In Mexico, 34% of the food that is produced is lost or wasted, that is, approximately 20.4 million tons each year, which results in great environmental, economic and social impacts, according to the study "Food Losses and Waste in Mexico", prepared by the World Bank.
Taking into account this situation and following up on the actions carried out by the Single Working Group (GTU), the Second Meeting of the interdisciplinary group was held, where the World Bank presented the report that it prepares on the strategic guidelines to address the problem.
According to the . . .