Reduce avoidable food waste and loss in primary production.
Abstract
Food loss and waste have negative impacts on society, the environment and the economy. They worsen food security, cause greenhouse gas emissions, pollute land and water resources, lead to habitat degradation and biodiversity losses, and, last but not least, are responsible for large economic losses. Figures on the amount of losses in agriculture are rather rare, as satisfactory methods are still lacking and the determination of food waste in primary production is the most difficult to quantify. Reasons for this are the lack of analyses on the one hand and the general diversity of the sector (from fisheries to vegetable production) coupled with external conditions that are difficult to assess and which have a significant influence on the amount of food waste and losses. Also in Austria, data on food waste in primary production is still poor and covers only parts of the total agricultural production. The main objective of the project is the prevention and reduction of food losses and waste in primary production as a contribution to food security. Based on a survey of the occurrence and composition of food waste in primary production and the responsible reasons, the prevention potential will be estimated and concrete measures for food waste prevention will be derived, taking into account legal, technical, economic and social aspects. This will contribute to the creation of sustainable, healthy and inclusive food systems that enable climate change mitigation and adaptation benefits, biodiversity, environmental sustainability and safe food consumption.
food waste Waste prevention primary production
Publikationen
Project staff
Gudrun Obersteiner
Dipl.-Ing. Dr. Gudrun Obersteiner
gudrun.obersteiner@boku.ac.at
Tel: +43 1 47654-81319
Project Leader
01.01.2022 - 31.12.2024
Katharina Hofer
Dipl.-Ing. Katharina Hofer
katharina.hofer@boku.ac.at
Tel: +43 1 47654-81324
Project Staff
01.01.2022 - 31.12.2024