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Preparatory food processing and SDGS

  • Dear students,

     Please watch the following video presentation

    and then think about other links between postharvest operations and SDGs, You could make use of the factors, mentioned at the video, that affect food waste and loss in those stages but also to make use of all those developed during this module. Post your ideas on the following twinboard.

     

  • Links between postharvest operations and SDGs

    Andreanna Ch, Greece

    In developing countries, postharvest loss reduction needs to be at the center of strategies for sustainable development. We have the know-how, technologies and capital. However, making progress on this issue requires renewed commitment, and most importantly, action.

    Food and nutrition are clearly at the center of the global development agenda. More than half of the Sustainable Development Goals (SDGs) relate to food and nutrition. Improved postharvest management (PHM) contributes to several SDGs, including SDG 1, 2, 3, 9, 12 and 13, as these issues are interconnected.

    Paola A, postharvest operations and SDGs

    Post-harvest losses of fresh fruit and vegetables vary between 20% and 50% of the harvested product. Losses occur in the supply chain from harvest to arrival at the wholesale market. Waste occurs mainly in retail, the restaurant sector and households (domestic consumption).
    The goals of sustainable development, more precisely SDG # 2, establish that by 2030 we must reduce food waste worldwide by 25%, this would be enough to feed malnourished people globally. Unfortunately, the photo taken by the Barilla Center for Food and Nutrition Foundation on the occasion of the National Day against Food Waste shows a dramatic phenomenon that distances us from the Sustainable Development Goals of the UN 2030 Agenda.

    fatmagul S. Turkey

    In developing countries, postharvest loss reduction needs to be at the center of strategies for sustainable development. We have the know-how, technologies and capital. However, making progress on this issue requires renewed commitment, and most importantly, action.

    Buse G. Turkey

    To avoid food waste,

    make a shopping list,
    Sticking to the list, Checking the fridge,
    Not throwing away any excess product immediately,
    Evaluate the rest
    arranging the refrigerator,
    Serving in small portions
    Take as much as needed.

    Gizem Y. Turkey

    • The goverments and legeslatives should support agriculture and improve infrastructure, technology of the fields using traditional methods.
    • Knowledge/skills gap can be prevented by giving education to the farmers at regular intervals and follow-up should be permanently.
    • Proper storage conditions should be developed.
    • Educated farmers or daily workers should be chosen to work in fields.
    • Some standardization for cold chain, humidity controls, and packaging products should be made by the governemnt. Punishing or fine for wrong implementations should be changed by right education and support.

    mervenur.g.

    Ingredients for Stale Bread Meatballs Recipe 1 stale bread 2 eggs 2 cups grated cheddar cheese 1 medium onion, grated 2 grated garlic.
    Salt
    Ground pepper Chili pepper
    Tuzot
    Mint
    Oregano
    Cumin
    Red powdered pepper
    Parsley (I used dried, you can also use fresh)
    Dill (I used it dried as well, you can use it fresh or not add it at all)
    A few spoonfuls of breadcrumbs (you can pour it until the mortar comes together, but we do not want to overdo it and harden the meatballs)
    For frying;

    Liquid oil

    Avoid waste from stale bread

    zeyneps.y.

    Dill stem soup

    MATERIALS
    - Half a bunch of dill sprigs

    - Half a bundle of parsley sprigs

    - 1 onion

    - 1 coffee cup oil

    - 3 tablespoons cream

    - White pepper, salt, thyme or mint

    - 5 cups of meat or chicken broth

    FABRICATION

    Cut the onion into rings and fry them in oil. Add 2 tablespoons of flour and continue frying. Chop the parsley and dill stalks and add them to the pot. Add the chicken broth and let the soup boil for 15-20 minutes. Put the soup in the blender and add the cream, salt and spices. Let us bring it to the service. Bon appétit.

    If you want, you can also add rice and cook the soup without cream.
    Recipe to avoid wasting sprigs of dill

    post harvest

    The most important goals of post-harvest handling are keeping the product cool, to avoid moisture loss and slow down undesirable chemical changes, and avoiding physical damage such as bruising, to delay spoilage.[1] Sanitation is also an important factor, to reduce the possibility of pathogens that could be carried by fresh produce, for example, as residue from contaminated washing water.

    After the field, post-harvest processing is usually continued in a packing house. This can be a simple shed, providing shade and running water, or a large-scale, sophisticated, mechanised facility, with conveyor belts, automated sorting and packing stations, walk-in coolers and the like. In mechanised harvesting, processing may also begin as part of the actual harvest process, with initial cleaning and sorting performed by the harvesting machinery.

    Milica N Serbia

    The postharvest processing of seeds is similar regardless of type and essentially involves an initial cleaning step by passing through a series of sieves. The seed is then sorted based on weight via a gravity table that essentially comprises a tilted fluidized bed, with those of the highest bulk density traveling to the high point

    Вукашин Илић, Serbia

    During the harvest, fruits and vegetables are 100%. After sorting, washing, storage and transportation, 60-70% remains for the sale of raw materials. Why is this happening? This happens because, for example, the raw material is rotten or there are technological shortcomings / errors, etc ... Many raw materials have succumbed to pests, so it is a technological error and not for use. The raw material must reach the consumer in excellent technological and biological condition, otherwise it cannot be used and is discarded.

    Luka Vidić, Serbia

    The post harvesting operations can lose a lot of foods they are suposed to make, and the SDG is suposed to help with this not being the case. The SDG aims to: stop or lower powerty rates, bring down hunger in the world, supply people in need with clean water and suplyes, lower the humans climate action or carbon footprint. also the SDG aims for a better infrastructure in many ways such as: gender equality, inovatio in industry and infrastructure and also to make cityes sustainable and communities healthyer.

