GCC and Qatar Cooking Oil Market: Snapshot The cooking oil market in the GCC has been witnessing a major shift in investment patterns in recent years. Over the past decade, the investment in this market has doubled owing to players realizing the scope this market presents. The increasing population and a higher propensity of consumers to spend on edible oils are the primary factors driving the cooking oil market in the GCC. The presence of leading companies in the region has increased of late with the growth in demand. Improvisation and diversification of products in this market is a key strategy adopted by vendors. However, the high cost of raw materials required for the extraction of cooking oils is a major restraining factor for any new player in this market. The lack of local production of cooking oils due to adverse climatic conditions and less rainfall is another major factor limiting the scope of the GCC and Qatar cooking oil market.

Oct 10, 2017. According to the report, one of the major drivers for this market is the growing demand for edible oil in Asian countries. More than half of the global edible oil demand comes from Southeast Asia. Sunflower oil, peanut oil, coconut oil, soybean oil, and palm oil are types of edible oils that witness high demand.

In terms of revenue, the cooking oil market in the GCC and Qatar was valued at US$988.2 mn in 2015 and is expected to reach US$1.7 bn by 2024, expanding at a 6.6% CAGR therein. In terms of volume, the market is projected to register a CAGR of 8.4% during the forecast period.

Sunflower Oil Most Preferred Cooking Oil in GCC On the basis of product, the cooking oil market in the GCC and Qatar is segmented into sunflower oil, corn oil, palm oil, and others. The others segment comprises soybean oil, flaxseed oil, and coconut oil, among others. Sunflower oil recorded a significant share in the cooking oil market, accounting for more than 70% in 2015. The segment is expected to lead the GCC and Qatar market throughout the forecast period owing to the widespread use of sunflower oil among residents in the GCC region. Despite accounting for a share of less than 7% in 2015 in the GCC and Qatar cooking oil market, corn oil is expected to grow at the fastest rate through 2024. By packaging type, the market is bifurcated into retail and bulk. Retail package emerged as the key contributor in the cooking oil market in GCC, accounting for more than 70% in 2015.

High Consumer Purchasing Power a Prominent Driving Factor in Qatar Cooking Oil Market Geographically, the GCC and Qatar cooking oil market is divided into Qatar and other GCC countries, such as Saudi Arabia, U.A.E, and Oman. The cooking oil market in Qatar is currently experiencing meager growth, with the arid region’s low population being the major restraining factor.

Nevertheless, consumer spending in Qatar is likely to rise rapidly in the next few years, with the growth being centered on the food sector. The purchasing power of Qataris is higher compared to other GCC countries and coupled with the surge in healthy eating habits, the country is forecast to witness considerable growth in the cooking oil market. The cooking oil market in the rest of GCC has been experiencing steady growth and is expected to maintain a similar trend throughout the forecast period.

The demand for several types of cooking oils is supported by the rising presence of expatriates from European countries such as Italy, Spain, and Greece. This trend is especially true for UAE, with Dubai being the most lucrative destination for market players. The leading players operating in the GCC and Qatar cooking oil market include Savola Group, United Foods Company, Asia Africa General Trading L.L.C, Hayel Saeed Anam Group and Co., Omani Vegetables Oils and Derivatives Co. LLC, and Al Ghurair Resources Oils and Proteins. GCC and Qatar Cooking Oil Market: Scope and Methodology This report provides a strategic analysis of the GCC and Qatar cooking oil market and offers the growth forecast for the period from 2016 to 2024, with 2015 being the base year.

The scope of the report includes a competitive analysis of the market segments based on the product types, and package types for GCC and Qatar. The report strives to compile a broader view of the characteristics of cooking oils by providing historical data from 2010 to 2014, and forecast up to 2024 along with a detailed analysis of the revenue. The report also identifies various factors effecting growth, which includes market drivers, restraints, and opportunities. These factors determine various market trends which impact growth.

The market forecast has been provided based on constant currency rates. The GCC and Qatar cooking oil market size is provided in terms of revenue. Market revenue and volume are defined in USD Million and Thousand Tons. Market size and forecast for each product type is provided in the context of regional markets. An intensive analysis of Qatar and GCC market, by considering the product type and package type of cooking oil is made in this report.

