ISLAMABAD: The State of Food and Agriculture 2019, a report published by the Food and Agriculture Organisation (FAO) of the United Nations on Monday, said that globally around 14 per cent of the world’s food is lost after harvesting and before reaching the retail level, including through on-farm activities, storage and transportation.

Losses and waste are generally higher for fruits and vegetables than for cereals and pulses at all stages in the food supply chain, with the exception of on-farm losses and those during transportation in Eastern and South-Eastern Asia.

The report highlights the need, and offers a new methodology, to measure carefully losses at each stage in the food supply chain.

Doing so will help to identify critical loss points across the supply chain. These are points where food losses have the highest magnitude, the greatest impact on food security, and the largest economic dimensions, as well as to identify the appropriate measures for their reduction.

FAO says losses and waste are generally higher for fruits, vegetables than for cereals, pulses

It also points to the importance of reducing food waste, which occurs at the retail and consumption level and is linked to limited shelf life and consumer behaviour, such as demanding food products that meet aesthetic standards, and limited incentive to avoid food waste.

In lower-income countries, more fresh fruit and vegetable loss is attributed to poor infrastructure than in industrialised countries. In fact, many lower-income countries lose significant amounts of food during storage, often due to poor storage facilities, including refrigerated warehouses, the report says.

Despite the fact that in most high-income countries adequate storage facilities, including refrigerated warehouses, are available throughout the supply chain, losses do occur during storage, generally because of a technical breakdown, poor management of temperature, humidity or overstocking.

The report also reveals the results from a number of case studies conducted by FAO for identifying critical loss points. Results indicate that harvesting is the most frequently identified critical loss point for all types of food. Inadequate storage facilities and poor handling practices were also named among the main causes of on-farm storage losses. For fruits, roots and tubers, packaging and transportation also appear to be critical.

Step up efforts

The FAO report has urged countries to step up efforts to tackle the root causes of food losses and waste at all stages and provides guidance on policy and interventions to reduce food loss and waste.

The report says FAO will also help governments to analyse constraints and trade-offs for more efficient interventions.

Citing examples it says they can raise awareness of the benefits of reducing food loss and waste among suppliers and consumers and influence their decision-making through various types of actions or policies.

However, the report stresses that the policy measures aimed at reducing food loss and waste should be coherent and involve effective monitoring and evaluation of interventions to assure accountability of existing actions and efforts. Reducing food loss and waste generally entails costs, and farmers, suppliers and consumers will only take necessary measures if their costs are outweighed by the benefits.

Thus, changing incentives for various stakeholders in the supply chain will involve identifying options that either increase the net benefits or provide better information on the existing net benefits, the report states.

Even when stakeholders are aware of the benefits of reducing food loss and waste, they may face constraints that prevent them from implementing actions. For example, without financial help private actors in developing countries, especially smallholders, may not be able to bear the high upfront cost associated with implementing such actions.

Improving credit access could be an option even in the absence of detailed information on losses.

However, the report stresses that the policy measures aimed at reducing food loss and waste should be coherent and involve effective monitoring and evaluation of interventions to assure accountability of existing actions and efforts.

Published in Dawn, October 15th, 2019