PHTRC, FAO conduct training on food loss reduction
The UPLB Postharvest Horticulture Training and Research Center (PHTRC) coordinated with the Food and Agriculture Organization (FAO) in organizing an online training program from June 21 to July 12.
The training program was entitled, “Cross-regional Training of Trainers (TOT) Programme on horticultural chain management on measurement and actions to manage quality and reduce food losses in fresh produce supply chains.”
It sought to strengthen the core capacities of selected public and private organizations among ASEAN-member states in practicing sustainable approaches for loss measurement and quality management, with the aim of reducing food loss and retail-level food waste along the horticultural supply chain.
The opening program and the first training session were held on June 21, via live conferencing.
Dr. Elpidio M. Agbisit, Jr., dean of the College of Agriculture and Food Science, gave the welcome address as the host organization for the entirety of the program.
Chancellor Jose V. Camacho, Jr., gave a short message and connected the efforts of the PHTRC to ensuring Food Security and Sovereignty, a focus area in UPLB’s research and extension agenda, Accelerating Growth through One Research and Extension in Action (AGORA).
Rosa Rolle, a senior enterprise development officer at FAO, gave a brief message from her organization in recognition of the training session.
This was followed by a short overview and rationale of the TOT given by Dr. Dormita R. Del Carmen, training coordinator & director of PHTRC. Dr. Elda B. Esguerra, assistant training coordinator of PHTRC, introduced the program participants.
The first session of the series was on Food Loss and Waste (FLW) and Social Development Goal 12.3, which refers to reducing global food waste at the retail and consumer level and minimizing food losses at the production level. It was led by representatives from FAO.
Rolle discussed FLW in relation to the 2030 Agenda. Daniela Ruehl tackled Food Loss Index and Measurement, and Divine Njie discussed the Voluntary Code of Conduct on Food Loss and Waste.
Future sessions will focus on measuring and managing the quality of food production and reducing food losses in fresh produce supply chains. More information can be found on the UPLB PHTRC Facebook page. (Kristel Hope Villafuerte)
