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Food Losses/Food Waste

Food Supplies and the World Population

 

Don Mercer

In the late 1700s, a British economist named Thomas Malthus developed a theory linking the dependence of the world’s population to food production.  At that time, there were fewer than one billion people on Earth, but he anticipated problems in the coming years.

Reducing Food Waste

 

Kenneth S. Marsh

Global food production is sufficient to offer 2800 calories per day to every man, woman and child.  However, over 860 million people remain chronically hungry.  Part of the difficulty is uneven production and distribution; part is food loss and waste.  The Food and Agriculture Organization (FAO) of the United Nations estimated that 1/3 of total world food production (1.3 billion tons) is lost or wasted annually.  Food loss occurs when food is lost between farm and retail.  Food waste is the discard of edible food.

Food Waste and Food Losses: Addressing the Global Challenges

IUFoST Symposium

At the Dubai International Food Safety Conference  - 27 October 2015

 

Food losses and waste amount worldwide to approximately 1.3 billion tonnes of food per year or almost one third of our food supply. This provides a tremendous loss and waste not only of our food supply, nutrients and nourishment, but also of energy, water and other resources.

Life Cycle Assessment – A Tool to Support Food Loss/ Food Waste Reduction Strategies

Surveys consistently reveal that people don’t like to waste food. In fact, many people actually feel uncomfortable, or even guilty, when questioned about the subject. More or less everyone agrees that there should be fewer food losses and less food waste.

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IUFoST Scientific Information Bulletin (SIB)

 

FOOD FRAUD PREVENTION

John Spink, PhD
Summary
Food Fraud – and the focus on prevention – is an important and evolving food industry focus. Even though the vast majority of these incidents do not have a health hazard in some ways they are more dangerous because the substances and actions are unknown and untraceable.  The types of food fraud stretch the traditional role of food science and technology to include criminology, supply chain traceability and other control systems. The food authenticity and integrity testing will be the most complex actions and their value should be assessed in terms of the contribution to prevention. This Scientific Information Bulletin (SIB) presents an introduction, review of incidents, the fundamentals of prevention which then provide insight on the optimal role of Food Science and Technology.
See IUFoST SIBS below for the complete Food Fraud Prevention Scientific Information Bulletin.

 

2017

 

 

 

Congratulations Prof. Dr. Purwiyatno Hariyadi

Congratulations to Prof. Dr. Puwiyatno Hariyadi who has been elected to the position of Vice-Chair of the  CODEX Alimentarius Commission.

Dr. Hariyadi is a Fellow of the International Academy of Food Science and Technology (IAFoST) and Senior scientist, SEAFAST Center; Professor, Dept. Food Science and Technology, Bogor Agricultural University, Indonesia.

World Congress

 

Mumbai, India

 

October 23-27, 2018

 

Register at www.iufost2018.com