Food loss

and waste
and value chains

Learning guide
1
2
 Food loss and waste and
value chains

Learning guide

By Mariam Ghamrawy

Food and Agriculture Organization of the United Nations

Cairo, 2019
3
Required citation:

Ghamrawy, M. 2019. Food loss and waste and value chains – Learning guide. Cairo, FAO.

The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever

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Cover photograph: ©FAO/Shutterstock

4
 Contents

Lesson 1 – Food value chains.........................................1

Lesson 2 – Food loss and waste.....................................5

Lesson 3 – Nutrition......................................................18

Activities.......................................................................25

1- Shutterstock©, 2018
1-

5
 Lesson 1

k
hutterstoc
©S
Food value
chains

Where does your food

come from?

A food value chain shows the movement of a

food product along the supply chain and identi-
fies the actors and their value added activities.

The process of how food ends up on our plate is

called the food supply chain. It encompasses all
ls
©Pexe

the different stages that food is going through

along this path.

1
 Where does your
food come from?
Production & Harvest
Transportation

Wholesale
Packing
Processing

Export

Retail

Consumption

Resources represent an asset or wealth

that can be used by countries, organiza-
tions, communities or people to produce
benefits.

2
 But in general we can classify resources as the following:

Natural resources: Land, forest and water and the assets coming
from the land, such as soil, plants and animals.

Human resources: People who contribute through work, knowledge

and experience.

Capital resources: Money, infrastructure, and equipment.

Resources can be used by a person or organization in order to func-

tion effectively. In the food value chain, resources are used to grow,
process, handle, and distribute food so that it functions effectively
to deliver safe and nutritious food to people.

The following are some of the resources used to produce any

food:
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terstock
©Pexe

©Shut

Energy
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Air

Labor
©Shut stock
ter
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terstock
©Shut

Land Money

Water

3
 Vocabulary
learned

Food value chain:

the movement of a food product along the supply chain and
identification of the actors and their value added activities.

Food supply chain:

the process of how food ends up on your plate, which includes all
the different stages that food goes through along this path.

Resources:
Represent an asset or wealth that can be used by countries, organizations,
communities or people to produce benefits.

Natural resources: Land, forest and water and the assets coming
from the land, such as soil, plants and animals.

Human resources: People who contribute through work, knowledge

and experience.

Capital resources: Money, infrastructure, and equipment.

4
 fy
Lesson 2

©Png
Food loss
and waste

Food loss is food that is spilled or spoiled

before it reaches the final product or retail
stage. This may be due to problems in any of
the value chain stages. It could also be due to
problems in markets, institutions and policy
frameworks.

Any food that is fit for human consumption,

but is not consumed because it is left to spoil
or is discarded by retailers or consumers is
considered food waste. Food waste is a behav-
ioral problem. It comes from our habits, cus-
toms and traditions, and behavior. Significant y
gf
©Pn

amounts of waste take place during religious

holidays, wedding ceremonies and family gath-
erings, and in restaurants and hotels.

55
 What about the food that
is thrown out to poultry,
left in your school desk, or
thrown out in your homes
or restaurant?
This is considered food
waste.

Losses 1 2
Post-harvest (load-
Production and ing, packing etc.)
harvest
Waste

3
Transportation
5 4
Wholesale or pro-
Retail or export cessing or packing

6
Consumption

of all food
produced is lost or
wasted
=
1.3 billion tons of
food lost or wasted

1/3
6
What is the percentage of food loss
and waste in the Near East and
North Africa region?

26% of roots and tubers 14 to 19% of grains

©kisspng

16% of oilseeds and pulses ©Shutterstock

45% of fruits and vegetables

©kisspng

13% of meats
©Shutterstock

28% of fish and seafood

©Shutterstock

18% of dairy products

©Shutterstock

©kisspng

What is the price of food loss and waste?

In the food supply chain, food moves from producer to consumer via the process of produc-
tion, processing, distribution, retailing and consumption, thus food moves from farmer to
consumer in a domino like fashion. At the same time, money that consumers pay for food
moves from consumers to producers in the reverse process, again like dominoes from con-
sumer to retailer to distributor to processor to farmer.

7
 Movement of food
Movement of money

‫؟‬
Do you think consumers pay
a higher price when food is
lost and wasted along the
value chain?
All the resources used along
the food value chain are
wasted when food is wasted!

