Farm to Fork Lecture 3

The term ‘food losses’ is defined by:

The decrease, at all stages of the food chain prior to the consumer level, in mass, of food that was originally intended for human consumption, regardless of the cause

Food appropriate for human consumption being discarded or left to spoil at consumer level – regardless of the cause

What part of the food chain contributes most to fruit and vegetable waste in Sub-Saharan Africa and South and Southeast Asia?

Of the food waste generated in the UK, how much of that is probably avoidable?

30%

40%

50%

60%

In the framework for waste reduction, which category is top of the hierarchy (most preferred option)?

Prevention

Recycling

Recovery

Disposal

What system do all these listed principles apply to? 1. Resources are kept in use for as long as possible 2. Maximum value extracted during use 3. Recovery and regeneration of products and materials at end of use

Linear farm to fork approach

Circular economy

Organic farming

If current land use for human food in the UK shifted from the current usage to that predicted for a zero-carbon Britain, what would be some of the impacts? (select three options)

Reduction in grassland for livestock

Increase in land use for human food

Reduction in food for livestock

Decrease in harvested forest

Decrease in peatland

What aspects of the food system are considered important in UK Policy Goals? (select all that apply)

Healthier Diets

Reduced Environmental Impact

More Vibrant Enterprise

�Healthy’ food tends to cost less per calorie. True or false?

True

False

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Farm to Fork Lecture 3

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