It has been said that losses/wastes in the food supply chain (FSC) in the Philippines reach up to 50% (Mopera, 2016). These losses/wastes are potential food or input in further processing, which means that such levels cannot be tolerated. To address the issue, concrete information is needed as a guide on where interventions are most needed.
This thesis quantified the loss/waste generated in the FSC of selected commodities in the Philippines using the methodology put forth by Gustavsson et al. (2013). The adopted methodology required an extensive review of available literature data and entailed two estimation approaches. The first approach showed the accumulated percentages of loss/waste per activity and stage in the FSC and the second one revealed the volumes of loss/waste generated.
In terms of percentage loss/waste, the problematic stages are the following: production of corn and sweet potato; processing and packaging of rice, cassava and fish and seafood and; distribution of banana and onion. When compared with the edible food volumes lost/wasted, there are slight differences observed. The following points have the highest edible volumes of loss/waste: production of corn, cassava, sweet potato, and banana; distribution of onion and fish and seafood and; processing and packaging of rice. Although there are main loss/waste points identified, other stages and activities remain problematic as well.
Anotace v angličtině
It has been said that losses/wastes in the food supply chain (FSC) in the Philippines reach up to 50% (Mopera, 2016). These losses/wastes are potential food or input in further processing, which means that such levels cannot be tolerated. To address the issue, concrete information is needed as a guide on where interventions are most needed.
This thesis quantified the loss/waste generated in the FSC of selected commodities in the Philippines using the methodology put forth by Gustavsson et al. (2013). The adopted methodology required an extensive review of available literature data and entailed two estimation approaches. The first approach showed the accumulated percentages of loss/waste per activity and stage in the FSC and the second one revealed the volumes of loss/waste generated.
In terms of percentage loss/waste, the problematic stages are the following: production of corn and sweet potato; processing and packaging of rice, cassava and fish and seafood and; distribution of banana and onion. When compared with the edible food volumes lost/wasted, there are slight differences observed. The following points have the highest edible volumes of loss/waste: production of corn, cassava, sweet potato, and banana; distribution of onion and fish and seafood and; processing and packaging of rice. Although there are main loss/waste points identified, other stages and activities remain problematic as well.
It has been said that losses/wastes in the food supply chain (FSC) in the Philippines reach up to 50% (Mopera, 2016). These losses/wastes are potential food or input in further processing, which means that such levels cannot be tolerated. To address the issue, concrete information is needed as a guide on where interventions are most needed.
This thesis quantified the loss/waste generated in the FSC of selected commodities in the Philippines using the methodology put forth by Gustavsson et al. (2013). The adopted methodology required an extensive review of available literature data and entailed two estimation approaches. The first approach showed the accumulated percentages of loss/waste per activity and stage in the FSC and the second one revealed the volumes of loss/waste generated.
In terms of percentage loss/waste, the problematic stages are the following: production of corn and sweet potato; processing and packaging of rice, cassava and fish and seafood and; distribution of banana and onion. When compared with the edible food volumes lost/wasted, there are slight differences observed. The following points have the highest edible volumes of loss/waste: production of corn, cassava, sweet potato, and banana; distribution of onion and fish and seafood and; processing and packaging of rice. Although there are main loss/waste points identified, other stages and activities remain problematic as well.
Anotace v angličtině
It has been said that losses/wastes in the food supply chain (FSC) in the Philippines reach up to 50% (Mopera, 2016). These losses/wastes are potential food or input in further processing, which means that such levels cannot be tolerated. To address the issue, concrete information is needed as a guide on where interventions are most needed.
This thesis quantified the loss/waste generated in the FSC of selected commodities in the Philippines using the methodology put forth by Gustavsson et al. (2013). The adopted methodology required an extensive review of available literature data and entailed two estimation approaches. The first approach showed the accumulated percentages of loss/waste per activity and stage in the FSC and the second one revealed the volumes of loss/waste generated.
In terms of percentage loss/waste, the problematic stages are the following: production of corn and sweet potato; processing and packaging of rice, cassava and fish and seafood and; distribution of banana and onion. When compared with the edible food volumes lost/wasted, there are slight differences observed. The following points have the highest edible volumes of loss/waste: production of corn, cassava, sweet potato, and banana; distribution of onion and fish and seafood and; processing and packaging of rice. Although there are main loss/waste points identified, other stages and activities remain problematic as well.
The incidence of food waste and food loss has been largely recognized worldwide, and even willingly done by almost, if not all, person. However, for such a vital good that is considered a given by one part of the world and an ever cause of concern for the other, it has been difficult to address such problems. One of the major challenges in addressing the issues is the lack of data at various points where it occurs (i.e. production, post-harvest, transport, storage, processing, retail, and consumption). It was only in 2019 when the Food and Agriculture Organization (FAO) released the Food Loss and Food Waste Database, which details the amount and at which stage the loss and waste occurs.
Prior to such release, the only revealing data on the two issues was the estimation of FAO in 2011 that there is an annual one-third loss or waste of food produced globally. While there have been some country-level studies on loss and waste since then, the current release of the consolidated data gives a lead on where to investigate with regard to the specificities of the issue. In a similar way, it is now possible to tailor policies that could affect different sources of food loss and waste. With these, the research aims to explore the phenomena of food waste and food loss in a select case in the Southeast Asian region as well as attempt to recommend possible actions that could address the problems. The region is of interest because it is comprised of countries that have distinct characteristics and are at varying stages of development. This could mean unique contexts and current food conditions as well as differing capacities to tackle the problem.
Given that the leading institutions on food waste and food loss are FAO, IFPRI, and UN Environment, the research will rely mostly on the relevant data and methodology they released for the analysis. As the research will also be focusing on a case in the Southeast Asian region, studies on food at various points of handling in the region will also be reviewed.
