Tag: Jocelyn Boiteau
The First Step to Reducing Food Loss and Waste Is Deciding What It Is
As it makes its journey from the farm to consumers’ plates, around a third of the total food produced in the world is lost or wasted. Reducing such waste is key to efforts to achieve sustainable food systems, but before…
Can We Agree on a Food Loss and Waste Definition? An Assessment of Definitional Elements for a Globally Applicable Framework
Global Food Security, Vol. 37, June 2023
Study Offers Clues for Reducing Food Loss and Waste in Perishable Supply Chains
Fresh fruits and vegetables are an important source of micronutrients, but access to them is limited in developing countries like India because of several factors, including food loss and waste. New research on tomato supply chains from the Tata-Cornell Institute…
Food Loss of Perishable Produce from Farm to Retail: Evidence from Tomato Supply Chains in South India
The American Journal of Clinical Nutrition, February 2022
2020-21 Annual Report: Preventing Food Loss to Boost Fruit and Vegetable Availability
Led by Jocelyn Boiteau, a TCI alumna and postdoctoral researcher, TCI is working to address knowledge gaps in estimating food loss along perishable vegetable supply chains in India to inform effective loss prevention strategies.
The Tomato Lottery: Farmer Decision-Making and Food Loss Implications
On a brilliantly sunny day in June in Andhra Pradesh’s Chittoor district, red-ripe tomatoes shine like ornaments in a field of green. Seemingly absent is anyone harvesting these fruits that are just waiting to be plucked, sold, and consumed. Left…
Quality or quantity? Defining food loss and waste along the fruit and vegetable value chain
The FAO estimates that “one-third of food produced for human consumption is lost or wasted globally” (FAO, 2011). As I went about my summer exploratory work on food loss in India, I spent time reflecting on how ‘food loss and…
Interacting with value chain actors: What to do when your research subjects have work to do
Levels of food loss are product and value chain specific. An important first step in determining methods and metrics to evaluate food loss of perishables was to identify the product (or products) and map the value chains. The objective of…
Blistering in the Sun: Climate Change Worsens Food Loss for India’s Tomato Farmers
In this blog post, TCI scholar Jocelyn Boiteau details how rising temperatures and unreliable rainfalls are contributing to food loss among India’s tomato farmers.
Standing in a lush, green field of tomato plants surrounded by swaying trees and rocky hills,…
Tomato Trouble: Estimating and Understanding Food Loss in Vegetable Supply Chains
This piece from the TCI 2019-20 Annual Report presents TCI scholar Jocelyn Boiteau’s study of quality and quantity food loss in tomato supply chains in India. Download the full annual report to read more.
The loss of fruit and vegetables—damaged…