Why Waste Reduction, Not Food Production, Is Key To Ending Global Hunger
In London’s New Covent Garden Market in Nine Elms, substantial amounts of wholesale fruits and vegetables go to waste even before hitting the shelves—from Kenyan mange touts to California cranberries. Jenny Dawson, founder of Rubies in the Rubble, was shocked by this when she visited the market on a frosty November morning. London is just a microcosm of a global phenomenon where one third of all food produced for human consumption (around 1.3 billion tons) are wasted or lost.
