How does an emerging national food product (brand) equate for the supply demand without overproducing and creating massive spoilage?

Question

Cold cereal for example. How would the next Cheerios go about successfully getting all of its products on national shelves?

In: Economics

Answer 1

We do have almost unfathomable amounts of spoilage. About 50 percent of our produce, or 1/3 of all the food produced in the US, is trashed.