Reducing Greenhouse Gas Emissions by Reducing Food Loss and Waste: Value Chain Interventions from Farmer to Fork

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Date Issued

2023-01-31

Date Online

Language

en
Type
Book Chapter

Review Status

Peer Review

Access Rights

Open Access Open Access

Usage Rights

CC-BY-NC-ND-4.0
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Citation

Broeze, J., Axmann, H., Castelein, B., Guo, X., Sander, B., Nelson, K., Wassmann, R. & Hung, N. (2023). Reducing Greenhouse Gas Emissions by Reducing Food Loss and Waste: Value Chain Interventions from Farmer to Fork. In B. Campbell, P. Thornton, A. Loboguerrero, D. Dinesh, & A. Nowak (Eds.), Transforming Food Systems Under Climate Change through Innovation (pp. 104-118). Cambridge: Cambridge University Press. doi:10.1017/9781009227216.010

Permanent link to cite or share this item

https://hdl.handle.net/10568/128288

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DOI

https://doi.org/10.1017/9781009227216.010

Abstract/Description

Author ORCID identifiers

Heike Axmann  https://orcid.org/0000-0003-0188-7400
 Bjoern Ole Sander  https://orcid.org/0000-0002-7967-6147

Contributes to SDGs

SDG 13 - Climate action
AGROVOC Keywords
food systems; climate change; agriculture; food security
Subjects
PRIORITIES AND POLICIES FOR CSA; CLIMATE-SMART TECHNOLOGIES AND PRACTICES; LOW EMISSIONS DEVELOPMENT; CLIMATE CHANGE; FOOD SYSTEMS
Organizations Affiliated to the Authors
Wageningen University & Research; International Rice Research Institute
CGIAR Impact Areas
Climate adaptation and mitigation
Related Material
Related reference: https://hdl.handle.net/10568/128274

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