Lifestyles have changed dramatically and so has the amount of
food waste we generate. Numerous experts have proclaimed the
need to double the world’s food supply in the next 40 years to
meet a growing population and changing dietary demands. However,
because of food waste, doubling the food supply actually will
require tripling production from fewer resources. According to a
report issued in January by the UK-based Institution of
Mechanical Engineers, “Global Food: Waste Not, Want Not,” up to
half of all food produced goes to waste. Waste occurs at all
levels of the food chain, from production, to harvesting,
transportation, processing, retailing and restaurants and by
consumers. The UK report echoes studies previously released by
other organizations, including the Food and Agriculture
Organization of the United Nations. Various sources show that a
lot of food is produced but never consumed in North America and
Oceana—nearly 40 percent of grain products, half or more of
seafood, fruits and vegetables, and one