ABSTRACT
This book provides a comprehensive review of the causes and prevention of food losses and waste (FLW) at key steps in the supply chain. The book begins by defining what is meant by food losses and waste and then assessing current research on its economic, environmental and nutritional impact. It then reviews what we know about causes and prevention of FLW at different stages in the supply chain, from cultivation, harvesting and storage, through processing and distribution to retail and consumer use. The third part of the book looks at FLW for particular commodities, including cereals and grains, fresh fruit and vegetables, roots and tubers, oilseeds and tubers, meat and dairy products, and fish and seafood products. The final section in the book reviews the effectiveness of campaigns to reduce FLW in regions such as North and Latin America, Asia and the Pacific, the Middle East and, sub-Saharan Africa.
TABLE OF CONTENTS
part 1|190 pages
The problem of food losses and waste
chapter Chapter 2|44 pages
Food losses and waste: terminology, definitions, quantification and causes
part 2|156 pages
Causes of food losses and waste
part 3|124 pages
Food losses and waste in different commodities
part 4|120 pages
Reducing food losses and waste
chapter Chapter 19|20 pages
Investment needs and role of the private sector in reducing food loss and waste
chapter Chapter 20|14 pages
The role of food banks in food security and food loss and waste (FLW) prevention
chapter Chapter 22|26 pages
Householder food waste prevention campaigns: contributions from psychology and marketing
chapter Chapter 23|34 pages
Reusing food waste: the importance of mycotoxin detection and decontamination
part 5|176 pages
Regional case studies