ISGP Podcast: Waste Not, Want Not
What are the biggest sources of food waste at different levels of the food system, and what can corporations do to prevent food losses?
It is estimated that by the year 2050, agricultural productivity will need to double to support a population projected to reach 9 billion.Although production shortfalls could be met by expanding croplands, that option comes with a high environmental cost to biodiversity and carbon emissions. Decreasing food waste and increasing food safety are critical actions to maximize availability of food within our existing system, while reducing the environmental impacts on the resources and infrastructure.
Debaters worked on sorting out some solutions during the discussion of the paper written by Rachel Goldstein, Global Sustainability Manager, Scientific and Regulatory Affairs, Mars, Inc., titled Value Chain Efficiency and Sustainable Production: The Role of Uncommon Collaboration.
Ms. Goldstein policy position paper was considered during the ISGP conference, Food Security: Production and Sustainability
, convened April 24–25, 2015 at Eckerd College in St. Petersburg, Florida.
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