Innovations in post-harvest loss and food waste reduction in the global food system 

The Innovation in Post-Harvest Loss & Food Waste Reduction Consortium promotes audacious research that provides the tools and strategies to preserve nutrients, advance food security and build efficient food systems.

FFAR Grant Develops Tools to Predict Consumer Demand, Reduce Food Waste 

Integration of Small Farmers into Technology-enabled, Rapid-response Fresh Food Supply Chains 

Highly-perishable produce is usually shipped across long distances. Without information about current and future market demand, some farmers produce a surplus of food that is wasted. Producers need more efficient supply chains to ensure quality fresh food reaches consumers. Arizona State University and New Mexico State University researchers are developing market intelligence and supply chain planning tools that enable growers to predict consumer demand and sell directly to consumers. The tool helps farmers reach the right markets at the right time.

Employing Regional Produce Cooperatives to Enhance Household Nutrition and Reduce Food Insecurity 

Millions of Americans struggle with food insecurity. Feeding America established Regional Produce Cooperatives to direct a greater variety of produce to food banks at a lower cost. Feeding America is evaluating whether the decrease food waste, shorten the time between source and distribution and increase access to produce. Ultimately, the project aims to increase consumption of nutritious produce and decrease food insecurity.

Blackfeet Innovation Pathways to Food Sovereignty: Sustainability through Indigenous Applied Research Partnerships 

Despite the Blackfeet Nation’s rich agricultural diversity, the Piikani people suffer from diet-related health disparities and persistent poverty. Blackfeet Nation and Montana State University researchers are helping ranchers and farmers make cost-effective management decisions, investigating regional food systems and identifying how tradition Indigenous foods influence Piikani health.

Environmental and Nutritional Benefits of Food Recovery and Redistribution: A Pilot Assessment in New York’s Capital Region 

The coronavirus (COVID-19) pandemic is highlighting food system deficiencies. Producers are struggling to reach consumers due to concerns with processing, distribution and demand. We provided supplemental funding to the University at Albany research team to study how COVID-19 is impacting food access in New York’s Capital Region. This research is focusing on how the fresh produce recovery and redistribution arm of the Capital Region food system is responding to changes resulting from COVID-19.