Writing for Foreign Policy, John Norris explores this question: why does hunger still kill “more people every year than HIV/AIDS, malaria and tuberculosis combined” when one-third of the food produced for human consumption is wasted?
In the developing world, Norris writes, actual consumers waste little food:
Instead, much more of the food waste in the developing world comes further upstream in the production process.
Crops are inefficiently farmed with outdated tools, and often harvested early because farmers are under economic and climactic duress. To get meat, fruits, vegetables and fish to market in the developing world often means navigating lousy roads, using warehouses without proper refrigeration, facing greater vulnerability to pests, and any number of other factors that drive up spoilage and losses. A gallon of milk doesn’t last nearly as long when it is transported in a can that ends up sitting in the hot sun under a banana leaf.
It’s a different picture in the developed world: