1. Global Initiative on
Food Loss and Waste reduction
Working Group on Food Losses, FAO

2. Introduction
Global Food Losses and Food Waste
1.3 billion ton
( 1 300 000 000 000 kg )
1 /3
1 / 3

3. Introduction
Fisheries and Aquaculture
Department
Inter-divisional Working Group on Food Losses
Rural Infrastructure & Agro-Industries (AGS)
Nutrition and Consumer Protection (AGN)
Plant Production and Protection (AGP)
Animal Production and Health (AGA)
Fisheries and Aquaculture Products, Trade & Marketing (FIPM)

4. Contents
1. Extent of food losses and waste
2. Causes and prevention of food losses and
waste
3. A new strategy for food loss reduction
4. Global Initiative on Food Losses and
Waste Reduction – SAVE FOOD
5. Collaboration FAO and IFAD

5. Extent of food losses and waste
CEREALS

6. Extent of food losses and waste
ROOTS & TUBERS

7. Extent of food losses and waste
FRUITS & VEGETABLES

8. Extent of food losses and waste
FISH & SEAFOOD

9. Extent of food losses and waste
PER CAPITA

10. Causes and Prevention of food losses and waste
Poor storage facilities, packaging and lack of infrastructure cause
postharvest food losses in developing countries.
Prevention: investment in infrastructure, packaging and
transportation.

11. Causes and Prevention of food losses and waste
Unsafe food is not fit for human consumption and therefore is wasted.
Prevention: develop knowledge and capacity of food chain
operators to apply safe food handling practices.

12. Causes and Prevention of food losses and waste
Lack of processing facilities causes high
food losses in developing countries.
Prevention: - improve investment climate for agro-
industry
- develop contract farming linkages between
processors and farmer

13. Causes and Prevention of food losses and waste
- Large quantities on display and a wide range of products/ brands in
supply lead to food waste in industrialized countries.
- Inadequate market systems cause high food losses in developing
countries.
Prevention: Marketing cooperatives and improved market facilities.

14. Causes and Prevention of food losses and waste
The small and medium scale food
industry in developing countries has no
access to good quality packaging
materials and technology
Prevention:
- Pre-packing and contract
packing
- Use of reconditioned 2nd hand
packaging machinery

15. A new strategy for food loss reduction
FAO has more than 40 years experience in technologies and project
interventions to reduce postharvest losses and management of food supply
chains.
Strategies for reducing food losses are being
adjusted.
Reasons:
- growing influence of private sector led enterprises
- global market integration
- urbanization
- growing south-south food trade
- ‘lengthening’ of food chains.

16. A new strategy for food loss reduction
Strategies for reducing food losses are being
adjusted.
Cornerstones:
- Partnerships
- Food systems perspective
- Supply chain approach
- Addressing food waste
- Viable business case

17. Global Initiative on Food Losses and
Waste Reduction – SAVE FOOD
THE KNOWLEDGE GAP
Magnitude of food losses in food supply
√ chains
Causes of food losses in food supply
√ chains
Importance of different
? causes
? Impact and feasibility of solutions
√ Beneficial effect of food loss reduction

18. Global Initiative on Food Losses and
Waste Reduction – SAVE FOOD
PROGRAMME 2012-13
1 Study the effect of food waste and losses on
food prices
2 Quantifying the causes and analysing the
solutions to reduce losses, - a food supply
chain approach,
on a regional basis
3 Raising awareness on food losses and waste -
a world-wide media campaign
4 Regional Save Food Congresses

19. Quantifying the causes and analysing the
solutions to reduce losses - a regional approach
Detailed field studies to
the magnitude of food losses for their main causes,
and the effectiveness and cost of food loss prevention
measures,
on a regional basis.
GOALS:
- Obtaining primary data
- Finding practical and feasible solutions to food losses
- Formulating implementation / investment programmes
Principle: Information from literature is often not
sufficiently reliable as a basis for implementing solutions
to food losses.

20. Quantifying the causes and analysing the
solutions to reduce losses - a regional approach
METHODOLOGY:
Integrated Food Supply Chain approach, because:
- Food losses in one part of the FSC can be caused by situation in
other parts;
- Intervention in one part of the FSC will have effect on other parts.
1 Four representative countries in two regions each will be selected; in
each of these countries three food supply chains will be selected.
2 Hypotheses will be formulated with regard to the most likely points in
the food supply chains where important food losses occur, with
opportunities for intervention.

21. Quantifying the causes and analysing the
solutions to reduce losses - a regional approach
METHODOLOGY:
3 Opportunity points will be investigated closely, in the field, by
national consultants, to identify the causes, measure the
quantities, identify remedies, and determine the cost of the
remedies.
4 Interventions for food loss reduction will be formulated.
Solution oriented, because:
- Need to get to action
- Solutions should be feasible, = cost-effective:
economically, and in terms of resources, environment,
nutrition, food security

22. Raising awareness on food losses and waste –
a world-wide media campaign
key-messages to be broadcasted through:
- Newsletters
- Website
- Journals
- Radio/ TV
- Press releases

23. Global Initiative on Food Losses and
Waste Reduction – SAVE FOOD
PARTNERSHIPS
Interpack/ Messe Düsseldorf
Consortium of companies and
institutions in the food packaging
industry
FAO / Save Food welcomes
partners
to join the initiative
www.save-food.org

24. Global Initiative on Food Losses and
Waste Reduction – SAVE FOOD
INTERESTED PARTNERS/ PARTIES
African Development Bank (AfDB)
African Postharvest Losses Information System (APHLIS) / Natural
Resources Institute
Donor countries – Germany, Switzerland, Norway
International Trade Centre (ITC)
AndinaPack – South America
BBC World Service
Wageningen University & Research Centre (WUR)
European Packaging Summit
FUSIONS- Optimising food use for social innovation, EU-FP7 project
Sustainable Packaging Coalition
Rio+20 Climate Conference
Sustainable Foods Summit
World Water Forum / World Water Week
Global FoodBanking Network

25. Food loss reduction programme –
Collaboration FAO and IFAD
ENTRY POINTS FOR IFAD:
-Selection of food supply chains, where activities are going
on, and contacts can be made.
-Support in the field from project staff, partners and
counterparts, in information provision, making contacts with
farmers and stakeholders, and execution of the field
surveys.
-Expansion of the survey to more food supply chains in
more countries.

26. Food loss reduction programme –
Collaboration FAO and IFAD
BENEFITS FOR IFAD:
- Attention for food loss reduction in IFAD’s programmes
- Increasing efficency of the value chains supported by
IFAD’s programme, benefitting the chain actors.
MUTUAL BENEFITS FAO and IFAD
- Coordinating and synergizing FSC support
- Sharing resources and avoiding duplication

27. Thank you