Food systems have to be aligned with environmental sustainability and the focus shifted from downstream recovery to cutting oversupply, according to a study released on Thursday by the Italian environment agency.
The report defines food waste as the part of production that “exceeds dietary requirements and ecological capacities.” Under this definition, it is estimated to represent 60% of food energy in Italy, and 63% in Europe.
With food production representing a major factor in the degradation of natural ecosystems and one of the main drivers of energy and water consumption, the report makes the case for reducing excess supply.
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