Reducing Food Spoilage And Waste Through Evidence Based Strategies From Production To Consumption

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Reducing Food Spoilage and Waste Through Evidence-based Strategies from Production to Consumption

Author : Sarah Ingersoll Murphy
Publisher :
ISBN 13 :
Total Pages : 276 pages
Book Rating : 4.:/5 (124 download)

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Book Synopsis Reducing Food Spoilage and Waste Through Evidence-based Strategies from Production to Consumption by : Sarah Ingersoll Murphy

Download or read book Reducing Food Spoilage and Waste Through Evidence-based Strategies from Production to Consumption written by Sarah Ingersoll Murphy and published by . This book was released on 2020 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbial spoilage is challenge for a range of food industries and is also a major contributor to global food waste. In order to prevent and reduce microbial food spoilage, evidence-based strategies must be implemented throughout supply chains. To this end, the studies presented here contribute to (i) methods for monitoring spoilage microorganisms, (ii) improved understanding of sources and mechanisms of transmission of microorganisms into food, and (iii) potential strategies to implement at the various points in food supply chains aimed at preventing and reducing microbial spoilage. While microbial spoilage originating from sources throughout the food chain is an issue for many sectors, the studies presented here focus specifically on dairy and fresh produce. In the area of dairy quality, we provided insights into spore enumeration methods for milk powders and identified a set of methods that captures a wide range of variation in spore count across powders. We also contributed to understanding of routes of transmission of spoilage microorganisms into raw milk; specifically, we found bedding material had a direct influence on levels of spores in unused and used bedding, as well as an indirect association with spore levels in bulk tank raw milk through used bedding spore levels. Furthermore, we identified strategies at farm and processing levels for reducing microbial spoilage of dairy products. At the farm-level, we identified specific bedding and farm management practices associated with spores in bedding and bulk tank raw milk. At the processing-level, we identified important quality management practices associated with fluid milk spoilage due to post-pasteurization contamination, including cleaning and sanitation, employee training, and quality testing programs. Preventing microbial spoilage is also challenge for the fresh produce industry, yet relative to dairy, research in the area of microbial spoilage of fresh produce has been limited. Our foundational study of bacterial dynamics on spinach for a supply chain located in Northeast China, from point-of-harvest through shelf life, improved understanding of factors associated with spinach spoilage. Overall, these studies expand our understanding of microbial spoilage of dairy foods and fresh produce and will facilitate implementation evidence-based strategies for preventing and reducing microbial spoilage.

A National Strategy to Reduce Food Waste at the Consumer Level

Author : National Academies of Sciences, Engineering, and Medicine
Publisher : National Academies Press
ISBN 13 : 030968076X
Total Pages : 323 pages
Book Rating : 4.3/5 (96 download)

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Book Synopsis A National Strategy to Reduce Food Waste at the Consumer Level by : National Academies of Sciences, Engineering, and Medicine

Download or read book A National Strategy to Reduce Food Waste at the Consumer Level written by National Academies of Sciences, Engineering, and Medicine and published by National Academies Press. This book was released on 2020-10-14 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: Approximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despite food's essential role as a source of nutrients and energy and its emotional and cultural importance, U.S. consumers waste an estimated average of 1 pound of food per person per day at home and in places where they buy and consume food away from home. Many factors contribute to this wasteâ€"consumers behaviors are shaped not only by individual and interpersonal factors but also by influences within the food system, such as policies, food marketing and the media. Some food waste is unavoidable, and there is substantial variation in how food waste and its impacts are defined and measured. But there is no doubt that the consequences of food waste are severe: the wasting of food is costly to consumers, depletes natural resources, and degrades the environment. In addition, at a time when the COVID-19 pandemic has severely strained the U.S. economy and sharply increased food insecurity, it is predicted that food waste will worsen in the short term because of both supply chain disruptions and the closures of food businesses that affect the way people eat and the types of food they can afford. A National Strategy to Reduce Food Waste at the Consumer Level identifies strategies for changing consumer behavior, considering interactions and feedbacks within the food system. It explores the reasons food is wasted in the United States, including the characteristics of the complex systems through which food is produced, marketed, and sold, as well as the many other interconnected influences on consumers' conscious and unconscious choices about purchasing, preparing, consuming, storing, and discarding food. This report presents a strategy for addressing the challenge of reducing food waste at the consumer level from a holistic, systems perspective.

