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Policy measures for micro, small and medium food processing enterprises in the Asian region










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    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
    2024
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    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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    Project
    Strengthening Resilience of Agro-Food Micro, Small and Medium Enterprises (MSMES) During and Post COVID-19 in East Africa - TCP/SFE/3806 2024
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    The COVID-19 pandemic has had unprecedented social and economic consequences worldwide, albeit to a varying extent. At the onset of the pandemic in Africa, East African countries were ranked as "Very High Risk" (Burundi, Somalia and South Sudan) and "High Risk" (Eritrea, Ethiopia, Kenya, Rwanda and Uganda) in the COVID-19 Risk Index. The need for a coordinated response to limit negative impacts on food systems and to build resilience against future shocks became increasingly urgent.
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    Brochure, flyer, fact-sheet
    Capacity-building to reduce avoidable food waste in micro, small and medium food processing enterprises and in retail 2019
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    Food loss and waste represent an enormous economic cost to businesses and society and significantly impacts the environment. Much of this waste and its environmental footprint can be avoided entirely. Food that ends up in a landfill creates methane gas, which is 25 times more damaging to the environment than carbon dioxide. Moreover, food waste is responsible for over 7 percent of the world’s greenhouse gas emissions, meaning it is a part of the challenge in tackling climate change. The brochure provides and overview of a project which addresses the reduction of food loss and waste in micro, small and medium enterprises (MSMEs) and food retail outlets. This project is being implemented with the Royal Thai Government in support of MSMEs in the Kingdom of Thailand.

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