REDUCING FOOD LOSS AND WASTE THROUGH THE IMPLEMENTATION OF THE SDGS AND THE ADOPTION OF GOOD AGRICULTURAL PRACTICES IN THE ARAB REGION
Food loss and waste along the supply chain ....................................................................................................... 4
3. (...) Similarly, at the national level, the quantification can be conducted in at least one of two ways:
(i) Aggregation of data from the largest entities (e.g., trade boards, wholesalers, importers/exporters,
restaurant chains, caterers, hotels, supermarkets/grocery store chains, schools or other public
institutions, etc.), which are usually easier to compile; or
7.
1
9.
5
11
.9 12
.5 12
.9 14
.2 15
.3 16
.4 1
8.
2
18
.5
18
.7
0.0
2.0
4.0
6.0
8.0
10.0
12.0
14.0
16.0
18.0
20.0
Yemen Saudi Arabia Kuwait Sudan Algeria Syrian Arab
Republic
Tunisia United Arab
Emirates
Jordan Morocco Egypt
7
(ii) Quantification losses and wastes along the commodity supply chain such as that for apples, potatoes,
fruits and vegetables, roots and tubers or animal products, wheat or cereals; this method is more
accurate and detailed but can be time-consuming and expensive (EIU, 2014).
(...) In Oman and Saudi Arabia, governments are
attempting to reduce losses in the fish supply chain by providing training to stakeholders on improved handling,
as well as enhancing the cold chain for both storage and transport.
Language:English
Score: 1327619.3
-
https://daccess-ods.un.org/acc.../2017/TECHNICAL PAPER.9&Lang=E
Data Source: ods
SUSTAINABLE TOURISM : CONTRIBUTION TO ECONOMIC GROWTH AND SUSTAINABLE DEVELOPMENT : ISSUES NOTE / PREPARED BY THE UNCTAD SECRETARIAT
As shown in figure 3, the tourism value chain can incorporate many sectors in an
economy. (...) Therefore, in designing strategies for sustainable tourism, governments need to
assess and identify the potential linkages or tourism-related value chains in the economy.
For example, agriculture is a key sector with strong backward linkages with tourism, as
hotels and restaurants need a steady and large supply of foods and beverages. (...) The
agricultural supply chain for the tourist sector often sustains more poor households than
jobs in hotels and restaurants.
Language:English
Score: 1300825.8
-
daccess-ods.un.org/acce...open&DS=TD/B/C.I/EM.5/2&Lang=E
Data Source: ods
SMALL-SCALE LODGING HOUSE INFORMATION PROCESS : UN/CEFACT BUSINESS STANDARD / PREPARED BY THE INTERNATIONAL TRADE AND BUSINESS PROCESSES GROUP ; NOTE BY THE SECRETARIAT
This is due to the
variety of services they offer which is not currently part of the functionality covered in electronic
messages used by the major hotel chains. In Japan alone, there are more than 60,000 hotels of
this type. (...) Definition of terms
Business Name Definition
Lodging House Organization Details about the Lodging House Information Request and
Response
Identification A unique identifier assigned for this lodging house
organization.
Chain Name A name of the chain, expressed as text, to which this lodging
house organization belongs.
(...) Identification The unique identifier for this restaurant.
Description The textual description of this restaurant.
Language:English
Score: 1270063.5
-
daccess-ods.un.org/acce.../TRADE/C/CEFACT/2007/11&Lang=E
Data Source: ods
THE CONTRIBUTION OF TOURISM TO TRADE AND DEVELOPMENT : NOTE / BY THE UNCTAD SECRETARIAT
The Gambian tourist value chain and prospects for pro-poor tourism, ODI;
Ashley C (2006). (...) It tends to occur
in the early parts of the tourism value chain, namely in the distribution of tourism services
by international tour operators and the transportation of the tourists to the destination. (...) Government actions can help catalyse the development of local supply chains by (a)
strengthening productivity of the agricultural sector and its linkages to tourism; (b)
providing small-scale businesses with start-up grants, education and training, and low-
interest loans to stimulate small and medium-sized enterprise development; (c) encouraging
hotels and restaurants to source inputs locally; and (d) relaxing zoning and licensing
requirements so that small-scale businesses can participate in the downstream tourism value
chain.
56.
Language:English
Score: 1251351.4
-
daccess-ods.un.org/acce.../get?open&DS=TD/B/C.I/8&Lang=E
Data Source: ods
DRAFT ASSESSMENT OF APPLYING PRINCIPLES OF CIRCULAR ECONOMY TO SUSTAINABLE TOURISM IN THE PAN-EUROPEAN REGION
Decision-makers and entrepreneurs in the region should apply circular economy
principles across the tourism value chain. A value chain approach could accelerate the
transformation to more circularity in tourism and increase its long-term health and resilience.
