Dishing up more food, less waste
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Post-harvest loss and food waste are global problems. They negatively impact the bottom line of businesses and farmers, use up limited resources and damage the environment.
"Successfully cutting food loss and waste in half would avoid the need to convert an area the size of Argentina into agricultural land," says Dirk Maier, ISU ABE professor. "It would also lower greenhouse gas emissions by 1.5 gigatons per year by 2050."
To that end, Maier and his research team have organized the Consortium for Innovation in Post-Harvest Loss and Food Waste Reduction.
The consortium brings together experts from across the globe. These experts will work with industry and nonprofit organizations to address social, economic and environmental impacts from food loss and waste. This consortium will help food producers and processors in Sub-Saharan Africa and Central America utilize knowledge, technology and resources across the globe more effectively and efficiently.