Post-harvest loss of fruit and vegetables between farm and market

Background

A large share of perishable produce is lost between harvest and consumption through poor handling, lack of cooling, packaging and transport delays. The FAO maintains a global platform documenting food loss and waste across supply chains.

Who is affected

Smallholder farmers, aggregators, transporters, consumers

Existing approaches

Cold rooms (grid-dependent, capital intensive), evaporative coolers, improved crates, ripening control, solar dryers, modified-atmosphere packaging.

Their limitations

Cost and energy access at the first mile; fragmented ownership of the chain; lack of low-cost sensing of spoilage; behaviour and logistics rather than technology alone.

Desired outcome

Affordable, low-energy interventions at the first mile that measurably reduce loss for specific crops (onion, tomato, banana, mango, leafy vegetables).

Success criteria

Measured loss reduction in a field pilot; payback period acceptable to a farmer group; works without reliable grid power.

Evidence and references

• FAO Technical Platform on the Measurement and Reduction of Food Loss and Waste — Measurement methods and country data
• World Bank — Agriculture and Food overview — Context and investment evidence

Participation

Eligibility

Open to all members

Timeline

Open-ended

Support or rewards

Recognition and contribution points; other rewards as stated per challenge

Confidentiality

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