Food Waste Reduction

The USDA’s Economic Research Service (ERS) defines food waste as; “the component of food loss that occurs when an edible item goes unconsumed,” as in food discarded by retailers due to color or appearance and plate waste by consumers. Food waste also includes; the half-eaten meal left on the plate at a restaurant; food scraps from preparing a meal at home; and spoiled milk a family pours down the drain.

Does the U.S. have a food waste reduction goal?

Yes: On September 16, 2015, the United States Department of Agriculture called for a 50-percent reduction of food waste by 2030. USDA and EPA will work in partnership with charitable organizations, faith organizations, the private sector, and local, state and tribal governments to reduce food loss and waste in order to improve overall food security and conserve our nation’s natural resources.

USDA and EPA will work in partnership with charitable organizations, faith organizations, the private sector, and local, state and tribal governments to reduce food loss and waste in order to improve overall food security and conserve our nation’s natural resources.

Excerpts from:
United States Department of Agriculture, Office of the Chief Economist. (2013, June). U.S. Food Waste Challenge, FAQs.

Retrieved April 2015 from http://www.usda.gov/oce/foodwaste/faqs.htm

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