Tag: Jocelyn Boiteau
Reduce and Reuse: The Hidden Challenges of Bulk Packaging
This blog post is the second in a series exploring the connection between food packaging and food loss and waste within sustainable food systems, focusing on nutritious, perishable foods. Throughout this series, food loss and waste will be defined as…
Food Packaging and the Food Loss and Waste Challenge
This blog post is the first in a series exploring the connection between food packaging and food loss and waste within sustainable food systems, focusing on nutritious, perishable foods. Throughout this series, FLW will be defined as a reduction in…
Alumna Builds on Doctoral Research with New Book on Food Loss and Waste
Most nutritionists are concerned with what foods people are putting into their bodies. Tata-Cornell Institute (TCI) alumna Jocelyn Boiteau is troubled by the food that doesn’t make it there—the fruits and vegetables that wither on the vine, are lost in…
New Book Tackles Food Loss and Waste
Each year, about 32% of the food produced across the world is lost or wasted. Tackling food loss and waste has been on the global agenda for decades, with policymakers citing it as a contributing factor to issues like food…
Wasted Potential: Tackling Food Loss and Waste Across Transforming Food Systems
As the world seeks to achieve zero hunger and mitigate the environmental degradation tied to food production and consumption, reducing food loss and waste is a critical challenge for policymakers in developed and developing countries alike. Wasted Potential: Tackling Food Loss and Waste Across Transforming...
The State of Food Loss Along Perishable Vegetable Supply Chains
Abstract This research was done in the context of tomato supply chains in Chittoor District, Andhra Pradesh and Hyderabad city, Telangana. The study aims were (1) to examine the extent, stages and determinants of food loss along tomato supply chains from farmer to retail; (2)...
Notes from the Field: Counting Tomatoes and Making New Friends
This blog post is part of TCI’s “Notes from the Field” series, which explores the personal side of the field-based research performed by TCI scholars as part of their graduate studies.
Eight thousand, two hundred and fifty miles from Ithaca,…
TCI Researcher Comments on Skyrocketing Tomato Prices
Jocelyn Boiteau, a postdoctoral associate at the Tata-Cornell Institute for Agriculture and Nutrition (TCI), was quoted by CNN on India’s recent spike in tomato prices. The cost of tomatoes rose more than 400% due to crop failures, leaving many unable…
Plant-Based Meats May Not Measure Up for the Developing World
Is your burger made of beef or pea protein isolate mixed with coconut oil? As efforts to stop climate change ramp up, increased attention is being given to swapping out meats and dairy items for plant-based alternatives designed to replicate…
Making Meat and Milk from Plants: A Review of Plant-Based Food for Human and Planetary Health
Abstract Interest in alternative protein sources to substitute for animal source protein-rich foods has emerged alongside calls for sustainable food systems to meet protein demands as the global population grows towards a projected 9.8 billion people by 2050. Food companies are capitalizing on sustainable diet...