Reducing Impacts of Food Loss and Waste

Author : National Academies of Sciences, Engineering, and Medicine
Publisher : National Academies Press
ISBN 13 : 0309490588
Total Pages : 117 pages
Book Rating : 4.3/5 (94 download)

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Book Synopsis Reducing Impacts of Food Loss and Waste by : National Academies of Sciences, Engineering, and Medicine

Download or read book Reducing Impacts of Food Loss and Waste written by National Academies of Sciences, Engineering, and Medicine and published by National Academies Press. This book was released on 2019-05-21 with total page 117 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Scoping Consumer Food Waste

Author :
Publisher :
ISBN 13 : 9789268053508
Total Pages : 0 pages
Book Rating : 4.0/5 (535 download)

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Book Synopsis Scoping Consumer Food Waste by :

Download or read book Scoping Consumer Food Waste written by and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food waste is a global concern already identified to be addressed in the Sustainable Development Goals (12.3) and the EU policy agenda under the Circular Economy Action Plan and the Green Deal within the Farm to Fork Strategy. The EU has committed to halving food waste at the retail and consumer level following SDG 12.3, establishing legally binding reduction targets and enabling their reach through the setting of baseline measurement and uniform monitoring. Across the Member States, most food waste occurs at the consumer level. Therefore, reducing consumer food waste is critical for achieving future EU-level targets for food waste reduction. Consumer food waste (both in- and out-of-home) - whilst influenced by the food supply chain and food environment - is essentially a behavioural issue. The behavioural factors underlying consumers' decisions to discard food need to be uncovered, and consumer-focused interventions have to be adequately designed to deliver on the ambitious target reduction. To address the existing research gaps, the Directorate-General for Health and Food Safety (DG SANTE) and the Joint Research Centre (JRC) established a multi-disciplinary forum of researchers and practitioners in the area of consumer food waste prevention under the pilot project called the European Consumer Food Waste Forum (ECFWF). The ECFWF will issue research- and evidence-based recommendations and develop tools to help reduce consumer food waste, aiming to produce a compendium of best practices and recommendations to facilitate the uptake of effective interventions. To this end, there was the need to 1) define the scope, i.e., the type of interventions, tools, best practices and recommendations to be explored, and 2) to develop an evaluation framework specifically tailored for consumer interventions. This has been done by 1) conducting several literature reviews on the state of the art of intervention evaluation and available frameworks, and on the main food drivers and levers of consumer food waste, 2) organising a virtual workshop, meetings and gathering written feedback on the discussed topics from ECFWF members. This report outlines the scope of the ECFWF and the evaluation framework for consumer food waste prevention interventions. The latter is complemented with a data protocol for the collection of information on interventions and some selected tools, best practices, and recommendations agreed under the scope of the ECFWF.

Food Waste Management

Author : Elina Närvänen
Publisher : Springer Nature
ISBN 13 : 3030205614
Total Pages : 455 pages
Book Rating : 4.0/5 (32 download)

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Book Synopsis Food Waste Management by : Elina Närvänen

Download or read book Food Waste Management written by Elina Närvänen and published by Springer Nature. This book was released on 2019-09-03 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on the crucial sustainability challenge of reducing food waste at the level of consumer-society. Providing an in-depth, research-based overview of the multifaceted problem, it considers environmental, economic, social and ethical factors. Perspectives included in the book address households, consumers, and organizations, and their role in reducing food waste. Rather than focusing upon the reasons for food waste itself, the chapters develop research-based solutions for the problem, providing a much-needed solution-orientated approach that takes multiple perspectives into account. Chapters 1, 2, 12 and 16 of this book are available open access under a CC BY 4.0 license at link.springer.com

Saving Food

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128157097
Total Pages : 427 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Saving Food by : Charis M. Galanakis

Download or read book Saving Food written by Charis M. Galanakis and published by Academic Press. This book was released on 2019-06-01 with total page 427 pages. Available in PDF, EPUB and Kindle. Book excerpt: Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery. Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste. - Describes all aspects related to saving food and food security, including raising awareness, food redistribution actions, food policy and framework, food conservation, cold chain, food supply chain management, food waste reduction and valorization - Guides all segments of the industry on how to employ zero waste strategies - Analyzes key issues to create a pathway to solutions

Diverting Waste from Landfill

Author : European Environment Agency
Publisher :
ISBN 13 :
Total Pages : 70 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Diverting Waste from Landfill by : European Environment Agency

Download or read book Diverting Waste from Landfill written by European Environment Agency and published by . This book was released on 2009 with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Loss and Waste Reduction

