Not less than 75 million cows slaughtered for consumption end each year, a new report from the Food and Agriculture Organization (FAO) writes.
The UN agency, in a report entitled "Prevention of the loss of nutrients and waste in the food system: policy actions for a high-quality diet", also stated that regular consumption of poor quality food has become a greater threat to addressing public health than malaria, tuberculosis or measles.
According to the report, more than half of the fruits and vegetables produced worldwide are lost or scattered each year.
He added that "in addition, about 25% of all produced meat, equivalent to 75 million cows, can no longer be mixed".
With the global loss or loss of global food, estimated at about $ 1 trillion, the ratio that the reduction in waste would bring major economic benefits.
In addition, the consumption of several foods already produced would avoid the waste of water, earth and energy that came into its production, FAO said.
The report also said that five to five deaths were associated with low-fat diets and asked policy-makers to reduce food waste and waste, improve access to nutritious and healthy food.
According to the report, about one-third of food produced for human consumption never reach the consumer's plate or pot.
She added that foods rich in nutrients, such as fruits, vegetables, seafood and meat, were very perishable, making them susceptible to losses in increasingly complex food production systems.
"To tackle all forms of malnutrition and to promote healthy food, we need to put in place food systems that increase the availability, accessibility and consumption of fresh, nutrition-rich foods for everyone.
"Reducing food and waste losses, especially nutrient-rich foods, not only has nutritional benefits but also contributes to Sustainable Development Goals (SDGs) and should be a new priority for improving nutrition.
"Specific action to reduce the loss and loss of fresh and nutritious foods is a fundamental part of this effort," said FAO Director-General José da Silva, who is also a member of the Global Group for Agriculture and Nutrition Nutrition Systems, the author of the report common.
To remedy this, the report proposed a number of policy actions across the food system, including education for all involved; focusing on perishable food; improving public and private infrastructure; and closing gaps in data on waste and food waste.
FAO data indicated that in low-income countries food was largely lost during harvesting, storage, processing and transport; while in high income countries, the problem was represented by waste at the retail and consumer level.
Together, the two forms of food loss directly affect the number of calories and nutrients available for consumption, FAO said.
He stressed that, given the direct impact on welfare, learning and productivity, the loss and wastage of micronutrients was of particular interest.
Globally, the agriculture sectors produce 22% more vitamin A than we need, however, after losses and waste, the amount available for human consumption is 11% lower than necessary.
Reducing loss and loss of nutritional foods could therefore provide substantial health benefits, the FAO said.