According to a 2011 estimate by the Food and Agriculture Organisation of the United Nations (FAO), about one third of food produced is lost or wasted globally. Beyond quantity estimates, however, less is known about the impacts on farmers, food prices, food availability, and environment of reducing food loss and waste. On 17 October 2018, the National Academies of Sciences, Engineering, and Medicine organised a workshop to examine key challenges that arise in reducing food loss and waste throughout the supply chain and discussed potential ways to address these challenges. This publication summarises the presentations and discussions from the workshop.
Taken from the ISPP Monthly Newsletter – click here to check it out.
