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Brochure, flyer, fact-sheetGlobal Initiative on Food Loss and Waste Reduction 2014Food loss is defined as “the decrease in quantity or quality of food” and are the agricultural or fisheries products intended for human consumption that are ultimately not eaten by people or that have incurred a reduction in quality reflected in their nutritional value, economic value or food safety. An important part of food loss is “food waste”, which refers to the discarding or alternative (nonfood) use of food that was fit for human consumption – by choice or after the food has been left to spoil or expire as a result of negligence.
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Brochure, flyer, fact-sheetGlobal Initiative on Food Loss and Waste 2017
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No results found.Food losses and waste represent a serious depletion of technical, financial and natural resources invested in land preparation, production, harvesting, handling, processing and packaging of food. Measures for reducing food loss and waste must, therefore, be environmentally sustainable while contributing to the efficiency and sustainability of food supply chains and fostering food and nutrition security. Food loss takes place between production and distribution, while food waste takes place mainl y at the consumer level, in the retail and food service sectors. This flyer gives a brief overview of FAO initiative on food loss and waste. -
PresentationSetting the scene for science-based innovative reduction of food loss and food waste 2022
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