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Improving supply chains to prevent food losses and waste: an overview

Code: 9781838799625
Publication date: 18/11/2019
Extent: 20 pages

Contributions by: Hamid El Bilali, University of Natural Resources and Life Sciences (BOKU), Austria

Chapter synopsis: Wasting food is unsustainable from environmental, economic, social and ethical points of view. Curbing food losses and waste (FLW) amount would improve food chain sustainability and contribute to food security. For that, reducing FLW is one of the targets of the Sustainable Development Goals (SDGs). This chapter highlights the causes of FLW and identifies possible prevention/reduction ways in agricultural production, harvesting, storage, processing, transport, distribution, marketing and consumption. The chapter outlines strategies to prevent/reduce FLW along the supply chain, including investments, good practices, behavioural changes and coordination within the food chain. The chapter makes the case for adopting a ‘systems approach’ to realise the full benefits of FLW reduction. Finally, the chapter looks ahead to future research trends in this area.

DOI: 10.19103/AS.2019.0053.08
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Table of contents
  • 1 Introduction
  • 2 Food losses and waste along the supply chain: main causes and reduction strategies
  • 3 Reducing food wastage along the food supply chain: the need for a systems approach
  • 4 Future trends and conclusion
  • 5 Where to look for further information
  • 6 References

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