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ProjectReducing Food Loss and Waste in Central Asia - GCP/SEC/015/TUR 2023
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No results found.While chronic hunger is on the rise, a considerable amount of food produced is being lost or wasted. In Türkiye alone, an estimated 18 million tonnesof food is lost or wasted each year, that is, more than 20 percent of all food produced in the country. Reducing food loss and waste (FLW) is therefore a key objective in Central Asia subregion to achieve food security, improve food value chains and reduce the environmental footprint of food systems. However, the scale and complexity of the problem requires a holistic, multidisciplinary response involving all actors and stakeholders. Curbing FLW implies not only the revision of institutional and legal frameworks, and improvement in the methods of production, conservation and distribution of food, but also a change in resource-intensive consumption patterns and increasing awareness among all actors in the food supply chain, as well as consumers. Funded by the Government of Türkiye, the project, implemented from November 2019 to April 2023, aimed to support Azerbaijan, Kazakhstan, Kyrgyzstan, Tajikistan, Türkiye, Turkmenistan, and Uzbekistan in developing measures to reduce FLW in the context of national food systems and climate change. Two components were implemented: (i) a regional component, consisting of an FLW reduction campaign and the establishment of an interactive partnership network; and (ii) national components for six countries (Azerbaijan, Kazakhstan, Kyrgyzstan, Tajikistan, Türkiye and Uzbekistan) consisting of the formulation of national FLW reduction strategies and training in FLW measurement, analysis, monitoring, accounting and reporting. -
DocumentSpecial event of the FAO Science and Innovation Forum - Food Loss and Waste reduction: how can we better integrate science and innovation in our actions?
19 October 2022, 11:00 - 12:45
2022Also available in:
No results found.Significant levels of food loss and waste (FLW) occur in the food supply chain from production to consumption. Globally, up to 14 percent of food produced for human consumption is lost from harvest up to but excluding retail, while 17 percent is wasted at the retail and consumer stages. FLW have negative impacts on food security and nutrition, occurring within a context where some 828 million people in the world are undernourished and 3.1 billion cannot afford a healthy diet. FLW contribute significantly to greenhouse gas (GHG) emissions, to environmental pollution, degradation of natural ecosystems and biodiversity loss, and represent a waste of the resources used in food production, such as energy, water and land. Reducing FLW helps address the challenge of promoting economic prosperity and sustainably feeding a world population projected to reach almost 10 billion in 2050, without accentuating pressure on the environment and the natural resources underpinning the agri-food system. Science and context-specific innovations are critical to catalyse, support and accelerate the transformation of agri-food systems to improve their efficiency, sustainability, inclusiveness and resilience, thereby leading to FLW reduction and contributing to the achievement of the 2030 Agenda for Sustainable Development. Innovations in this context include innovations in the policy, regulatory and institutional framework, as well as innovations in technologies, social and market relationships, finance products and business models that contribute to reducing FLW in a sustainable way (economically, socially and environmentally). On the other hand, science generates new insights and the basis for these innovations, while also serving to identify targets and actions for pathways towards reaching those targets. We need to capitalize on scientific and technological advancements to transform agri-food systems to be more efficient, resilient, sustainable and inclusive, leaving no one behind. Organized within the framework of FAO Science & Innovation Forum 2022, this event will gather perspectives and experiences from stakeholders from different parts of the world regarding applying science and leveraging innovation to sustainably reduce food loss and waste (FLW). The event will also discuss possible response options and make concrete recommendations to achieve lower levels of FLW at scale within a sustainable agri-food systems context. -
Book (series)The State of Food and Agriculture 2019
Moving forward on food loss and waste reduction
2019The need to reduce food loss and waste is firmly embedded in the 2030 Agenda for Sustainable Development. Food loss and waste reduction is considered important for improving food security and nutrition, promoting environmental sustainability and lowering production costs. However, efforts to reduce food loss and waste will only be effective if informed by a solid understanding of the problem. This report provides new estimates of the percentage of the world’s food lost from production up to the retail level. The report also finds a vast diversity in existing estimates of losses, even for the same commodities and for the same stages in the supply chain. Clearly identifying and understanding critical loss points in specific supply chains – where considerable potential exists for reducing food losses – is crucial to deciding on appropriate measures. The report provides some guiding principles for interventions based on the objectives being pursued through food loss and waste reductions, be they in improved economic efficiency, food security and nutrition, or environmental sustainability.
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