Reducing Impacts of Food Loss and Waste Proceedings of a Workshop (2019) / Chapter Skim
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5 Impacts of Reducing Food Loss and Waste on Food Prices and Farm Incomes
5 Impacts of Reducing Food Loss and Waste on Food Prices and Farm Incomes
Pages 45-52
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From page 45... ...
PRICE DISCRIMINATION AND FOOD WASTE Timothy Richards, Marvin and June Morrison Chair of Agribusiness and Resource Management at Arizona State University, presented highlights of a study funded through the Agriculture and Food Research Initiative to look at food waste driven by price discrimination by retailers. Retailers price discriminate by charging different prices for items of different quality.
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From page 46... ...
The results showed that customers are willing to pay for quality, an important aspect in demand for fresh produce. The gap between the willingness to pay for quality apples and the total amount of quality apples produced on the farms is what could be thrown away -- about 10 percent, which mirrors the estimates in the Loss-Adjusted Food Availability series of the Economic Research Service (see presentation by Jean Buzby, Chapter 2)
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From page 47... ...
IMPACTS OF REDUCING FOOD LOSS IN DEVELOPING COUNTRIES Throughout the workshop, presenters and participants identified different stages of the value chain where food loss and waste occur. Rob Vos, director of the Markets, Trade and Institutions Division at the International Food Policy Research Institute, focused on the initial stages of the food supply chain in developing countries, particularly in the poor, small farm context.
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From page 48... ...
Wheat Self Quality reported disaggregation FIGURE 5-1 Evidence from Ecuador, Peru, Guatemala, Honduras, Ethiopia, and China shows that food losses range from 6 to 26 percent of production, mostly at the farm level. NOTE: S=Self-reported method; C=Category method; A=Attribute method; and P=Price method.
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From page 49... ...
related to the price discrimination market (a decrease in price is a deterioration in quality) .3 The determinants vary by crop, context, and stage in the value chain, but common factors relate to inclement weather; poor knowledge of how to avoid pests and plagues; poor technology; poor infrastructure for storage, transportation, and processing; and low and volatile prices.
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From page 50... ...
Better inputs, practices at the farm level, packaging, cold chain and dry chain, processing capacity, and market development will help food loss reduction translate into welfare gains for farmers and consumers alike. DEALING WITH FOOD LOSS WITHOUT EXPANDING PRODUCTION Pete Pearson, director of food waste at World Wildlife Fund, explained that the organization became involved in food loss and waste because 70 percent of biodiversity loss is due to food production.
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From page 51... ...
He also suggested reimagining the notion of "fresh" and applying it to produce frozen directly after harvest to lock in nutrition. DISCUSSION HIGHLIGHTS A participant asked about the costs of water and energy production as part of the cost of production in the analyses by World Wildlife Fund.
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From page 52... ...
52 REDUCING IMPACTS OF FOOD LOSS AND WASTE ing can also be a missing link in conversations about food loss, food waste, and agricultural production.
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