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James- Take an inventory, create a meal plan, save and eat leftovers safely, store food appropiately, buy "ugly" foods, Compost, use leftovers creatively. 

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James- Take an inventory, create a meal plan, save and eat leftovers safely, store food appropiately, buy "ugly" foods, Compost, use leftovers creatively. 

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https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/7-ways-to-reduce-food-waste-in-your-kitchen

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Almost 133 billion pounds of food in the U.S. is wasted annually. Learn how to reduce food waste, and get a soup recipe using leftovers.

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when going grocery shopping plan your meals out for the week and buy only the things needed for those meals. Make your shopping list based on how many meals you’ll eat at home. Consider how often you will eat out, if you plan to eat frozen precooked meals, and if you will eat leftovers for any of your meals.

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Supermarkets, restaurants and consumers are the main reason for food waste in the U.S. and other developed countries. Grocery stores contribute to food waste by encouraging consumers to buy more than they need, overstocking shelves, inaccurately predicting shelf life or damaging products.

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food waste happens mostly because of these reasons: Uneaten food that is thrown out at homes, stores, and restaurants. Crops left in fields because of low crop prices or too many of the same crops being available
Problems during the manufacturing and transportation of food.

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Food waste happens along the entire spectrum of production, starting from the farm, then the distribution and retailers to the consumer. some of the reasons include losses from mold, pests, or inadequate climate control; losses from cooking; and intentional food waste.

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James- Grocery stores, produce markets, restaurants anywhere that sells food, drinks, etc. 

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James- Grocery stores, produce markets, restaurants anywhere that sells food, drinks, etc. 

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https://thegrocerystoreguy.com/what-happens-to-unsold-food-in-supermarkets/

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Having worked in grocery stores for more than 20 years, I know the answer, but many shoppers wonder what happens to unsold food in supermarkets??

Here's the sad truth:
Every year, more than 43 billion pounds of food from grocery stores gets thrown away. Much of the food is still technically edible, but most large grocery chains severely limit what food gets donated once it's no longer able to sell it. The reason is out of fear of litigation due to poor or vague laws and regulations.
But there's a lot more to say about grocery stores and how much expired or damaged food gets thrown away.

So in this article, we'll get into what the laws say and how much food actually gets donated, tossed or composted. But we'll also answer whether or not food banks and shelters will even take expired or damaged food items.

Let's dive in!

#GoodNews! France now bans grocery stores from discarding unsold food #charity #compost https://t.co/wPZzAEjrHI pic.twitter.com/eVem3vxQDr

- Evangeline Lilly (@EvangelineLilly) January 13, 2016

How much do grocery stores throw away?
Grocery stores throw out 43 billion pounds of food each year. This includes wilted, moldy produce, spoiled meat & seafood, dented and damaged canned and boxed goods, as well as baked goods that are stale or moldy.
Beyond that, the Center for Biological Diversity recently conducted a survey where they looked at specific grocery chains and how well they fared in terms of food donation.
They looked at the following criteria:

Committing to move towards zero waste

Tracking of expired foods and their donations

Systems in place to prevent or limit food waste

Then after examining each grocery by those standards, they came up with a report card grade. Check out that here:

Do supermarkets throw away food?
Yes; grocery stores throw-away billions of pounds of food each and every year. While some of it could be given to food banks, food safety laws actually prevent much of it from being donated.
In the 20+ years I worked for Whole Foods Market, many spent in middle or upper management positions, I can tell you that the majority of expired food and damaged packaged goods do indeed get thrown away.

Now, I don't say that to make anyone mad or make it seem like the grocery industry is hiding a secret.

And I also don't want you to think that all grocery stores are the same and that nothing gets donated. There's actually quite a bit of food that gets donated.
But there's a lot that just ends up in the landfill.
A recent report by Harvard Law School looked at the laws on the books in all 50 states as far as food safety regulations regarding food donation.
Their report concluded that:

"Guidance regarding food safety for food donations vary widely from state to state"

"Many states have no regulations or guidance"

12 states have laws or regulations pertaining to food safety for food donations

14 states have issued public "statements" regarding food safety and donations

In short, in terms of legislators encouraging, supporting, and protecting retailers in donating more of what's currently being thrown away, we have a long way to go.