How does food loss and waste

affect the environment?

1. Greenhouse gas emissions

2. Climate change

3.Water

4.Land occupation NPR, 2018

5.Biodiversity

8
Greenhouse gas
emissions
©S

hu
tte
rs
A huge amount of greenhouses gases (such as CO2,

toc
k
methane and nitrogen) are emitted each year in the
production, processing, storage and transportation of
food that ends up thrown away and then decomposes
in landfills, where it also produces greenhouse gases.

What are greenhouse gases?

The earth is wrapped in different layers of what we call greenhouse gases. Together these
make up the atmosphere. The earth’s atmosphere stops it from cooling off in space: It lets
some rays of the sun in but stops some of the heat from leaving the earth again. Green-
house gases occur naturally, and without them, there would be no life on Earth. However,
humans have been producing more and more greenhouse gases! The greenhouse gases we
produce have unbalanced the natural atmosphere and contributed to climate change: too
much of these gases are in the atmosphere and not all of the heat that should leave the
earth can escape into space.

Climate change

Climate change is about the long-term changes in the Earth’s air and land. Today, the cli-
mate is warming up faster than any time in Earth’s history known to scientists. This is called
climate change.
Climate change makes our planet warmer than it should be. If we continue producing such
high amounts of greenhouse gases, a lot of the ice on Earth will melt, the sea level will rise
and there will be less land for people and animals to live on. Climate change can also lead
to water shortages, droughts and desertification in many places on Earth. The weather will
become more extreme. Some animals and plants will not survive the new temperatures, and
it will become more difficult for a lot of people to grow food and to find places to live.

9
 Land occupation
footprint

The amount of land that is used

to grow food that is later wasted
is the land occupation footprint.
Food that is later wasted is grown
on about 1.4 billion hectares of
land.

If we compare this area to the

surface of the largest countries
on earth, it is second only to the
total land area of the Russian
Federation.
Medium, 2019

