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United Nations FAO: 14 percent of food wasted before it reaches consumers

| October 17, 2019

This article or excerpt is included in the GLP’s daily curated selection of ideologically diverse news, opinion and analysis of biotechnology innovation.

Around 14 percent of global food goes to waste after harvesting and before reaching the retail level, including through on-farm activities, storage, and transportation. This is according to the report on the State of Food and Agriculture released by the Food and Agriculture Organization of the United Nations (FAO).

FAO monitored how much, where, and why food is lost at different stages on the food supply chain. The findings will help identify critical loss points across the supply chains, which have a great impact on food security. Results showed that harvesting is the most frequently identified critical loss point for all types of food.

It was also reported that losses and waste are generally higher for fruits and vegetables than cereals and pulses at all stages in the supply chain, except for on-farm losses and those during transportation in Eastern and South-Eastern Asia. For lower-income countries, the cause of great losses in fruits and vegetable supply chain is poor infrastructure, particularly storage facilities. For high-income countries, losses occur when there is technical breakdown, poor management of temperature in storage facilities, humidity or overstocking.

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FAO called for consumers and producers’ understanding of the problem and taking action on how to effectively reduce food losses globally.

Read full, original article: Crop Biotech Update October 16, 2019

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