RT @LizLovesFarms: Check out the path that unsold food from grocery stores can take http://t.co/rct5eMXYtY #foodwaste pic.twitter.com/kMMfw1uOT4

- OPEN CINEMA (@opencinema) November 19, 2014

Can grocery stores give away expired food?

The short answer, especially if you mean legally, is yes. Grocery stores can legally donate food that is past its expiration date according to the USDA.

To be specific, they say:

"Yes. The quality of perishable products may deteriorate after the date passes but the products should still be wholesome if not exhibiting signs of spoilage. Food banks, other charitable organizations, and consumers should evaluate the quality of the product prior to its distribution and consumption to determine whether there are noticeable changes in wholesomeness"

That being said, in our litigious society, many large corporations are hesitant to donate some items that could be deemed questionable in terms of food safety out of fear of getting sued.

So while it's sad in a way that some grocery stores don't donate all they could out simply due to fear of being sued by a food bank or charity,

That being said, there is some legal protection for those who donate under the Bill Emerson Good Samaritan Food Donation Act. That act was put into law to encourage the donation of "food and grocery products to nonprofit organizations for distribution to needy individuals".

The problem with the law, and why it didn't cause as much donated food as they hoped is that it also states "This immunity does not apply to an injury to or death of an ultimate user or recipient of the food or grocery product that results from an act or omission of the donor constituting gross negligence or intentional misconduct."

Since a large national grocery chain can't control the process in each of their hundreds of stores, many would rather simply avoid any possible claims of negligence or misconduct.

After all, they are risking millions of dollars and putting that risk in the hands of employees likely making between $10-$15 per hour. Many companies simply would rather risk criticism over their policy than spend millions on lawsuits.

@UN We at Heart of Jesus Ministry Collect unsold food from grocery stores and Food businesses. pic.twitter.com/52B3DAsqxP

- ImHer2 (@pita1946) November 12, 2016

Will grocery stores donate food?

Yes, is the short answer.

At all of the 10 different Whole Foods stores I worked at over the years which ranged from east to west coasts, we donated the following:

We did not, however, donate deli foods from the hot or cold salad bars, much of which got tossed on a nightly basis. Also, it's worth noting that many Whole Foods stores (and probably others too) do a good job of repurposing food that is still good (and not expired) but isn't up to display standards.

By that I mean, bruised apples might be transferred from the Produce department to the Juice Bar. Or a bag of rolled oats with a torn label might be cut open and put into the bulk bins.

We also know from the above report card, that the most donation-conscientious retail grocery chains (of the ones surveyed) are:

And the flip side, we see that the worst-performing grocery chains (again of the ones surveyed) include:

The real irony here is that Trader Joes and Aldi are owned by the same family (different parts of that family though).

Of course, there are countless other grocery chains and local stores that likely weren't part of that survey. So when in doubt, ask your local grocery what their food donation policies and programs include.

Do homeless shelters or food banks take expired food?

Of course, every shelter or food bank across the globe may have different policies.

That being said, many only take shelf-stable non-refrigerated canned, boxed, or bottled items as a safeguard against food-borne illness.

Feeding America is a nationwide network of over 200 food banks. Chances are the one in your town is affiliated with them. But even their site says to check with your local branch to see if they will take donations of perishable (fresh, refrigerated, or frozen items).

And surprise, surprise, all the local branches I checked either didn't take those things or were vague about it.

We've spoken about how much food is wasted in the world on our social media before - we applaud Italy for passing a bill that means that unsold food from restaurants and grocery stores go to charities rather than dumpsters! Click the link to learn more! https://t.co/Pp0DXtv1zD pic.twitter.com/6CPfyDhPNY

- RecycleSmart (@wastewatchers) December 12, 2019

Do homeless shelters or food banks take expired food?
Yes. Most homeless shelters and food banks will accept expired food products. But most prefer to only take non-perishable items packaged in cans, boxes, or bottles.
Of course, every shelter or food bank across the globe may have different policies.

That being said, many only take shelf-stable non-refrigerated canned, boxed, or bottled items as a safeguard against food-borne illness.

Feeding America is a nationwide network of over 200 food banks. Chances are the one in your town is affiliated with them. But even their site says to check with your local branch to see if they will take donations of perishable (fresh, refrigerated, or frozen items).

And surprise, surprise, all the local branches I checked either didn't take those things or were vague about it.