150 120 90 60 30 0 30 60 90 120 150 180

1 BOSNIA AND HERZEGOVINA

2 CROATIA
Greenland 3 SERBIA
(Denmark) 4 MONTENEGRO
5 SLOVENIA
6 THE FORMER YUGOSLAV REPUBLIC OF MACEDONIA

Alaska
(U.S.A.)
ICELAND
60 NORWAY SWEDEN FINLAND
RUSSIAN FEDERATION
ESTONIA
UNITED LATVIA
60
KINGDOM DENMARK
CANADA R.F. LITHUANIA
IRELAND NETHERLANDS BELARUS
POLAND
BELGIUM GERMANY
LUXEMBOURG CZECHIA SLOVAKIA UKRAINE
FRANCE AUSTRIA REP. OF MOLDOVA KAZAKHSTAN
St. Pierre SWITZERLAND 5 2HUNGARY
and Miquelon (Fr.) LIECHTENSTEIN ROMANIA MONGOLIA
ANDORRA 1 3
SAN ITALY BULGARIA UZBEKISTAN
4 GEORGIA
MONACOMARINO 6 DEM. PEOPLE'S
PORTUGAL SPAIN HOLY SEE ALBANIA ARMENIA AZERBAIJAN KYRGYZSTAN REP. OF KOREA
UNITED STATES OF AMERICA GREECE TURKEY
TURKMENISTAN TAJIKISTAN
SYRIAN
TUNISIA CYPRUS ARAB REP. Jammu and REPUBLIC JAPAN
Bermuda (U.K.) MALTA ISLAMIC Kashmir *
LEBANON
IRAQ REP.OF AFGHANISTAN CHINA OF KOREA
30 MOROCCO
JORDAN IRAN
ALGERIA KUWAIT PAKISTAN 30
LIBYA NEPAL BHUTAN
BAHAMAS EGYPT BAHRAIN
Western UNITED ARAB
MEXICO Sahara SAUDI QATAR EMIRATES
Turks and Caicos Islands (U.K.) INDIA
Hawaii CUBA ARABIA BANGLADESH
DOMINICAN REPUBLIC
LAO PEOPLE'S
(U.S.A.) HAITI
CABO VERDE MAURITANIA OMAN MYANMAR DEM. REP.
BELIZE JAMAICA Puerto Rico (U.S.A.) Northern
ST. KITTS AND NEVIS
ANTIGUA AND BARBUDA MALI NIGER Mariana
GUATEMALA HONDURAS
DOMINICA ST. VINCENT AND THE GRENADINES SENEGAL SUDAN ERITREA Islands (U.S.A.)
EL SALVADOR NICARAGUA ST. LUCIA BARBADOS BURKINA CHAD YEMEN THAILAND PHILIPPINES
GRENADA GAMBIA VIET NAM
GUINEA-BISSAU GUINEA FASO Guam (U.S.A.)
COSTA RICA TRINIDAD AND TOBAGO
BENIN DJIBOUTI CAMBODIA
PANAMA
VENEZUELA GUYANA SIERRA LEONE GHANA NIGERIA SOUTH ETHIOPIA SRI LANKA MARSHALL
SURINAME CENTRAL ISLANDS
LIBERIA CÔTE AFRICAN REP. SUDAN BRUNEI PALAU
COLOMBIA French Guiana (Fr.) D'IVOIRE TOGO CAMEROON DARUSSALAM
EQUATORIAL GUINEA
SOMALIA MALDIVES M A L AY S I A
0 UGANDA FEDERATED STATES OF MICRONESIA
ECUADOR SAO TOME AND PRINCIPE CONGO KENYA SINGAPORE
GABON
DEMOCRATIC RWANDA KIRIBATI 0
REPUBLIC OF BURUNDI Tokelau (N.Z.)
NAURU
ANGOLA THE CONGO UNITED REP. I N D O N E S I A
Marquesas (Fr.) Chagos PAPUA TUVALU
Ascencion (U.K.) (Cabinda) OF TANZANIA Archipelago/
SEYCHELLES NEW GUINEA SOLOMON
Diego Garcia**
PERU COMOROS Christmas TIMOR LESTE ISLANDS Wallis and
Agaleda Island
BRAZIL ANGOLA (Austr.) Futune Islands
MALAWI Cocos (Keeling) (Fr.)
ZAMBIA Tromelin Island SAMOA
French BOLIVIA Islands (Austr.)
Society St. Helena (U.K.) Cargados Carajos Shoals American
Polynesia Gambier Is. (Fr.) VANUATU FIJI Samoa (U.S.A.)
Arch.
(Fr.) ZIMBABWE MOZAMBIQUE Rodriges Island
(Fr.) MADAGASCAR Niue (N.Z.)
Cook NAMIBIA
Islands MAURITIUS
PARAGUAY BOTSWANA Réunion TONGA
(N.Z.) Pitcairn (Fr.) New Caledonia
Austral Is. Islands (Fr.)
(U.K.) ESWATINI AUSTRALIA
30 (Fr.)
SOUTH
AFRICA LESOTHO 30
CHILE URUGUAY
ARGENTINA
Tristan da Cunha (U. K.)

Gough (U.K.)

NEW
ZEALAND

Falkland Islands (Malvinas) (U.K.)***

South Georgia (U.K.)

60

60

Map No. 4170 Rev. 15.1 UNITED NATIONS

A N T A R C T I C A
July 2018
150 120 Department of Field Support
90 60 30 Geospatial Information Section (formerly Cartographic Section)
0 30 60 90 120 150 180

UN, 2018

10
 Water
footprint

Water is a scarce and precious resource, and many countries like Egypt are already using
more water than it has available. At the same time, food production accounts for the vast
majority of water used in the world today. But when we waste food, we also waste the water
used to produce food. A quarter of all the water we use for agriculture is used to grow food
that later ends up as waste.

These are some of the foods in your kitchen; let us look at how much
water is needed to produce one of each:
stock
tter
hu
©S
ck
sto
ter
©Shut

13 liters of water 185 liters of water

needed to needed to
produce produce 1
1 tomato potato
©Pexels

©Pexels

135 liters of water

25 liters of water
needed to
needed to
produce 1
produce
egg
1 bag of
chips
11
 Biodiversity
Biodiversity is the variety of life on Earth
at all levels, from genes to microbes,
animals to ecosystems. All species and
organisms contribute something to their
common environment so it is very impor-
tant to interfere as little as possible with
functioning ecosystems.

©Ideas4development
One example of interference
is when forests are cut down
to make space for crop fields.
Through this process, a lot of
animals lose their habitat and
are ultimately threatened by
extinction.
.

