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Reducing Impacts of Food Loss and Waste - Proceedings of a Workshop (Paperback)
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Reducing Impacts of Food Loss and Waste - Proceedings of a Workshop (Paperback)
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Even as malnutrition in the form of hunger and obesity affect the
health and well-being of millions of people worldwide, a
significant amount of food is lost or wasted every day, in every
country, and at every stage in the supply chain from the farm to
the household. According to a 2011 estimate by the Food and
Agriculture Organization 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 October 17, 2018, the National
Academies of Sciences, Engineering, and Medicine organized 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 summarizes the
presentations and discussions from the workshop. Table of Contents
Front Matter 1 Introduction 2 Metrics for Understanding Food Loss
and Waste 3 Impact of E-Commerce, New Tools, Policies, and Measures
4 Impacts of Reducing Food Loss and Waste on Food Availability 5
Impacts of Reducing Food Loss and Waste on Food Prices and Farm
Incomes 6 Impacts of Food Loss and Waste on the Environment and
Health 7 Future Needs and Opportunities Appendix A: Workshop Agenda
Appendix B: Biographies of Speakers and Moderators Appendix C:
Workshop Participants Appendix D: Descriptions of Selected
Activities Related to Reducing Food Loss and Waste
General
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