Abstract
This paper is focused on intervention scenarios for smallholder potato value chains in Kenya that improve yields, reduce losses, minimize greenhouse gas (GHG) emissions and increase economic performance and food security. For that, business models and GHG emission estimates are developed, based on the existing data, combined with relevancy and time-to-impact analysis using practical real-life information from stakeholders in the potato sector, which is the second largest agricultural crop in Kenya after maize. The results show that profitability, environmental improvement and food security can go hand in hand with realistic short-term interventions for potato production at smallholder farms.
Highlights
In 2011, the food loss and waste (FLW) worldwide was estimated to be one-third of all the food produced for human consumption [1]
This paper aims to fill this gap by taking a comprehensive approach to an environmental and economic assessment of pre-harvest interventions in smallholder potato farming in Kenya
This paper shows that scenarios can be evaluated simultaneously on the different goals specified in the Sustainable Development Goals (SDGs) program [35], including reducing greenhouse gas (GHG) emissions, mitigating food loss and waste and improving food security and farmer livelihoods
Summary
In 2011, the food loss and waste (FLW) worldwide was estimated to be one-third of all the food produced for human consumption [1]. The Food and Agriculture Organization of the United Nations (FAO) proposed to split up the definition of FLW in separate Food Loss and Food Waste indicators, and provided an estimate for worldwide Food Losses of 14% of total production (Food Loss Index) [2]. Estimates for the Food Waste Index are under preparation by the United Nations Environment Program. Guo et al [3] conducted a detailed analysis of the relation between FLW and food loss-induced GHG emissions emitted in the production and distribution of food that is lost or wasted. The general results of this research show that the total global FLW in 2017 amounted to approximately 1.9 Gt of food, and the associated food loss-induced GHG emissions were estimated at 2.5 Gt CO2-equivalent, amounting to some 4% of total anthropogenic GHG emissions
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