Biodiversity is very
important also for
ensuring sustain-
able food system
approach and
delivering healthy
diets comprising
of local species
and varieties that
are nutritious and
essential for pre-
serving culture
and tradition.
©Gettyimages
By reducing food loss and waste,
you are also reducing climate
change which makes our planet
warmer than it should be. If we
continue producing such high
amounts of greenhouse gases, a
lot of the ice on Earth will melt,
the sea level will rise and there will
be less land for people and animals
to live on.

12
You are a food
waste advocate

1
so start with yourself
and your family and
start spreading these
Ask for smaller portions! tips!
a. Decrease the size of your plate (i.e. use
the dessert plate).
b. Serve smaller portions on your plate and
go back for more.
c. Do not force big portions on a guests
plate, the right way to do it is offer smaller

2
portions more frequently.
Practice proper
storage!
a. Make sure you understand the
proper storage methods (described

3
later) for each food product.
b. Increase the shelf life of food by
Do not throw away your freezing it the right way.
leftovers
a. Take your leftovers home, do not
throw out your sandwich.

4
b. Ask your parents to recycle their
leftovers into new meals.
c. Practice proper storage for your left- Shop smart
overs so we reuse them later.
a. Do not buy in bulk or give in to
offers!
b. Plan your meals and use grocery
lists to avoid over buying.
c. Never go shopping on an empty
stomach.

13
 5
Do not throw away irregular
shaped fruits and vegetables
a. As long as your fruits and vegetables

6
did not go bad, then you should always
use them no matter what shape they
are in.
Always check your fridge
a. Make sure your fridge is always cold; tem-
perature should not exceed 1 to 5 degrees
Celsius.
b. Do not over stuff your fridge as it is more
likely for food to e forgotten.

7
Practice FIFO: First In, First Out
a.After purchasing new products, make sure you
rotate your cupboards, fridge and freezer to make
sure you use the older products first.
b.Always use older products first, or products
closer to expiry.

8 Understand date labels

on your products

9
a.Understand the difference between
expiry and best before, and which prod-
ucts could be used for a longer period.
Sharing is caring
a.Always give to the needy
any food that will not be
used or recycled. Avoid
throwing any good food in
the bin.

14
Proper storage tips
Depending on the type of food, you will need to store it in the fridge,
freezer or in containers you keep in cupboards or on shelves. Storage is Proper
important as it keeps the food safe so that it is still good to eat or cook storage is
later. It is k eep the nutritional value of foods, as foods get spoiled but key to
also their nutritional quality deteriorates by time.
avoiding
waste!
Ready to eat food
such as dairy products,
yoghurts & cream

Ready to eat food

such as cream cakes, butter,
cooked meats, leftovers & other
packaged food

Raw meat, poultry & fish

always cover & keep in sealed
containers

Salad, fruit & vegetables

keep ready to eat fruit and vegeta-
bles in sealed bags or containers,
always wash before use

The order you arrange your food in the refrigerator is important, as the re-
frigerator airflows in a specific manner. Minimize opening of the refrigerator
too often to ensure the right temperature.

You can safely store food in the freezer for years, as long as it stays frozen the
whole time and is stored in tightly sealed containers. However, the taste and
texture of food changes if it is frozen for too long. Freezing is an important
storage method, as it stops/slows the wastage of food. Reheating frozen food
should be done wisely, as it could end up contaminated. After reheating the
frozen food, the food should not freeze again.

15
Many types of food do not require refrigeration to be kept safe for consump-
tion, dry food such as rice, pasta, flour, many types of drinks, tinned food and
unopened jars can be stored outside the refrigerator or freezer in a dry area.
However, it is still crucial to take care how your dry food is stored.

Keep food in sealed bags or containers as this helps

keep food fresh and stops anything falling
into the food by accident

Ensure no water drops and or humidity gets into jars.

Keep away from direct sunlight and in cool

dark place to ensure the quality of product.

Do not store food or drinks near

cleaning products or other chemicals.

k
Do not use old food containers to store household h u tt
ers
toc

©S
chemicals, and do not store food in containers
that have been used for other purposes

Bottles that you can clean

16
 Vocabulary
learned
Food loss:
Any food that is spilled or spoiled before it reaches the final product or retail stage.

Food waste:
Any food that is not consumed because it is left to spoil or is discarded by retailers
or consumers.

