Category: Global food systems

According to the Food and Agriculture Organization, approximately one-third of all food produced globally is lost or wasted, highlighting a major inefficiency in our food systems. Numerous factors impact food production and consumption, influencing everything from agricultural yields to dietary choices and global food security.

Over 820 million people worldwide are undernourished, but legumes, a key part of diets in many developing countries, offer a solution by providing affordable and sustainable nutrition. These versatile crops are considered a staple food for many cultures, offering a dense source of protein, fiber, and essential minerals.

According to one 2019 estimate, corn (maize) contributes approximately 19.5% of the global caloric intake, positioning it as one of the world's most important staple foods alongside rice and wheat. This figure, however, represents the portion consumed directly by humans and doesn't fully capture its wider impact, as a significant percentage of corn is used for animal feed and industrial products. Understanding this breakdown reveals the complex role of this versatile crop in the worldwide nutrition diet.