Vast quantities of food are lost along the food value chain. Although much is known about losses at the consumer level, relatively little is known about the producer level. Using a qualitative approach, this study examines farmers’ views on vegetable losses in potatoes, carrots, onions, tomatoes and lettuce. We conducted semi-structured interviews with 15 farmers in Switzerland to find out 1) during which operations losses occur, 2) what quantities are lost, 3) drivers and barriers for the reduction of losses, 4) farmers’ strategies to reduce the losses and 5) how losses are disposed of. Only one farmer in our sample indicated that they recorded losses. Consequently, the quantification of losses is mostly based on estimates and subject to great uncertainty. Farmers identified various reasons for losses along the food value chain (e.g. quality deficiencies, standards or retailers or wholesalers, and market demand). Their reduction efforts were largely influenced by regulatory frameworks and market dynamics, both as drivers and barriers. Further, we found that some farmers understand vegetable food losses as intrinsic to farming, positively picturing the use of losses as feed or compost as a circular use of resources. Some farmers identified food losses as an economic issue and described strategies they use to reduce losses, again covering different stages from production to processing and market (e.g. multiple sales channels and good cultivation practices). Our study contributes to both research and practice by offering a foundation for policy development and industry initiatives aimed at reducing vegetable losses.
