Food losses

Roughly one third of the food produced globally for human consumption is lost or wasted – 1.3 billion tons per year. Even if these estimates are subject to numerous uncertainties, one thing is beyond doubt: every kilogramme of food that is produced but not consumed is one too many. For it embodies valuable, wasted resources such as land, water, agricultural inputs and energy, unnecessary CO2 emissions have been released into the atmosphere, farmers have lost not only income but also a valuable part of their nutrition, and consumers pay the increased prices that result. Our authors analyse the dimensions of these losses and the underlying complex web of causes and show how approaches have to be designed against the background of global challenges such as climate change and food security.

Articles:
 

• Simple technology, big impact
• Tackling food losses: New approaches needed
• Who does what in post-harvest loss reduction?
• Post-harvest agriculture in a changing climate
• How losses in maize and manioc value chains impact on the environment
• Tackling post-harvest cereal losses in sub-Saharan Africa
• Better income through improved milk hygiene standards
• Handling fresh vegetable produce from urban gardens
• Technical know-how is only one side of the coin
• New developments in stored product protection
• No chance for aflatoxins