Assessing the measurement methods of post-harvest food loss and waste: opportunities and challenges
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Tools
Shee, A. 
ORCID: 0000-0002-1836-9637, Parmar, A. ORCID: 0000-0002-2662-1900, Raut, S., Strum, B. and Bennett, B.
(2023)
Assessing the measurement methods of post-harvest food loss and waste: opportunities and challenges.
Enterprise Development and Microfinance, 33 (4).
pp. 1-16.
ISSN 1755-1978 (Print), 1755-1986 (Online)
(doi:https://doi.org/10.3362/1755-1986.22-00062)
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Abstract
Understanding the magnitude of Food Loss and Waste (FLW) and where in the value chain they occur can provide policy perspectives in targeting innovations and business opportunities to reduce FLW. Since the seminal FAO report on global FLW and the adoption of SDG 12.3, there has been a surge of research efforts quantifying FLW in recent years. However, there is disagreement over how best to measure FLW. Without reliable data on FLW, it will be challenging to derive policy and action toward targeting the hotspots of FLW. In this synthesis, we review the available tools for measuring FLW, their advantages and disadvantages, and a comprehensive assessment of their ranking in terms of accuracy, cost, and meaningfulness. The methods for quantifying FLW may vary according to the stages and types of a food supply chain for which different resources and technical capabilities are required. Therefore, a strong call for standardising methodologies for FLW quantification is imperative to harmonise measurement tools and methods.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | food loss; food waste; post-harvest losses; measurement methods; food security |
| Subjects: | S Agriculture > S Agriculture (General) |
| Faculty / School / Research Centre / Research Group: | Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department |
| Last Modified: | 17 Apr 2023 09:57 |
| URI: | http://gala.gre.ac.uk/id/eprint/38592 |
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