Knowledge for a sustainable world

Development Programme:
Food Loss, Waste Reduction and Value Addition

To address this complex challenge, this Programme, and its associated Centre for Food Loss and Waste Reduction (FLoW) brings to bear a huge range of inter-disciplinary expertise to provide new knowledge and address the drivers of FLW.

Our approach tackles FLW from multiple angles. For example, on-going and recently completed research and practice include:

  • Food safety and quality management including aflatoxin control
  • Pest and rodents and their impact on stored products
  • FLW measurement tools and approaches
  • Packaging and its impact on reducing FLW
  • Innovative storage solutions
  • Appropriate drying solutions
  • Using financial management tools, including warehouse receipt mechanisms, to mitigate the high risks of in-chain food loss
  • Processing solutions and food innovation
  • Market research and business planning
  • Application of ICT solutions to FLW problems
  • Value chain analysis from the FLW perspective
  • Assessment of nutritional impacts of FLW
  • Consideration of environmental costs of FLW

The Centre for Food Loss and Waste Reduction (FLoW) that is associated with our Programme on FLW Reduction focuses on the capacity building through sharing good practice, technical innovation and methodological information, as well as linking the work to related NRI-led initiatives such as the African Postharvest Losses Information System (APHLIS). The Programme is also tied-in to efforts to reduce postharvest losses through controlled atmosphere storage using our leading research facility in East Malling, the Produce Quality Centre (PQC). Increasingly, perishable commodities are demanded by consumers year-round and innovative storage solutions are required to address this challenge.

Through our efforts, we aim to provide FLW solutions that enhance resource use, benefit the poor and vulnerable and increase income through the value chain. Sustainable and viable solutions to FLW reduction that increase nutrition availability and reduce the environmental cost of food production and delivery are the desired outcomes of our work.