Creating a Sustainable Food Future: Reducing Food Loss and Waste
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<iframe src="//www.slideshare.net/slideshow/embed_code/36506871?rel=0" width="427" height="356" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" style="border:1px solid #CCC; border-width:1px 1px 0; margin-bottom:5px; max-width: 100%;" allowfullscreen> </iframe> <div style="margin-bottom:5px"> <strong> <a href="https://www.slideshare.net/WorldResources/wrr-installment-2-reducing-food-loss-and-waste" title="Reducing Food Loss and Waste: Creating a Sustainable Food Future, Installment 2" target="_blank">Reducing Food Loss and Waste: Creating a Sustainable Food Future, Installment 2</a> </strong> from <strong><a href="https://www.slideshare.net/WorldResources" target="_blank">World Resources Institute (WRI)</a></strong> </div>
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About 24 percent of all calories currently produced for human consumption are lost or wasted. We examine 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.
Read the full report here.