place during harvesting, handling, storage, and distribution up to the consumer level due to factors like high temperatures, lack of facilities, transportation issues, and lack of grading. Reducing post-harvest losses is important to reduce food waste and improve food security and livelihoods.
This document discusses food security and nutrition challenges in Ethiopia. It outlines that food insecurity and malnutrition violate human rights. Agriculture plays a key role in food security but faces challenges from population growth, climate change, and increasing costs. Current food systems contribute to health and environmental issues. Ensuring access to nutritious food for all people requires addressing availability, access, utilization and stability. Future work should promote research on nutrition, food quality and safety, while fighting hunger through community initiatives.
The document discusses the evolution of the concept of food security. It defines food security according to the FAO as all people having physical, social, and economic access to sufficient, safe, and nutritious food to meet their dietary needs. It identifies the four pillars of food security as availability, access, stability, and utilization and their key determinants. It also outlines major challenges to achieving food security and strategies to address micronutrient deficiencies through food-based approaches.
Post harvest loss is a major global issue, with the FAO estimating 1/3 of food is lost annually. Losses vary by crop and are highest for perishables like fruits and vegetables. Losses occur at all stages from harvesting to consumption due to factors like mechanical damage, microbial degradation, and quality standards. Proper management techniques like correct harvesting, drying, storage conditions and packaging can help reduce post harvest losses.
This document discusses post-harvest management of fruits and vegetables in India. It notes that India is the second largest global producer of fruits and vegetables but suffers significant post-harvest losses estimated between 20-45% due to lack of proper storage, transportation and processing infrastructure. These losses have economic and nutrition impacts. The document outlines the major causes of losses including mechanical damage during handling, microbial and physiological spoilage. It recommends technologies like wax coating, evaporative cooling, pre-packaging, cold storage and modified atmosphere packaging to extend shelf-life and minimize post-harvest losses.
This document discusses post-harvest management of fruits and vegetables in India. It notes that India is the second largest global producer of fruits and vegetables but also experiences significant post-harvest losses of 20-40% due to lack of proper storage, transportation and processing infrastructure. These losses have economic and nutrition impacts. The document outlines the major causes of losses at different stages from harvesting to markets and recommends technologies like waxing, evaporative cooling, pre-packaging, cold storage and modified atmosphere packaging to minimize losses and extend shelf life.
While the experience of hunger has decreased in recent years, 12% of South African children and 10% of adults still feel the desperation of hunger (GHS 2007)
Major improvement from 20% and 25% ( respectively, in 2002), largely explained by the expansion of social grants but declining since 2008 GHS – Food Crisis & IFC?
At the national level, one out of two households (52%) experienced hunger (NFCS 2005)
Another 33% of households are at risk of hunger, which means that food inflation and the loss of income might push them into hunger
Food and Nutrition Security: Household Food Plots/Gardenskazibastephen3
National food security is not equal to individual or household food security- depends on levels of food production; functioning of food markets; distribution systems; household access – income and own production; fortification & supplementation; knowledge of nutrition; and affordability of a nutritional basket of food.
Falling food production in SA: South Africa is nationally food secure in terms of staple cereal production but is a net-importer of many other foods (especially processed foods).
NAMC Food Cost Reviews of the last two years indicate that the country could become a net food importer in all foods partly due to climate change, soil degradation and expanded biofuel feedstock cultivation.
Income is main means of accessing food and thus the main determinant of household food security.
Food plots/gardens contribute to household food availability, access and nutrition – largely a supplementary coping strategy
Household food security is not simply a rural question – large proportion of hungry people live in urban areas – CT, Johannesburg and Ekurhuleni
This document discusses postharvest technology, including its importance in reducing food losses, meeting the needs of a growing population, and improving food quality and storage. Postharvest technology aims to maintain quality after harvest through proper handling, storage, packaging and distribution. Major producers and traders of fruits and vegetables are identified. Food losses can occur at any postharvest stage and are caused by microbial, enzymatic and chemical spoilage. Effective preservation methods help prevent spoilage and losses by removing moisture, heat, or adding heat or chemicals.
