Roughly a third of the food produced in the world for human consumption every year — approximately 1.3 billion tons — gets lost or wasted. That’s more than 1 ton of food per hungry person in the world. Food loss occurs at the production level, whereas food waste occurs at the consumption level.
U.S. per capita food waste has progressively increased by 50 percent since 1974, reaching more than 1,400 calories per person per day.
The daily drinking water requirement per person is 2 to 4 liters, but it takes 2,000 to 5,000 liters of water to produce one person’s daily food.
Places where food riots have broken out in the past five years.
The number of Americans living in food-insecure households. At times during the year, these people were uncertain of having enough food.
Low-income zip codes have 30 percent more convenience stores — which tend to lack healthy items — than middle-income zip codes.
New ideas on how to produce more — and waste less — food:
Inner city gardens, rooftop greenhouses and edible walls are part of a growing urban agriculture movement. Urban food walls are vertical gardens built with a metal frame that can hold pockets of soil planted with seeds; they can grow strawberries, lettuce and other produce.
A new product called FreshPaper keep fruits and vegetables fresher longer. Put a sheet of this paper, made with organic ingredients, alongside your tomatoes and peaches and it will inhibit bacterial and fungal growth.
Veggies in a van
Fresh produce is being driven to the doorsteps of inner-city residents. Aimed at those who rely on corner stores stocked with sodas and processed food, these trucks bring fruits and vegetables to people without access to fresh, healthy food.