Vegetable losses

Definition

Quantities of vegetable crops that are lost along the food supply chain from post-harvest up to, but not including, retail as a percent of domestic supply. This amount does not include quantities lost before or during harvest, nor food waste, which commonly refers to food that is lost during retail or at the household level. Note that FAO's methodology for Food Balance Sheets changed for 2014 estimates and after, which may limit comparability pre and post-2014.

Relevance

Food losses affect the quantity and quality of food that is available for consumption, and may compromise gains in production that would otherwise improve food security and nutrition outcomes, as well as the incomes of farmers and other value chain actors. Food losses are especially high for perishable foods such as fruits and vegetables in countries with tropical climates, where means of storage and transport (refrigeration) are inadequate or supply chains are fragmented.