Author : Laxmikant S. Badwaik
Publisher : CRC Press
ISBN 13 : 100016893X
Total Pages : 298 pages
Book Rating : 4.0/5 (1 download)

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Book Synopsis Food Loss and Waste Reduction by : Laxmikant S. Badwaik

Download or read book Food Loss and Waste Reduction written by Laxmikant S. Badwaik and published by CRC Press. This book was released on 2021-09-30 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing on the crucial sustainability challenge of reducing food loss at the level of consumer society, this volume provides an in-depth, research-based overview of this multifaceted problem. It considers the myriad environmental, economic, social, and ethical factors associated with the enormous amount of food waste, which also end up wasting water, air, electricity, and fuel, which are necessary for food processing. This book uniquely examines the social and cultural views of food waste management, shedding new light on the topic by emphasizing the consumer/household perspective throughout. Drawing on a wide variety of disciplines, the book presents philosophical reflections, practical examples and case studies, and potential solutions to the problem of increasing food waste.

Food Wastage Footprint

Author :
Publisher : Food & Agriculture Organization of the UN (FAO)
ISBN 13 :
Total Pages : 68 pages
Book Rating : 4.:/5 (318 download)

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Book Synopsis Food Wastage Footprint by :

Download or read book Food Wastage Footprint written by and published by Food & Agriculture Organization of the UN (FAO). This book was released on 2013 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This study provides a worldwide account of the environmental footprint of food wastage along the food supply chain, focusing on impacts on climate, water, land and biodiversity, as well as economic quantification based on producer prices ..."--Introduction.

Ensuring Safe Food

Author : Committee to Ensure Safe Food from Production to Consumption
Publisher : National Academies Press
ISBN 13 : 0309593409
Total Pages : 209 pages
Book Rating : 4.3/5 (95 download)

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Book Synopsis Ensuring Safe Food by : Committee to Ensure Safe Food from Production to Consumption

Download or read book Ensuring Safe Food written by Committee to Ensure Safe Food from Production to Consumption and published by National Academies Press. This book was released on 1998-09-02 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.

Waste Management and Sustainable Consumption

Author : Karin M. Ekström
Publisher : Routledge
ISBN 13 : 1317632656
Total Pages : 255 pages
Book Rating : 4.3/5 (176 download)

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Book Synopsis Waste Management and Sustainable Consumption by : Karin M. Ekström

Download or read book Waste Management and Sustainable Consumption written by Karin M. Ekström and published by Routledge. This book was released on 2014-12-17 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: The accelerated pace of global consumption over the past decades has meant that governments across the world are now faced with significant challenges in dealing with the dramatically increased volume of waste. While research on waste management has previously focused on finding technological solutions to the problem, this book uniquely examines the social and cultural views of waste, shedding new light on the topic by emphasising the consumer perspective throughout. Drawing on a wide variety of disciplines including environmental, economic, social and cultural theories, the book presents philosophical reflections, practical examples and potential solutions to the problem of increasing waste. It analyses and compares case studies from countries such as Sweden, Japan, the USA, India, Nigeria and Qatar, bringing out valuable insights for the international community and generating a critical discussion on how we can move towards a more sustainable society. This book will be of great interest to post-graduate students and researchers in environmental policy, waste management, social marketing and consumer behaviour, as well as policymakers and practitioners in consumer issues and business.

Routledge Handbook of Food Waste

Author : Christian Reynolds
Publisher : Routledge
ISBN 13 : 0429870701
Total Pages : 557 pages
Book Rating : 4.4/5 (298 download)

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Book Synopsis Routledge Handbook of Food Waste by : Christian Reynolds

Download or read book Routledge Handbook of Food Waste written by Christian Reynolds and published by Routledge. This book was released on 2020-01-13 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive handbook represents a definitive state of the current art and science of food waste from multiple perspectives. The issue of food waste has emerged in recent years as a major global problem. Recent research has enabled greater understanding and measurement of loss and waste throughout food supply chains, shedding light on contributing factors and practical solutions. This book includes perspectives and disciplines ranging from agriculture, food science, industrial ecology, history, economics, consumer behaviour, geography, theology, planning, sociology, and environmental policy among others. The Routledge Handbook of Food Waste addresses new and ongoing debates around systemic causes and solutions, including behaviour change, social innovation, new technologies, spirituality, redistribution, animal feed, and activism. The chapters describe and evaluate country case studies, waste management, treatment, prevention, and reduction approaches, and compares research methodologies for better understanding food wastage. This book is essential reading for the growing number of food waste scholars, practitioners, and policy makers interested in researching, theorising, debating, and solving the multifaceted phenomenon of food waste.

