As per the report, ‘Greenhouse Gas Emissions from the Food System: Building the Evidence Base 2018’ the food system emissions amounts to 16 billion tonnes of carbon dioxide (CO₂) or equivalent. In today’s scenario the aim is to inculcate the practice of carbon-neutral food production. This can be achieved by complementing current emissions on agricultural land with significant carbon removals, based upon improved landscape management and efficient production. As per ReFED, a national nonprofit organization the seven areas that should be focussed upon to prevent, rescue and recycle the food waste are through optimising the harvest, enhancing product distribution, refining product management, maximising product utilization, reshaping consumer environments, strengthening food rescue and recycling the leftover.