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