Bravo! "Montreal wants to bar grocery stores from throwing food in trash. It will encourage grocery stores, hospitals & educational institutions to create partnerships with food banks & other community organizations to give unsold food to those in need." https://t.co/C1lHH4g2q2 pic.twitter.com/pgKYKreWLe

- Mary-Lou Schagena (@radiogirl985) October 17, 2019

Why do grocery stores order more food than they can sell?
Grocery stores do not over-order with the intent of throwing away products. With profit margins as low as 2%, they can't afford to do that. Instead, they try and balance having their shelves full and abundant while meeting and not exceeding set shrink targets that are often about 3% of the total.
But the reason here might surprise you unless you work retail.

In short, displays of food items sell much better when they look full. Now sometimes good merchandisers use dummy risers and other things to give the appearance of fullness without over-committing to too much product.

But ultimately, if stores only had on display what they would actually sell, their sales would go down as many stores would look like a coastal store after a hurricane warning was announced. In other words, the shelves and displays might look kind of barren and empty.
Psychologically we, as consumers, tend to respond poorly to that.
Think back to when you were at a store and saw that they were almost sold out of an item and you mostly saw a big empty shelf. Did you buy that last one? If you're like most people, unless you were desperate for that 1 thing specifically, you probably didn't.

So grocery stores, within reason, order to make the store look full and abundant.

Then they balance that with not tying up too much cash in inventory that might sit there for months or spoil. There's a fine art to merchandising a grocery store.

So if you want to learn even more about the mentality of grocers, and why they are constantly moving the aisles around, check out a where I break it all down.

Just click that link to read it on my site.

Did I cover everything you wanted to know about how much food grocery stores throw away?

In this article, we took an in-depth look into the world of grocery stores and what they do with out of date or damaged food items.

We explored the truth about how much gets thrown away compared to donations or composting.

Ultimately, we answered the question of how much do grocery stores throw away. Running a successful grocery store requires wearing a lot of hats. After all, you are balancing customer service, merchandising, employee relations, and trying to stay profitable so you can pay everyone.

Learn more about grocery store profit margins, including why some grocery stores only earn 2% while others make 10% or more, in a , where I explain it all.

Just click that link to read it on my site.

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What Happens to Unsold Food in Supermarkets? | The Grocery Store Guy

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Having worked in grocery stores for more than 20 years, I know the answer, but many shoppers wonder what happens to unsold food in supermarkets?? Here's the sad truth: Every year, more than 43 billion pounds of food from grocery stores gets thrown away.

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It happens because people that buy food will not eat it or throw it out, and will leave it  past the expiration date.
https://www.feedingamerica.org/our-work/reduce-food-waste#:~:text=Food%20waste%20occurs%20for%20a,manufacturing%20and%20transportation%20of%20food

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When we stop food waste, we take a big step toward ending hunger.

America has more than enough food for everyone to eat. But each year, billions of pounds of perfectly good food go to waste. Meanwhile, 34 million face hunger in the United States.

As the country's largest food rescue organization, Feeding America partners with food manufacturers, grocery stores, restaurants, and farmers to rescue food and deliver it to food banks serving our neighbors.

What is food waste?

Food waste is safe, high-quality food that is thrown away rather than eaten. Food waste occurs for a variety of reasons, including:

Uneaten food that is thrown out at homes, stores, and restaurants

Crops left in fields because of low crop prices or too many of the same crops being available

Problems during the manufacturing and transportation of food

Food not meeting retailers' standards for color and appearance

How much food waste is there in the United States?

Each year, 119 billion pounds of food is wasted in the United States. That equates to 130 billion meals and more than $408 billion in food thrown away each year. Shockingly, nearly 40% of all food in America is wasted.

Food goes to waste at every stage of food production and distribution - from farmers to packers and shippers, from manufacturers to retailers to our homes. Food waste in our homes makes up about 39% of all food waste - about 42 billion pounds of food waste. While commercial food waste makes up about 61% of all food waste or 66 billion pounds of food waste. Feeding America focuses on reducing food waste on farms and in food service, manufacturing, and retail.

What is Feeding America doing about food waste?

Last year, the Feeding America network and our partners rescued 3.6 billion pounds of groceries. That food went directly to meals for people facing hunger. This makes Feeding America the largest food rescue organization in the country.

