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Understanding Smallholder’s Productivity by Measuring Food Losses, Soil Perception and Soil Variability

出版	Wageningen University, 2022
ISBN	94639506999789463950695
URL	http://books.google.com.hk/books?id=ZQXyzgEACAAJ&hl=&source=gbs_api

註釋Food loss and food waste (FLW) is one essential element of the agri-food system transformation, which touches not only the productivity efficiency of using natural resources but also the reduction of Greenhouse gas emissions. FLW, as a result, has become an increasingly important topic in the development community. Food losses represent 14% of global production (FAO, 2019). This is equivalent to US$400 billion annually. In fact, the United Nations included the issue of food loss and waste in the Sustainable Development Goal target 12.3, which aims to "halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses" by 2030. Greenhouse gas emissions linked with food losses are equivalent to about 1.5 gigatonnes of CO2. In addition, food loss entails excessive use of scarce resources. For example, each year, 75 billion cubic meters of water are used to produce fruits and vegetables that are not eaten. Finally, the loss of marketable food can reduce producers' income and increase consumers' expenses, likely having larger impacts on disadvantaged population segments. The losses of fruit and vegetables are equivalent to 912 trillion kilocalories and micronutrients. This is happening, as 3 billion people do not have access to healthy diets.