This document discusses environmental issues related to food production and agriculture. It covers topics like unsustainable modern agriculture practices that pollute the environment, food insecurity issues globally, malnutrition problems in many countries, and the effects of agriculture and overgrazing on the environment. Key impacts of modern agriculture discussed are soil erosion, loss of genetic diversity, and problems from excessive fertilizer and pesticide use like contamination of water sources and development of pest resistance.
Crop failures can result from adverse weather conditions, pests, diseases, or poor farming practices and negatively impact food prices, nutrition, and local economies. Climate change exacerbates these risks by increasing extreme weather events and reducing crop yields. It also threatens food access by raising food prices when supply is low and decreases nutritional value by reducing protein and micronutrient content in crops. Food waste is another issue, with about a third of global food production lost between farm and market or market and table. International cooperation on sustainable agriculture, nutrition, and food systems is needed to ensure global food security.
This document discusses postharvest handling of produce. It begins by explaining that fruits and vegetables continue to respire after harvesting, using up their limited food reserves. If not handled properly, changes in taste, color, texture and appearance will make the produce unacceptable. Proper timing of harvest, avoiding injuries, and preparing supplies and equipment are important harvesting principles. Postharvest losses of 20-40% are common due to decay and damage. Technologies like cooling, controlled atmospheres, waxing and packaging can help minimize losses and extend shelf life. Food safety is also an important consideration, as produce can be contaminated with biological, chemical or physical hazards at different points in the supply chain if good practices are not followed. Records must be kept to
This document discusses sustainable agriculture, including its goals and challenges. Sustainable agriculture aims to meet present needs without compromising future generations by integrating natural processes, reducing external inputs, and ensuring farmer participation. It indicates key elements like soil conservation, nutrient management, and crop diversity. Some challenges to sustainable agriculture in India are small landholdings, natural resource degradation, water shortages, poverty, inadequate education, and poor policy support. Adaptation options proposed include optimizing use of resources and ensuring farmers have sufficient water and support to deal with climate uncertainties.
Similar to foodlossandfoodwastageppt-170424115952.pdf (20)
2. INSTRUCTOR
PROF. SHREERAM SINGH
KVK, IAS, BHU.
Mr. ANOOP M.
(Asst. Prof IAS
RGSC, BHU)
PRESENTATION
ON
“FOOD LOSSES AND
FOOD WASTE”
SPEAKER
ARTI GUPTA
R-13013
BSC.(AG.) 4TH YEAR
Course code:- ELP
Course title:-Experiential
Learning Module-5 (ABM)
3. Contents
•Introduction
•What is food losses and food waste?
•Types of food losses and waste
•Extent of food losses and waste
•Factors responsible for food losses and food waste
•Impacts of food losses and waste
•Causes of food losses and waste
•Strategies for reducing food losses and waste
•The role of Producer organisation in reducing food losses and
waste
•Conclusion
4. Introduction
According to FAO, almost one-third of food produced for human consumption –
approximately 1.3 billion tonnes per year, is either lost or wasted globally.
The issue of food losses is of high importance in the efforts to combat hunger,
raise income and improve food security in the world’s poorest countries.
Food losses have an impact on food security for poor people, on food quality
and safety, on economic development and on the environment.
The exact causes of food losses vary throughout the world and are very much
dependent on the specific conditions and local situation in a given country.
5. What is
Food Loss
and Food
Waste ?
Food loss is defined as “the decrease in
quantity or quality of food” and are the
agricultural or fisheries products intended for
human consumption that are ultimately not
eaten by people or that have incurred a
reduction in quality reflected in their
nutritional value, economic value or food
safety.
Food waste, which refers to the discarding or
alternative use of food that was fit for human
consumption – by choice or after the food has
been left to spoil or expire as a result of
negligence.
7. TYPES OF FOOD LOSSES / WASTE
Animal commodities and
products
Vegetable commodities and
products
Agricultural production
Post– harvest handling and storage
Processing
Distribution
Consumption
Agricultural production
Post– harvest handling and storage
Processing
Distribution
Consumption
8. Types of Food Losses / Waste
Vegetable commodities and products:
• Agricultural production: losses due to mechanical damage and/or spillage
during harvest operation.
• Post-harvest handling and storage: including losses due to spillage and
degradation during handling, storage and transportation between farm and
distribution.
• Processing: including losses due to spillage and degradation during industrial or
domestic processing.
• Distribution: including losses and waste in the market system.
