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The role of producer organizations in reducing food loss and waste





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    Presentation
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    Book (series)
    How to reduce food loss and waste for food security and environmental sustainability
    FAO Agricultural Development Economics Policy Brief 19
    2019
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    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.
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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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