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Brochure, flyer, fact-sheetSay NO to food waste!
A guide to reduce household food waste
2020Also available in:
Food waste is a critical issue in any household. The main objective of this guide is to support households in understanding what is needed to be done in order to reduce food waste at home. This is seen through proper storage methods for each food category, how to reuse leftovers seen through numerous recipes, the proper food portion, and understanding date labels. This guide has also included a section on how to properly care for household livestock and poultry, and two additional sections, one discussing nutrition and the healthy eating plate and another discussing food processing at home and some recipes for different products. -
Book (stand-alone)Regional Strategic Framework Reducing Food Losses and Waste in the Near East & North Africa Region 2015Food losses and waste (FL&W) in the Near East & North Africa (NENA) region are high and contribute to reduced food availability, aggravated water scarcity, adverse environmental impacts and increased food imports, in an already highly import-dependent region. This document outlines a Regional Strategic Framework for reducing food losses and waste in the region. It responds to the FAO NERC-31 (in May 2012) recommendation calling on FAO to “assist member countries in addressing the key challenges of reducing food waste and losses by conducting comprehensive studies on impact of food losses and waste on food security in the region and in establishing a plan to reduce food losses and waste in the region by 50% within 10 years”. The components of the strategic framework are based on the region’s socio-economic context, gaps in combating FL&W, and availability of resources.
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Book (stand-alone)Food loss and waste and food value chains
Teaching guide
2019Also available in:
Food Loss and Waste and Food Value Chains - Teaching Guide is a guide designed for teachers in secondary schools, for students aged 12 to 15, with the objective of raising awareness to students on the topics of food value chains, food loss and waste and its negative environmental footprint, the role of students in reducing food waste, and nutrition. This guide helps teachers in delivering the three main topics (food value chains, food loss and waste, and nutrition) using interesting facts, fun discussions and a variety of activities.
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