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Toolkit – Reducing the Food Wastage Footprint

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 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.

Resource Information

Date

January 1, 2013

Author

Food and Agriculture Organization of the United Nations

Type

Toolkit

Setting

Cafeteria/Canteen, Children's Service/Child Care, Community Garden, Community Kitchen, Community-at-large, Farmers Market, Food Bank, Grocery/Retail, Home, Long-term Care, Mobile Vending, Primary Care, Recreation Centre, Restaurant/Food Service Premise, School, Workplace

Age

Prenatal, Infant, Toddler (1-3), Children (4-11), Youth (12-17), Adults (18-64), Older Adults (65 and over)

Topic

Food Literacy, Food Systems & Local Food

Language

English

Jurisdiction

Local/Municipal/Regional, Provincial, Provincial (Ontario), Provincial (outside Ontario), National, International

Tags

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