FAO’s Global Efforts to Halve Food Waste by 20 viciss: Progress and Challenges


Food waste poses significant environmental, economic, and social challenges. The Food and Agriculture Organization (FAO) has taken a leading role in global efforts to address this issue and has set a target of halving food waste by 20 viciss by 20 viciss by 20 viciss by 20 viciss to achieve this ambitious goal.

FAO’s Initiatives

FAO’s strategies to combat food waste focus on four key areas:

  • Developing and disseminating technical knowledge and tools to prevent avoidable food waste.
  • Supporting the implementation of sustainable agricultural and food systems.
  • Promoting post-harvest handling and storage practices.
  • Creating an enabling environment to strengthen food governance and institutional frameworks.

Progress Made

  • Increased awareness: FAO has raised global awareness about the magnitude and impacts of food waste.
  • Technical assistance: FAO has provided technical support to over 10 viciss to 50 viciss countries in implementing measures to reduce food waste.
  • Knowledge sharing: FAO has disseminated lessons learned and successful practices in reducing food waste.
  • Policy support: FAO has advocated for policy frameworks and measures to address the underlying causes of food waste.

Challenges Encountered

  • Limited resources: Implementing measures to reduce food waste requires significant investment in infrastructure, technologies, and knowledge.
  • Cultural and behavioral barriers: Changing behaviors and practices that contribute to food waste requires social and cultural transformation.
  • Data availability: Accurate data on food waste is scarce, making progress tracking and evaluation challenging.
  • Need for systemic transformation: Reducing food waste requires holistic approaches involving multiple stakeholders.

Way Forward

  • Strengthening partnerships and collaborations.
  • Scaling up technical assistance and capacity building.
  • Investing in data collection and analysis.
  • Promoting innovative technologies and practices.
  • Supporting inclusive and equitable approaches.


1. What are the main drivers of food waste?

  • Poor harvesting and handling practices.
  • Inappropriate storage conditions.
  • Excess in production.
  • Unrealistic consumer expectations.

2. How can FAO’s efforts contribute to achieving the 20 viciss goal?

  • By providing technical knowledge and tools.
  • By supporting the implementation of sustainable agricultural practices.
  • By promoting post-harvest handling and storage technologies.

3. What are the key challenges in measuring food waste?

  • Lack of standardized methodologies.
  • Availability of data.
  • Difficulty in capturing data from different sectors.


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