GLRPPR Sector Resource: Reducing Food Loss and Waste
Reducing Food Loss and Waste
About 24 percent of all calories currently produced for human consumption are lost or wasted. This paper examines the implications of this amount of loss and waste, profiles a number of approaches for reducing it, and puts forth five recommendations for how to move forward on this issue. "Reducing Food Loss and Waste" is the second installment in the series that forms the foundation of the "World Resources Report 2013-14: Creating a Sustainable Food Future."
World Resources Institute
Date of Publication:
One East Hazelwood Drive; Champaign, IL; 61820; (800) 407-0261; email@example.com