Worldwide, about one-third of food we produce is lost or wasted, according to the U.N.’s Food and Agriculture Organization. Fruits, vegetables and roots were the most frequently squandered, says the report. But other foods are often left over too – uneaten food accounts for 20 percent of the carbon emissions associated with meat and dairy production. Environmentally-friendly chefs suggest applying the “nose-to-tail” trend of meat eating to fruits and vegetables, adopting a “stem-to-root” style of cooking that utilizes the whole plant. This and other appetizing news in the latest installment of Threat Assessment. Click through to the photo gallery.