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| Titolo: |
Toolkit : reducing the food wastage footprint
|
| Pubblicazione: | Rome : , : FAO, , [2013] |
| ©2013 | |
| Descrizione fisica: | 1 online resource (119 p.) |
| Disciplina: | 338.19 |
| Soggetto topico: | Food supply |
| Food industry and trade | |
| Waste (Economics) | |
| Note generali: | Accompanied by 1 booklet: Annex: guidelines and pledges favouring food wastage reduction. |
| Nota di bibliografia: | Includes bibliographical references (pages 96-102). |
| Nota di contenuto: | ""Content""; ""List of Boxes""; ""Abbreviations""; ""Reduce ""; ""Recycle/Recover ""; ""Landfill (burying or dumping): last resort option ""; ""Conclusion""; ""References and Further Reading""; ""Annex Guidelines and pledges favouring food wastage reduction "" |
| Sommario/riassunto: | One-third of all food produced in the world is lost or wasted from farm to fork, according to estimates calculated by FAO (2011). This wastage not only has an enormous negative impact on the global economy and food availability, it also has major environmental impacts. The direct economic cost of food wastage of agricultural products (excluding fish and seafood), based on producer prices only, is about 750 billion USD, equivalent to the GDP of Switzerland. The aim of the Toolkit is to showcase concrete examples of good practices for food loss and waste reduction, while pointing to information sources, guidelines and pledges favoring food wastage reduction. The inspirational examples featured throughout this toolkit demonstrate that everyone, from individual households and producers, through governments, to large food industries, can make choices that will ultimately lead to sustainable consumption and production patterns, and thus, a better world for all. |
| Titolo autorizzato: | Toolkit ![]() |
| ISBN: | 92-5-107743-6 |
| Formato: | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910955908603321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |