African countries must redouble their efforts and encourage private sector investors to reduce food losses and waste, says the UN Food and Agriculture Organization (FAO).
On the occasion of the Awareness Day on Food Loss and Waste on 29 September, the FAO is looking to African countries for a reminder to address this problem more vigorously. “Annual food losses in sub-Saharan Africa are estimated at US$4 billion,” the FAO said.
According to FAO analysts, the covid-19 pandemic has led consumers in many low-income countries to buy only carbohydrate-rich staple foods and non-perishable foods. This has led to perishable foods being wasted in the markets.
In some countries physical distancing measures have led to a reduction in the number of customers in markets. It has also increased food losses and reduced traders’ incomes.
“The covid-19 pandemic has triggered a call for the need to radically transform our food systems to make them more efficient and sustainable for people around the world,” said Abebe Hailé Gabriel, FAO Assistant Director-General and Regional Representative for Africa.
“In order to achieve this goal in Africa, it is essential to address food losses and wastage, and in particular to reduce post-harvest losses,” suggested Gabriel.
On the African continent, food is lost mainly between harvest and sale. The main causes are the lack of the cold chain, unreliable and inadequate storage facilities, as well as a lack of skills in smallholder farming communities in processing agricultural products.
Before the pandemic, according to FAO, in sub-Saharan Africa farm losses of fruits and vegetables reached 50%, the highest rate in the world. On-farm losses of cereals and pulses can reach 18 percent, also the highest rate in the world.
When food is lost or wasted, all the resources used to produce it – water, land, energy, labour and capital – are also wasted.
Gérard Rugambwa
