PRIORITY SETTING FOR STRATEGIC ISSUE

RELATED TO REDUCTION AND PREVENTION

FOOD LOSS IN URBAN AREA
FAO : IFP/TCP/INS/3807

OCTOBER 27, 2023

Strategic issue for Food Loss Reduction and Prevention usually begin
with technical interest in predicting and controlling food system
environment through quantitative modeling. After practicing FAO-FLA
method, those issue was found effectively generated through managing
debate between FSC actors so that learning may be facilitated, ideas
evaluated and plans of actions developed through qualitative opinion and
stakeholder participation
This study used creative design method particularly for food system
complex intervention (Midgley, 1997)
These needs FSC actors participation at work and interactive. There
are three phases of Food Loss intervention:
1) Creativity
2) Choice, by specific technique
3) Implementation
The systemic intervention for Food Loss have to be responsive to
different levels of analyze , that could produce change proposals and
action for improvement

Reference :
1. Flood, R.L., Jackson, M.C. (1991). Creative Problem Solving: Total
Systems Intervention. Wiley Pub, Chichester, UK
2. Midgley, G (1990). Creative Methodology Design. Systemist (12).
108-113
 AHP-Technique (Saaty, 1987)
For priority setting as common-sense logic
where reality and knowledge are related recursively together
RESULT OF STRATEGIC ISSUE PRIORITY
Players/Actors
Activities
Impact/Strategy
FOOD SAFETY

Food Safety is a situation that exist when all people at all times, have

physical, social and economic access to sufficient, safe and nutritious

food that meets their dietary needs and food preferences for an active

and healthy life. There are four dimensions of FS : Availability, Access,

Utilization, Stability

(FAO, 2019)
 Table Causes and Drivers of FLW in Indonesia
Food Supply Chain Stage
Managerial
Causes & Drivers Post-Harvest & Processing & Distribution &
Consumption aspect
storage packaging marketing

DIRECT CAUSES

Technology limitation √ √ Technical

Insufficient quality of the storage

√ √ √ √ Technical
space
Poor quality of
√ √ √ √ Technical
packaging/container
Lack of implementation of
√ √ √ √ Technical
Good Handling Practice (GHP)
Misinterpretation of Expiry Date
√ √ Social
and Best Before
Excess food portion and
√ Technical
consumer behavior
Inadequate food preparation √ Technical
Bappenas, 2021
 Food Supply Chain Stage
Managerial
Causes & Drivers Post-Harvest & Processing & Distribution &
Consumption aspect
storage packaging marketing

INDIRECT DRIVERS

Limited access to capital √ √ Financial

Lack of information/education
√ √ √ √ Social
for food workers and consumers
Limited access to infrastructure √ √ Technical

Inefficient supply chain √ √ √ √ Institutional

Market quality standards and

√ √ √ Technical
consumer preferences
Market price √ Policy

Market competition and limited

√ Technical
consumer purchasing power
Lack of food waste regulation √ √ Policy
Bappenas, 2021