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The role of producer organizations in reducing food loss and waste

Year of publication 2012

Pages 6

Product type Book (stand-alone)

Language English

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    How to reduce food loss and waste for food security and environmental sustainability
    FAO Agricultural Development Economics Policy Brief 19
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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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    Document
    Global initiative on food loss and waste reduction 2012
    Also available in:
    Food losses refer to the decrease in edible food mass available for human consumption throughout the different segments of the supply chain. In addition to quantitative losses, food products can also face a deterioration of quality, leading to a loss of economic and nutritional value. Food waste refers to food losses resulting from decisions to discard food that still has value. Food waste is most often associated with the behaviour of retailers, the food service sec tor and consumers, but food waste and losses take place all along food supply chains. [...]
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