I'd urge you to consider what "yield" is and means and how "yield" plays out over the whole length of the industrialized food chain.

The classic example from a producer's perspective is that commodity level production has to be sorted and doesn't get equal value for everything produced. So you may only get top dollar for 25-50% of what you grew and far less - possibly even zero - for the rest. Incredibly, it really is sometimes cost-effective to let the produce rot in the field if prices don't support a profit.

Then farther down the chain you have increasing losses and waste. By some estimates that's as much as nearly 40% of all food produced. See also here.

These factors only very rarely are brought up in these discussions in part because folks have very narrow conceptions of what "yield" means.