Food rescue, or food recovery, is collecting high-quality food that would otherwise go to waste and distributing it to people facing hunger. We work with manufacturers, retailers, and farmers to reduce food waste and provide rescued food to our neighbors. Those industries contribute 66 billion pounds of food waste every year.

We identify food at risk of going to waste, offer rescued food to food banks, safely ship food over long distances and keep food fresh longer once it reaches a food bank.

We're working on new ways to get perfectly good food to our neighbors who need it most, including:

MealConnect, makes safe and quick food donations possible by matching food banks to food donations for local businesses. Grocery stores, restaurants, hotels, caterers, and more can use the no-cost platform to donate surplus meals. MealConnect has recently rescued 3 billion pounds of food. Learn how MealConnect works and join today.

Waste It or Taste It?

Can you spot the food that may be destined for the dumpster?
Take the quiz.

# data[].attributes.attachment_link.description
America has more than enough food for everyone to eat. But each year, billions of pounds of perfectly good food go to waste. Meanwhile, 34 million face hunger in the United States. As the country's largest food rescue organization, Feeding America partners with food manufacturers, grocery stores, restaurants, and farmers to rescue food and deliver it to food banks serving our neighbors.

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People should start to meal plan for themselves. Only buy things they they know will be eaten and buy such items in a reasonable quantity. - Alex

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Pretty much anywhere that stores food, sells food, etc-Alex

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Pretty much anywhere that stores food, sells food, etc-Alex

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It happens because people don't eat and/or throw out food. For example grocery stores over stock peoples houses resulting in them throwing out the old food.-Alex

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Food loss and waste is food that is not eaten or put to use in any way-Alex

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It can be prevented by planning your meals ahead of time so you know exactly what to buy

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It can be prevented by planning your meals ahead of time so you know exactly what to buy

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It happens when uneaten food is thrown out in homes and stores. And if crops are left in field for too long -julia

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It happens when uneaten food is thrown out in homes and stores. And if crops are left in field for too long -julia

# data[].attributes.attachment_link.readable_text
When we stop food waste, we take a big step toward ending hunger.

America has more than enough food for everyone to eat. But each year, billions of pounds of perfectly good food go to waste. Meanwhile, 34 million face hunger in the United States.

As the country's largest food rescue organization, Feeding America partners with food manufacturers, grocery stores, restaurants, and farmers to rescue food and deliver it to food banks serving our neighbors.

What is food waste?

Food waste is safe, high-quality food that is thrown away rather than eaten. Food waste occurs for a variety of reasons, including:

Uneaten food that is thrown out at homes, stores, and restaurants

Crops left in fields because of low crop prices or too many of the same crops being available

Problems during the manufacturing and transportation of food

Food not meeting retailers' standards for color and appearance

How much food waste is there in the United States?

Each year, 119 billion pounds of food is wasted in the United States. That equates to 130 billion meals and more than $408 billion in food thrown away each year. Shockingly, nearly 40% of all food in America is wasted.

Food goes to waste at every stage of food production and distribution - from farmers to packers and shippers, from manufacturers to retailers to our homes. Food waste in our homes makes up about 39% of all food waste - about 42 billion pounds of food waste. While commercial food waste makes up about 61% of all food waste or 66 billion pounds of food waste. Feeding America focuses on reducing food waste on farms and in food service, manufacturing, and retail.

What is Feeding America doing about food waste?

Last year, the Feeding America network and our partners rescued 3.6 billion pounds of groceries. That food went directly to meals for people facing hunger. This makes Feeding America the largest food rescue organization in the country.

Food rescue, or food recovery, is collecting high-quality food that would otherwise go to waste and distributing it to people facing hunger. We work with manufacturers, retailers, and farmers to reduce food waste and provide rescued food to our neighbors. Those industries contribute 66 billion pounds of food waste every year.

We identify food at risk of going to waste, offer rescued food to food banks, safely ship food over long distances and keep food fresh longer once it reaches a food bank.

We're working on new ways to get perfectly good food to our neighbors who need it most, including:

MealConnect, makes safe and quick food donations possible by matching food banks to food donations for local businesses. Grocery stores, restaurants, hotels, caterers, and more can use the no-cost platform to donate surplus meals. MealConnect has recently rescued 3 billion pounds of food. Learn how MealConnect works and join today.

Waste It or Taste It?

