Innovative Approaches to Reduce, Recycle and Reuse Food Waste - TCP/SRL/3703

Innovative Approaches to Reduce, Recycle and Reuse Food Waste - TCP/SRL/3703

Editor

FAO ;

Descripción

Target 12 3 of SDG 12 (Responsible Consumption and Production) calls on all nations to halve per capita food waste at retail and consumer levels and reduce food loss along production and supply chains, including post harvest losses, by 2030 The SDG further encourages cities and businesses to move quickly to set reduction targets, measure progress, and take action to reduce food waste In this context, in Sri Lanka, an assessment of the Colombo City Region Food System carried out in 2017 as part of an initiative under FAO’s global Food for the Cities Programme identified issues related to food waste management as one of four priority areas to be addressed in 2017 A further analysis of consumer waste and surplus food generated by supply chain actors revealed that approximately 1 663 tonnes of solid waste were generated daily from within the Western Province, of which 700 tonnes was collected from the Colombo Municipal Council ( region Despite the high potential for reuse or recycle, the majority 62 percent) of business entities discards food waste Inadequate storage facilities and inefficient retailing processes within food service providers, and lack of awareness of the potential to reuse or recycle food waste are among the key reasons for the food waste generated.