FAO Begins Training on Combating Food Waste

by uchi-meshi
combating food waste

Within the scope of the PROTECT FOOD campaign carried out under the leadership of FAO Turkey and the Ministry of Agriculture and Forestry; The first of the trainings on combating food waste was held.

Within the scope of the PROTECT FOOD campaign carried out under the leadership of FAO Turkey and the Ministry of Agriculture and Forestry; The first of the training on combating food waste was held for food entrepreneurs, suppliers and retailers.

Over 1.3 billion tons of food produced in the world each year is either lost or wasted. In addition, the amount of food wasted is increasing in parallel with the increasing world population.

Half of fruit and vegetables go to waste in developed countries!

Food demand expected to increase by 60%

According to the UN, the global population is expected to reach 9.7 billion by 2050, while the demand for food is expected to increase by up to 60 percent; This makes food safety an issue that needs urgent intervention.

Food needs soil, water, seeds, sunlight, labor and energy to grow. Allowing food to be wasted means reckless use of natural resources, raising food prices and weakening the food supply chain.

combating food waste

Turkey has promised to protect its food, the World Record has arrived!

Training on combating food waste has begun

The UN Food and Agriculture Organization (FAO) and the Ministry of Agriculture and Forestry have been running the ‘Save Food’ national campaign for over a year to prevent food loss and waste. The campaign, based on Turkey’s first National Strategy and Action Plan, presents a list of actions prepared for stakeholders including the public, private sector, academia and NGOs.

Capacity building activities among food system actors, including consumers and those working on waste management, are an important part of tackling food loss and waste under the Plan. From this point of view, FAO started to provide trainings to various actors, including food suppliers, retailers and entrepreneurs, on the prevention and reduction of food loss and waste.

The first training was given in Izmir

The first training was given to a group of food entrepreneurs in the IkirimİZ Food Entrepreneurship Program carried out in partnership with IDEMA and Izmir Metropolitan Municipality. While the program aims to identify potential food startups and support food startup business ideas, it also includes workshops on food literacy, sustainable nutrition, food safety and local production.

Providing training as part of the food safety theme, FAO National Value Chain Consultant Aslıhan Denge explained the causes and effects of food loss and waste to the participants and informed them about the solution methods for measuring and reducing waste in order to become conscious food producers. As a jury member in the “Business Plan” competition held at the end of the program, Denge evaluated entrepreneurship ideas within the framework of the UN Sustainable Development Goal (SDG) 12.3 “Sustainable Production and Consumption”, which aims to halve food loss and waste by 2030.

FAO will continue to develop supportive training materials and provide training to major food producers, suppliers and agricultural cooperatives in Turkey to reduce food loss and waste.

Waste prevention efforts by food retailers

Food retailers have an active role in the supply chain as they deliver food to consumers first hand. Two years ago, the world’s largest food retailers signed the “10x20x30” initiative to better combat food loss and waste. Migros, the first Turkish food retail company to participate in the international initiative initiated by the Global Resources Institute (WRI), made 23 supplier companies that voluntarily participate in the initiative partners in the 2030 target.

Migros has successfully reduced food wastage rates by 24 percent with its internal operational activities, such as the automatic ordering system, discount sales applications, and various food donation applications, developed in line with its goals of reducing food waste. In addition to the work it does in its own operations, it also supports its suppliers to effectively manage, prevent and reduce food loss and waste, and carries out awareness-raising activities with the 10x20x30 initiative. To this end, FAO provided Migros and its suppliers with a training program that includes solutions and strategies to prevent and reduce food waste, as well as save and reuse excess food.

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