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
1.Food security: key issues: Silvia Gaiani and Jorge Fonesca, Food and Agriculture Organization (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, Mexico; and Camelia-Adriana Bucatariu, Independent Researcher, Italy;
3.The role of food losses and waste in food insecurity: Camelia Bucatariu, FAO, Italy;
4.Environmental impact of food loss and waste: a review: I. Higuera-Ciapara and R. Lugo-Melchor, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. (CIATEJ), Mexico; and L. O. Noreiga-Orozco, Quality Assurance and Sustainable Development of Natural Resources Unit, Mexico;
5.The impact of food loss and waste on human nutrition and health: Jorge L. Chávez-Servin, Roberto A. Ferriz Martínez and Elhadi M. Yahia, Universidad Autónoma de Querétaro, Mexico;
6.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
7.Improving supply chains to prevent food losses and waste: an overview Hamid El Bilali, University of Natural Resources and Life Sciences (BOKU), Austria;
8.Food losses during agricultural production: Elhadi Yahia, Universidad Autónoma de Querétaro, Mexico;
9.Food losses during harvesting and storage: Dirk Maier, Iowa State University, USA;
10.Food losses and waste during food processing: Hanne Moller, Aina Elstad Stensgård 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; br>12.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
13.Food losses and waste in cereal grains: Tadele Tefera, International Centre of Insect Physiology and Ecology (ICIPE), Ethiopia; and Esayas Mendesil, Jimma University, Ethiopia;
14.Losses and waste in fruits and vegetables: Elhadi Yahia, Universidad Autónoma de Querétaro, Mexico; and Jorge M. Fonseca, Food and Agriculture Organization (FAO), Italy;
15.Food losses and food waste in roots and tubers: Martini Mohammad Yusof and Azizah Misran, Universiti Putra Malaysia, Malaysia;
16.Food losses and waste in meats: Salah El-Safty, Ain Shams University, Egypt; and Carlos F. Sosa-Ferreyra, Universidad Autonoma de Queretaro, Mexico;
17.Food losses and waste in dairy products, Ethiopia in focus: Tadesse Kenea Amentae, Ambo University, Ethiopia; Haileyesus Dejene and Fufa Abunna, Addis Ababa University, Ethiopia; Ashenafi Chaka Tuffa, Ambo University and Addis Ababa University, Ethiopia; and Girma Gebresenbet, Swedish University of Agricultural Sciences, Sweden;
18.Seafood loss and waste (SFLW) as potential source of nutrients and value-added products: I. Higuera-Ciapara and R. Lugo-Melchor, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. (CIATEJ), Mexico; and L. Noriega-Orozco, Quality Assurance and Sustainable Development of Natural Resources Unit, 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, FAO, Colombia; Laura Brenes, Agribusiness School Tecnológico de Costa Rica and Costa Rican FLW Network, Costa Rica; Sara Granados, FAO, Colombia; 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/Regional Food Banking Network, Egypt; and Rasha El Shafei, Universities of Canada in Egypt, Egypt;
21.Overview of alternatives for reusing and recycling 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., Mexico;
22.Householder food waste prevention campaigns: contributions from psychology and marketing: Sandra Davison and Anne Sharp, University of South Australia, Australia;
23.Optimizing and valorizing food waste for nutra-/pharmaceuticals production with health benefits: the importance of mycotoxins 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, North Carolina State University, USA; and Jonathan Deutsch, Drexel University, USA;
25.Challenges and initiatives in reducing food losses and waste: Europe: Camelia-Adriana Bucatariu, Independent Researcher, Italy;
26.Food Losses and Waste in the Near East and North Africa Region: Elhadi 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;
28.Challenges and initiatives in reducing food losses and waste: Latin America and the Caribbean: Laura Brenes Peralta and María Fernanda Jiménez-Morales,Technological Institute of Costa Rica, Costa Rica; Murillo Freire Junior, Empresa Brasileira de Pesquisa Agropecuária- EMBRAPA (Brazilian Agricultural Research Corporation), Save Food Brazil, Brazil; Walter Belik, Instituto de Economia da Universidade Estadual de Campinas-UNICAMP (Institute of Economics of UNICAMP), Save Food Brazil, Brazil; Natalia Basso, Secretaría de Alimentos y Bioeconomía y Secretaría de Gobierno de Agroindustria (Food and Bioeconomics Secretariat & Governments Agroindustry Secretariat), National Programme for Food Loss and Waste Reduction, Argentina; Gustavo Polenta, Centro de Investigación de Agroindustria del Instituto Nacional de Tecnología Agropecuaria (INTA) (Agroindustry Research Centre of the National Institute of Agriculture Technology-INTA), Argentina; and Catalina Giraldo, Cadenas de Valor Sustentables SpA (Sustainable Value Chains), Chile;