Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)? A comment

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Low carbon lifestyles: A framework to structure consumption strategies and options to reduce carbon footprints (2016, background): “Under the heading of direct reduction, some potential lies in reducing the overall level of food consumption (Vieux et al., 2012) as well as of foods with low nutritional value, such as alcohol, tea, coffee or chocolate (Garnett, 2011).”
Food Losses and Food Waste in China: A First Estimate (2014, background): “2012; Venkat 2012); and (ii) downstream waste disposal and environmental impacts (Dorward 2012; Garnett 2011; Kim et al. 2013).”
Household-level dynamics of food waste production and related beliefs, attitudes, and behaviours in Guelph, Ontario. (2015, background): “High levels of food waste exacerbate environmental impacts such as greenhouse gas emissions (Dorward, 2012; Gentil et al., 2011), nutrient loss (Forkes, 2007), and the inefficient use of resources, including farm land (FAO, 2013, Kummu et al., 2012), energy, water, and fuel used for food production…”
This apple is too ugly for me!: Consumer preferences for suboptimal food products in the supermarket and at home (2017, background): “As the production of food is assessed to cause approximately a third of all greenhouse gas emissions (Garnett, 2011), and requires extensive use of water, energy, land, and other natural resources (FAO, 2013; Godfray et al.”