This book provides a comprehensive review of the causes and prevention of food losses and waste (FLW) at key steps in the supply chain.
The book begins by defining what is meant by food losses and waste and then assessing current research on its economic, environmental and nutritional impact. It then reviews what we know about causes and prevention of FLW at different stages in the supply chain, from cultivation, harvesting and storage, through processing and distribution to retail and consumer use. The third part of the book looks at FLW for particular commodities, including cereals and grains, fresh fruit and vegetables, roots and tubers, oilseeds and tubers, meat and dairy products, and fish and seafood products. The final section in the book reviews the effectiveness of campaigns to reduce FLW in regions such as North and Latin America, Asia and the Pacific, the Middle East and, sub-Saharan Africa.
- The first comprehensive review of the causes and prevention of food losses and waste (FLW), bringing together leading experts from around the world.
- Multi-dimensional approach in addressing the problem of FLW from a range of perspectives: key stages in the supply chain, different types of commodity and different regions in the world.
- Valuable case studies from different regions on practical measures to tackle FLW.
What others are saying...
'World hunger is on the rise for the first time in decades and crop yields are on the decline. With a rapidly exploding world population we are heading toward a disastrous food shortage crisis. Since one-third of the food that we already produce is lost between the time it is harvested and consumed substantially more of this lost food must be saved to avoid a major global food crisis. ‘Preventing food losses and waste’ (ed. Yahia) provides a comprehensive compilation of the resources and programs available globally to substantially and sustainably reduce postharvest food loss and waste.'
Dr Charles L. Wilson, Founder and CEO - World Food Preservation Center LLC, USA
Table of contents
Food security: key issues;
Part 1 The problem of food loss and waste
2.Food losses and waste: definitions, methods for estimation, estimates of extent and causes: Elhadi Yahia, Universidad Autónoma de Querétaro, Mexico;
3.The role of food losses and waste in food insecurity: Camelia Bucatariu, FAO, Italy;
4.The economic impact of food losses and waste: Abdallah Mohammed Omezzine, University of Nizwa, Oman;
5.The environmental impact of food losses and waste: Inocencio Higuera, CIATEJ, Mexico;
6.The impact of food losses and waste on human nutrition and health: Jorge Chávez, Universidad Autónoma de Querétaro, Mexico;
7.The impact of food losses and waste on food safety: Dima Faour-Klingbeil, Plymouth University, UK and DFK for Safe Food Environment, Germany;
Part 2 Causes of food losses and waste along the supply chain and their solutions
8.Supply chain improvement to prevent food losses and waste: an overview: Hamid El Bilali, University of Natural Resources and Life Sciences (BOKU), Austria;
9.Food losses during agricultural production: Elhadi Yahia, Universidad Autónoma de Querétaro, Mexico;
10.Food losses during harvesting and storage: Dirk Maier, Iowa State University, USA;
11.Food losses and waste during food processing: Hanne Moller, Østfoldforskning, Norway;
12.Food losses and waste during transport/distribution: Reiner Jedermann, University of Bremen, Germany;
13.Food losses and waste during marketing;
14.Assessing the impact of food waste reduction campaigns on consumer behaviour: Anne Sharp, University of South Australia, Australia;
15.Food losses and waste at the consumer level: Omar AlJabri, Qaboos University, Oman;
16.Food losses and waste in food service channels: Kirsi Silvennoinen, Natural Resources Institute (LUKE), Finland;
Part 3 Food losses and waste in different commodities
17.Food losses and waste in cereals and grains: Tadele Tefera, International Centre of Insect Physiology and Ecology (ICIPE), Ethiopia;
18.Food losses and waste in fresh fruit and vegetables: Elhadi Yahia, Universidad Autónoma de Querétaro, Mexico;
19.Food losses and waste in meats: Carlos Sosa, UAQ, Mexico;
20.Food losses and waste in dairy products: Girma Gebresenbet, Swedish University of Agricultural Sciences, Sweden;
21.Food losses and waste in fish and seafood: Inocencio Higuera, CIATEJ, Mexico;
Part 4 Reducing food losses and waste
22.Policies and regulations needed to reduce food losses and waste: Lusine Aramyan, Wageningen University, The Netherlands;
23.Investment needs and role of the private sector in reducing food losses and waste: Pilar Santacoloma, FAO, Panama;
24.Education, awareness and extension to prevent food losses and waste: Marcella Lembert, Bank of America, Mexico;
25.The role of food banks in food security and prevention of food losses and waste (FLW): Moez Elshohdi, Egyptian Food Bank, Egypt;
26.Re-using and recycling food waste: Tomas Jesús Madera-Santana, Food Research and Development Center, Mexico;
27.Optimizing food waste and its valorization for the production of nutra-/pharamaceuticals for health benefits: The importance of mycotoxins decontamination: Felipe Ascencio Valle, Centro de Investigaciones Biológicas del Noroeste SC - Cibnor, Mexico;
Part 5 Regional case studies
28.Challenges and initiatives in reducing food losses and waste: United States: Leigh Prezkop, World Wildlife Fund, USA;
29.Challenges and initiatives in reducing food losses and waste: Europe: Camelia Bucatariu, FAO, Italy;
30.Challenges and initiatives in reducing food losses and waste: North Africa and the Middle East: Elhadi Yahia, Universidad Autónoma de Querétaro, Mexico;
31.Challenges and initiatives in reducing food losses and waste: sub-Saharan Africa: Tanya Stathers, NRI - University of Greenwich, UK;
32.Challenges and initiatives in reducing food losses and waste: Asia and the Pacific: Rosa Rolle, FAO, Italy;
33.Challenges and initiatives in reducing food losses and waste: Latin America: Laura Brenes Peralta, Technological Institute of Costa Rica, Costa Rica;