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DocumentReduction of Food Losses and Waste in Europe and Central Asia for Improved Food Security and Agrifood Chain Efficiency 2014
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No results found.This study represents one of a number of UN/FAO-supported research initiatives on the subject of food losses and waste. It builds on the ground breaking research and conclusions of the Global Food Losses Study commissioned in 2011 from the Swedish Institute for Food and Biotechnology, updating its data and consolidating its analysis of the impact of food losses and waste on the Europe and Central Asia region. Drawing on research conducted into food losses and waste in the Europe and Central Asi a region and more broadly, the sections below present the context and importance of addressing the issue of food losses and waste in the region, review the ongoing debate in this relation and current national and multi-national initiatives to reduce losses and waste. Finally the study used recently conducted country studies commissioned by UN/FAO in two middle-income countries (Turkey and Ukraine) and one low-income country (Armenia) to provide an overall assessment of the levels of food loss a nd waste in the Europe and Central Asia region, as well as to analyse critical loss points and provide present policy options to reduce levels of loss and waste. The study focuses on low and middle income countries of the region since high-income ECA states, primarily EU members have both already conducted extensive research and developed programs for loss and waste reduction and are also served directly by the major ongoing FUSIONS project in this sphere. This study was informed by in-depth a nalysis of priority agri-food chains in the region, selected on the basis of their economic importance, employment generation, contribution to foreign exchange and contribution to food security. At least one agri-food chain was selected for analysis from each of the following commodity groupings: cereals, fruits and vegetables, meat and dairy. Critical loss point analysis was then conducted for each of five agri-food chain phases, i.e. agricultural production, post-harvest handling and storage, processing and packaging, distribution, and consumption. -
Book (series)How to reduce food loss and waste for food security and environmental sustainability
FAO Agricultural Development Economics Policy Brief 19
2019Also available in:
No results found.Food loss and waste reduction is considered important for improving food security and nutrition, promoting environmental sustainability and lowering production costs. However, it is not a given that reducing food loss and waste in any part of the world or point in the food supply chain will be equally effective in achieving these objectives, or be effective at all. Public strategies to reduce food loss and waste must be carefully designed in order to effectively meet food security and environmental sustainability objectives. Reducing food loss and waste can improve food security and nutrition, lower greenhouse gas emissions and reduce pressures on natural resources such as land and water – but the effectiveness depends on where and how it is done. Different countries will have different priorities to guide their strategies. Focusing on initiatives that are well targeted to the objective pursued will be the key to successfully move forward on food loss and waste. -
Book (stand-alone)Reducing food loss and waste in the processing, distribution and retail operations of micro, small and medium-sized food processing enterprises
A technical manual
2024Also available in:
No results found.Reducing food loss and waste (FLW) is an important concern for all stakeholders across the food value chain – from producers, those involved in harvesting, handling, distribution, processing, and retail, to consumers. There is an urgent need to raise awareness and, more importantly, build the technical capacities of micro, small and medium-sized enterprises (MSMEs) in the agrifood sector, allowing them to reduce the levels of food loss in their processing and distribution operations. This manual is designed as an easy-to-use, informational, and instructional resource on how to measure and reduce food losses at the MSME level, and to reduce food waste in retail. It presents salient information on:- identifying food loss hotspots and their underlying causes in the processing and distribution operations of MSMEs;
- measuring the levels of loss at each hotspot;
- introducing simple innovations that are technically, economically, and socially appropriate, as well as good practices to reduce food loss at each hotspot; and
- measuring food waste in retail and identifying actions that can measurably reduce the levels of food waste in retail.
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