Impact analysis of market dynamics that describe factors that are currently driving and restraining growth of the market is mentioned in the study, along with their impact in the near, medium, and long term. The research devises the revenue growth strategies from the market size and forecasts statistics for the upcoming eight years. The study also covers the drivers and restraints governing the dynamics of the market along with their impact on demand during the forecast period. Additionally, the report includes potential opportunities in the cooking oil market in the GCC countries and Qatar. GCC and Qatar Cooking Oil Market: Segmentation The market of cooking oil is segmented by product type, packaging type and geographically. Product wise, the market is segmented into Sunflower Oil, Corn Oil, Palm Oil and others.

By packaging type, the market is bifurcated into retail and bulk. Geographically, the report divides cooking oil market into Qatar and rest of GCC countries such as Saudi Arabia, U.A.E, and Oman among others. In the product category, Sunflower oil recorded the largest revenue in 2015 and is expected to dominate the market during the forecast period of 2016-2024.

Wide usage of sunflower oil among the residents of Qatar is the primary reason fueling the demand for the same. In the packaging category, retail package dominated the cooking oils’ market in GCC nations and Qatar. Retail packaging category accounted for a majority of the market share in 2015 and would continue to do so during the forecast period. Bulk packaging accounted for a comparatively less market share in 2015 and the same is expected to witness further decline by the end of the forecast period. Market forecasting data provided in this report are derived based on demand generated from different applications and types of raw materials.

Market dynamics prevalent in GCC countries and Qatar have been taken into account for estimating the growth of the specified market. Market estimates for this study have been based on volume, with revenue being derived through regional pricing trends. Market data for each segment is based on volume and corresponding revenues. Prices considered for calculation of revenue are average regional prices obtained through primary quotes from numerous regional suppliers, distributors, and direct selling regional producers based on manufacturers’ feedback and application requirement. Forecasts have been based on the expected demand from cooking oil applications.

GCC and Qatar Cooking Oil Market: Competitive Landscape The report covers a detailed competitive outlook that includes market share and company profiles of key players operating in the global market. Companies were considered for the market share analysis based on their product portfolio, revenue, and manufacturing capacity. The leading players operating in GCC nations’ and Qatar cooking oil market include Savola Group, United Foods Company,Asia Africa General Trading L.L.C, Hayel Saeed Anam Group and Co., Omani Vegetables Oils and Derivatives Co. LLC, and Al Ghurair Resources Oils and Proteins.

GCC nations’ and Qatar cooking oil market has been segmented into: By Product Type • Sunflower Oil • Corn Oil • Palm Oil • Palmolein • Palm Kernel • Others By Packaging Type • Retail • Bulk By Region: The market is broadly segmented on the basis of region into: • Qatar • Rest of GCC. Upcoming Reports • Walnuts are the edible seeds from the tree genus Juglans and are round in shape. The seeds contains significant amount of proteins, minerals and essential fatty acids such as omega-3 fatty acids, anti-oxidants etc.

• Owing to changing lifestyles and increasing consciousness among consumers regarding what they consume, manufacturers have started to innovate the water products such as flavored water, functional water, water with added minerals, spring water, sparkl. • Wheat is the most widely produced cereal all over the world, most of which is for human consumption. According to FAO, in 2014, the total wheat production is 729 Mn tonnes across the globe. • Honey mainly consists of three main components which are glucose, fructose, and water. It contains the small percentage of other sugars which include sucrose and a few proteins, natural acids and minerals.

A containing Food waste or food loss is that is discarded or lost uneaten. The causes of food waste or loss are numerous, and occur at the stages of,, retailing and consumption. Global food loss and waste amounts to between one-third and one-half of all food produced. Loss and wastage occurs at all stages of the food. In low-income countries, most loss occurs during production, while in developed countries much food – about 100 kilograms (220 lb) per person per year – is wasted at the consumption stage. Contents • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Definition [ ] Generally, food loss or food waste is food that is lost during any of the four stages of the food supply chain: (1) growers, (2) processors, (3) retailers, and (4) consumers.

Precise definitions are contentious, often defined on a situational basis (as is the case more generally with definitions of [waste])., including international organizations, state governments and secretariats may use their own definitions. Definitions of food waste vary, among other things, in what food waste consists of, how it is produced, and where or what it is discarded from or generated. Definitions also vary because certain groups do not consider (or have traditionally not considered) food waste to be a waste material, due to its applications.

Some definitions of what food waste consists of are based on other waste definitions (e.g. Agricultural waste) and which materials do not meet their definitions. Lost food may go to landfills, be put back into the food supply chain, or be put to other nonfood productive uses.

