PERDAS E DESPERDÍCIOS DE ALIMENTOS AO LONGO DA CADEIA DE SUPRIMENTOS

UMA ANÁLISE DE REGIÕES DESENVOLVIDAS E EM DESENVOLVIMENTO

Abstract

Studies about food loss and waste have been increasing in recent years, as a result of the economic, social and environmental impacts caused by these damages, from food production to final consumption. However, the literature distinguishes the terms "losse" and "waste" according to the stage at which the damage occurs in the food supply chain (FSC). Damages that occur in the beginning of a CSA, in the production, post-harvest and processing stages are considered "losses", while damagess that occur in the end of a CSA, in the distribution and consumption stages, are considered "waste". In this context, this work seeks to analyze, through secondary data collected from the Food and Agriculture Organization of the United Nations (FAO), the percentages of food losses and wastes occurring in different groups of developed and developing countries, identifying their possible causes. Among the analyzed foods, we highlight the grains and cereals, roots and tubers, oilseeds and pulses, fruits and vegetables, meats, fish and seafood, and milk. Finally, the study concludes that the amount of food lost or wasted in developed and developing regions is divergent. Generally, developed regions waste more food, although developing regions face greater challenges in managing losses and wastes.