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Book (stand-alone)Technical bookEdible insects in Lao PDR: Building on tradition to enhance food security 2014
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No results found.The percentage of the population of the Lao People’s Democratic Republic that regularly consumes insects is among the highest in the world. Most edible insects in Lao PDR are collected from wild habitats, and local people possess a rich body of traditional knowledge relating to harvesting practices, timing of collection and management of insect resources. Recently efforts have been made to introduce technologies for sustainable farming of selected insect species. This publication chronicles eff orts to enhance the contribution of edible insects to food security and improved nutrition in Lao PDR. It describes the most commonly consumed insects, details collecting and management practices, introduces the fledging insect farming sector, and presents experiences related to food safety, processing, handling, marketing and consumption of edible insects in Lao PDR. -
DocumentOther documentJoint FAO/WHO Expert Meeting on Microbial Risk Assessment (JEMRA) - Call for Experts and Data on the use of Omics-based Technologies in Microbiological Risk Assessment 2025
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ArticleJournal articleFood loss and waste in the food supply chain 2017
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No results found.Reducing loss and waste throughout the food supply chain should be considered an effective solution to reduce the environmental impacts of agriculture, to improve the income and livelihood of the chain actors and to improve food and nutrition security for low-income consumers. An increasing urban population, changing food consumption pattern and trade globalization have rendered food supply chains extremely complex and lengthy, which calls for a change of mind-set from the traditional way of add ressing the causes of food loss at each stage of the food supply chain to an integrated approach. Investing in efficient, low-cost and sustainable processing technologies, adequate storage and packaging solutions, road infrastructure and market linkages as well as providing training and education to chain actors, including consumers, are among the tried and proven interventions which increase the efficiency of the chain and therefore lead to a reduction in food loss and waste.