Magnitude of 'food loss' in Belgian food processing industry: Results from multiple case studies

摘要

The Food and Agriculture Organization estimated that one third of the world's food is wasted each year and that the environment and the economy are hugely impacted. Food losses refer to the decrease in edible food mass throughout the food value chain: at production, postharvest and processing stages [1]. A food loss is quantified only for products that are intended for human consumption, excluding feed and parts of products that are non-edible. The cause of food loss is two-fold: technical and/or management errors. This study focuses on the food losses during the production process in an industrial setup. For example, losses may occur during washing, peeling, slicing and boiling or during process interruptions and accidental spillage. The main objective of this study is to gain access to reliable information related to food loss in the Belgian food-processing industry, by quantifying the food loss and exploring its causes within food processing companies through multiple case studies. A total of four company representatives participated in the study. The studies reveal the major data gaps on food loss, especially during the production process, and major causes of food loss within specific industries.