Food Wastes and By-products

Author : Rocio Campos-Vega
Publisher : John Wiley & Sons
ISBN 13 : 1119534100
Total Pages : 476 pages
Book Rating : 4.1/5 (195 download)

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Book Synopsis Food Wastes and By-products by : Rocio Campos-Vega

Download or read book Food Wastes and By-products written by Rocio Campos-Vega and published by John Wiley & Sons. This book was released on 2020-02-03 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

Handbook of Research on Designing Sustainable Supply Chains to Achieve a Circular Economy

Author : Ramakrishna, Yanamandra
Publisher : IGI Global
ISBN 13 : 1668476665
Total Pages : 726 pages
Book Rating : 4.6/5 (684 download)

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Book Synopsis Handbook of Research on Designing Sustainable Supply Chains to Achieve a Circular Economy by : Ramakrishna, Yanamandra

Download or read book Handbook of Research on Designing Sustainable Supply Chains to Achieve a Circular Economy written by Ramakrishna, Yanamandra and published by IGI Global. This book was released on 2023-04-17 with total page 726 pages. Available in PDF, EPUB and Kindle. Book excerpt: Securing a sustainable supply chain is crucial for business and the future of humanity. Intending to lower waste and carbon emissions, businesses are investing more money in sustainability efforts. However, sustainability measures that might save costs, improve forecasting, and optimize business operations are frequently disregarded, especially during the post-pandemic era. The Handbook of Research on Designing Sustainable Supply Chains to Achieve a Circular Economy analyzes various approaches and strategies for developing sustainable supply chain capabilities to achieve circular economies; builds and develops models, frameworks, and theoretical concepts by focusing on the role of a sustainable supply chain leading to a circular economy; and provides a platform where new concepts and plans for managing sustainable supply chains in the post-pandemic era with the aid of Industry 4.0 as enablers are discussed. Covering key topics such as tourism, healthcare, transportation, and governance, this major reference work is ideal for industry professionals, government officials, business owners, managers, entrepreneurs, policymakers, scholars, researchers, academicians, instructors, and students.

Food Waste

Author : Garrett Leonard Riley
Publisher : Nova Science Publishers
ISBN 13 : 9781634850254
Total Pages : 0 pages
Book Rating : 4.8/5 (52 download)

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Book Synopsis Food Waste by : Garrett Leonard Riley

Download or read book Food Waste written by Garrett Leonard Riley and published by Nova Science Publishers. This book was released on 2016 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An increased demand for recycling has prompted the food industry to become more efficient in its handling of waste. Food waste is among the priority streams for waste prevention worldwide, as it is generated at large quantities at all levels of the food production and consumption chain, in both developed and developing countries, throughout the year. This book discusses practices, management and challenges of food waste. The first chapter discusses current agricultural development systems. Chapter Two presents a review of the works of research that have been developed in the last decade on the use of food wastes as sources of antioxidant compounds, such as polyphenols. Chapter Three provides a critical overview on the studies that deal specifically with food applications, mainly focusing on their potential as sources of fibers and associated phenolics and respective antioxidant activity. Chapter Four contributes to innovation in research on the valorisation techniques that have been developed for the use of food wastes as well as examines future directions in the field. Chapter Five reviews conventional methods currently applied in Vietnam for treatment of food waste, and then proposes a promising solution using anaerobic digestion technology. Chapter Six provides an overview of the generation of food waste within households in Greece and investigates the potential for prevention. Chapter Seven investigates heat generation and oxygen levels during the storage of soy sauce squeezing residue and fish meal, by-products of soy sauce and fish production and processing, respectively, by thermal analysis and gas chromatography. The final chapter discusses sugarcane bagasse hemicellulose properties, extraction technologies and xylooligosaccharides production.

