Reducing food loss and waste in CARICOM
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Food loss and waste reduces access to adequate healthy food at the individual, community, national and global level and waste precious natural resources such as land and water. In Latin America and the Caribbean, the single largest proportion of the food lost or wasted occurs in the production and consumer segments of the food supply chain, i.e. postharvest. FAO’s work in addressing postharvest loss responds directly to the region’s need to improve on the measurement of these losses and develop necessary methods and strategies to reduce them. The proposed approach to address these issues includes the development and implementation of relevant policies and strategies along the lines of, and in keeping with, global initiatives on food losses and waste. One such initiative is the Save Food Initiative, which gives priority to interventions that prevent food loss and waste from occuring in the first place, followed by interventions that can lead to reduced loss and waste.