Tackling Food Loss: resources for understanding on-farm loss in agricultural supply chains

The Food Lab is happy promote WBCSD’s upcoming webinar focusing on food loss & waste (FLW) and featuring our own Daniella Malin and Emily Shipman.

One third of food produced is never consumed: this represents 8 percent of global greenhouse gas emissions and a quarter of the water used in agriculture, as well as crop-land the size of China. On-farm losses account for more than 520 million tonnes of all FLW worldwide, equivalent to nearly 8 percent of all food calories produced. Food losses are particularly high in developing countries, exceeding one billion tonnes or nearly 12 percent of all calories produced in Africa.

An array of metrics tools and calculators exist to support business in better understanding and therefore tackling food loss.

This session, hosted by the Global Agribusiness Alliance (GAA), a sector project of WBCSD, will share on the urgency of tackling farm-level food loss, frame the ecosystem of resources available to quantify and analyze food loss within agricultural supply chains, and hear from a few credible tools developed to do so. The aim is for businesses to learn about these diverse approaches and tools so they can consider which strategies to invest in, expand on, and apply to their own operations.

Presenters will include:

• Alexi Ernstoff, Quantis
• Melanie Levine, GAA
• Vanessa Maire, Olam; Food Loss and Waste Working Group Lead, WBCSD
• Daniella Malin, Cool Farm Alliance
• Leigh Prezkop, World Wildlife Fund US
• Kai Robertson, World Resources Institute
• Emily Shipman, Sustainable Food Lab

A recording of the webinar is available here.