Europe’s ambition to be less wasteful just ran into a coronavirus crisis reality check
by the U.S. National Institutes of Health, which found that the virus can survive up to three days on some surfaces, but scientists say those fears are overblown.
In the last month, a lot of edible food has been thrown away due to supply chain problems, the closure of restaurants, bars and hotels, as well as changes in consumer demand during the lockdown. It's an even bigger problem for the makers of perishable foodstuffs, such as milk, fruit and vegetables and grains, according to Pesonen.
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