• Consumption: including losses and waste during consumption at the household
level.
9. Animal commodities and products:
•Agricultural production: for bovine, pork and poultry meat,
losses refer to animal death during breeding. For fish, losses refer to
discards during fishing. For milk, losses refer to decreased milk
production due to dairy cow sickness.
•Post-harvest handling and storage: losses refer to death during
transport to slaughter and condemnation at slaughterhouse. For fish,
spillage and degradation during icing, packaging, storage and
transportation after landing. For milk, spillage and degradation
during transportation between farm and distribution.
10. •Processing: for bovine, pork and poultry meat, losses refer to trimming spillage
during slaughtering and additional industrial processing, e.g. sausage production.
For fish, losses refer to industrial processing such as canning. For milk, losses refer
to spillage during industrial milk treatment and milk processing to, e.g., cheese and
yoghurt.
•Distribution: includes losses and waste in the market system.
•Consumption: includes losses and waste at the household level.
11. Extent of Food Losses and Waste
Roughly one-third of the edible parts of food produced for human
consumption, gets lost or wasted globally, which is about 1.3 billion
ton per year.
Studies commissioned by FAO estimated yearly global food loss
and waste by quantity at roughly 30 percent of cereals, 40 –50
percent of root crops, fruits and vegetables, 20 percent of oilseeds,
meat and dairy products, and 35 percent of fish.
In medium- and high-income countries food is to a great extent
wasted, meaning that it is thrown away even if it is still suitable for
human consumption.
12. In low-income countries food is mainly lost during the early and
middle stages of the food supply chain; much less food is wasted at
the consumer level.
Food losses in industrialized countries are as high as in developing
countries, but in developing countries more than 40% of the food
losses occur at post-harvest and processing levels, while in
industrialized countries, more than 40% of the food losses occur at
retail and consumer levels.
13. Factors responsible for Food Losses and Food Waste
Specific conditions and local situation in a given country or culture
are:
In low-income countries food loss results from wide-ranging
managerial and technical limitations in :
•Harvesting techniques
•Storage
•Transportation
•Processing
•Cooling facilities
•Infrastructure
•Packaging
•Marketing systems
14. The main sectors of concern are small- and medium-scale fisheries,
agricultural production and processing.
Social and cultural conditions
• In rural settings, while women are often the main actors in
agriculture, post-harvest handling and marketing, social barriers may
block their involvement in other stages of the chain.
• The difficulties that women face in obtaining access to and benefits
from resources, services, jobs and income-generating activities affect
their productivity and efficiency in food production and can lead to
food loss.
15. The causes of food waste in medium- and high-income countries relate mainly
to :-
•Consumer behaviour
•Policies and regulations
For example,
• Agricultural subsidies may contribute to the production of surplus quantities of
farm crops, of which at least a proportion is lost or wasted.
•Food safety and quality standards can be applied in ways that remove food that is
still safe for human consumption from the food supply chain.
•At the consumer level, inadequate planning of purchases and failure to use food
before its expiry date also lead to avoidable food waste.
16. Negative environmental impacts :
•Because of the water, land, energy and other natural resources used to
produce food that no one consumes.
Impacts of Food Losses and Food Waste
•The size of the impact increases with the
level of processing and refining of the food
products.
•Generally, lower losses are associated
with higher efficiency in the food supply,
and eventually with more effective
recycling of resources, lower storage
needs, shorter transport distances, and less
energy use.
17. Food insecurity:
•The non-productive use of natural resources such as land and water that results
from food loss and waste has repercussions on hunger and poverty alleviation,
nutrition, income generation and economic growth.
•In the subsistence farming systems of poor smallholder producers, quantitative
losses result directly in less food being available.
•Women farmers and young children in many developing countries are particularly
likely to suffer this impact, as they often have less access than other groups to
appropriate technologies, infrastructure, storage facilities and markets.
18. Reduced nutritional status:
• Qualitative food loss may cause reduced nutritional status, while low-quality
products may also be unsafe because of their adverse effects on the health, well-
being and productivity of consumers.
Loss of economic value:
• Food loss represents a loss of economic value for actors in the food production and
supply chains.
Affect food availability and prices:
• Food commodities traded on international markets and wasted in one part of the
world could affect food availability and prices in other parts.