(...) UNWTO
acknowledges that the COVID-19 crisis “has raised awareness of the importance of local
supply chains and the need to rethink how goods and services are produced and consumed,
both key elements of a circular economy. Integrating circularity and further advancing
resource efficiency in the tourism value chain represent an opportunity for the tourism sector
to embrace a sustainable and resilient growth pathway”.36 Thus, for a circular economy
transition in tourism, UNWTO recommends investing in transforming tourism value chains,
integrating circular economy processes, prioritizing sustainable food approaches for
circularity, and shifting towards a circularity of plastics in tourism.
Language:English
Score: 1245559.6
-
https://daccess-ods.un.org/acc...ECE/CEP-CES/GE.1/2021/5&Lang=E
Data Source: ods
"We're excited to collaborate with a major multinational restaurant chain like Autogrill on making its market chain more inclusive," said Eugenia Serova, Director of the Rural Infrastructure and Agro-Industries Division at FAO.
(...) From today onward the leading global restaurants chain for the people on the move will continue that tradition jointly with FAO. (...) Promoting products produced by small-scale farmers in the global South
In addition to tracking and reducing waste, the restaurant chain will also pay attention to the sourcing of its products, in the framework of their corporate social responsibility.
Language:English
Score: 1235925.4
-
https://www.fao.org/newsroom/d...pport-small-scale-producers/en
Data Source: un
GREEN TECHNOLOGY NEEDS ASSESSMENT AND APPROPRIATE POLICY POLICY TOOLS
Any implementation of AGTs in rural areas should ensure that:
(a) There is an operational value chain;
(b) SE is used within each individual production process and throughout the value chain.
(...) Each step is provided by specific businesses that form the
value chain from olive tree to final consumer. Figure 1 illustrates part of the energy flows of the value chain.
(...) II.2 Energy flows through the value chain
To understand the value chain, an EA requires three steps.
1.
Language:English
Score: 1234419.9
-
daccess-ods.un.org/acce.../SDPD/2016/GUIDE.PART I&Lang=E
Data Source: ods
Restaurants and Catering | Food Loss and Waste in Fish Value Chains | Food and Agriculture Organization of the United Nations
FAO.org
english
Food Loss and Waste in Fish Value Chains
Overview
Value Chain
Loss and Waste Scenarios
Solutions
Projects
Resources
Join Us
Capture Fisheries
Aquaculture
Processing & Storage
Wholesale
Transport
Retail
Fresh Fish Retail
Multiple Retailing
Restaurants and Catering
Consumption
Restaurants, Catering and Food Service
Restaurants , catering and food service have a vital role to play in reducing food loss and waste (FLW) – from how they source produce and develop menus to how they manage left-overs and customer plate waste.
(...) Waste management has thus become a key priority, referring to all the activities related to avoiding, reducing or recycling waste, throughout the production and consumption chain.
Types of Food Service Operations
A restaurant is a business that prepares and serves food and drinks to customers. (...) Food waste at this stage in the value chain can further be divided into 5 distinct types according to its origin:
Storage loss – food thrown away from storage (e.g. spoiled products, loss of quality, food exceeding a use-by date, damaged products
Preparation loss – foods discarded during food preparation and cooking
Kitchen leftovers (surplus production) – prepared food which is never served (e.g. food remaining in the cooking pots, prepared food which was dropped, overcooked or burnt food, excess food)
Buffet table leftovers (or serving loss) – food remaining from the buffet and serving bowls at the counter
Plate leftovers – residues left on consumers’ plates
Strategies for Reducing Food Waste
Strategies for Reducing Food Waste
There is no “one-size-fits-all” fix for reducing food waste in restaurants, catering and food service .
Language:English
Score: 1225016.4
-
https://www.fao.org/flw-in-fis...l/restaurants-and-catering/en/
Data Source: un
"We're excited to collaborate with a major multinational restaurant chain like Autogrill on making its market chain more inclusive," said Eugenia Serova, Director of the Rural Infrastructure and Agro-Industries Division at FAO.
(...) From today onward the leading global restaurants chain for the people on the move will continue that tradition jointly with FAO. (...) Promoting products produced by small-scale farmers in the global South
In addition to tracking and reducing waste, the restaurant chain will also pay attention to the sourcing of its products, in the framework of their corporate social responsibility.
Language:English
Score: 1215857.2
-
https://www.fao.org/news/story/en/item/297619/icode/
Data Source: un
"We're excited to collaborate with a major multinational restaurant chain like Autogrill on making its market chain more inclusive," said Eugenia Serova, Director of the Rural Infrastructure and Agro-Industries Division at FAO.
(...) From today onward the leading global restaurants chain for the people on the move will continue that tradition jointly with FAO. (...) Promoting products produced by small-scale farmers in the global South
In addition to tracking and reducing waste, the restaurant chain will also pay attention to the sourcing of its products, in the framework of their corporate social responsibility.
Language:English
Score: 1215857.2
-
https://www.fao.org/news/story/pt/item/297619/icode/
Data Source: un