United Nations [ ] Under the UN's Save Food initiative, the FAO, UNEP and stakeholders have agreed the following definition of food loss and waste: • Food loss is the decrease in quantity or quality of food. Food loss in the production and distribution segments of the food supply chain is mainly a function of the food production and supply system or its institutional and legal framework. • Food waste (which is a component of food loss) is any removal of food from the food supply chain which is or was at some point fit for human consumption, or which has spoiled or expired, mainly caused by economic behaviour, poor stock management or neglect. Important components of this definition include: • Food waste is a part of food loss, but the distinction between the two is not clearly defined • Food redirected to non-food chains (including animal feed, compost or recovery to bioenergy) is counted as food loss or waste. • Plants and animals produced for food contain 'non-food parts' which are not included in 'food loss and waste' (these inedible parts are sometimes referred to as 'unavoidable food waste' European Union [ ] In the, food waste was defined as 'any food substance, raw or cooked, which is discarded, or intended or required to be discarded' since 1975 until 2000 when the old was repealed by Directive 2008/98/EC, which has no specific definition of food waste. The directive, 75/442/EEC, containing this definition was amended in 1991 (91/156) with the addition of 'categories of waste' (Annex I) and the omission of any reference to national law. United States [ ] The defines food waste for the as 'uneaten food and food preparation wastes from residences and commercial establishments such as grocery stores, restaurants, and produce stands, institutional cafeterias and kitchens, and industrial sources like employee lunchrooms'.

The states remain free to define food waste differently for their purposes, though many choose not to. According to the Natural Resources Defense Council, Americans throw away up to 40% of food that is safe to eat. Other definitions [ ] The definitions by the UN and EU have come under criticism for including food that goes to nonfood productive use in their definitions of food waste. According to the authors of one study, this is flawed for two reasons: 'First, if recovered food is used as an input, such as animal feed, fertilizer, or biomass to produce output, then by definition it is not wasted.

However, there might be economic losses if the cost of recovered food is higher than the average cost of inputs in the alternative, nonfood use. Second, the definition creates practical problems for measuring food waste because the measurement requires tracking food loss in every stage of the supply chain and its proportion that flows to nonfood uses.' The authors of the study argue that only food that ends up in landfills should be counted as food waste. Causes [ ] Production [ ] In and which operate either or, food waste can occur at most stages of the and in significant amounts.

In, the amounts of food waste are unknown, but are likely to be insignificant by comparison, due to the limited stages at which waste can occur, and given that food is grown for projected need as opposed to a demand. Nevertheless, on-farm losses in storage in developing countries, particularly in African countries, can be high although the exact nature of such losses is much debated. Research into the food industry of the, whose food supply is the most diverse and abundant of any country in the world, found food waste occurring at the beginning of food production. From planting, crops can be subjected to and, which cause losses before harvest. Since natural forces (e.g. Temperature and precipitation) remain the primary drivers of crop growth, losses from these can be experienced by all forms of outdoor agriculture. The use of in harvesting can cause waste, as harvesters may be unable to discern between ripe and immature crops, or collect only part of a crop.

Economic factors, such as regulations and standards for quality and appearance, also cause food waste; farmers often harvest selectively, preferring to leave crops not to standard in the field (where they can be used as fertilizer or animal feed), since they would otherwise be discarded later. This method of removing undesirable produce from harvest collection, distribution cites and grocery stores is called. The USDA defines culling as “the individual removal of genetically undesirable, inferior, weak, diseased, or infested plants from a planting in order to ensure the level of genetic purity or vigor of the crop”. However, usually when culling occurs at the production, food processing, retail and consumption stages, it is to remove or dispose of produce with a strange or imperfect appearance rather than produce that is spoiled or unsafe to eat. In urban areas, fruit and nut trees often go unharvested because people either don't realize that the fruit is edible or they fear that it is contaminated, despite research which shows that urban fruit is safe to consume. Food processing [ ] Food waste continues in the stage, but the amounts of involved are relatively unknown and difficult to estimate.

Regardless, the variety of factors that contribute to food waste, both biological/environmental and, would limit the usefulness and reliability of general figures. In, considerable quantitative losses can be attributed to and.

This is a particular problem for countries that experience a combination of heat (around 30 °C) and ambient humidity (between 70 and 90 per cent), as such conditions encourage the reproduction of insect pests and micro-organisms. Losses in the, and edibility of crops, by extremes of temperature, humidity or the action of micro-organisms, also account for food waste; these 'qualitative losses' are more difficult to assess than quantitative ones. Further losses are generated in the handling of food and by shrinkage in weight or volume.

