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Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251356726
Category : Technology & Engineering
Languages : en
Pages : 98
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Book Description
Food waste (FW) is a key challenge on the sustainable development agenda of countries worldwide. The lack of FW data and insights from its analysis about quantities, causes, and characteristics is a significant obstacle in implementing adequate reduction and prevention interventions for different sectors. The primary purpose of the case studies was to review FW prevention, reduction, and management initiatives. Lessons and best practices that enable and facilitate solutions were identified. Nine case studies were conducted targeting five sectors: food services (one restaurant and one hotel), wholesale markets (one fruits and vegetables wholesale market), retailers (one retail market, one retail shop, and one supermarket), caterers (one hospital), and households (five middle- and five high-income households). The case studies consisted of a FW audit that measured the amounts generated from various processes and identified drivers/causes and current best practices. Quantification involved physical separation, weighing, and categorizing the different food components. The separation classified quantities into edible and inedible portions. The study also focused on assessing the environmental and socio impacts, based on assessed and categorized FW quantities.FW is a complex phenomenon where the amount, causes and consequences are contextually different. It is not easy to compare and contrast country-level data and the individual actors in the same country. Therefore, the case study approach has been used in many FW-related studies. Multiple case studies can be expensive and time-consuming to implement. Under this study, we analyzed nine case studies targeting five sectors: food services (four restaurants, a dessert shop and one hotel), wholesale markets (one fruit and vegetable market ), retail markets (one supermarket, one fruit and vegetable retailer, one Dedicated Economic Center), caterers/institutional canteens (one hospital) and households (five middle-income households and five low-income households). Entities were selected based on willingness to participate and an actual FW reduction need.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251356726
Category : Technology & Engineering
Languages : en
Pages : 98
Get Book Here
Book Description
Food waste (FW) is a key challenge on the sustainable development agenda of countries worldwide. The lack of FW data and insights from its analysis about quantities, causes, and characteristics is a significant obstacle in implementing adequate reduction and prevention interventions for different sectors. The primary purpose of the case studies was to review FW prevention, reduction, and management initiatives. Lessons and best practices that enable and facilitate solutions were identified. Nine case studies were conducted targeting five sectors: food services (one restaurant and one hotel), wholesale markets (one fruits and vegetables wholesale market), retailers (one retail market, one retail shop, and one supermarket), caterers (one hospital), and households (five middle- and five high-income households). The case studies consisted of a FW audit that measured the amounts generated from various processes and identified drivers/causes and current best practices. Quantification involved physical separation, weighing, and categorizing the different food components. The separation classified quantities into edible and inedible portions. The study also focused on assessing the environmental and socio impacts, based on assessed and categorized FW quantities.FW is a complex phenomenon where the amount, causes and consequences are contextually different. It is not easy to compare and contrast country-level data and the individual actors in the same country. Therefore, the case study approach has been used in many FW-related studies. Multiple case studies can be expensive and time-consuming to implement. Under this study, we analyzed nine case studies targeting five sectors: food services (four restaurants, a dessert shop and one hotel), wholesale markets (one fruit and vegetable market ), retail markets (one supermarket, one fruit and vegetable retailer, one Dedicated Economic Center), caterers/institutional canteens (one hospital) and households (five middle-income households and five low-income households). Entities were selected based on willingness to participate and an actual FW reduction need.
Author: Aheeyar, M.
Publisher: Food & Agriculture Org.
