About 1/3 of food is either lost or wasted (FLW), squandering the natural capital required to produce it, with little to no societal service. The FAO indeed estimates the economic value of food wasted amounts to $936 billion, with likely more than $1 trillion lost in environmental and social externalities.
Large-scale initiatives are currently shifting gears to address this urgent issue, by focusing on reducing the quantity of food either lost or wasted. Looking ahead, Alexi Ernstoff and Gregory Simmonin outline bold FLW interventions, based on their impacts on natural capital as well as their potential to affect societal services.
Read on for more on their resounding call to optimize natural capital use by strategically targeting FLW.