Zásady pro vypracování
The incidence of food waste and food loss has been largely recognized worldwide, and even willingly done by almost, if not all, person. However, for such a vital good that is considered a given by one part of the world and an ever cause of concern for the other, it has been difficult to address such problems. One of the major challenges in addressing the issues is the lack of data at various points where it occurs (i.e. production, post-harvest, transport, storage, processing, retail, and consumption). It was only in 2019 when the Food and Agriculture Organization (FAO) released the Food Loss and Food Waste Database, which details the amount and at which stage the loss and waste occurs.
Prior to such release, the only revealing data on the two issues was the estimation of FAO in 2011 that there is an annual one-third loss or waste of food produced globally. While there have been some country-level studies on loss and waste since then, the current release of the consolidated data gives a lead on where to investigate with regard to the specificities of the issue. In a similar way, it is now possible to tailor policies that could affect different sources of food loss and waste. With these, the research aims to explore the phenomena of food waste and food loss in a select case in the Southeast Asian region as well as attempt to recommend possible actions that could address the problems. The region is of interest because it is comprised of countries that have distinct characteristics and are at varying stages of development. This could mean unique contexts and current food conditions as well as differing capacities to tackle the problem.
Given that the leading institutions on food waste and food loss are FAO, IFPRI, and UN Environment, the research will rely mostly on the relevant data and methodology they released for the analysis. As the research will also be focusing on a case in the Southeast Asian region, studies on food at various points of handling in the region will also be reviewed.
Seznam doporučené literatury
Food and Agriculture Organization (FAO). (2011). Global Food Losses and Food Waste ? Extent Causes and Prevention. Rome, Italy. Retrieved from http://www.fao.org/3/a-i2697e.pdf
FAO. (2017). Regional Overview of Food Security and Nutrition: Asia and Pacific. Bangkok, Thailand. Retrieved from http://www.fao.org/3/a-i7930e.pdf
FAO. (2019). The State of Food and Agriculture 2019: Moving forward on loss and waste reduction. Rome, Italy. Licence: CC BY-NC-SA 3.0 IGO. Retrieved from http://www.fao.org/3/ca6030en/ca6030en.pdf
FAO. (No date). Food Loss and Food Waste. Retrieved from http://www.fao.org/food-loss-and-food-waste/en/
FAO. (No date). Sustainable Development Goals. Retrieved from http://www.fao.org/sustainable-development-goals/indicators/1231/en/
FAO. (No date). Food Loss and Food Waste Database. Retrieved from http://www.fao.org/food-loss-and-food-waste/flw-data/en/
Hanson, C. (2019, November 12). There?s no time, or food, to waste. Retrieved from https://www.eco-business.com/opinion/theres-no-time-or-food-to-waste/
Teng, P. & Trethewie, S. (2017, October). Tackling urban and rural food wastage in Southeast Asia: Issues and Interventions (Policy Brief No.17). Singapore: RSIS Centre for Non-Traditional Security (NTS) Studies. Retrieved from https://www.rsis.edu.sg/wp-content/uploads/2014/07/PB121001_NTS_PB17.pdf
UN Environment. (No date). Goal 12 (12.3. Global Food Loss Index). Retrieved from http://uneplive.org/indicator/index/12_3_1
Seznam doporučené literatury
Food and Agriculture Organization (FAO). (2011). Global Food Losses and Food Waste ? Extent Causes and Prevention. Rome, Italy. Retrieved from http://www.fao.org/3/a-i2697e.pdf
FAO. (2017). Regional Overview of Food Security and Nutrition: Asia and Pacific. Bangkok, Thailand. Retrieved from http://www.fao.org/3/a-i7930e.pdf
FAO. (2019). The State of Food and Agriculture 2019: Moving forward on loss and waste reduction. Rome, Italy. Licence: CC BY-NC-SA 3.0 IGO. Retrieved from http://www.fao.org/3/ca6030en/ca6030en.pdf
FAO. (No date). Food Loss and Food Waste. Retrieved from http://www.fao.org/food-loss-and-food-waste/en/
FAO. (No date). Sustainable Development Goals. Retrieved from http://www.fao.org/sustainable-development-goals/indicators/1231/en/
FAO. (No date). Food Loss and Food Waste Database. Retrieved from http://www.fao.org/food-loss-and-food-waste/flw-data/en/
Hanson, C. (2019, November 12). There?s no time, or food, to waste. Retrieved from https://www.eco-business.com/opinion/theres-no-time-or-food-to-waste/
Teng, P. & Trethewie, S. (2017, October). Tackling urban and rural food wastage in Southeast Asia: Issues and Interventions (Policy Brief No.17). Singapore: RSIS Centre for Non-Traditional Security (NTS) Studies. Retrieved from https://www.rsis.edu.sg/wp-content/uploads/2014/07/PB121001_NTS_PB17.pdf
UN Environment. (No date). Goal 12 (12.3. Global Food Loss Index). Retrieved from http://uneplive.org/indicator/index/12_3_1
Přílohy volně vložené
1 Excel File containing the Data and Estimations
Přílohy vázané v práci
tabulky
Převzato z knihovny
Ano
Plný text práce
Přílohy
Posudek(y) oponenta
Hodnocení vedoucího
Záznam průběhu obhajoby
Student presented the results of the diploma thesis - Quantification of Food Loss and Food Waste in the Philippines. Pastolero desribed the objectives of the thesis as well as methodology. She also discussed the limitation of her research and data availability. Comittee was familiarized with both reviews from supervizor and reviewer. Discussion followed - student focused on food stability and food production and if there are difference between regions of Philippines. How specific is the thesis towards Philippines and what data were used?