If food waste could be represented as its own country, it would be the third largest greenhouse gas emitter, behind China and the United States, according to the UN's environment program. Each year around 2.5 billion tons of food is lost or wasted each year, leaving roughly 3.1 billion people without sufficient nutritious food to eat. In terms of carbon footprint, the resources needed to produce this wasted food has a carbon footprint of about 3.3 billion tons of CO2.
In this episode of The Science Behind Your Salad, Jane Craigie explores ways that can help reduce the amount of food that is lost, both close to production - from farmers' fields, storage or transport, and food that is wasted from our homes - plus possible charitable and community outlets for excess food.
Jane also discovers some future crops that may also help reduce the amount of food wasted and help to feed those missing out on food: look out for water lentils and sea squirts which could be coming to a plate near you soon.
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