Some of the food waste produced by can be difficult to reduce without affecting the quality of the finished product. Are able to claim foods which contradict standards before they reach markets. Although this can conflict with efforts to reuse food waste (such as in animal feed), safety regulations are in place to ensure the health of the consumer; they are vitally important, especially in the processing of (e.g. Meat and dairy products), as contaminated products from these sources can lead to and are associated with and hazards. Discarded bagels protects food from damage during its transportation from farms and factories via warehouses to retailing, as well as preserving its freshness upon arrival. Although it avoids considerable food waste, packaging can compromise efforts to reduce food waste in other ways, such as by contaminating waste that could be used for animal feedstocks. In 2013 the non-profit (NRDC) performed research that they state suggests that the leading cause of food waste in America is due to uncertainty over food expiration dates, such as confusion in deciphering.

Joined by Harvard Law, the NRDC produced a study called The Dating Game: How Confusing Food Date Labels Leads to Food Waste in America. This United States-based study looked at the intertwining laws which lead labeling to end up unclear and erratic. This uncertainty leads to consumers to toss food, most often because they think the food may be unsafe or misunderstand the labeling on the food completely. Lack of regulation on labeling can result in large quantities of food being removed from the market overall. Retail stores throw away large quantities of food. Usually, this consists of items that have reached their either their Food that has passed the best before, and sell-by date, and even some food that passed the use-by date is still edible at the time of disposal, but stores have widely varying policies to handle the excess food. Some stores put effort into preventing access to poor or homeless people, while others work with charitable organizations to distribute food.

Retailers also contribute to waste as a result of their contractual arrangements with suppliers. Failure to supply agreed quantities renders farmers or processors liable to have their contracts cancelled. As a consequence, they plan to produce more than actually required to meet the contract, to have a margin of error. Surplus production is often simply disposed. Retailers usually have strict cosmetic standards for produce, and if fruits or vegetables are misshapen or superficially bruised, they are often not put on the shelf.

In the United States, an estimated six billion pounds of produce is wasted each year because of its appearance. In a study done in 2009, it was estimated that nearly 20 to 40 percent of fruit and vegetables in the UK alone are rejected before they even reach retailers, as a result of high cosmetic standards. The USDA publishes guidelines used as a baseline assessment by produce distributors, grocery stores, restaurants and other consumers in order to rate the quality of food.

These guidelines and how they rate are readily available on their website. For example, apples get graded by their size, color, wax residue, firmness, and skin appearance. If an apples rank highly in these categories and show close to no superficial defects, they are rated as “U.S. Extra Fancy” or “U.S. Fancy”, these are the typical ratings sought out by grocery stores when purchasing their produce. Any apples with suboptimal levels of appearance are ranked as either “U.S.

Number 1” or “Utility” and are not normally purchased for retail, as recommended by produce marketing sources, despite being safe and edible. The fish industry also contributes to the annual amount of food waste because of cosmetic standards that the fish are held up to. Nearly '2.3 million tonnes of fish (are) discarded in the North Atlantic and the North Sea each year.' Approximately 40 to 60 percent of 'all fish caught in Europe is discarded – either because they are the wrong size or species.'

Addressing this, there are many campaigns focused on raising retailer and consumer awareness about food that fails to meet certain standards for appearance. Consumption [ ] Empirical evidence show that drivers of consumer food waste, even in a low-middle income context, include: (1) stocking too much food; (2) over-preparing or not cooking it properly (e.g.

Burning food); (3) leaving food on dishes after meals or not willing to consume leftovers; and (4) decaying of prepared food after long or inappropriate storage. Excessive purchasing, over-preparation and unwillingness to consume leftovers are some of the main antecedents of food waste. As author Gustavo Porpino states, 'they are embedded in cultural practices such as, the good mother identity, taste for abundance, and food seen as wealth'. Consumers are directly and indirectly responsible for wasting a lot of food, which could for a large part be avoided if they were willing to accept suboptimal food (SOF) that deviates in sensory characteristics (odd shapes, discolourations) or has a best-before date that is approaching or has passed, but is still perfectly fine to eat. COSUS ( COnsumers in a SUStainable food supply chain) is a SUSFOOD ERA-net research project under the topic 'Understanding consumer behaviour to encourage a (more) sustainable food choice'. Extent [ ] Global extent [ ] The 2011 SIK study estimated the total of global food loss and waste to around one third of the edible parts of food produced for human consumption, amounting to about 1.3 billion tonnes (1.28 ×10 9 long tons; 1.43 ×10 9 short tons) per year. As the following table shows, industrialized and developing countries differ substantially.

