La Fao: "Every year more than half of the wasted fruits and vegetables in the world

The report emphasizes that poor-quality food is a public health threat today than malaria, tuberculosis or measles, while about one third of all foodstuffs intended for human consumption never reach consumers. This report was prepared by the Global Agricul- tural and Food Management Expert Group in cooperation with the United Nations Food and Agriculture Organization (FAO).

The report states that foods, such as fruits, vegetables, seeds, nuts, dairy products, meat and fish, are nutritionally rich, but they are also very perishable and therefore harmful to the food system. Commissioner José Graziano da Silva, Director-General of the FAO, said: "We need to implement food systems that increase the availability, availability and consumption of fresh food, and the richness of nutrients for everyone. Taking specific action to reduce fresh food. The loss and waste of food and feed is an essential part of this effort. "In short, a series of political activities are proposed in the entire food system: education of stakeholders; pay attention to perishable foods; improve public and private infrastructure; to promote innovation; and to prevent data and knowledge in the field of food waste and waste.

Indian Public Health Foundation Expert and Chair (PHFI) Srinath K. Reddy, welcomed the informative note and said: "The global political groupings show how reducing losses and food waste can play a key role in improving the poverty and malnutrition level of around 3 billion people and they are often responsible for persistent malnutrition, and an increase in overweight and obesity, leading to increased non-communicable diseases. "

According to FAO data, food production, storage, processing and transportation are mostly lost in low-income countries, while high-income countries are the problem of retail and consumption. Together they directly affect the amount of calories and nutrients that are actually available for consumption. Loss and traceability of trace elements are of particular concern as they directly affect well-being, learning ability and productivity. In the world, agriculture produces 22% more vitamin A than we require. However, after loss and waste, the amount available for human consumption is 11% less than necessary.

"Reducing the loss of food and waste of food and waste – underlines the UN Food and Agriculture Organization – could therefore bring significant health benefits and also provide economic returns, as the value of lost or wasted food is valued every year at $ 1 trillion. water, land and energy waste that was used to produce it. "