Can you spot the food that may be destined for the dumpster?
Take the quiz.

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America has more than enough food for everyone to eat. But each year, billions of pounds of perfectly good food go to waste. Meanwhile, 34 million face hunger in the United States. As the country's largest food rescue organization, Feeding America partners with food manufacturers, grocery stores, restaurants, and farmers to rescue food and deliver it to food banks serving our neighbors.

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food that was not eaten but is still edible and has been thrown out-julia

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food that was not eaten but is still edible and has been thrown out-julia

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https://www.hsph.harvard.edu/nutritionsource/sustainability/food-waste/

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Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate control; losses from cooking; and intentional food waste. [1]

This waste is categorized differently based on where it occurs:

Food "loss" occurs before the food reaches the consumer as a result of issues in the production, storage, processing, and distribution phases.

Food "waste" refers to food that is fit for consumption but consciously discarded at the retail or consumption phases.

Wasted food has far-reaching effects, both nationally and globally. In the U.S., up to 40% of all food produced goes uneaten [2], and about 95% of discarded food ends up in landfills [3]. It is the largest component of municipal solid waste at 21%. [1] In 2014, more than 38 million tons of food waste was generated, with only 5% diverted from landfills and incinerators for composting. [3] Decomposing food waste produces methane, a strong greenhouse gas that contributes to global warming. Worldwide, one-third of food produced is thrown away uneaten, causing an increased burden on the environment. [4] It is estimated that reducing food waste by 15% could feed more than 25 million Americans every year. [5]
Benefits of Less Food Waste

Cost savings on labor through more efficient handling, preparation, and storage of food that will be used.

Cost savings when purchasing only as much food as needed, and avoiding additional costs of disposal.

Reduced methane emissions from landfills and a lower carbon footprint.

Better management of energy and resources, preventing pollution involved in the growing, manufacturing, transporting, and selling of food.

Community benefits by providing donated, untouched, and safe food that would otherwise be thrown out. [6]

Proposed Solutions to Food Waste
Globally, reducing wasted food has been cited as a key initiative in achieving a sustainable food future. Sustainable Development Goal 12 addresses responsible consumption and production, which includes two indicators to measure (in order to ultimately reduce) global food loss and food waste. [7]

In the U.S, on June 4, 2013, the Department of Agriculture and Environmental Protection Agency launched the U.S. Food Waste Challenge, calling on entities across the food chain, including farms, agricultural processors, food manufacturers, grocery stores, restaurants, universities, schools, and local governments. [1] The goals are to:

Reduce food waste by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods.

Recover food waste by connecting potential food donors to hunger relief organizations like food banks and pantries.

Recycle food waste to feed animals or to create compost, bioenergy, and natural fertilizers.

On September 16, 2015, both agencies also announced for the first time a national food loss and waste goal, calling for a 50% reduction by 2030 to improve overall food security and conserve natural resources.

The National Resources Defense Council issued a summary paper providing guidelines on how to reduce waste throughout the food production chain. [2] The following are some focal points:

State and local governments can incorporate food waste prevention and education campaigns, and implement municipal composting programs. Governments can provide tax credits to farmers who donate excess produce to local food banks. Proposed bills are currently in place in California, Arizona, Oregon, and Colorado.

Businesses such as restaurants, grocery stores, and institutional food services can evaluate the extent of their food waste and adopt best practices. Examples include supermarkets selling damaged or nearly expired produce at discounted prices, or offering "half-off" promotions instead of "buy-one-get-one-free" promotions. Restaurants can offer smaller portions and donate excess ingredients and prepared uneaten food to charities. Schools may experiment with concepts that allow children to create their own meals to prevent less discarded food, such as with salad bars or build-your-own burritos.

Farms can evaluate food losses during processing, distribution, and storage and adopt best practices. Farmers markets can sell "ugly" produce, which are discarded, misshapen fruits and vegetables that do not meet the usual standards for appearance. Farms can sell fresh but unmarketable produce (due to appearance) to food banks at a reduced rate.

Consumers can learn when food is no longer safe and edible, how to cook and store food properly, and how to compost. See Tackling Food Waste at Home.

