Authors : Priya Sangole, Shubhada Jambhulkar
Page Nos : 96-100
Description :
Present research article was taken up with using secondary data related to strategies for
reduction in food waste. It is estimated that on an average 30 to 50 percent of the world’s
food is never consumed. The U.N. Food and Agriculture Organization (FAO) estimated that
1.3 billion tones of food are wasted annually. A huge amount of food waste usually takes
place at weddings, religious feasts and various social gatherings. Food is lost or wasted
throughout various stages of the food supply chain. During agricultural production, crops
and harvest can become damaged or spilled, animals may die due to diseases, fish may be
discarded during fishing and milk could be lost due to cattle diseases. Crops, animals, fish
or milk may be lost during post harvest handling, storage and in transportation. The proper
implementation of strategies for reduction in food waste is important at every stage.
Keywords: food waste, strategies, agricultural production.
