Farm to Fork Lecture 3

The term ‘food losses’ is defined by:

What part of the food chain contributes most to fruit and vegetable waste in Sub-Saharan Africa and South and Southeast Asia?

Of the food waste generated in the UK, how much of that is probably avoidable?

In the framework for waste reduction, which category is top of the hierarchy (most preferred option)?

What system do all these listed principles apply to? 1. Resources are kept in use for as long as possible 2. Maximum value extracted during use 3. Recovery and regeneration of products and materials at end of use

If current land use for human food in the UK shifted from the current usage to that predicted for a zero-carbon Britain, what would be some of the impacts? (select three options)

What aspects of the food system are considered important in UK Policy Goals? (select all that apply)

€�Healthy’ food tends to cost less per calorie. True or false?