题 目：The Challenge to Reducing Food Loss and Food Waste
报告人：Richard J. Sexton 教授 （美国加州大学戴维斯分校）
时 间：2026年3月26日 星期四 10:00-11:30
报告地点：北京大学王克桢楼107会议室
报告人简介：
Richard J. Sexton教授是美国加州大学戴维斯分校（UCDavis）农业与资源经济系资深杰出教授（现为Distinguished Professor Emeritus）、前任系主任，美国农业与应用经济学会（AAEA）会士、前任主席，曾担任美国农业经济学杂志（AJAE）Co-Editor（1998-2020）。Sexton教授的主要研究领域为应用微观经济学、产业组织和农产品市场营销，研究成果发表在American Economic Review, American Journal of Agricultural Economics, Journal of Industrial Economics等国际权威期刊。
报告内容：
Food loss is production lost between harvest and retail. Food waste is what happens at retail, food service, and within households. The UN estimates food loss at 13% of potential food supplies and food waste at 19% of total global food production. The European Union, United States, and UN agree that food loss and food waste must be reduced by 50%. Despite the belief of leaders that reducing food loss and waste is “low-hanging fruit” to achieving greater food security and reduced agricultural emissions, this presentation will argue that food is lost and wasted at economically efficient levels and, hence, will be hard to reduce. Results from two specific studies will be presented. One study examines food loss due to farm product rejected by buyers and subject to loss to balance a buyer’s supplies with its demand. The second study addresses the common belief that retailers should sell foods nearing expiration dates at a discount. The analysis shows that such discounting is often not in a retailer’s best interests.