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Book (stand-alone)General interest bookC'est fini, zéro gaspi!
Kit éducatif sur la réduction du gaspillage alimentaire destiné aux établissements d’enseignement primaire et secondaire. Groupe d'âge 3 (10 à 13 ans)
2019Also available in:
C’est fini, zéro gaspi ! » est un kit éducatif conçu à cette fin. Ce kit éducatif est le résultat d’un processus de développement exhaustif, scientifique et inclusif qui a fait appel à la contribution d’acteurs des secteurs public et privé. Il répond à la demande croissante d’informations du public sur les causes du gaspillage alimentaire et les solutions à y apporter, et cherche à faire participer les enfants à l’effort mondial qui vise à réduire le gaspillage et à atténuer son impact sur les plans économique, environnemental et social. -
Book (stand-alone)General interest bookC’est fini, zéro gaspi!
Kit éducatif sur la réduction du gaspillage alimentaire destiné aux établissements d’enseignement primaire et secondaire. Groupe d'âge 4 (14 ans et plus)
2019Also available in:
“Do Good: Save Food!” is an education package designed for that purpose. This education package is the output of a comprehensive, scientific and inclusive development process that involved the input of both public and private sector stakeholders. It responds to the growing public demand for information on the causes of and solutions to addressing food waste and seeks to engage children in the global endeavour to reduce food waste and alleviate its associated economic, environmental and social impacts. -
Brochure, flyer, fact-sheetBrochureC'est fini! Zéro gaspi!
Sensibilisation en milieu scolaire pour la réduction et la prévention du gaspillage alimentaire
2019Also available in:
Ce dépliant vise à informer sur le paquet de matériel pédagogique sur la réduction du gaspillage alimentaire destiné aux écoles primaires et secondaires, sous le slogan «FAITES BON: SAUVEZ DE LA NOURRITURE!» De la FAO, élaboré en étroite collaboration avec la IFWC.
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Brochure, flyer, fact-sheetBrochureFood wastage footprint & Climate Change 2015
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No results found.The 2011 FAO assessment of global food losses and waste estimated that each year, one-third of all food produced in the world for human consumption never reached the consumer’s table. This not only means a missed opportunity for the economy and food security, but also a waste of all the natural resources used for growing, processing, packaging, transporting and marketing food. Through an extensive literature search, the 2011 assessment of food wastage volumes gathered weight ratios of food losse s and waste for different regions of the world, different commodity groups and different steps of the supply chain. These ratios were applied to regional food mass flows of FAO’s Food Balance Sheets for the year 2007. Food wastage arises at all stages of the food supply chains for a variety of reasons that are very much dependent on the local conditions within each country. At a global level, a pattern is clearly visible; in high income regions, volumes of wasted food are higher in the processin g, distribution and consumption stages, whereas in low-income countries, food losses occur in the production and postharvesting phases. -
Book (stand-alone)Technical bookLivestock's long shadow
environmental issues and options
2006This report aims to assess the full impact of the livestock sector on environmental problems, along with potential technical and policy approaches to mitigation. The assessment is based on the most recent and complete data available, taking into account direct impacts, along with the impacts of feedcrop agriculture required for livestock production. The livestock sector emerges as one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global. The findings of this report suggest that it should be a major policy focus when dealing with problems of land degradation, climate change and air poullution, water shortage and water pollution, and loss of biodiversity. -
Book (stand-alone)Technical bookFood losses and waste in the context of sustainable food systems
A report by The High Level Panel of Experts on Food Security and Nutrition June 2014
2014According to FAO, almost one-third of food produced for human consumption – approximately 1.3 billion tonnes per year – is either lost or wasted globally. Food losses and waste (FLW) impact both food security and nutrition and the sustainability of food systems, in their capacity to ensure good quality and adequate food for this generation and future generations. This report adopts a systemic perspective to analyze the impacts of FLW on the sustainability of food systems and on food security and nutrition. It reviews the wide range of causes of FLW, identifying broad categories and levels of causes. The report is deliberately oriented towards action. It provides practical elements for all concerned actors to identify, individually and collectively, their own set of possible solutions. It includes numerous examples, and proposes a “way forward” for actors to build strategies to reduce FLW in diverse contexts and situations.