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Driving food loss and waste reduction through innovation
02/02/2021
![2021 is the International Year of Fruits and Vegetables (IYFV) 2021 is the International Year of Fruits and Vegetables (IYFV)](/images/foodlosswastelibraries/background/2021-is-the-international-year-of-fruits-and-vegetables-(iyfv)-.tmb-th600x400.jpg?Culture=en&sfvrsn=3ab197db_6)
2021 is the International Year of Fruits and Vegetables (IYFV)
01/02/2021
The UN General Assembly designated 2021 the International Year of Fruits and Vegetables (IYFV). This is being launched officially on 15th December. Stay tuned! we will communicate soon details for participation.
The IYFV 2021 is a unique opportunity to raise awareness on the important role of fruits and vegetables in human nutrition, food security and health and as well in achieving UN Sustainable Development Goals.
![International Year of Fruits and Vegetables 2021 International Year of Fruits and Vegetables 2021](/images/foodlosswastelibraries/background/international-year-of-fruits-and-vegetables-2021.tmb-th600x400.jpg?Culture=en&sfvrsn=371ed415_6)
The International Year of Fruits and Vegetables 2021 was officially launched by the Director General of FAO
16/12/2020
![Food Policy Special Issue - Food Loss and Waste Food Policy Special Issue - Food Loss and Waste](/images/foodlosswastelibraries/background/food-policy-special-issue---food-loss-and-waste.tmb-th600x400.jpg?Culture=en&sfvrsn=da830821_1)
Food Policy Special Issue - Food Loss and Waste
12/09/2020
![PO_foodlossfoodwaste_4b](/images/foodlosswastelibraries/news/po_foodlossfoodwaste_4b_thumb.tmb-th600x400.jpg?Culture=en&sfvrsn=16dffa6f_2)
Mitigating risks to food systems during COVID-19: Reducing food loss and waste
15/07/2020
![24843_087](/images/foodlosswastelibraries/news/24843_087_thumb.tmb-th600x400.jpg?Culture=en&sfvrsn=41c2faab_2)
COVID-19 Series / Improving the Storability and Availability of Pulses by Reducing Post-Harvest Losses
20/04/2020
![22028](/images/foodlosswastelibraries/news/22028_thumb.tmb-th600x400.jpg?Culture=en&sfvrsn=a6502d8d_3)
COVID-19 Series / Tips for the Preservation of Fruits and Vegetables to Reduce Food Waste and Improve Shelf-Life
06/04/2020
With physical distancing and reduced shopping trips to supermarkets, buying large quantities of fresh fruits and vegetables becomes difficult, with the risk of them going to waste, during this COVID-19 pandemic. There are, however, simple ways in which fruits and vegetables can be preserved at home to reduce waste. Many vegetables, can be blanched by dipping in boiling water for approximately 5 minutes and then pickled and fermented. Fruits can be preserved by blanching and freezing, juicing, drying, frying, or preserved with sugar into jams and fruit preserves.
Root crops and bananas can be fried to produce chips.
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Lessons from the SDC capitalization of experiences exercise on PHM Programs in SSA
30/03/2020
![SOFA 2019](/images/foodlosswastelibraries/news/sofa-2019_thumb.tmb-th600x400.png?Culture=en&sfvrsn=8b79b632_2)
Global launch of SOFA 2019 "Moving forward on food loss and waste reduction"
10/10/2019
The State of Food and Agriculture 2019 (SOFA) launched at a press conference with the Director-General and Maximo Torero (ADG-ES), on Monday, 14 October at 12:00 in the Sheikh Zayed Centre is about Moving forward on food loss and waste reduction. It provides in...
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2nd All Africa Postharvest Congress and Exhibition
21/08/2019
September 17th – 20th, 2019 at the African Union Headquarters, Addis Ababa, Ethiopia
Postharvest Loss Reduction and Agro-processing: Drivers of Agricultural Transformation in Africa
Acknowledging the urgent need to address this global challenge, the University of Nairobi and a co...