Reducing Food Spoilage
We’ve dealt extensively with food wastage in previous posts and how, globally, we waste 2.9 trillion pounds of food a year; and how, if food waste were a country, it would be the 3rd largest producer of greenhouse gasses in the world after China and the US. By 2050 it is estimated we will need to feed around 2.3 billion more people and if so much food is lost to spoilage, the need to find a way of extending the shelf life of harvested produce to reduce waste, becomes imperative.
