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Book (stand-alone)Manual / guideReducing 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)Technical bookRegional 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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Brochure, flyer, fact-sheetBrochureCoordinating local and national actions to reduce food loss and waste in Mediterranean cities
Webinar outcomes
2025Also available in:
During this webinar, organized by the SFS-MED Platform and held on 28 January 2025, stakeholders from across the Mediterranean came together to share insights, strategies and experiences on addressing the growing challenge of food loss and waste in the region. Panelists emphasized the powerful role cities can play in driving innovation and systems change by promoting more efficient resource use, reducing greenhouse gas emissions and generating social and economic benefits - from improved public health to new job opportunities. Strategic urban governance was highlighted as critical to identifying local drivers of food waste and enabling context-specific solutions, supported by clear legislation, cross-sectoral policies and incentives for the private sector. The discussion underscored the importance of multi-level coordination, linking local, national and international efforts, as well as the need for stronger collaboration between science, policy and practice. Advancing research, education and technology transfer were seen as pivotal to unlocking practical, scalable solutions. Ultimately, reducing food loss and waste is not only a technical challenge, but a shared responsibility that demands collective action to transform agrifood systems in the Mediterranean and accelerate progress towards the Sustainable Development Goals.
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