Better education can mitigate post-harvest food losses and increase global food security

Better educating farmers and food processors on how to avoid post-harvest food losses, which account for a third of global food production, worth US$1 trillion annually, would reduce global food insecurity , according to researchers at McGill University.

“We can significantly reduce global food insecurity by reducing food losses through better storage, transportation and processing practices,” said Vijaya Raghavan, James McGill Distinguished Professor in the Department of Bioresource Engineering and co-author of “Practical Engineering Education to Address”. Sustainability and Food Safety,” a chapter published in the book Agricultural, Biosystems, and Biological Engineering Education in September 2024.

Due to lack of technology, financial resources, education and infrastructure, low-income countries are at increased risk of post-harvest food losses.

Raghavan’s team, in collaboration with several agricultural institutions in India, carried out a project aimed at strengthening food security and rural development in southern India.

The team provided training in post-harvest and food processing technologies to rural communities and, working closely with university research stations, NGOs and community members, implemented pilot projects to improve access to technical support in villages in Karnataka and Tamil Nadu including Kuttinagere, Shettihalli. and Pallapalayam.

The practical approach ensured implementation at the community level. The project also served to strengthen the capacities of the institutions involved, create jobs and empower rural women.

“By training local communities, food losses were reduced and rural development was strengthened through better post-harvest technologies and business incubators,” said co-author Valérie Orsat, interim dean of the Faculty of Agricultural and Environmental Sciences and Professor James McGill in the Department of Bioresource Engineering.

Education on sustainable practices is crucial

The Food and Agriculture Organization of the United Nations estimates that approximately 14% of global food production is lost or wasted each year between harvest and the retail market, and 17% between the retail market and the consumer. This results in approximately 31% food loss or waste.

Food production is expected to increase by 70% to meet the demand of the world’s population, which is expected to reach 9.8 billion people by 2050, but researchers have stressed that post-harvest losses also need to be reduced and harvesting practices improved sustainability to secure the global food supply.

Researchers are calling attention to the importance of education on environmental sustainability, urging institutions around the world to broaden their scope.

“The planet is fragile; we are seeing the impacts of climate change, and this must be reflected in our education systems,” Raghavan said. “Education is a critical tool to empower future generations to solve these critical issues.”