In Sub-Saharan Africa, 37 percent of all food that's produced is either lost or wasted, either because there's not enough infrastructure to store it, to transport it, or to keep it from spoiling.
En África subsahariana, el 37 % de los alimentos producidos se pierde o se desperdicia, ya sea porque no hay suficiente infraestructura para almacenarlos, para transportarlo, o evitar que se echen a perder.