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We Throw Away A Third Of The Food We Grow: What To Do About Waste by Kamran Mahroof and Sankar Sivarajah

One-third of all food produced each year is squandered or spoiled before it can be consumed. Research also suggests that high-income countries waste as much food as sub-Saharan Africa produces. This food waste then ends up in landfills to rot—which releases greenhouse gases. And when this is combined with the amount of energy it takes to produce, manufacture, transport and store this food, it contributes a staggering 3 billion tons of carbon dioxide to our planet. To put that in context, if food waste was a country, it would be the third-highest emitter of greenhouse gases in the world, after the US and China. But the good news is there are numerous techniques, technologies and policies that together could help reduce global food waste at every point in the process of producing and consuming it.

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