Researchers have found that half of all calories produced on the world's croplands never reach human plates, according to a study published in Environmental Research: Food Systems.
The study, led by Paul C. West of the University of Minnesota and Project Drawdown, tracks the massive diversion of agricultural output toward livestock feed, biofuels, and other industrial uses.
Data analyzed by the research team shows that the efficiency of global food production is significantly lower than raw crop yields suggest. While croplands produce vast amounts of energy, much of this is lost in the conversion process from crops to meat or processed commodities.
Caloric loss in the food chain
The research team, which includes James S. Gerber and Emily S. Cassidy, highlights that the redirection of crops is a primary driver of this caloric deficit. A significant portion of grain and forage is utilized to sustain livestock populations, which requires much higher volumes of crops to produce a single calorie of meat.
Beyond animal feed, the study points to the role of industrial applications in reducing the available food supply. The researchers tracked how much of the global harvest is redirected toward energy production and other non-food commodities.
By quantifying these losses, the authors aim to provide a clearer picture of the actual food security available to the global population. The findings suggest that current agricultural output masks a much tighter margin of actual human food availability.
