PostHarvest Learning
Food Loss and Waste
A look at the difference between Food Loss and Food Waste, the internal and external factors that contribute towards this wastage and the ways in which you can reduce loss and waste numbers.
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Chapter 1
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The Difference Between Food Loss and Food Waste
Approximately 45% of all fresh produce is either lost or wasted annually, according to FAO. It is to the benefit of all of the stakeholders—farmers, handlers, processors, traders and governments - to work on avoiding harvest and post-harvest losses as a solution to producing food for a growing population.
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Resource Waste and the Benefits of Reducing
While food loss can happen at different stages of the food value chain, around 24% occurs during post-harvest handling and storage. This is a result of several factors such as changes in weather, pests, fungus, handling, disease, human error, and so on.
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How FLW occurs across the Food Supply Chain
Food Loss and Waste (FLW) occurs across various stages of the food supply chain. The overall annual food wastage figures are made up of unique cases that can be traced back to neglect, counterproductive practices, and unqualified decisions across the post-harvest journey. Here are some examples of FLW at varying stages of the food supply chain.
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FLW solutions across the Food Supply Chain
Food loss and waste (FLW) matters in terms of the environment, economy, food security, jobs, and ethics.
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Chapter 2
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Chapter 3