ISBN: 9251382018
Category : Political Science
Languages : en
Pages : 73
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Book Description
Mapping stakeholders and their potential roles for prevention and reduction of food waste (FW) supports a coherent, coordinated and complementary approach to quantification, causes identification, and scaling up of feasible solutions for significant returns on investment. State and non-state stakeholders were mapped in selected municipalities: Colombo metropolitan area (Colombo, Sri Jayewardenepura-Kotte, Negombo, Kaduwela, and Moratuwa Municipal council areas), Jaffna, Kandy, Batticoloa, Kurunegala, and Galle. Stakeholders were grouped into four clusters: producers, enterprises/food business operators, private/public/civil society organizations, and households. The stakeholders’ maps guided sensitization and capacity-building sessions whose conclusions fed into the preparation of the National Roadmap on Urban Food Waste Prevention and Reduction for Households, Food services, Retailers, and Wholesalers launched on 17 August 2021. According to the analysis, the institutions working on food and/or (bio-)waste can be divided into governmental, semi-governmental, private, and non-governmental. Food safety, quality control, and waste management in Sri Lanka is under the umbrella of the Central Government, Provincial Council (PC), and Local Authorities (LAs) that cover governance (e.g. policies and regulations), production, trade, input supply, services, welfare support, and research. However, duties and responsibilities are, sometimes, crosscutting and interrelated with overlaps that can lead to poor coordination. An array of institutions at central and provincial levels are engaged to strengthen the food production sector in Sri Lanka. The existing inter-institutional coordination mechanism could be improved. The coordination for knowledge generation and dissemination between national and provincial systems should be strengthened. The report was produced for the project "Innovative approaches to reduce, recycle, and reuse FW in urban Sri Lanka", implemented under the oversight of the Ministry of Urban Development and Housing, in collaboration with the Food and Agriculture Organization of the United Nations (FAO) and the International Water Management Institute (IWMI) from June 2019 to August 2021.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251380570
Category : Technology & Engineering
Languages : en
Pages : 148
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Book Description
This catalogue aims to improve the dissemination and outreach of FAO’s knowledge products and overall publishing programme. By providing information on its key publications in every area of FAO’s work, and catering to a range of audiences, it thereby contributes to all organizational outcomes. From statistical analysis to specialized manuals to children’s books, FAO publications cater to a diverse range of audiences. This catalogue presents a selection of FAO’s main publications, produced in 2023 or earlier, ranging from its global reports and general interest publications to numerous specialized titles. In addition to the major themes of agriculture, forestry and fisheries, it also includes thematic sections on climate change, economic and social development, and food safety and nutrition.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251376069
Category : Social Science
Languages : en
Pages : 55
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Book Description
Sustainable Development Goal (SDG) 12.3 of the UN 2030 Agenda calls for halving per capita global food waste (FW) from retail to households. Food waste (FW) prevention and reduction play a major role in ensuring the sustainability of food systems as well as effective Solid Waste Management (SWM). A coherent, coordinated, and complementary approach to quantification causes identification, and scaling up feasible solutions is necessary. Awareness-raising and capacity development for food supply chain actors, the public sector, and civil society organizations is required for successful interventions. The Project Innovative approaches to reduce, recycle and reuse FW in urban Sri Lanka was implemented under the oversight of the Ministry of Urban Development, and Housing in collaboration with the Food and Agriculture Organization of the United Nations (FAO) and the International Water Management Institute (IWMI) from June 2019 to August 2021.The project produced a series of reports and papers including FAO and IWMI (2021a), FAO and IWMI (2021b), FAO and IWMI (2021c), and FAO and IWMI (2021d) that were used in the awareness creation and capacity development programmes. The major output of the Project was to facilitate knowledge development for and drafting of the Urban Roadmap on FW Prevention, Reduction, Management in Sri Lanka, that includes a comprehensive Action Plan with Monitoring and Evaluation criteria.The objective of this report is to summarize the proceedings of the consultations and sensitization sessions conducted from June 2019 to June 2021.
Author: Aheeyar, Mohamed
Publisher: IWMI
ISBN: 9251362475
Category : Nature
Languages : en
Pages : 43
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Book Description
Mohamed Aheeyar, International Water Management Institute, Colombo, Sri Lanka Nilanthi Jayathilake, International Water Management Institute, Colombo, Sri Lanka Camelia Bucatariu, Food and Agricultural Organization of the United Nations, Rome, Italy Maren Reitemeier, International Water Management Institute, Colombo, Sri Lanka Ayomi Bandara, International Water Management Institute, Colombo, Sri Lanka Felix Thiel, International Water Management Institute, Colombo, Sri Lanka Pay Drechsel, International Water Management Institute, Colombo, Sri Lanka
Author: Aheeyar, M.
