Mitigating risks to food systems during COVID-19

FAO

Mitigating risks to food systems during COVID-19

Reducing food loss and waste

Year of publication 2020

Place of publication Rome, Italy ;

Pages 6p.

Author FAO

Publisher FAO ;

Product type Brochure, flyer, fact-sheet

ISBN 978-92-5-132614-5

Edition 1

Full item page

Synopsis (short abstract) The COVID-19 pandemic continues to wreak havoc globally, generating significant challenges that could result in risks to food security and nutrition in many countries. Countries are ordering lockdowns, restricting movement and observing physical distancing to curb the pandemic. Disruptions in supply chains resulting from blockages on transport routes, transport restrictions and quarantine measures are resulting in significant increases in food loss and waste, especially of perishable agricultural produce such as fruits and vegetables, fish, meat and dairy products. In addition, labour shortages, owing to the restriction of movement of key stakeholders in production and transport, are significantly impacting food supply and demand owing to food shortages in some markets, further contributing to food loss and to the unnecessary waste of food supplies in these difficult times. The Food and Agriculture Organization of the United Nations (FAO) encourages countries to adopt holistic approaches to tackle food loss and waste reduction, in an effort to facilitate access to food for all and particularly for vulnerable groups during the COVID-19 pandemic.

See the full list of policy briefs related to COVID-19.

Cite this content as:

FAO. 2020. Mitigating risks to food systems during COVID-19: Reducing food loss and waste. Rome.

https://doi.org/10.4060/ca9056en

Language English

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