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The Role of Refrigeration in Worldwide nutrition (2020), 6th Informatory Note on Refrigeration and Food.

Type of article: Informatory note

Summary

Over a year, the food products that should benefit from refrigeration represent 1.661 million tonnes (46 % of food production) after deducting the various agricultural and post-harvest losses. Yet only 47 % of this tonnage is refrigerated, resulting in losses amounting to 13 % of food production. These losses are particularly high in developing countries, where the available refrigeration capacity is much lower than in developed countries. These 475 million tonnes of lost food could be saved thanks to refrigeration and could theoretically feed 950 million people a year. This figure must be put in perspective with the fact that in 2018, 821 million people were undernourished and that the world population is still to grow by 2 billion by 2050. These figures were evaluated by the IIR from the latest FAO data on the basis of a model assessing food losses for each category of perishable food products and for each stage of the food supply chain. Based on these estimates, this Information Note aims to demonstrate the essential role that efficient cold chains can play in improving global food security.

Available documents

Informatory Note - The Role of Refrigeration in Worldwide nutrition (2020) (English)

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Note d'Information - Le rôle du froid dans l'alimentation mondiale (2020) (French)

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Summary for policymakers - The Role of Refrigiration in Worldwide Nutrition (2020) (English)

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Résumé pour les décideurs - Le rôle du froid dans l'alimentation mondiale (French)

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El papel de la refrigeración en la nutrición por todo el mundo (Spanish)

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Информационная записка - Роль холода в глобальном обеспечении пищевыми продуктами (Russian)

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Details

  • Original title: The Role of Refrigeration in Worldwide nutrition (2020), 6th Informatory Note on Refrigeration and Food.
  • Record ID : 30027314
  • Languages: French, English
  • Subject: Figures, economy, Developing country
  • Publishers: IIF-IIR
  • Publication date: 2020/03/26
  • DOI: http://dx.doi.org/10.18462/iir.INfood06.03.2020
  • Available in the IIR library

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