Food losses in the field (between planting and harvesting) could be as high as 20–40% of the potential harvest in developing countries due to pests and pathogens (Kader, 2005). Postharvest losses vary greatly among commodities and production areas and seasons. In the United States, the losses of fresh fruits and vegetables have been estimated to range from 2% to 23%, depending on the commodity, with an overall average of about 12% losses between production and consumption sites.
From collection: The Environmental Food Crisis - The Environment's Role in Averting Future Food Crises
Hugo Ahlenius, UNEP/GRID-Arendal