The Environmental Protection Agency provides the "Food Recovery Hierarchy" graphic to explain ways to handle excess food. [8] From the most preferred at the top of the pyramid to the least preferred at the bottom tip, the methods include:

1. Source reduction: Earliest prevention by reducing the overall volume of food produced

2. Feed hungry people: Donating excess food to community sites

3. Feed animals: Donating food scraps and waste to local farmers who can use them for animal feed

4. Industrial uses: Donating used fats, oils, and grease to make biodiesel fuel

5. Composting: Food waste that is composted to produce organic matter that is used to fertilize soil

6. Landfill/Incineration: A last resort for unused food

Read Next: Tackling Food Waste at Home " Related

References

1. United States Department of Agriculture. U.S Food Waste Challenge. https://www.usda.gov/oce/foodwaste/faqs.htm Accessed 3/20/2017.

2. Gunders, D., Natural Resources Defense Council. Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill. Issue Paper, August 2012. IP: 12-06-B. https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf Accessed 3/20/2017.

3. United States Environmental Protection Agency. Sustainable Management of Food. https://www.epa.gov/sustainable-management-food Accessed 3/20/2017.

4. Salemdeeb Ramy, Font Vivanco D, Al-Tabbaa A, Zu Ermgassen EK. A holistic approach to the environmental evaluation of food waste prevention. Waste Manag. 2017 Jan;59:442-450.

5. D. Hall, J. Guo, M. Dore, C.C. Chow, National Institute of Diabetes and Digestive and Kidney Diseases, "The Progressive Increase of Food Waste in America and Its environmental Impact," PLoS ONE 4(11):e7940, 2009.

6. United States Environmental Protection Agency. How to Prevent Wasted Food Through Source Reduction https://www.epa.gov/sustainable-management-food/how-prevent-wasted-food-through-source-reduction Accessed 3/20/2017.

7. United Nations. Sustainable Development Goal 12.3. http://www.fao.org/sustainable-development-goals/indicators/1231/en/. Accessed 1/16/2018.

8. United States Environmental Protection Agency. Food Recovery Hierarchy. https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy Accessed 3/20/2017.

Terms of Use

The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.

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The Big Picture Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate...

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Food waste is when edible food is left for a while at a time, and the food expires after a period of time.

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My mom's friend used to wrap all her leftovers in foil, then heat them all up in the oven, put the tray on the table, and her family would eat "silver surprises" for dinner.

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Too many people turn up their noses at the mere mention of leftovers, which is A: ridiculous, and B: 100% a branding issue. Even the word "leftovers" implies they are sad, unloved specimens that only exist in our fridges because we didn't have the heart to throw them away. We picked around them when they sat on our tables, culling the cream of the crop for our feast, then cast off the unwanted bits as if they meant nothing to us.

But imagine if we started calling leftovers "bonus food"? My, how that would change everything! We'd get excited about our bonus food like it was a special surprise-a delectable gift that our past selves made for our future selves, knowing that there would come a time where we were harried and hungry, and would need a little home-cooked somethin' somethin' to make our hearts sing.

Leftovers do not deserve to be disparaged; they do not need to be a consolation prize, or something we "have" to eat because we're too lazy to cook from scratch. To get you on your journey from scorn to adoration, check out these 5 strategies to look at-and use up-leftovers in ways that may be even more delicious than the original meal.

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5 Strategies to Use Up Leftovers So They're Not Boring

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Leftovers are often considered a subpar choice for a meal, but that's an attitude we are here to fix. Check out these 5 strategies to use up leftovers in ways that may be even more delicious than the original meal.

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Many states are considering changing the laws about food expiration stamps. Food that is perfectly good, yet past its date, can be donated to local organizations.

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Do you really need to throw food away by the date printed on the carton? If not, how long do you have before it really goes bad? Here's what I found that may surprise you.

Some people have a fear of snakes. Others are afraid of heights. For me, it's spoiled food. I'm not claiming that this fear of mine is at all rational, but do I really need to be concerned?

There comes a time when everyone has to face their fears. And that's going to start with a little digging into expiration dates. Do I really need to throw food away by the date printed on the carton? If not, how long do I have before it really goes bad? And what does "going bad" really mean? Is it unsafe?

Here's what I found that may surprise you:

1. Expiration dates aren't required

I assumed that there is a regulatory process involved with expiration dates-hard and fast rules. This is not the case. According to the USDA, expiration dates on food aren't required by the federal government. Although some states do require it, there are dating regulations when it comes to infant formula.

