State of the knowledge on food waste in the world
Food waste refers to the decrease in the quantity or quality of food resulting from decisions and actions by retailers, food service providers, and consumers. Since the United Nations have made halving food waste a Sustainable Development Goals target, food waste has captured public attention. The F...
| Main Authors: | , |
|---|---|
| Format: | Artículo preliminar |
| Language: | Inglés |
| Published: |
International Food Policy Research Institute
2021
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/143100 |
| _version_ | 1855540490417471488 |
|---|---|
| author | Delgado, Luciana Torero, Máximo |
| author_browse | Delgado, Luciana Torero, Máximo |
| author_facet | Delgado, Luciana Torero, Máximo |
| author_sort | Delgado, Luciana |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Food waste refers to the decrease in the quantity or quality of food resulting from decisions and actions by retailers, food service providers, and consumers. Since the United Nations have made halving food waste a Sustainable Development Goals target, food waste has captured public attention. The Food and Agriculture Organization of the United Nations (FAO) estimates that up to 811 million people were hungry in 2020, and with a staggering 3 billion people that cannot afford a healthy diet (FAO, 2021), therefore the reduction of food waste becomes even more important. By reducing waste, we can improve food availability and food access without increasing agricultural inputs, scarce natural resources, or affecting our environment more. However, waste can only be reduced if we understand its causes. In developed countries they are more related to consumer over consumption behavior and lifestyle, to legislation, to business management and economies setting standards which could by itself end creating big waste. In developing countries, they are linked to inappropriate packaging, unpurchased holiday foods, inadequate storage, and overstocking, mishandling of products by (potential) consumers, and to technology which is not design to minimize waste. Up to today there is very limited evidence of impacts of interventions to reduce waste, and even less on their cost effectiveness. The introduction of technologies, innovative solutions, new working methods, and good practices to manage food quality and reduce food waste are essential to progress on the achievement of SDG 12.3.1 of halving food waste by 2030. |
| format | Artículo preliminar |
| id | CGSpace143100 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | International Food Policy Research Institute |
| publisherStr | International Food Policy Research Institute |
| record_format | dspace |
| spelling | CGSpace1431002025-11-06T07:37:45Z State of the knowledge on food waste in the world Delgado, Luciana Torero, Máximo food wastes food losses food security knowledge Food waste refers to the decrease in the quantity or quality of food resulting from decisions and actions by retailers, food service providers, and consumers. Since the United Nations have made halving food waste a Sustainable Development Goals target, food waste has captured public attention. The Food and Agriculture Organization of the United Nations (FAO) estimates that up to 811 million people were hungry in 2020, and with a staggering 3 billion people that cannot afford a healthy diet (FAO, 2021), therefore the reduction of food waste becomes even more important. By reducing waste, we can improve food availability and food access without increasing agricultural inputs, scarce natural resources, or affecting our environment more. However, waste can only be reduced if we understand its causes. In developed countries they are more related to consumer over consumption behavior and lifestyle, to legislation, to business management and economies setting standards which could by itself end creating big waste. In developing countries, they are linked to inappropriate packaging, unpurchased holiday foods, inadequate storage, and overstocking, mishandling of products by (potential) consumers, and to technology which is not design to minimize waste. Up to today there is very limited evidence of impacts of interventions to reduce waste, and even less on their cost effectiveness. The introduction of technologies, innovative solutions, new working methods, and good practices to manage food quality and reduce food waste are essential to progress on the achievement of SDG 12.3.1 of halving food waste by 2030. 2021-12-31 2024-05-22T12:12:02Z 2024-05-22T12:12:02Z Working Paper https://hdl.handle.net/10568/143100 en Open Access application/pdf International Food Policy Research Institute Delgado, Luciana; and Torero, Maximo. 2022. State of the knowledge on food waste in the world. Washington, DC: International Food Policy Research Institute (IFPRI). https://hdl.handle.net/10568/143100 |
| spellingShingle | food wastes food losses food security knowledge Delgado, Luciana Torero, Máximo State of the knowledge on food waste in the world |
| title | State of the knowledge on food waste in the world |
| title_full | State of the knowledge on food waste in the world |
| title_fullStr | State of the knowledge on food waste in the world |
| title_full_unstemmed | State of the knowledge on food waste in the world |
| title_short | State of the knowledge on food waste in the world |
| title_sort | state of the knowledge on food waste in the world |
| topic | food wastes food losses food security knowledge |
| url | https://hdl.handle.net/10568/143100 |
| work_keys_str_mv | AT delgadoluciana stateoftheknowledgeonfoodwasteintheworld AT toreromaximo stateoftheknowledgeonfoodwasteintheworld |