Reducing food waste should continue to be a high priority focus for food innovation
More than a third of the food in the world is wasted, ending up in landfills where it generates methane and other greenhouse gas emissions. This loss translates into $1 trillion of food that is produced but never eaten every year.
While the problem has been studied on a global scale, the role businesses play in reducing food waste will be the focus of a grant recently awarded by the Rockefeller Foundation to Mark Milstein, director of the Samuel Curtis Johnson Graduate School of Management’s Center for Sustainable Global Enterprise.
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