One of the Sustainable Development Goals (SDGs) is reducing food loss and waste (FLW) across all stages of food value chains, including the on-farm production, the off-farm postharvest, processing, and distribution, and the household consumption s

Kenya is one of the main producers of tomato within Africa south of the Sahara, with an estimated market value of USD 237 million as of 2012, most of which was produced for the national market (Sibomana et al., 2016).

Modern cooling technologies that utilize renewable energy sources have been increasingly recognized as a promising tool to address a multitude of challenges emerging in progressively complex food systems in developing countries.

As part of the work implemented by CGIAR on COVID-19, the COVID-19 Research Hub Working Group 4 “Address food systems’ fragility and build back better” was tasked with implementing a global assessment of the impacts of COVID-19 on food systems and

As part of the work implemented by CGIAR on COVID-19, the COVID-19 Research Hub Working Group 4 “Address food systems’ fragility and build back better” was tasked with implementing a global assessment of the impacts of COVID-19 on food systems and

Postharvest loss is a major challenge in food production and supply chains in developing countries.

The Government of Uganda has implemented programs and policies to improve the agricultural sector’s recent underperformance.

Unlike physical losses, deterioration of food safety can be difficult to observe. In low- and middle- income countries, much of the food supply is never tested for safety hazards.

Food is critical to human and planetary health, yet food is currently threatening both people and planet.

Food safety is an umbrella term that encompasses many facets of handling, preparation and storage of food to prevent illness and injury. Included under the umbrella are chemical, microphysical and microbiological aspects of food safety.

Evidence continues to mount that foodborne illness imposes a staggering health burden in developing countries.

Aflatoxins are fungal metabolites—mainly produced by Aspergillus flavus and Aspergillus parasiticus living in soil—that contaminate crops throughout growth, harvest, storage, transportation, and processing.

This report collates and contextualizes available evidence on post-harvest losses (PHL) in horticultural crops in Kenya.

The post-harvest system comprises a range of interconnected activities, from the time of harvest through processing, marketing, preparation, and finally consumption decisions at the consumer level.

Postharvest Loss (PHL) refers to measurable quality and quantity loss of food in the postharvest system.

In this note, we summa-rize new evidence from a recent IFPRI study that documents the relative importance of losses in value chains for staple foods in six countries, review the evidence on which crops are most affected by losses, and outline ways

Our objective is to improve how food loss is quantified and characterize the nature of food loss across the value chain for different commodities in a wide array of countries.