In developing countries, it is estimated that 400–500 calories per day per person are going to waste, while in developed countries 1,500 calories per day per person are wasted. In the former, more than 40% of losses occur at the postharvest and processing stages, while in the latter, more than 40% of losses occur at the retail and consumer levels. The total food waste by consumers in industrialized countries (222 million tonnes or 218,000,000 long tons or 245,000,000 short tons) is almost equal to the entire food production in sub-Saharan Africa (230 million tonnes or 226,000,000 long tons or 254,000,000 short tons).

Main article: In the UK, 6,700,000 tonnes (6,590,000 long tons; 7,390,000 short tons) per year of wasted food (purchased and edible food which is discarded) amounts to a cost of £10.2 billion each year. This represents costs of £250 to £400 a year per household. United States [ ] Estimates of food waste in the United States range from 35 million tons to 103 million tons. In a study done by National Geographic in 2014, Elizabeth Royte indicated more than 30 percent of food in the United States, valued at $162 billion annually, isn't eaten. The conducted a study in 2004, which indicated that 14 to 15% of edible food is untouched or unopened, amounting to $43 billion worth of discarded, but edible, food. In 2010, the has come forth with estimations from the that approximates food waste in the United States to be equivalent to 141 trillion calories.

Another survey, by the Cornell University Food and Brand Lab, found that 93 percent of respondents acknowledged buying foods they never used. Food waste by restaurants has been on the rise, with increasing portion sizes, misestimations of inventory required and lack of stringent food handling practices. Denmark [ ] According to, over 700,000 tonnes per year of food is wasted every year in in the entire food value chain from farm to fork. Due to the work of activist 's movement, Denmark has achieved a national reduction in food waste by 25% in 5 years (2010–2015). Reduction and disposal [ ].

Inevitable waste: peels of,,,,,, Food waste can be by, and reused to fertilize. Composting is the aerobic process completed by microorganisms in which the bacteria break down the food waste into simpler organic materials that can then be used in soil. By redistributing nutrients and high microbial populations, compost reduces water runoff and soil erosion by enhancing rainfall penetration, which has been shown to reduce the loss of sediment, nutrients, and pesticide losses to streams by 75–95%.

Traditional composting uses microbes to perform the decomposition, a process that is most efficient using low, mid, and high temperature microbes (psychrophilic, mesophilic, and thermophilic – respectively). The high temperatures required by the thermophilic microorganisms are hot enough to kill pathogens, making the product of this traditional composting satisfactory for use in soil according to the 's (EPA) standards. The traditional decomposition process requires a long length of time and additional energy expended to turn the material frequently and maintain the aerobic process. Composting by thermophilic microbes can lead to nutrient loss and the compost product is heterogeneous, with the potential for higher levels of contaminants which can be harmful if used in agriculture.

An alternate method of composting is vermicomposting. Is the practise of feeding scraps to worms who produce fertilized as a byproduct.

The process of composting using earth worms is completed in a short duration of time and requires no additional energy to turn and maintain aerobic processes, as these actions are already performed by the worms. In order to keep the worms alive, the environment has to be kept below 35° Celsius, therein making this compost ineligible for use in agriculture according to the EPA standards. The product of vermicomposting is homogenous and generally contains lower levels of contaminants than traditional composting. Some look to integrate vermicomposting and traditional composting in an effort to maximize efficiency while producing high quality organic product that can be used in agriculture. Composting food waste leads to a decrease in the quantity of greenhouse gases released into the atmosphere. In landfills, organic food waste decomposes anaerobically, producing methane gas that is emitted into the atmosphere.

When this biodegradable waste is composted, it decomposes aerobically and does not produce methane, instead producing organic compost that can then be utilized in agriculture. Municipal Food Waste (MFW) can be composted to create this product of organic fertilizer, and many municipalities choose to do this citing environmental protection and economic efficiency as reasoning. Transporting and dumping waste in landfills requires both money and room in the landfills that have very limited available space. One municipality who chose to regulate MFW is San Francisco, who requires citizens to separate compost from trash on their own, instituting fines for non-compliance at $100 for individual homes and $500 for businesses. The city's economic reasoning for this controversial mandate is supported by their estimate that one business can save up to $30000 annually on garbage disposal costs with implementation of the required composting. Food waste can be, avoiding central collection entirely, and many local authorities have schemes to provide subsidised composting bin systems.

