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ProjectDeveloping Capacity to Reduce Food Loss and Waste in Thailand - GCP/GLO/809/JPN 2023
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No results found.Around the world, the food processing industry produces large quantities of food loss and food waste (FLW), with both economic and environmental consequences. Reducing FLW is not, however, a high priority for many micro, small and medium enterprises (MSMEs) in developing countries. MSMEs often do not quantify the food that is lost in their processing and distribution operations, or wasted in retail, and their real impacts on profitability and the environment. Addressing the problem, therefore, necessitates an understanding of where and why food loss (FL) and food waste (FW) occur, sensitizing MSMEs as to the economic value of this FLW, and working with them to identify strategic actions that can help reduce it. In Thailand, MSMEs account for approximately 91 percent of food processing operations. The absence of data on FLW in MSMEs in Thailand warranted a thorough and comprehensive approach to address the issue. Through this project, FAO aimed to survey the causes of food loss in the processing and distribution operations of MSMEs and food waste of their outputs in retail establishments in Thailand, with a view to understanding the underlying causes of FLW. This evidence base would then serve to inform effective actions to reduce FL in the processing and distribution operations of MSMEs, and FW of the products in retail, across the country. -
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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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