Fragaria et al. Consulting can assess and help identify critical points along the supply chain where the loss of quality, shelf-life reduction, and waste of fruits and vegetables can occur.

Fresh fruits and vegetables are among the most frequently wasted foods because of their high perishability and postharvest handling requirements and because their appearance quality is often over-emphasized. Many factors contribute to substantial wastage throughout the supply chain.

At the farm level, entire crop production can be rejected or never harvested because of disease, pests and weather, overproduction, low market price, or simply because the product does not meet the quality standards. During postharvest, waste can occur during sorting, handling, storage, distribution, and at consumer homes.

If you need advice on reducing FFV waste, please contact us.