Themed “Reducing food loss and waste and promoting global food security” and co-hosted by the Ministry of Agriculture and Rural Affairs of China, the National Development and Reform Commission of China, the National Food and Strategic Reserves Administration of China and Shandong Provincial Government, the conference aimed to build an international platform and unite the world to achieve the Target 12.3 of the Sustainable Development Goal (SDG) to halve global food waste at retail and consumer levels, as well as to reduce food loss during production and supply.
Talking to the media, Ma Youxiang, Vice Minister of Chinese Agriculture and Rural Affairs, said that “reducing food loss and waste is a systematic and international effort as it not only involves production, harvest, logistics, storage, processing and sales, but it involves both domestic and international supply and consumption, industrial and supply chains.” Realising the complexity of food loss and waste reduction, the participants have also expected to establish a mechanism to facilitate international cooperation and an international food loss and waste R&D platform to promote the innovation and experiment of relevant science and technology.
In a concerted effort to grapple with the worsening food loss and waste and ensure global food security, officials and experts from various countries including Pakistan gathered at the International Conference on Food Loss and Waste (ICFLW), held at China’s east city of Jinan in the recent week.
According to China Economic Net, in a video speech to the conference, Dr Qu Dongyu, Director-General of the Food and Agriculture Organisation (FAO), said that FAO estimates that up to 14% of food produced globally undergoes food loss between the post-harvest and retail stages of the supply chain, and that 17% of total global food production is expected to be wasted at the retail, foodservice and consumption stages.
To pull global wisdom to tackle food loss and waste, the conference released the “Jinan Initiative on Food Loss and Waste”, setting out the key areas and cooperation directions to reduce food loss and waste including popularising the concept of food loss and waste reduction, improving infrastructure and adopting new technologies and promoting sustainable consumption patterns.