Course: WVA 103 Fermentation Methods

Reading

(1/2)
Global Food Waste

In these journals, published by the Food and Agriculture Organization of the United Nations, students are asked to consider the role that producer organizations play in contributing to global food losses and food waste. These studies highlight the continuing losses that exist along the entire food chain while assessing the magnitude of this loss. Results of these studies suggest that roughly one-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year. Huge amounts of the resources used in food production contribute to greenhouse gas emissions caused by production of food. Food is lost or wasted throughout the supply chain, from initial agricultural production down to final household consumption. When reading these materials students are asked to consider how food waste could be more efficiently utilized.

Click here to access Global Food Losses and Food Waste from the Food and Agriculture Organization of the United Nations.

Click here to access The Role of Producer Organizations in Reducing Food Loss and Waste from the Food and Agriculture Organization of the United Nations.