Understanding Sustainable Food Systems: Reducing Post-Harvest Losses

In a recent webinar organized by the FAO E-Learning Academy in collaboration with the United Nations Economic and Social Commission for Asia and the Pacific, experts discussed the critical issue of post-harvest losses in sustainable food systems. The session aimed to share knowledge and experiences on reducing food loss, aligning with the Sustainable Development Goals (SDGs) for 2030.

Objectives of the Webinar

The primary objectives of the webinar included:

• Creating an open space for knowledge exchange on global challenges related to food systems.
• Discussing thematic areas aligned with the SDGs, such as soil management, water management, nutrition-sensitive food systems, and climate change.
• Introducing free e-learning courses available through the FAO E-Learning Academy.

Key Presentations

Food Loss and Waste Definitions

Rosa Roye from the FAO Nutrition Division provided definitions crucial for understanding food loss and waste:

• Food Loss: The decrease in quantity or quality of food resulting from decisions and actions by food suppliers in the chain, excluding retail and consumer levels. This typically occurs between post-harvest and wholesale markets.
• Food Waste: The decrease in quantity or quality of food resulting from decisions and actions by retailers, food services, and consumers, occurring at the retail and consumer levels.

Importance of Reducing Food Loss

Reducing food loss, particularly post-harvest loss, is vital for several reasons:

• Increased Food Availability: It enhances food availability for vulnerable groups.
• Resource Conservation: It reduces pressure on natural resources like land and water.
• Economic Growth: It contributes to economic growth and productivity.
• Environmental Benefits: It lowers greenhouse gas emissions associated with food production and waste.

Horticultural Chain Management

Rosa discussed the FAO's horticultural chain management program, which focuses on managing quality and reducing post-harvest losses. This program was developed in response to consultations with various regions and aims to improve the efficiency and sustainability of value chains.

Field-Level Actions

The webinar emphasized the importance of field-level actions to manage quality and reduce losses. Key strategies include:

• Identifying Critical Loss Points: Mapping supply chains to identify where losses occur and their underlying causes.
• Innovative Approaches: Collaborating with stakeholders to identify economically, socially, and environmentally suitable innovations.
• Training and Capacity Building: Engaging with organized groups of farmers and supply chain stakeholders to implement best practices.

Case Study: Mango Value Chain in the Philippines

A practical example was presented regarding the mango value chain in the Philippines. The study highlighted:

• The use of traditional harvesting methods leading to significant quality loss.
• The introduction of plastic crates to reduce mechanical damage during transport, resulting in improved quality and increased income for smallholders.

Methodologies for Measuring Food Loss

Carola Fabi from the FAO Statistics Division discussed methodologies for measuring food losses. Key points included:

• The need for a consistent measurement framework to compare data across countries.
• The development of the Food Loss Index, which tracks losses along the supply chain from production to retail.
• The importance of focusing data collection efforts on critical loss points and key commodities.

Conclusion

The webinar concluded with a call for collaboration among stakeholders, including private sector entities, to address food loss effectively. The FAO E-Learning Academy offers resources and courses to support these efforts, emphasizing the need for education and awareness in achieving sustainable food systems.

Call to Action

Participants were encouraged to explore the FAO E-Learning Academy for free courses on food loss reduction and to engage in future webinars to continue the dialogue on sustainable food systems.