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Reduction of Food Loss in Agriculture in Israel

Wastage of food (raw and processed) is a global economic, environmental and social concern. The situation in Israel does not differ.

The study is conducted in collaboration with the Leket Israel organization.

According to the collected data, the research suggests that in Israel, about 200,000 tons of fruits and vegetables are left in the fields annually.

The study recommendations are divided into: reducing excess agricultural produce by planning the quantities and types of crops grown by farmers; subsidizing the transfer of agricultural produce for industrial and export purposes; disconnecting the binding relationships between farmers and the marketing networks; obligatory limitation of the mark-up between farmers and marketing networks; encouraging the marketing of agricultural produce directly from the farmer to the consumer; applying the prohibition on landfilling organic matter, which is expected to significantly influence the quantities of discarded products - mostly in marketing networks and households; and education, advertising, and advocacy, encouraging the consumption of "ugly" fruits and vegetables, and limiting crop destruction, as well as increasing the education for reasonable and sustainable consumption.

Additional recommendations made by the report include optimal utilization of the surplus once such a surplus has been created, some of which are in accordance with the law of 1973, article 60, requiring that all possibilities, particularly contributions to the needy, be exhausted before a decision on the destruction of crops is made. Detailed recommendations are given in the report.

The research was presented at an international convention held at Cornell University in the US in 2015. 

Tags: Environment