Authors: Giulia Gallo, Francesca Galli, Alessio Cavicchi

On the occasion of the International Day of Awareness on Food Loss and Waste (29^th September 2025), members of the PAGE group – Alessio Cavicchi, Giulia Gallo and Francesca Galli – organised a workshop titled “Food loss in the field: what are the causes and how can they be prevented?” at the Accademia dei Georgofili in Florence.

The event provided an opportunity to reflect on the often-overlooked issue of food loss during agricultural production. According to WWF (2021), losses in this phase could reach 90 million tonnes per year in the EU, compared to the 5 million tonnes reported by Eurostat.

A first session with researchers from several Italian universities, moderated by Prof. Francesca Galli (University of Pisa), shared their latest studies on the topic.

• Prof. Sergio Saia (University of Pisa) discussed the “yield gap”, highlighting how the difference between potential and actual crop yields represents an early form of waste.
• Prof. Paola Garrone (Politecnico di Milano) presented results from a nationwide survey of 1,200 farms, identifying strategies for the valorisation of unused crops.
• Prof. Luca Falasconi (University of Bologna) analysed how producers perceive food loss drivers such as extreme weather events, pests, market standards, and price mechanisms.
• PhD student Giulia Gallo (University of Pisa) shared insights from interviews with Tuscan producers, showing how power imbalances and retail practices — from aesthetic standards to informal contracts — contribute to losses in the field.

A round table, coordinated by Gennaro Giliberti, senior agronomist and manager for the Tuscany Region, brought together representatives of producers’ organisations and food banks. Legacoop Toscana underlined the importance of cooperation, shared planning, and involving retailers in adapting to consumer preferences. CIA Toscana pointed out that short supply chains typically generate less waste, as small producers often reuse surplus, creating added value. Coldiretti Toscana stressed that encouraging local markets and solidarity networks can significantly reduce losses compared to industrial systems. Meanwhile, Confagricoltura Toscana drew attention to the impact of low market prices, which push farmers to overproduce, calling instead for a focus on producing “better” rather than “more” through circular and sustainable agriculture.

Finally, the Tuscan Food Bank described its vital role in recovering and redistributing surplus food that is still perfectly edible — while reminding participants that structural change is needed beyond donations. The event concluded with Maria Chiara Gadda, author of Italy’s law facilitating food donations, who underscored that food waste prevention must go beyond redistribution and involve systemic change.

The workshop reaffirmed a key message: reducing food loss in agriculture requires joint efforts among research, institutions, and producers, supported by policies that promote short, fair, and transparent supply chains. Only through collaboration and shared responsibility can we make agricultural systems more sustainable — environmentally, socially, and economically.