the UK’s Waste and Resources Action Programme ascertained that inedible household food waste (including fruit and vegetable peelings, and bones) is only 30 percent of the total, meaning that 70 percent of wasted food was perfectly edible and was not consumed either because it spoiled or because too much of it was served.[65] Reducing food waste might seem to be much easier than reforming complex production processes, and yet this proverbial low-hanging fruit has been difficult to harvest.
