PartagerFood waste top agenda at FAO Near East Conference
FAO recently announced measures to improve regional food security by cutting food losses and waste during its Regional Conference for the Near East. Some 15% of vegetables and legumes and more than 30% of perishable foods are wasted annually in . Reasons for food losses and waste include poor storage facilities and limited cold storage.
FAO recently announced measures to improve regional food security by cutting food losses and waste during its Regional Conference for the Near East in May 2012. Land and water constraints severely limit the potential for increased food production to feed a Near Eastern population set to grow from 380 to 520 million in 2030. In addition to improving land and water management, lower food losses and waste would help provide the extra food without putting additional pressure on limited land and water resources.
Some 15% of vegetables and legumes and more than 30% of perishable foods such as fruit, vegetables, dairy products, meat and fish are also wasted annually in the region.
Reasons for food losses and waste include poor storage facilities and limited cold storage. As for animal-source foods, losses during handling, storage, processing, packing, distribution and consumption are significantly higher than losses during production. At between 25 and 50%, losses in fish and seafood are the highest of any animal-source foods, with more than two-thirds of losses incurred during processing, packaging and distribution.
Much of the problem stems from the limited number of wholesale, supermarket and retail facilities providing suitable storage and sales conditions for food products. Wholesale and retail markets in the region are often small, crowded, unsanitary and lacking in cooling equipment.
Another issue is the lack of paved roads suitable for large vehicles to connect production areas with ports or city centres, as well as a shortage of power and water infrastructure.
Recommendations before the Conference focused on increased investment by the private and public sector in facilities and infrastructure, and effective collaboration between academia, industry, government and business.
www.fao.org/news/story/en/item/142754/icode
Some 15% of vegetables and legumes and more than 30% of perishable foods such as fruit, vegetables, dairy products, meat and fish are also wasted annually in the region.
Reasons for food losses and waste include poor storage facilities and limited cold storage. As for animal-source foods, losses during handling, storage, processing, packing, distribution and consumption are significantly higher than losses during production. At between 25 and 50%, losses in fish and seafood are the highest of any animal-source foods, with more than two-thirds of losses incurred during processing, packaging and distribution.
Much of the problem stems from the limited number of wholesale, supermarket and retail facilities providing suitable storage and sales conditions for food products. Wholesale and retail markets in the region are often small, crowded, unsanitary and lacking in cooling equipment.
Another issue is the lack of paved roads suitable for large vehicles to connect production areas with ports or city centres, as well as a shortage of power and water infrastructure.
Recommendations before the Conference focused on increased investment by the private and public sector in facilities and infrastructure, and effective collaboration between academia, industry, government and business.
www.fao.org/news/story/en/item/142754/icode