Publisher: Food & Agriculture Org.
ISBN: 9251362475
Category : Social Science
Languages : en
Pages : 43
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Book Description
This report explores and analyses the governance framework (i.e. policies, laws, and regulations) relevant to urban food waste (FW) prevention and reduction in the wholesale, retail, hospitality (restaurants, hotels), food services (schools, hospitals), and households in Sri Lanka. The project Innovative approaches to reduce, recycle and reuse food waste in urban Sri Lanka was implemented from June 2019 to August 2021 under the oversight of the Ministry of Urban Development and Housing and in collaboration with the Food and Agriculture Organization of the United Nations (FAO) and the International Water Management Institute (IWMI). Sri Lanka generates around 7 000 tonnes of solid waste per day. From the total solid waste generated, approximately 65–66 percent, by weight, is organic waste. The proportion of food waste (FW) generated in a local authority (LA) area ranges from 50–69 percent of the total waste with an average of 56.56 percent. According to this average value, the estimated total FW generated in the country is around 3 955 tonnes per day. The country faces many challenges in tackling the FW issue also due to gaps in governance. Governance analysis allows a comprehensive understanding of state and non-state challenges and solutions towards FW prevention and reduction. Currently, the governance framework for food safety and quality and (bio-)waste management is under the umbrella of the central government, provincial council (PC), and local authorities (LAs). Additionally, several central and provincial government agencies perform tasks related to (bio-)waste management. Under the 13th amendment made to the constitution of 1987, LAs are under the purview of PCs. The PCs are responsible to help and guide the LAs in the execution of waste and sanitation-related activities. The PCs are empowered to make all decisions on capacity building, resource allocation, adoption of provincial-level policies, and establishing appropriate institutional arrangements to handle the delegated tasks of waste management.
Author: Gunjal, Aparna B.
Publisher: IGI Global
ISBN: 1522577076
Category : Technology & Engineering
Languages : en
Pages : 328
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Book Description
The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. There is a need for effective food waste management as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. Global Initiatives for Waste Reduction and Cutting Food Loss explores methods for reducing waste and cutting food loss in order to help the environment and support local communities, as well as solve issues including that of land space. Covering topics that include food degradation, enzymes, and microorganisms, this publication is designed for policymakers, environmentalists, engineers, government officials, researchers, scientists, academicians, and students.
Author: Raquel Diaz Ruiz
Publisher:
ISBN:
Category :
Languages : en
Pages : 151
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Book Description
The visibility of the food waste volume along the food supply chain during the recent years has situated this topic in the policy and research agenda. Food waste entails environmental, ethical and economic impacts. There is a vast agreement on the urgency of reducing the current food waste generation. However, there is still several gaps of knowledge to better achieve it. The complexity of the food waste phenomenon requires in-depth analyses, including multiple dimensions and adopting a multi-actor approach, to better understand its causes and to adopt the most adequate of solutions. There is a lack of whole-supply approaches and multidimensional consumers' understanding. To fill these gaps, the main objective of this thesis is to explain the factors influencing the food waste generation, as well as to explore potential measures to prevent and reduce the current food waste generation at different stages of the supply chain. To achieve this objective, this thesis is structured in two main parts. The first one considers the whole food supply chain while the second focusses at the household level. The specific objectives of the thesis are: 1) to analyse the causes of food waste generation and the circumstantial or structural nature along the food supply chain; 2) to identify and prioritize food waste prevention and reduction measures along the food supply chain; 3) to better understand consumer food waste behaviour by considering a multidimensional model; and 4) to critically analyse in-home consumer food waste measurement and the effect of framing and information on consumers' perception of food waste generation. To achieve these objectives, the thesis employs both quantitative and qualitative methods. The two main parts of the thesis are divided in four chapters. The first part of the thesis (chapter 1 and 2) used a multi-stakeholder panel along the food supply chain to analyse the causes and solutions to food waste in the metropolitan region of Barcelona. In-depth interviews and a Delphi survey were employed. The second part (chapter 3 and 4) includes two consumer surveys, one in the Barcelona metropolitan region, and the other in the United States. The first survey tested and validated a multidimensional behavioural model to explain consumers' food waste behaviour by means of the Partial Least Square - Structural Equation Modelling (PLS-SEM). The second survey employ a survey experiment methodology. This thesis addresses the food waste debate from an innovative and holistic perspective. Chapters 1 and 2 provide meaningful evidences to understand the structural nature of food waste generation, as well as to find out solutions to prevent and reduce it by addressing the complex root of the phenomenon. Chapter 2 discusses the regional stakeholder's proposals to prevent and reduce food waste by prioritizing them - following the hierarchy of food waste management- into strong prevention, weak prevention, and redistribution solutions. Chapter 3 and 4 offer innovative approaches to understand, and accordingly address, consumers' food waste. Chapter 3 proposes and validates a model that predicts food waste by means of consumers' food-related behaviours, waste-related behaviour, environmental concern, and materialism values. Chapter 4 demonstrates the influence of different framings (volume, monetary, social, and environmental) in consumer's self-reporting of food waste, as well as the effect of information on their perception. Chapter 3 and 4 test different alternatives to measure consumer food waste generation. Overall, the thesis contributes to the growing body of literature by offering multidimensional approaches to analyse the food waste phenomenon, and it does so by offering first-hand data from each case study – which is very scarce nowadays. Finally, the findings are of greater interest to both policy bodies and researchers in the field of sustainable food system.
Author: Katherine Schilt
Publisher:
ISBN:
Category :
Languages : en
Pages : 83
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Book Description
Food waste is a significant public policy problem. My research focus is on consumer and retail/service industry food waste because these sectors offer the largest opportunity to reduce overall food waste in the supply chain. Two categories of policy interventions are chosen to reduce food waste: food waste prevention and food recovery and donation. Academic and government literature are used to inform the background context of the policy problem and select applicable case studies. Case studies from Europe and the United States identify existing policy and program activities in other jurisdictions. My analysis highlights common elements of successful food waste reduction policies and also discusses their limitations. Policy alternatives to prevent food waste are developed and assessed, as is food recovery and donation program design. I recommend a sequential combination of optimal food waste prevention policies. The results of my analysis demonstrate that an educational and awareness campaign can target the root causes of food waste in the food service and retail industry as well as in households. I recommend that increased research and consultation should follow the implementation of an awareness campaign for the formulation of voluntary food waste reduction targets that will ultimately evolve into mandatory, legislated targets. The voluntary targets will inform new research, consultation and baseline data that will assist in the development of regulatory food waste reduction targets. I recommend that any efforts to increase food recovery and donation within Vancouver will require a considerable scale of marketing, research, and outreach to build partnerships between food recovery and donation agencies and food businesses and assist in coordinating and developing their activities.
Author: Paola Garrone
Publisher:
ISBN:
Category :
Languages : en
Pages : 33
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Book Description
Surplus food management plays a key role in sustainable development, because effective management of food resources and products can reduce food waste and food poverty. This paper addresses the multifaceted concept of food supply chain sustainability by presenting a model of surplus food generation and management (called ASRW, Availability-Surplus-Recoverability-Waste), which encompasses the integrated food supply chain (i.e. business, environmental and social players). The model was developed using a bottom-up approach, by conducting 30 exploratory case studies and iterating theory development and data analysis. Three confirmatory case studies, from different food supply chain stages, are also presented to show the suitability of the model in the identification of food waste reduction strategies.