19. Sustainability of food systems: The sustainability of food
systems is a condition for them to ensure food security now and on
the long term .
FLW also impact the sustainability of food systems in all the three
dimensions:
•Economic: They induce economic losses and reduce return on
investments.
• Social: They impede development and hinder social progress.
•Environmental: The superfluous use of resources used to produce
the food lost and wasted. The local and global environmental impacts
of putting food waste at disposal in landfills.
20. Causes of Food Losses and Waste
Micro level Meso level Macro level
21. Micro Level Causes of Food Losses and Waste
Micro-level causes can be found all along the food chain, and are the
direct, immediate reasons for FLW taking place at a certain point of
the chain:
Poor harvest scheduling and timing, and rough, careless handling of
the produce.
Inadequate or lack of storage conditions for perishable products,
poor temperature management.
Transport: Time span between production and consumption for
fresh products bring additional risks of mechanical and heat injury.
Processing and packaging.
22. Conditions within the retail outlet and handling practices
have an effect on quality, shelf-life and acceptability of the
product.
Consumer behaviour:
•Habits of food buying, preparation and consumption, as
well as time planning and coordination.
•They are influenced by marketing techniques which
encourage consumers to buy more than they need.
23. Meso Level Causes of Food Losses and Waste
Lack of support to actors for investments and good practices
Lack of private and public infrastructure for well-functioning food
chains
Poor transport infrastructure
Lack of integrated food chain approaches and management
Confusion around food date labelling.
24. Macro Level Causes of Food Losses and Waste
Impact of policies, laws and regulations on FLW:
•Food safety schemes
•Agricultural investment policies, including training and extension
•Animal feed regulations
•Waste disposal policies
Systemic causes :
•It includes the absence of a good, enabling environment to support
coordination between actors, investment and improvement of
practices.
•Inadequate information and bad anticipation of market conditions.
25. Strategies for Reducing Food Losses and Waste
Micro solutions to reduce food losses and waste:
• At harvest and post-harvest stages involve improved practices, adoption of
technical innovations, investments, or a combination of these.
• Improve storage conditions.
• Modifying consumers’ behaviour.
• Requires the support and cooperation of the food industry and retailing to ensure
that an appropriate range of pack or portion sizes is available to meet the needs of
different households.
• Private investments in production, postharvest, businesses and food services.
26. Meso- level solutions
•Adopt a food chain approach to FLW reduction actions.
•Investment in food processing infrastructure.
•Invest in adapted cold chain developments.
•Develop food processing.
•Ensure proper capacity building, education, training and extension
services.
•Unleash the crucial role of women to reduce FLW.
•Allow a role for corporate social responsibility.
•Promote consumer behaviour change.
•Valorize by-products, side streams and non-used food.
27. Macro-level solutions
•Solutions at micro or meso-level can be enabled, supported and
enhanced by action at macro-level.
•This includes specific policies against FLW.
•Improving infrastructures, particularly transport, energy and market
facilities.
•Requires government action, with often involvement of local
authorities and also of the private sector.
•Raising awareness among the consumers
•Support to financial mechanisms, infrastructure and proper
incentives.
28. The Role of Producer Organizations in
Reducing Food Losses and Waste
FAO has been working closely with various forms of
producer organizations. The role of producer organizations
in reducing food loss and waste
•Sustained dialogue with buyers
•Coordination of supply to the market
•Coordination of financial service provision to avoid
premature harvesting
•Organizational innovations for low-cost value addition
•Improved storage facilities, infrastructure and cold chains
•Capacity building in food standards
29. Conclusion
The attention given to the above topic is driven by two main
categories of concerns.
A concern related to food insecurity and hunger:
•The extent of FLW while more than 800 million people still suffer
from hunger seems to indicate that something is wrong, that food
systems do not function as they should.
•This perception includes a moral dimension, with various estimates
of the number of people who could be fed with what is lost, discarded
or wasted – although there is no proven direct link between the
incidence of global FLW and the extent of global food insecurity.
30. A concern related to the impact of FLW on natural resources and the
environment.
Food-related waste, as part of urban total waste, has a significant
greenhouse gas footprint.
People should be made aware about the level of food losses and its
consequences.
Food which is wasted can be directed for making compost and other
purposes.
Government should take measures to supply extra food to poor
and needy.