However, the proportion of the population willing to dispose of their food waste in that way may be limited. [ ] Anaerobic digestion [ ] produces both useful gaseous products and a solid fibrous 'compostable' material. Anaerobic digestion plants can provide energy from waste by burning the methane created from food and other organic wastes to generate electricity, defraying the plants' costs and reducing emissions.The states that the use of anaerobic composting allows for large amounts of food waste to avoid the landfills. Instead of producing these greenhouse gasses into the environment from being in a landfill, the gasses can alternatively be harnessed in these facilities for reuse. Since this process of composting produces high volumes of biogas, there are potential safety issues such as explosion and poisoning.

Contarex Bullseye Manual Meat. These interactions require proper maintenance and is utilized. States, such as Oregon, have implemented the requirement for permits on such facilities, based on the potential danger to the population and surrounding environment. Food waste coming through the sanitary sewers from is treated along with other and contributes to. Commercial liquid food waste [ ] Commercially, food waste in the form of coming from commercial kitchens’ sinks, and floor drains is collected in holding tanks called to minimize flow to the sewer system. This often foul-smelling waste contains both organic and inorganic waste (, etc.) and may also contain hazardous gases. It is referred to as fats, oils, and grease (FOG) waste or more commonly 'brown grease' (versus 'yellow grease', which is fryer oil that is easily collected and processed into biodiesel) and is an overwhelming problem, especially in the USA, for the aging sewer systems.

Per the US EPA, sanitary sewer overflows also occur due to the improper discharge of FOGs to the collection system. Overflows discharge 3 billion US gallons (11,000,000 m 3) – 10 billion US gallons (38,000,000 m 3) of untreated wastewater annually into local waterways, and up to 3,700 illnesses annually are due to exposure to contamination from sanitary sewer overflows into recreational waters. In US metropolitan areas, the brown grease is taken by pumpers or grease-hauling trucks to wastewater treatment plants, where they are charged to dump it. In other areas, it may be taken to a landfill or it may be illegally dumped somewhere unknown, to avoid charges. This unmonitored disposal process is not only harmful for our environment and our health, but it also hurts businesses which have no idea where their business waste ends up, or indeed how much liquid waste is in their grease interceptors at any point in time, leaving them vulnerable to illegal dumping into their own grease traps or interceptors.

Some companies now market computerized monitoring services along with in situ, which produces byproducts of CO 2 and gray water that can safely flow into sewer systems. Other new technologies offer ex situ treatment to process brown grease into some form of transportation fuel.

This may not be as environmentally friendly as in situ treatment, since it still requires vehicles to pump and transport the brown grease waste to the plants. [ ] Estimating how much brown grease food waste is produced annually is difficult, but in the US alone, number is thought to be in the billions of gallons. In 2009, the city of San Francisco stated it produces about 10 million US gallons (8,300,000 imp gal; 38,000 m 3) of brown grease a year. It is starting the first citywide project in the US to recycle brown grease into biodiesel and other fuels. Agricultural food waste [ ] Nearly all global produce, eaten or disposed of is grown using. Irrigated water represents the largest sector of water withdraws worldwide, with as much as 90% of total water withdraws being allocated towards agricultural usage.

Food which goes uneaten can account for vast quantities of water waste, with food waste being the largest area the average US citizen contributes to water waste. To put it into perspective, the global water consumption lost through food waste would 'be enough for the domestic needs (at 200 litres per person per day) of 9 billion people.' See also [ ]. • Gustavson, Jenny; Cederberg, Christel; Sonesson, Ulf; van Otterdijk, Robert; Meybeck, Alexandre (2011). University Of Findlay Faculty Handbook Stanford. • Hall, David Wylie (1970).. Food & Agriculture Organisation..

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Retrieved 2009-08-14. • Morris, Robert F.; (1978).. National Academy of Sciences. Retrieved 2009-08-24.

• Ogino, Akifumi; Hiroyuki Hirooka; Atsuo Ikeguchi; Yasuo Tanaka; Miyoko Waki; Hiroshi Yokoyama; Tomoyuki Kawashima (May 2007). Journal of Environmental Quality. Retrieved 2009-08-19. [ ] • Oreopoulou, Vasso; Winfried Russ (2007).. Retrieved 2009-08-19. • Sullivan, D. Cogger (January–February 2002).

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Schoknecht (1998). Retrieved 2009-08-19. [ ] • Westendorf, Michael L. Retrieved 2009-08-19.

• Porpino, G. External links [ ] Wikimedia Commons has media related to. • (advocacy site with suggestions).