Food Loss and Waste in the US: The Science Behind the Supply Chain
Roughly 40% of the United States food supply is never eaten. Food waste generated when people discard food in their homes and in the foodservice industry accounts for 60% of food loss. This loss is mostly avoidable and provides an opportunity to improve the food system. Targeted efforts can benefit consumers directly (e.g., in their pocket books) and can ultimately help to reduce food insecurity and the environmental impacts of agriculture. The following brief outlines the causes behind food loss and waste; lists initiatives to reduce such loss and waste; and provides further recommendations to address this important issue.
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To Learn More: http://www.foodpolicy.umn.edu/policy-summaries-and-analyses/Food-Loss-and-Waste/
