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A decade of food loss reduction
14 per cent of the world’s food production is lost before it reaches the consumer. Food losses disproportionately affect developing countries, threatening people’s livelihoods, especially those depending on agriculture.
The Food Loss Reduction Advantage: Building sustainable food systems
Around one third of the food globally produced is estimated to be lost or wasted along the supply chain. These losses affect disproportionally developing countries.
Food loss analysis: causes and solutions - Case studies on maize and rice in the Democratic Republic of Congo
The objective of these studies is to estimate the qualitative and quantitative losses, to highlight the critical points of loss and to identify the main causes of the losses.
Food loss analysis: causes and solutions – The Republic of Uganda. Beans, maize, and sunflower studies
This report illustrates the food loss assessment studies undertaken along the maize, sunflower and beans supply chains in Uganda in 2015-16 and 2016-17.
Food loss analysis: causes and solutions – Case studies on sorghum, maize and cowpea in Burkina Faso
The objective of this study is to estimate the qualitative and quantitative losses along the sorghum, maize and cowpea supply chains, to highlight the critical points of losses and to identify the main causes of the losses.
Food loss analysis case study methodology
Food loss is a complex issue, often with multiple and interrelated causes operating at different levels. This e-learning course introduces the FAO case study methodology for the analysis of critical food loss points.