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Food demand makes up 28% of the global Ecological Footprint. According to the UN Food and Agriculture Organisation, about one third of the food produced in the world for human consumption every year —1.3 billion tonnes — gets lost or wasted, with industrialized and developing countries dissipating roughly the same quantities of food. That’s equivalent to more than half of the world’s annual cereals crop (2.3 billion tonnes in 2009/2010).
Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food at 40-50%—30% for cereals, 35% for fish, 20% for oil seeds, meat and dairy.