The Dilemma of Consumer Food Waste - A Qualitative Study of Drivers and Barriers to Food Waste Prevention Among Young Urbanites

Author : Jana [Verfasser] Siebert
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (12 download)

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Book Synopsis The Dilemma of Consumer Food Waste - A Qualitative Study of Drivers and Barriers to Food Waste Prevention Among Young Urbanites by : Jana [Verfasser] Siebert

Download or read book The Dilemma of Consumer Food Waste - A Qualitative Study of Drivers and Barriers to Food Waste Prevention Among Young Urbanites written by Jana [Verfasser] Siebert and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the issue of food waste has received growing attention from research scholars, policymakers, and the general public. Reducing the amount of food that is wasted along the supply chain is not only an important step towards providing global food security, but also key for lowering resulting pressures on the environment as well as economic and social costs. Although the negative impacts of food waste are generally well-known, high amounts of food produced for human consumption are still discarded at all stages of the supply chain, especially in industrialized countries. According to conducted research, individual consumers, especially young households, constitute the main contributors to the wastage of food. Research has also shown that the reasons for food waste occurring at the household level are highly complex. This thesis aims to contribute to this scholarly discussion by presenting a qualitative interview study on the drivers and barriers to consumer food waste among young households in Vienna, Austria. The analysis shows that young urbanites are highly aware of food waste and the associated problems. Furthermore, they are generally motivated and willing to prevent food waste in their households, especially in order to save money, time and effort as well as to avoid feeling guilty. Also respondents ́ social environments exhibit an important influence and play a supportive role in their efforts to reduce and prevent food waste. What could also be distilled throughout the analysis, is a variety of strategies and practices that young urbanites employ and share to manage and reduce food waste. However, despite this high level of awareness and willingness to act, young urbanites are often faced with significant barriers, such as provided infrastructure or resource constraints, which lock them into specific behavioral patterns. This creates a considerable dilemma for the reduction and prevention of consumer food waste and has implications for both social marketing strategies and policy-making. *****In recent years, the issue of food waste has received growing attention from research scholars, policymakers, and the general public. Reducing the amount of food that is wasted along the supply chain is not only an important step towards providing global food security, but also key for lowering resulting pressures on the environment as well as economic and social costs. Although the negative impacts of food waste are generally well-known, high amounts of food produced for human consumption are still discarded at all stages of the supply chain, especially in industrialized countries. According to conducted research, individual consumers, especially young households, constitute the main contributors to the wastage of food. Research has also shown that the reasons for food waste occurring at the household level are highly complex. This thesis aims to contribute to this scholarly discussion by presenting a qualitative interview study on the drivers and barriers to consumer food waste among young households in Vienna, Austria. The analysis shows that young urbanites are highly aware of food waste and the associated problems. Furthermore, they are generally motivated and willing to prevent food waste in their households, especially in order to save money, time and effort as well as to avoid feeling guilty. Also respondents ́ social environments exhibit an important influence and play a supportive role in their efforts to reduce and prevent food waste. What could also be distilled throughout the analysis, is a variety of strategies and practices that young urbanites employ and share to manage and reduce food waste. However, despite this high level of awareness and willingness to act, young urbanites are often faced with significant barriers, such as provided infrastructure or resource constraints, which lock them into specific behavioral patterns. This creates a considerable dilemma for the reduction and prevention of consumer f

Post-harvest losses in rural-urban value chains: Evidence from Ethiopia

Author : Minten, Bart
Publisher : Intl Food Policy Res Inst
ISBN 13 :
Total Pages : 23 pages
Book Rating : 4./5 ( download)

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Book Synopsis Post-harvest losses in rural-urban value chains: Evidence from Ethiopia by : Minten, Bart

Download or read book Post-harvest losses in rural-urban value chains: Evidence from Ethiopia written by Minten, Bart and published by Intl Food Policy Res Inst. This book was released on 2019-09-12 with total page 23 pages. Available in PDF, EPUB and Kindle. Book excerpt: We study post-harvest losses (PHL) in important and rapidly growing rural-urban value chains in Ethiopia. We analyze self-reported PHL from different value chain agents – farmers, wholesale traders, processors, and retailers – based on unique large-scale data sets for two major commercial commodities, the storable staple teff and the perishable liquid milk. PHL in the most prevalent value chain pathways for teff and milk amount to between 2.2 and 3.3 percent and 2.1 and 4.3 percent of total produced quantities, respectively. We complement these findings with primary data from urban food retailers for more than 4,000 commodities. Estimates of PHL from this research overall are found to be significantly lower than is commonly assumed. We further find that the emerging modern retail sector in Ethiopia is characterized by half the level of PHL than are observed in the traditional retail sector. This is likely due to more stringent quality requirements at procurement, sales of more packaged – and therefore better protected – commodities, and better refrigeration, storage, and sales facilities. The further expected expansion of modern retail in these settings should likely lead to a lowering of PHL in food value chains, at least at the retail level.