MEDITERRA 2016

Content fao ciheam zerowaste mediterra2016

ZERO WASTE IN THE MEDITERRANEAN

Natural Resources, Food and Knowledge

The 2016 FAO-CIHEAM joint edition of Mediterra offers an innovative and prospective approach on the issues of triple waste reduction including agricultural losses, waste of natural resources and waste of knowledge and knowhow. This Report features a collection of shared expertise and local experiences in the Mediterranean region. It provides the keys to understanding and presents solutions for action targeting policy-makers, development operators, professionals and researchers.

Agriculture and food security are two major global challenges. Situated at the heart of the new Sustainable Development Goals (SDGs), they raise several strategic issues for countries and international cooperation. ‘Produce more and better’, such is the equation to help address the challenges related to population growth, changing consumption patterns and scarcity of natural and financial resources. In this context, the reduction of agricultural losses and food waste has become a priority.

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Abstracts

Acknowledgments

Table of documents

Biographies

 

Foreword by J. Graziano da Silva, FAO Director General and C. Lacirignola, CIHEAM Secretary General

Introduction

Natural resources in the Mediterranean

Chapter 1: Global perspective of natural resources

Chapter 2: Management of living marine resources

Chapter 3: Management of water resources

Chapter 4: Sustainable development of land resources

Chapter 5: Forests: facing the challenges of global change

Chapter 6: Plant and animal resources diversity

Chapter 7: Energy and agri-food system: production and consumption

Chapter 8: The 2030 Agenda for sustainable development in the Mediterranean

Food losses and waste

Chapter 9: Food losses and waste: global overview from a Mediterranean perspective

Chapter 10: The Mediterranean diet: a sustainable consumption pattern

Chapter 11: Innovative postharvest technologies for sustainable value chain

Chapter 12: Innovation for the reduction of food losses and waste

Chapter 13: Consumer behaviour with respect to food losses and waste

Knowledge and knowhow

Chapter 14: Waste of knowledge and human resources

Chapter 15: Saving traditional knowhow in agriculture

Chapter 16: Family farming to bolster human knowhow and resources

Chapter 17: Enhancing knowledge for food security