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Type: Book

Preventing food losses and waste to achieve food security and sustainability

Editor

Professor Elhadi M. Yahia is Emeritus Professor (Investigador Nacional Emerito) at the Autonomous University of Querétaro, Mexico. He is also a Courtesy Professor at the University of Florida, USA. Professor Yahia has published 20 books in 3 languages and more than 400 book chapters and articles on post-harvest handling of fresh produce. He has worked at the Food and Agriculture Organization of the United Nations (FAO) where he helped launch the Global Initiative on Food Loss and Waste Reduction. He has served as a consultant to many organizations such as the FAO, the World Bank, the Asian Development Bank, the World Food Logistics Organization (WFLO), USAID, USDA and ICARDA. He is member of the Mexican Academy of Sciences, the New York Academy of Sciences, The Scientific Research Society (Sigma Xi) and The Scientific Advisory Council (SAC) of the World Food Logistics Organization.

Dimensions:

229x152mm
6x9"

Publication date:

24 March 2020

Length of book:

852 pages

ISBN-13: 9781786763006

£190.00
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Description

'We at Too Good To Go, found the research presented immensely insightful as we continue to build awareness raising campaigns with the aim of changing behaviours.'
Too Good To Go

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.

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

1.Food security: key issues: Silvia Gaiani and Jorge Fonseca, Food and Agriculture Organization of the United Nations (FAO), Italy;

Part 1 The problem of food losses and waste
2.Food losses and waste: definitions, causes and methods for quantification: Elhadi M. Yahia, Universidad Autónoma de Querétaro, México; and Camelia Bucatariu, Independent Researcher, Italy;
3.The role of food losses and waste in food insecurity: Camelia Bucatariu, Independent Researcher, Italy;
4.The multidimensional socio-economic impacts of food losses and waste: Abdallah Omezzine, University of Nizwa, Oman; Elhadi M. Yahia, Universidad Autónoma de Querétaro, Mexico; and Camelia Bucatariu, Independent Researcher, Italy;
5.The environmental impact of food loss and waste (FLW): I. Higuera-Ciapara and R. Lugo-Melchor, Food Technology Unit, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. (CIATEJ), Mexico; and L. O. Noriega-Orozco, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Mexico;
6.The impact of food loss and waste on human nutrition and health: Jorge L. Chávez-Servín, Roberto A. Ferriz Martínez and Elhadi M. Yahia, Universidad Autónoma de Querétaro, Mexico;
7.The role of food safety in food waste and losses: Dima Faour-Klingbeil, Plymouth University, UK and DFK for Safe Food Environment, Germany; and Ewen Todd, Ewen Todd Consulting, USA;

Part 2 Causes of food losses and waste
8.Improving supply chains to prevent food losses and waste: an overview: Hamid El Bilali, University of Natural Resources and Life Sciences (BOKU), Austria;
9.Food losses during production of agricultural commodities: Elhadi M. Yahia, Universidad Autónoma de Querétaro, Mexico; José de Jesús Ornelas-Paz, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Mexico; Puran Bridgemohan, University of Trinidad and Tobago, Trinidad; and Santiago Vergara, Universidad Autónoma de Querétaro, Mexico;
10.Food losses and waste during food processing: Hanne Møller, Aina Elstad Stensgård and Ole Jørgen Hanssen, Ostfold Research, Norway;
11.Temperature deviations during transport as a cause for food losses: Reiner Jedermann, Institute for Microsensors, Actuators and Systems (IMSAS), Germany; Ulrike Praeger and Martin Geyer, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Germany; and Walter Lang, Institute for Microsensors, Actuators and Systems (IMSAS), Germany;
12.Food waste at the consumer level: Elhadi M. Yahia, Universidad Autónoma de Querétaro, Mexico; and Marie Mourad, Center for the Sociology of Organizations (CSO), France;
13.Food waste in food services: Sampsa Nisonen and Kirsi Silvennoinen, Natural Research Institute Finland (LUKE), Finland;

