This new paradigm also applies to food. On the one hand, we need to put an end to the wasteful practices of the industrial food system, by which one third of global food production is lost or wasted every year. On the other, we must shift away from resource-intensive forms of traditional corporate-dominated agriculture. In many cases, we will find that smaller-scale forms of organic farming which are more labour intensive, though less energy and water intensive, can be more sustainable than current industrial practices. Communal organic farming offers immense potential not only for employment, but also for households to become local owners and producers in the existing food supply chain. In poorer countries, the UN Special Rapporteur on the Right to Food finds that small-scale organic methods could double food production. And a recent University of Michigan study concludes that no-pesticide, local forms of organic agriculture without artificial fertilisers, could theoretically be scaled up to sustain high nutritional requirements for the entire global population.