Hungry people and policymakers throughout the world want to reduce food loss and waste therefore people need to know where it occurs and where interventions will be the most impactful. Food loss is the decrease in the quantity or quality of food resulting from decisions and actions by food suppliers in the chain. Food loss refers to any food that is discarded, incinerated or otherwise disposed of along the food supply chain from harvest. However food waste refers to the decrease in the quantity or quality of food resulting from decisions and actions by retailers, food service providers and consumers.
The where and why food loss and waste happens
At the farm
Important causes of on-farm losses include inadequate harvesting time, climatic conditions, practices applied at harvest and handling, and challenges in marketing produce. Food loss and waste entails poor use of resources and negative environmental impacts. It is forecast that a growing population and rising incomes will lead to increased demand for agricultural products, putting more pressure on natural resources. This is why reducing food loss
and waste is crucial. Not only will it improve our use of natural resources, but it will directly contribute to lower GHG emissions per unit of food consumed. This is because more food reaches the consumer for a given level of resources used. Excessive water use at the farm level, any reduction of losses or waste after the farm level (transportation, processing, storage etc.) can have a positive effect on water demand. Less food loss and waste would lead to more efficient land use and better water resource management with positive impacts on climate change and livelihoods.
Significant losses are caused by inadequate storage, as well as decisions made at earlier stages of the supply chain that cause products to have a shorter shelf life. Total losses are mainly because of physical damage and pathological and entomological damage. Post-harvest losses cause food quality and quantity to be severely reduced, thereby affecting incomes and impacting on the urban and rural poor and hungry.
Good infrastructure and efficient trade logistics are key to preventing food loss. Processing and packaging play a role in preserving foods, and losses are often caused by inadequate facilities, technical malfunction or human error. Many food crops are lost before they reach consumers and suggested that improving logistics systems
and management would be an efficient approach to reducing losses across the supply chain. They found that failure in logistics operations including product handling, precooling, packaging, storage, transportation, and inappropriate infrastructure, are among the most common reasons for the high quantities of food losses. These estimates do not include loss of quality, nutritional value and the health burden associated with consuming contaminated food products