Today, an estimated one-third of all the food produced in the world goes to waste. That’s equal to about 1.3 billion tons of fruits, vegetables, meat, dairy, seafood, and grains that either never leave the farm, get lost or spoiled during distribution, or are thrown away in hotels, grocery stores, restaurants, schools, or home kitchens. It could be enough calories to feed every undernourished person on the planet. But wasted food isn't just a social or humanitarian concern—it's an environmental one. About 6%-8% of all human-caused greenhouse gas emissions could be reduced if we stop wasting food.