Reducing loss and waste of food during handling

This strategy features in the framework of Agenda 21 as formulated at UNCED (Rio de Janeiro, 1992), now coordinated by the United Nations Commission on Sustainable Development and implemented through national and local authorities.

Agenda 21 recommends establishing procedures for adequate transport, storage, conservation and management of agricultural products, foodstuffs and other perishable goods in order to reduce the loss of these products, which results in the production of solid waste.

1. Reducing food waste
2. Reducing amount of organic wastes
3. Reducing amount of agricultural waste products
4. Advancing food production and processing

1. Preserving harvested foods
2. Increasing efficient use of marine living resources for food

1. Prohibiting dumping food products as waste

1. Wastage
2. Mishandling
3. Loss