PPT-MEASURING FOOD LOSSES Session 2:

Measuring grain losses on a farm Provide guidance on the measurement of grain losses on a farm Present the different data collection and measurement techniques or methods to estimate grain losses. can reduce food losses that begin in the field.gleaning is the collection of crops from farmers an . I. nitiative at the . University of Illinois. R.S. Gates, Ph.D., P.E.. Ju. ly. . 16. , 2012. AGENDA. Future food security challenges . Several “views” of post-harvest loss . The ADM Institute and its contributions. for . Policy Guidance and Evaluation. Statistics . Division - ESS. Measuring . food security. A. nalysts behaving badly. Carlo Cafiero, FAO ESS. Wednesday October 9. th. 2013, FAO Headquarters, Ethiopia Room 18:00 – 19:30. New . Approaches to Sustainable Value Chains. Lessons learnt from SmartFish. Current scenario. TOTAL PROJECT AREA > 10 Million km. 2. Population. . 2012 - . 352,000,000. . 270 Million . more mouths . Would you rather eat this….. Or this?. Use COLORFUL foods!. Think of bright colors like green, yellow, red, blue, and orange. . The more color you have on your plate, the better.. This technique has the double benefit of being nutritionally superior. Each color represents a different set of nutrients and when you ‘eat by the rainbow’ you’re ensuring your body gets the widest variety of nutrients possible..  .  .  . Bettina Prato, . Ph.D. Research Coordinator, Office of the Chief Development Strategist, IFAD. Coordinator, IFAD Post-2015 Task Force. Paris, 29 January 2014. Some general considerations to begin with. This opening session allows you to: . Discuss expectations of the course and relate them to the course objectives.. Define the role of a health care provider in nutrition care and support.. 0.1. Course objectives. Results for diet diversity . in Ghana and Tanzania. Will Masters. Friedman School of Nutrition Science & Policy, Tufts University. www.nutrition.tufts.edu | http://sites.tufts.edu/willmasters . Objectives. AFTER READING THIS CHAPTER, YOU WILL BE ABLE TO:. 1. describe the parts of a recipe. 2. define recipe terms. 3. measure ingredients accurately.. New Terms. Recipe:. A list of ingredients and directions for preparing a food.. Prevent cross-contamination. Prevent time-temperature . abuse. 4-2. The Flow of Food. Separate . equipment:. Use separate equipment for each type of food. Clean and . sanitize:. Clean and sanitize all work surfaces, equipment, and utensils after each task. Photo Source. : Justin Sewell. 32%. 24%. of global food supply by weight. A significant share of food intended for human consumption is lost or wasted from the farm to the fork. of global food supply by energy content (calories). A loss of 30 of all food produced worldwide occurs along the value-added chain 147from farm to fork148 every year This corresponds to approx 13 billion tonnes When it comes to fruit and vegetables th IN THE FIELDInordertopreventtheselossesinthefieldtheuseofhighqualityseedsfertilizationpesticidesusageandharvestingathighlevelqualityshouldbesupportedbesidesthecultivatingsoilwellThemostimportantpointi PARM . OBJECTIVES. SPECIFIC. . Strengthen agricultural risk management (ARM) in selected developing countries, in a holistic manner and on a demand-driven basis. . ARM becomes an institutional component of agricultural policy in beneficiary Least Developed Countries (LDCs) and Low and Middle Income Countries (LMICs) and interested Regional Economic Communities (RECs) and African Union (AU)..