Every year, around 14% of all food produced around the world is lost between harvest and the wholesale market, according to the Food and Agriculture Organisation of the United Nations (FAO). At the same time, the United Nations Environment Program estimates that 17% of food is wasted at the retail and consumer levels.
With world food production needing to increase by 60% by 2050 in order to meet the demands of the growing global population, and food wastage amounting to about US$1 trillion each year, the FAO believes it is critical that food waste is minimised.
The FAO says the benefits of reducing food loss include:
increases food availability
boosts productivity and economic growth
reduces greenhouse gas emissions
reduces pressure on land and water resources; and
makes agrifood systems more resilient and sustainable.
More... Source and Photo: FAO