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Food systems are driven by incentives that often lead to food being discarded before entering the market and to the degradation of natural resources. Vegetable production in the water-scarce

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Verghese, K. _J. Clean. Prod._ 140, 766–783 (2017). Article  CAS  Google Scholar  Download references ACKNOWLEDGEMENTS The authors are funded by the European Research Council grant agreement

no. 647038 (BIODESERT). F.T.M. acknowledges support from Generalitat Valenciana (CIDEGENT/2018/041). AUTHOR INFORMATION AUTHORS AND AFFILIATIONS * Instituto Multidisciplinar para el Estudio

del Medio “Ramón Margalef”, Universidad de Alicante, San Vicente del Raspeig, Alicante, Spain Jaime Martínez-Valderrama, Emilio Guirado & Fernando T. Maestre * Departamento de Ecología,

Universidad de Alicante, San Vicente del Raspeig, Alicante, Spain Fernando T. Maestre Authors * Jaime Martínez-Valderrama View author publications You can also search for this author

inPubMed Google Scholar * Emilio Guirado View author publications You can also search for this author inPubMed Google Scholar * Fernando T. Maestre View author publications You can also

search for this author inPubMed Google Scholar CORRESPONDING AUTHOR Correspondence to Jaime Martínez-Valderrama. ETHICS DECLARATIONS COMPETING INTERESTS The authors declare no competing

interests. RIGHTS AND PERMISSIONS Reprints and permissions ABOUT THIS ARTICLE CITE THIS ARTICLE Martínez-Valderrama, J., Guirado, E. & Maestre, F.T. Discarded food and resource

depletion. _Nat Food_ 1, 660–662 (2020). https://doi.org/10.1038/s43016-020-00186-5 Download citation * Published: 11 November 2020 * Issue Date: November 2020 * DOI:

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