Food Losses and Production Shortfalls in the Sheep and Goat Meat Supply Chain

This paper examines the magnitude and sources of food losses and production shortfalls in the French small ruminant meat supply chain. It quantifies losses at the abattoir and cutting levels, noting that only 50% of sheep offal enters human consumption and just 7% is used in pet food. Regulatory requirements that mandate elimination of certain offal further reduce available meat. On-farm shortfalls arise from mortality in young animals due to parasitic diseases, predation, and challenges in lambing assistance as flock sizes grow. The authors conclude by identifying actionable levers—improved disease control, better lambing support, and regulatory adjustments—to reduce waste and enhance resource efficiency.