Basics

Food loss and waste is a global problem that negatively impacts the bottom line of businesses and farmers, wastes limited resources, and damages the environment. The Foundation for Food and Agriculture Research (FFAR), The Rockefeller Foundation, Iowa State University, University of Maryland, Wageningen University and Research, Volcani Center, Zamorano University, Stellenbosch University, Univeristy of São Paulo, University of Nairobi, and Kwame Nkrumah University of Science and Technology have partnered to establish the Consortium for Innovation in Post-Harvest Loss and Food Waste Reduction.

Through this consortium, food loss and waste thought leaders and experts from across the globe will work in tandem with industry and nonprofit organizations to address social, economic and environmental impacts from food loss and waste. Feeding a growing global population demands innovation at all levels — from planting to processing to consumption. This Consortium will help farmers across the globe use technology to continue using resources effectively and efficiently. Optimizing food production and preservation practices is critical for ensuring that farmers are profitable, food is plentiful and accessible, and the environment is protected.

Due to the volume of food that is moved globally, post-harvest loss and food waste affects producers, manufacturers, distributors and consumers. More than 40% of fruits and vegetables in lower income countries spoil before they can be consumed. These goods include mangoes, avocadoes, pineapples, cocoa, and bananas, many of which are in high demand and imported by medium and higher income countries.

Post-harvest loss and food waste negatively impacts the bottom line for farmers, who are not compensated for spoilage or loss of their products. Consumers then do not have access to these popular foods or have to pay higher prices. Additionally, food waste forces farmers to use precious natural resources producing food that either never makes it to the supermarket or is otherwise thrown out by consumers due to short shelf-life or quality issues, creating a significant drain on environmental resources.

Our consortium approach focuses on building academic and entrepreneurial capacity of the next generation by engaging researchers and students in multi-national, multi-disciplinary teams in the project identification, planning, and execution phases together with experts and entrepreneurs from the private and public sectors.