Here is an interesting report on waste in the food supply chain from the farm to the consumer. Nearly 50% of food produced becomes waste before it even reaches the dinner plate. By reducing the amount of waste, we can save resources including energy and most importantly water.  With urban growth's quest for water they often look to farmers to fulfill their needs. However, instead of restricting water consumption at the ag level, perhaps we should take actions against waste in harvesting, transportation and consumption. To limit food waste, consumers and restaurants would need to change their habits by buying local food and only as much as they would eat. Consumers need to change their views that wasting food is harmless when, in fact, it uses resources. Food production uses more water than any other industry. According to the authors, "Most losses occur after food is produced in the field. As water has already been evaporated, successive losses down the food chain add up to considerable unproductive water use."

Read the whole article here.