products and on its scale of production. There is no indication Food losses in the field (between planting and harvesting) could
that marine fisheries today can sustain the 23% increase in be as high as 20–40% of the potential harvest in developing
landings required for the 56% growth in aquaculture produc- countries due to pests and pathogens (Kader, 2005). Posthar-
tion required to maintain per capita fish consumption at cur- vest losses vary greatly among commodities and production ar-
rent levels to 2050. However, if sustainable, the amount of fish eas and seasons. In the United States, the losses of fresh fruits
currently discarded at sea could alone sustain more than a 50% and vegetables have been estimated to range from 2% to 23%,
increase in aquaculture production. However, many of these depending on the commodity, with an overall average of about
species could also be used directly for human consumption. 12% losses between production and consumption sites (Cap-
Fish post-harvest losses are generally high at the small-scale
level. Recent work in Africa by FAO has shown that regard-
Edible crop
harvest
less of the type of fisheries (single or multi-species), physical
4600 kcal
post-harvest losses (that is, fish lost for human consumption)
Harvest
After
are commonly very low, typically around 5% (DieiOuadi, 2007).
losses
harvest
4000 kcal
Downgrading of fish because of spoilage is considerable, how- 4 000
ever, perhaps as high as 10% and more. Hence, the total amount
of fish lost through discards, post-harvest loss and spoilage may Animal
be around 40% of landings (DieiOuadi, 2007).
feed
Meat
3 000
and dairy
The potential to use unexploited food waste as alternative
2800 kcal
sources of feed is also considerable for agricultural products.
Distribution
losses and
Available
(Figures 11 and 12).
waste
for household
consumption
2000 kcal
2 000
Food eaten Food lost
Fresh fruits and
vegetables
1 000
Fluid milk
Processed fruits and veg
Meat, poultry and fish
0
Field Household
Grain products
Figure 2: A gross estimate of the global picture of losses, con-
Caloric sweeteners
version and wastage at different stages of the food supply chain.
Fats and oils
As a global average, in the late 1990s farmers produced the
Other foods (including
equivalent of 4,600 kcal/capita/day (Smil, 2000), i.e., before
eggs and other dairy products) conversion of food to feed. After discounting the losses, conver-
0 5 10 15 20 25 sions and wastage at the various stages, roughly 2,800 kcal are
Food eaten/lost (million tons) available for supply (mixture of animal and vegetal foods) and,
at the end of the chain, 2,000 kcal on average – only 43% of the
Figure : Food losses for different commodities.
potential edible crop harvest – are available for consumption.
(Source: Kantor et al., 1999).
(Source: Lundqvist et al., 2008).
30
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