A new study finds that tons of food are left to rot in California fields. The Center for Food Innovation and Entrepreneurship at Santa Clara University conducted a study in which researchers surveyed more than 140 fields across Northern and Central California focusing on 20 different hand-picked crops.
A farm crew would harvest a field, while the research team followed, collecting all the edible produce left behind. Data shows roughly five tons per acre or about a third of what is grown is left in the field to rot. The study period was for two harvests in 2016 and 2017.
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