    Željana M

    The key losses are in most cases in some of these examples and often in all together. Losses are most often reflected in transport, holding stocks and warehouses, mistakes in work and uneducated employees. There is a solution to each of these mistakes. Some examples that would help solve these problems are: the formation of commercial and functional packaging at the place of harvest or in the sorting process. Then a well-made organization in the warehouses. Setting up a * mini warehouse * on the fields would help a lot more. These warehouses would help maintain the freshness of the product. And one of the best examples in preserving fruits and vegetables after the harvest would be sound management of stocks and at the same time reduction of captured capital.

    Magdalena L. Serbia

    The recommendation is to cool the fruits on the same day. Rapid cooling of fruits after harvest is very important, because this slows the maturation process and reduces the appearance of certain physiological diseases.
    Enzymatic changes that occur in the fruit after harvesting can also accelerate microbiological spoilage. The procedures normally used to prevent spoilage must ensure:

    -attention not to cause damage (cutting, kneading) of the product,
    -cooling by reducing the increase in microorganisms and slowing down enzymatic reactions,
    -packaging and storage in conditions in which respiration and maturation can be controlled,
    -the use of preservatives that does not allow the increase of microorganisms on the fruit.

    Emlija A / Serbia

    The post harvesting operations can lose a lot of foods they are suposed to make, and the SDG is suposed to help with this not being the case. The SDG aims to: stop or lower powerty rates, bring down hunger in the world, supply people in need with clean water and suplyes, lower the humans climate action or carbon footprint.

    Nikos P, Greece

    Improved postharvest management is related to several SDGs, including SDG 1, 2, 3, 9, 12 and 13, as these issues are interconnected. Regarding sustainability in the postharvest food processing, in my opinion, we could also to have to look into novel non-thermal technologies and nanotechnologies.

    Achilleas F, Greece

    Post harvest operations are relating to SDGs through the loss of food. Addressing food loss and waste requires new thinking, educated stuff in food production/food industries, better produce management. If we achieve postharvest management we can contribute towards agricultural transformation, economic growth in rural areas and import substitution but also to the whole SDGs achievement.

    post-harvesiting - SDG climate change - an example in Nicaragua /Lena M., Austria

    Post-harvest loss has a direct impact on the environment and vice versa. Widespread agricultural production can lead to deforestation, soil depletion and degradation, poor underground water quality from pesticide residue, and other serious environmental concerns. Once the food is harvested, more energy is required to transport, cool, and eventually dispose of it. This means that many resources are being used in the production of food that is never actually consumed.

    Interestingly, a common training strategy can be adopted to address both climate change and post-harvest loss. Teaching farmers climate-smart agricultural practices and food loss reduction skills would reduce the emission of greenhouse gases from agricultural activities, while also increasing sustainable productivity.

    Sara T. Serbia

    in developing countries, postharvest loss reduction needs to be at the center of strategies for sustainable development. We have the know-how, technologies and capital. However, making progress on this issue requires renewed commitment, and most importantly, action.

    Food and nutrition are clearly at the center of the global development agenda. More than half of the Sustainable Development Goals (SDGs) relate to food and nutrition. Improved postharvest management (PHM) contributes to several SDGs, including SDG 1, 2, 3, 9, 12 and 13, as these issues are interconnected.

    Simona I Serbia

    Initial post-harvest storage conditions are critical to maintaining quality. Each crop has an optimum range of storage temperature and humidity. Also, certain crops cannot be effectively stored together, as unwanted chemical interactions can result. Various methods of high-speed cooling, and sophisticated refrigerated and atmosphere-controlled environments, are employed to prolong freshness, particularly in large-scale operations.

    Katerina N, EK Nafpaktou

    Food and nutrition are unquestionably at the forefront of the international development agenda. Food and nutrition are mentioned in more than half of the Sustainable Development Goals (SDGs). Because these challenges are linked, improved postharvest management (PHM) contributes to multiple SDGs, including SDGs 1, 2, 3, 9, 12, and 13. Especially SDG 12 that seeks to “ensure sustainable consumption and production patterns” under Target 12.3 calls for cutting in half per capita global food waste at the retail and consumer level, and reducing food losses along production and supply chains (including post-harvest losses) and seeks to inspire postharvest actors to rethink effective approaches to address the postharvest and food loss issue.

    Savvoula K, Greece

    For food producers, processors, distributors, and retailers, balancing food preservation and safety regulations with SDGs is becoming increasingly critical. Contamination or spoiling can occur at any point of a product's postharvest handling — cleaning, packaging, transportation, storage, preparation, and retail – resulting in postharvest losses and potential food safety risks. Many ways exist to prevent disease spread (SDG3) and mitigate losses (SDG 1.2), including as cold storage, refrigerated shipping, pasteurization, and handling protocols. Sustainable postharvest management strategies(SDG12) aim to reduce losses and contamination while increasing efficiency and reducing energy and nonrenewable resource consumption(SDG7).

    Ioanna Z.,Greece

    In order to achieve SDG12 that is strongly relating to post harvest operations there's need of postharvest technologies that enable the use of clean and afordable energy (SDG7) and clean water and sanitation (SDG6), staff training (SDG4), supplies(SDG9), services, and support activities (SDG17). If this target will be achieved all other SDGs will also be benefited.

    Maria k. Greece

    In developing countries, post-harvest losses need to be reduced. Residues should be collected and fertilized, which has a positive effect on the environment but also on crops.