Climate change:
Climate is the long-term changes in the Earth’s air and land, climate change is the
change in climate as seen today.

Biodiversity:
The variety of life on Earth at all levels, from
genes to microbes, animals to ecosystems.

17
Lesson 3
Nutrition ©Flypng

Nutrition

Nutrition is about eating a

healthy and balanced diet. The
key to eating healthy is to enjoy
a variety of nutritious foods
from each of the Five Food
groups. Simple way to keep and
remember, is also use more vari-
eties of colors on the plate.

18 ©Flypng
The five food groups

Dairy
16

16
Vegetables
16 and legumes
16

16
16
16

16
16

16 16
16
16
Proteins 16
16

(vegetable and 16

16
animal based) 16
16

tters
toc
k Fruits
©Shu

Grains

Vegetables and legumes

Vegetables come from the different parts of the plant, including leaves, roots, tubers, flow-
ers, stems, seeds and shoots. Eating more vegetables is important for health and growth.
Legumes on the other hand, are the seeds of the plant like green peas, beans, lentils and
chickpeas. Eating regularly legumes will help with digestive system and are high in dietary
fiber. Many different legumes are also high in vitamins and essential minerals.

Fruits
Adding different fresh fruits to your daily diet enhances your health, protects your body
from different diseases. However, consuming fruits is fresh form is recommended rather
than regularly consuming fruits juices that are high in sugar, so avoid drinking too much
fruit juice.

19
 Grains

This food group is mostly made from wheat, oats, rice,

rye, barley, quinoa and corn. The different grains can
be cooked and eaten whole, ground into flour to make
a variety of cereal foods like bread, pasta and noo-
dles, or made into ready-to-eat breakfast cereals. Be
careful, of over consuming products made of highly
refined grains and high in sugar (such as cakes or bis-
cuits) can be high in added sugar, fat and sodium.

Proteins

This food group includes all kinds of lean meat and

poultry, fish, eggs, nuts and seeds and legumes/beans.
Integrating proteins sourced food in the diet of grow-
ing school child is important.

Dairy

Milk, yoghurt, cheese and any other types of dairy

products that are highly recommended and are essen-
tial part of the diet. The dairy products build strong
bones and teeth, and help growing children.
©Pexels

20
Healthy eating plate
The perfect meal should consist of ingredients from the five food groups. Half of your plate
should be vegetables, with lots of color and variety. Fruits should also be included in this
half. A quarter of your plate should be whole grains and the remaining quarter should be
proteins, keeping in mind that you should limit processed meat. Healthy plant oils should
be used in moderation and it is important to reduce sugary drinks and limit fruit juice. It is
essential to drink plenty of drinking safe water during the day, at least eight cups a day.

Let us look at the perfect healthy eating plate:

Healthy Water
oils

©Pngfy
1/4
Whole ©Pngfy

grains
©Pngfy

1/2 Dairy
Fruits & products
vegetables 1/4
©Sh
utterst
ock Protein

21
Components of a healthy eating plate
Proteins
Choose fish, poultry, legumes and
nuts. Limit your intake of red meat
and cheeses. Also, avoid cold-cuts and
processed meats.
©Shutterstock
Whole grains
Consume a variety of whole grains
(such as whole grain bread and pasta,
and brown rice). It is important to
limit your intake of processed grains
(such as white rice and bread).
©Pngfy
Vegetables
It is recommended to consume
a variety of different colored
vegetables. Potatoes and French
fries are not included in this
recommendation.
20
©Shutterstock
©Pngfy
22
Healthy oils
Use healthy oils (such as olive oil)
when cooking, in your salad, and on
your dining table. Limit your use of
butter and avoid saturated and trans
fats.
©Shutterstock
Water
Drink water, coffee or tea (limit
or remove the sugar). It is also
important to limit milk (1 - 2 portions
per day), fruit juice (small cup per
day), and sweetened drinks.
Fruits ©Shutterstock
Consume a variety of fruits in
different colors.
20
©Shutterstock
Dairy products
Choose unflavored milk, plain yogurt,
small amounts of cheese, and other
unsweetened dairy products. Dairy
products are a good source of
calcium and Vitamin D.
 Did you know?

