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Brochure, flyer, fact-sheetReducing food loss and waste in dasheen (Colocasia esculenta) leaves
Technical brief
2025Also available in:
No results found.This brief is designed as an easy-to-use, informational, and instructional resource to measurably and sustainably reduce food losses in leafy vegetables at the micro, small and medium enterprises level. It also includes an analysis of the cost and returns derived from investing in, and applying, simple and appropriate technologies and good practices to maintain the quality, improve the shelf-life and reduce food losses in dasheen leaves. -
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:
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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Book (stand-alone)Food loss prevention and reduction analysis in Indonesia
A case study on chili, cabbage and shallot
2024Also available in:
No results found.Food loss and waste within Indonesia's supply chains present significant challenges to both environmental sustainability and efficient natural resource utilization. This pervasive issue spans from food production to retail, affecting the ability of supply chain stakeholders to invest in essential infrastructure improvements. Food waste, in particular, accumulates at various stages, including retail, catering services, and households, further straining natural resources and exacerbating climate change impacts.In Indonesia, the reduction and prevention of food losses assume strategic importance as it directly impacts food availability, accessibility, and the well-being of consumers. Additionally, it alleviates pressure on natural resources, supports the growth of agribusiness, and enhances the livelihoods of farmers and other actors along the supply chains. Key factors closely linked to addressing food losses in Indonesia include finance, technology, knowledge, and market dynamics. Alarmingly, horticultural commodities, especially vegetables, experience losses exceeding 60 percent. Minimizing food losses not only bolsters productivity for agripreneurs but also improves food security and nutrition for all, from vulnerable smallholder farmers to micro, small, and medium-sized enterprises (MSMEs).To address these challenges, Indonesia has enacted national law No. 13/2020 on horticulture, encompassing fruits and vegetables, with the aim of creating jobs, enhancing production, productivity, quality, added value, competitive advantage, and market share. In a recent study conducted between June and December 2022, the Food and Agriculture Organization of the United Nations (FAO) and the Center of System, a logistics research institution, analysed food losses in chili, cabbage and shallot supply chains. These commodities, predominantly cultivated by smallholder farmers, play a vital role in stabilizing food prices, controlling regional inflation, and ensuring food availability and accessibility. The study not only identifies the extent of quality and quantity losses but also provides practical solutions for their reduction.Crucially, enhancing the implementation of hazard analysis and critical control points (HACCP), good manufacturing practices (GMP), and good hygiene practices (GHP) is emphasized, particularly during harvest, transportation, handling and storage. Recommendations include establishing post-harvest technical assistance facilities, agrologistic centres, and value-added processing facilities to mitigate losses due to quality degradation. Furthermore, the abstract underscores the need for innovation in technology, private-sector investment, and raising public awareness as decisive elements in substantially reducing food loss. In conclusion, addressing food loss is paramount for enhancing food security, supporting sustainable livelihoods, and fortifying the overall food system in Indonesia.
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