An alarming amount of the food we produce is never eaten. It’s a huge waste of land, water, labor, fuel and other resources. How to limit the losses? That depends on where we live.
Where food is cheap and plentiful, consumers are the biggest wasters — whether at home, in restaurants or at school. But how much of this waste is preventable?
As the costs of running a farm rise, farmers are getting paid less for their milk. That's forcing some farmers to get bigger or auction off their cows.