Salt
Most of us are eatin
g more salt than we
even without realizin should,
g it. It is not only the
that we add to our co salt
oking or in our mea
also the salt that is alr ls, but
eady in the different
that we buy. Too muc foods
h salt can put you at
high blood pressure risk of
and heart diseases lat
in their lives. Reducin er on
g salt and eating in
ate can help avoid pr moder- Because you are
oblems with health
older than 11, you
should be having
maximum 1 tea-
spoon of salt a
day!
ar?
How about sug
r than you
ns um in g ne ar ly 3 times more suga
You are co drinks,
e su ga rs ar e ob tained from fizzy
should! Thes ts, yoghurts,
ke s, pa stries, chips, biscui
juic e drin ks , ca ing too much
oc ol at e an d ic e cream. Consum
sweets, ch the
to th e bu ild -u p of harmful fat on
sugar can le ad t gain
ca nn ot se e, w hi ch can cause weigh
inside that we r result of
rio us di se as es in the future. Anothe
and se decay.
uld lead to tooth
sugar is that it co Because you are
older than 11, the
maximum sugar
intake cannot ex-
ceed 5 teaspoons
each day! That is
Saturated fats
s! A not only the sugar
too much saturated fat
Many foods can contain ee se , me at, you add to your
s from butter, ch
lot of saturated fat come d
te, biscuits, sausages, an food, but also all
cakes, pastries, chocola ful
ed fat can lead to a harm
pizza. Too much saturat us e se rio us the refined sugar
dies, which can ca
build-up of fat in our bo for e, in your foods con-
d weight gain. There
diseases in the future an ds
ed to limit and reduce foo sumed daily.
it is highly recommend ed fat s.
els of saturat
that may contain high lev

23
Vocabulary
learned

Nutrition:
is eating a healthy and balanced diet. The key to eating healthy
is to enjoy a variety of nutritious foods from each of the Five
Food groups.

The five food groups:

Vegetables and legumes, fruits, protein, grain, and dairy. Every
food group is important as it provides essential nutrients and
energy that supports normal growth and good health.

24
Activities Food saver diary
The diary will help you keep track of your ef-
forts to reduce food waste and introduce the
topic to your families. You are encouraged to
keep the diary for a week.

YR AID
Food -RE
Saver VAS DOOF
Diary

I THREW AWAY BECAUSE

Breakfast

Lunch

Dinner

25
 Activity
Storage after
consumption

Refrigerator

©Flypng

Kitchen closet

©Flypng

Working station

©Flypng

26
27
 Activity
Storage after
consumption

©Kisspng

©Kisspng Raw meat

Cooked chicken

©Kisspng

©Pngfy

Cooked rice
Cooked pasta

©Pngfy

©Pngfy
Cheese
Banana
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Dry pasta Flour

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 Activity
Proper storage in the refrigerator
(after consumption)

25
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 Activity
Proper storage in the refrigerator
(after consumption)

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 Activity
A healthy eating plate

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©Pexels

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Crossword puzzle
12

10

11

14

7
13

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Down
2. …………………… makes our planet warmer than it should be.

4. An important tip to reduce food waste at home is to …………………. by not buying in bulk and
avoiding over shopping.

6. If food gets spoiled in your refrigerator because you did not eat it in time and had to
throw it out instead, this is called …………………….

8. Any food that is spilled or spoiled before it reaches the final product or retail stage is
…………………..

10. One of the tips of reducing food waste at home is practicing proper ……………. methods.

12. A food ………………. shows the movement of a food product along the supply chain and iden-
tifies the actors and their value added activities.

13. A healthy plate consists of three components. A quarter of your plate should be ……………,
which includes lean meat, poultry, fish, eggs and nuts.

Across
1. Food waste occurs at the …………………… stage of the value chain.

3. A huge amount of ……………………. gases (such as CO2, methane and nitrogen) are emitted
each year in the production, processing, storage and transportation of food that ends up
thrown away and then decomposes in landfills.

5. When food is lost or wasted, all the ………………… used for production is wasted as well.

7. The maximum intake for …………… is one teaspoon daily.

9. ………………. is eating a healthy and balanced diet.

11. A healthy plate consists of three components. ………………….. should make up half your plate.
Aim for color and variety, and make sure you add fruits to your plate as well.

14. A healthy plate consists of three components. A quarter of your plate should be ……………,
which includes wheat, oats, rice, quinoa, and corn.

36
References:

Food Loss and Waste and Value Chains - Teaching guide, FAO, 2019.

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Food loss
and waste
and value chains