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When people think about food and sustainability, they typically focus on how the food is produced—is it locally sourced, pasture-fed or organic? New WRI research shows that the question of what is eaten is just as important.
PIRatE Lab's insight:
While the world needs to close a 70 percent "food gap" between the crop calories available in 2006 and the expected calorie demand in 2050 due to population growth and changing diets, people are actually shifting toward overconsumption.
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