Reducing food loss and waste

Sustainability Globally, about one-third of all food is lost during production, harvest, storage, transport, and processing or is wasted in the retail sector, food service, and households. Food waste is widely seen as unethical and negatively affects the environment. Wasting red meat is particularly detrimental because of its large carbon and environmental footprint. Yet, as Aschemann-Witzel explains in a Perspective, the numerous interconnected factors that cause food loss and waste make it challenging to address. Efforts to reduce food loss and waste must involve many stakeholders, from individual consumers to governments, as part of a wider move toward sustainable food production. Science , this issue p. [408][1] [1]: /lookup/doi/10.1126/science.aaf2978