Part 3 Food losses and waste in different commodities
14.Food losses and waste in cereal grains: Tadele Tefera, International Centre of Insect Physiology and Ecology, Ethiopia; and Esayas Mendesil, Jimma University, Ethiopia;
15.Losses and waste in fruits and vegetables: Elhadi M. Yahia, Universidad Autónoma de Querétaro, Mexico; and Jorge M. Fonseca, Food and Agriculture Organization of the United Nations (FAO), Italy;
16.Food losses and food waste in roots and tubers: Martini Binti Mohammad Yusoff and Azizah Binti Misran, Universiti Putra Malaysia, Malaysia;
17.Food losses and waste in meats: Salah El-Safty, Ain Shams University, Egypt; and Carlos F. Sosa-Ferreyra, Universidad Autónoma de Querétaro, Mexico;
18.Understanding and preventing seafood loss and waste: I. Higuera-Ciapara and R. Lugo-Melchor, Food Technology Unit, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. (CIATEJ), Mexico; and L. O. Noriega-Orozco, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Mexico;

Part 4 Reducing food losses and waste
19.Investment needs and role of the private sector in reducing food loss and waste: Pilar Santacoloma, Food and Agriculture Organization of the United Nations (FAO), Colombia; Laura Brenes, Agribusiness School Tecnológico de Costa Rica and Costa Rican FLW Network, Costa Rica; Sara Granados, Food and Agriculture Organization of the United Nations (FAO), Chile; Maria Fernanda Jimenez Morales, Agribusiness School Tecnológico de Costa Rica and Costa Rican FLW Network, Costa Rica; and Luis Saez, Universidad Santiago de Chile, Chile;
20.The role of food banks in food security and food loss and waste (FLW) prevention: Moez El Shohdi, Egyptian Food Bank/Food Banking Regional Network, Egypt; and Rasha El Shafei, Universities of Canada in Egypt, Egypt;
21.Reusing and recycling of food waste: Jesús R. Rodríguez-Núñez, Universidad de Guanajuato, Mexico; and Armida Rodríguez-Félix and Tomás J. Madera-Santana, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Mexico;
22.Householder food waste prevention campaigns: contributions from psychology and marketing: Sandra Davison and Anne Sharp, University of South Australia, Australia;
23.Reusing food waste: the importance of mycotoxin detection and decontamination: F. Ascencio, Centro de Investigaciones Biológicas del Noroeste, Mexico; and T. Sandoval-Contreras, Instituto Tecnológico de Tepic, Mexico;

Part 5 Regional case studies
24.Challenges and initiatives in reducing food losses and waste: United States: Leigh Prezkop and Amanda Stone, World Wildlife Fund (WWF), USA; Gregory A. Baker, Santa Clara University, USA; Lisa K. Johnson, Independent Consultant, USA; and Jonathan Deutsch, Drexel University, USA;
25.Challenges and initiatives in reducing food loss and waste in Europe: Camelia Bucatariu, Independent Researcher, Italy;
26.Food losses and waste in the Near East and North Africa region: Elhadi M. Yahia, Universidad Autónoma de Querétaro, Mexico;
27.Challenges and initiatives in reducing postharvest food losses and food waste: sub-Saharan Africa: Tanya Stathers, Natural Resources Institute (NRI) – University of Greenwich, UK; and Brighton Mvumi, University of Zimbabwe, Zimbabwe;
28.Challenges and initiatives in reducing food losses and waste: Latin America and the Caribbean: Laura Brenes-Peralta and María Fernanda Jiménez-Morales, Instituto Tecnológico de Costa Rica, Costa Rica; Murillo Freire Junior, Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Brazil; Walter Belik, Universidad Estadual de Campinas (UNICAMP), Brazil; Natalia Basso, Ministry of Agriculture Livestock and Fisheries, Argentina; Gustavo Polenta, Centro de Investigación de Agroindustria del Instituto Nacional de Tecnología Agropecuaria (INTA), Argentina; Catalina Giraldo, Cadenas de Valor Sustentables SpA (Sustainable Value Chains), Chile; and Sara Granados, Food and Agriculture Organization of the United Nations (FAO), Chile;