Sizzling juicy steaks, crispy fried chicken, tender pork sausages – all delicious but not sustainable as the world’s population balloons toward 10 billion finds new research conducted by the Oxford Martin School for the World Economic Forum.
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A new international framework that empowers businesses, governments and NGOs to measure and manage food loss and waste is in its first year of operation. About a third of all food produced each year is lost or wasted worldwide as it moves from field to table…
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