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Value Addition at Source with Mandla Nkomo
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Treść dostarczona przez USAID Food Loss and Waste Community of Practice, USAID Food Loss, and Waste Community of Practice. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez USAID Food Loss and Waste Community of Practice, USAID Food Loss, and Waste Community of Practice lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
In this month’s episode of the USAID Kitchen Sink Food Loss and Waste Podcast, Anesu Mawire, Project Development Specialist in the Regional Economic Growth Office and Feed the Future Coordinator for USAID South Africa, speaks with Mandla Nkomo, Chief Growth Officer at the International Institute of Tropical Agriculture’s Central Africa Hub. Anesu and Mandla discuss value addition at source and how this practice can reduce food loss and waste. Food is often produced at far distances from where it is consumed, so processing it where it is produced, or “at source,” can help protect the safety and quality of the food as it moves across the supply chain. By improving food safety, value addition at source can prevent food loss and waste. Anesu and Mandla also discuss how women and youth can be engaged in value addition at source and the importance of increasing access to finance.
Are you interested in participating in an episode of USAID’s Kitchen Sink to share how you are tackling FLW by preventing, inspiring, and repurposing? Please reach out to Nika Larian (nlarian@usaid.gov).
There’s no time (or food) to waste!
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