Food Loss from Harvest to pre-Retail
The following definitions (FAO, 2019) were adopted:
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1. Food loss and waste are defined as the decrease in quantity or quality of food along the food supply chain.
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2. Empirically, food losses occur along the food supply chain from harvest to, but not including, the retail level. Food waste, on the other hand, occurs at the retail and consumption level.
"One-third of the food that we already produce is being lost globally between the time that it is harvested and consumed. In developing countries these postharvest food losses often exceed 50% of the harvested crop. The food that we already produce could feed two billion additional hunger people if saved. Therefore, we MUST substantially reduce these postharvest food losses if we are to avoid disastrous food shortages and escalating world hunger." - Dr Charles L. Wilson, Ph.D., Founder, World Food Preservation Ctr.
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- Abstract, Sustainability, 2019 Reasons behind food loss can be very specific for each product and supply chain stage but it is also affected by factors independent of the product and stage. This work focuses on such generic factors and develops a framework to analyze food loss as a systemic...
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- Even as increasing populations put pressure on food supplies, about one-third of the total food produced for human consumption is wasted, with the majority of loss in developing countries occurring between harvest and the consumer. Controlling product dryness is the most critical factor for...
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