Reduce Food Waste
Problem:
A third of the food raised or prepared does not make it from farm or factory to fork. Producing uneaten food squanders a whole host of resources—seeds, water, land—and generates greenhouse gases at every stage—including methane when organic matter lands in the global rubbish bin. The food we waste is responsible for roughly 8 percent of global emissions.
Solution:
There are numerous and varied ways to address key waste points. In lower-income countries, improving infrastructure for storage, processing, and transportation is essential. In higher-income regions, major interventions are needed at the retail and consumer levels. Beyond addressing emissions, these efforts can also help to meet future food demand.
IMPACT:
If 50-75 percent of food waste is reduced by 2050, avoided emissions could be equal to 10.3-18.8 gigatons of carbon dioxide. It is used forecasts of regional waste estimated from farm to household. This data shows that up to 35 percent of food in high-income economies is thrown out by consumers; in low-income economies, however, relatively little is wasted at the household level. Source: Project Drawdown.
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* We work with the institution: Good Food Institute.
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