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Book (stand-alone)Technical reportFuel and Energy Use in the Fisheries Sector: Approaches, Inventories and Strategic Implications 2015
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No results found.The role of fuel and energy in the fisheries sector is an important yet little noted issue in natural resource, food and trade policy. While specific aspects of fuel use and cost have periodically concerned the fishing industry and its policy and management agents, the strategic issues of these have been relatively unquestioned until recently. However, in the midst of growing concern for rationalization of fisheries management, for energy and greenhouse gas linkages in climate change mitigation, for competitive options for smaller-scale producers, and for consumer appreciation of the environmental footprint of food choices, these issues deserve further exploration. This publication addresses the utilization of fuel energy by the global fisheries industry. It explores the complete supply chain from aquatic raw materials to consumption, including capture fishing, aquaculture, post-harvest activities, distribution and retail presentation. This is the first such global overview, and althou gh it has not been possible to set out complete and integrated value-chain perspectives, it provides initial data to demonstrate a range of critical characteristics and trends, with implications for sector development and relevant policy and strategic investment needs. As discussed more fully in the document, there are important interactions to consider in policy and practice, not just in ensuring the viability of the fisheries sector, but in linking energy cost with competition between capture fisheries and aquaculture, with choices of fishing methods or aquaculture systems, with implications for fishing effort, resource pressure and management strategies, and with the costs of making food available to consumers at all levels. -
No Thumbnail AvailableBook (stand-alone)Technical bookWood Energy Development: An Overview of Legal Issues in the Forestry Sector
Expert Consultation on Sustainable Wood Energy in Asia
1998Also available in:
No results found.The issues of wood energy (WE) development encompass all major sectors of development. Forestry related issues impinge upon WE resources, WE production and distribution (or flows), and WE utilization/conservation, may also affect alternative development directly or indirectly. The issues may be complex, may need inter-sectoral cooperation and coordination. Cross-sectoral issues may be best addressed by integration in national development policy and legislation. Sectoral policy and by-laws have t o incorporate the issues of national development priority. Forestry alone should not be viewed as the sector having the sole responsibility of WE development. The issues related to non-forest land based production and optimal utilization of residues and by-products of wood-based industries deserve the attention also in the agriculture, industry sectors, not to mention the role of rural development sector in meeting the problem of sustainable energy supply in rural area. And all these issues shou ld be fully understood analyzed and by the energy sector and assist the responsible sectors with provision of integrated energy development policy in order to recognize and support integrated WE development. Resolution of the legal issues in the forestry sector alone will not overcome the problem of WE development, instead it may further convey the wrong message that this sector is de facto responsible for WE development in totality.
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Brochure, flyer, fact-sheetBrochureGlobal 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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Book (stand-alone)Manual / guideProcessing of fresh-cut tropical fruits and vegetables: A technical guide 2010
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No results found.There has been a marked upward trend in production and consumption of fruits and vegetables in Asia and the Pacific in recent years. Along with rising consumer demand has come greater awareness of food safety issues and increased need for convenience and quality. Selection of high quality horticultural produce for processing and implementation of good practices during processing operations are required to assure both the quality of the produce and the safety of the final product. This technical guide reviews, from a theoretical and practical perspective, the critical issues that must be addressed for fresh-cut produce to meet consumer demand for convenience, quality and safety. A case study on fresh-cut processing in Thailand is included. The guide should be of practical value to small processors, trainers and extension workers who provide support to individuals engaged in production of fresh-cut tropical produce for sale. -
Book (series)FlagshipThe 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.