EVEN though Sub-Saharan Africa is the region with the highest prevalence of undernourishment, almost 50 percent of the food produced is wasted. According to the Food and Agricultural Organization of the United Nations (FAO), the amount of food wasted on the continent is enough to feed 300 million people.
Food loss refers to food that gets spoil along the supply chain. In most African nations, like most low-income countries across the world, these losses (40%) tend to occur early in the food supply chain – between the field and the market.
In Africa, the bulk of wasted food from post-harvest loss and consumer preferences need to be solved. What the continent needs to do to reduce this waste?