argylesock says… This is a neat summary of where food is lost. (In which countries?) The worst rates of loss are after the food is purchased by a consumer. That’s true for grain (cereals, breads and so on), for seafood, for produce (fruit and veg, as we English say), for meat and for milk. I think some lessons about kitchen hygiene have gone a bit too far.
Hey dear readers! 🙂
If you’re already full of meat and sweets and fish and wine and… the Christmas binge in general, come and nourish your brain now for a little bit 😉
- CAP Reform basic regulations published (europa)
- IFOAM- member of Ecovalia (IFOAM)
- A glimpse into the life of a fake wine hunter (decanter)
- Rome-based UN agencies join forces on food losses (FAO)
- Tomato Inspiration Award 2014- Who will be the best tomato grower? (Hortibiz)
- Russia’s Far East considers tax relief for Asian farmers-export(reuters)
That’s it for today, enjoy the refreshing hortimput! 😉
L.
Science on the Land 
Fascinating chart! I wish it had a total along the bottom. I am very much with you that we’ve gone overboard on kitchen hygiene. In fact, there’s decent research that shows our kids need to experience some germs.
Yes there is. The Hygiene Hypothesis has pretty much become a scientific consensus by now. As you know, I’m a parasitologist, so I like it when I get chance to discuss that hypothesis with students.