2. Different dates have different meanings

"Sell-by" "Best if used by" and "use-by" have similar, but slightly different meanings. None of these are meant to be safety dates for the food (other than infant formula), but rather describe quality.

A "Sell-by" date is geared more toward the retailer, indicating to them when they should rotate product off the shelves.

A "Best if used by" date is an indicator of quality (the food will not be "bad" after that date).

A "Use-by" date is the last day the manufacturer recommends using the product based on quality, not safety.

3. How long will my food last if it goes past the expiration date?

That depends on what it is and how it was handled. The USDA recommends using products that display the use-by date by that time. For sell-by dates that go past at home, you can continue to store the food for a short amount of time depending on what it is. Some common products are: ground meat and poultry (1 to 2 days past the date), beef (3 to 5 days past the date), eggs (3 to 5 weeks past the date).

If you're concerned about food safety, use your nose. If you bought raw chicken and you know it's spent 2 days in the refrigerator after the sell-by date, smell it. If it's bad, you'll know right away. It's the same for milk. It may be good for several days after the sell-by date, but if there's a sour smell, you know it's bad. Otherwise, make sure to keep items in their original packaging to keep track of the dates, or make sure you have a good labeling system so you're cooking chicken or other foods at peak freshness.

4. Could food lose its nutritional value before it's expired?

That depends on the food. Take orange juice, for example. One cup of orange juice can offer a full day's dose of vitamin C. But after it's been open for a week, it loses the antioxidant benefits from exposure to air and light. (And that could happen even before it reaches its expiration date.)

Some foods do lose nutrients when exposed to oxygen in the air, and your food may lose a little more nutrition when it's cooked. Aim to eat your fresh fruits and vegetables soon after purchasing them, but don't sweat nutrient losses too much.

5. Is food safe after it expires?

Expiration dates refer to quality, not safety. For example, if a refrigerated product was kept below 40 degrees and was well packaged and handled, it may look and smell a little funny, but would not necessarily be considered unsafe. If it was left out at room temperature for hours or contaminated by something else, it may harbor harmful bacteria that could cause food-borne illness and it would not be safe to eat.

Perishable foods should never be thawed on the counter for longer than 2 hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40°F and 140°F, in which bacteria multiply rapidly. For this same reason, you should never eat meat, poultry, eggs or sliced fresh fruits and vegetables that have been left out for more than 2 hours (1 hour in temperatures hotter than 90°F). But this could happen to any food and is not related to expiration dates.

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Do food expiration dates really mean anything?

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Do you really need to throw food away by the date printed on the carton? If not, how long do you have before it really goes bad? Here's what I found that may surprise you. Some people have a fear of snakes. Others are afraid of heights. For me, it's spoiled food.

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1. Take an inventory. Take stock of your pantry, refrigerator and freezer before going to the store to prevent overbuying.

2. Create a meal plan. ...

3. Save and eat leftovers safely.

https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/7-ways-to-reduce-food-waste-in-your-kitchen

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Almost 133 billion pounds of food in the U.S. is wasted annually. Learn how to reduce food waste, and get a soup recipe using leftovers.

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Supermarkets, restaurants and consumers are responsible for the majority of food waste in the U.S. and other developed countries. Grocery stores contribute to food waste by encouraging consumers to buy more than they need, overstocking shelves, inaccurately predicting shelf life or damaging products.
https://www.ucdavis.edu/food/news/why-is-one-third-of-food-wasted-worldwide#:~:text=Supermarkets%2C%20restaurants%20and%20consumers%20are,shelf%20life%20or%20damaging%20products.

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Why is one-third of our food wasted worldwide?

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Steam rises from the top of towering piles of compost at a landfill in western Placer County, California. The jaws of an excavator rake up and churn the heaps, unleashing a stench of decomposing food. Some of the food in these piles has only recently arrived from nearby restaurants, supermarkets…

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People buy too much food and then don't eat it all

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People buy too much food and then don't eat it all

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Declan

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Retail and consumer waste

Grocery stores contribute to food waste by encouraging consumers to buy more than they need, overstocking shelves, inaccurately predicting shelf life or damaging products. Restaurants also waste food by mismanaging inventory, poor menu choices or oversized portions.
https://www.feedingamerica.org/our-work/reduce-food-waste#:~:text=Food%20waste%20occurs%20for%20a,manufacturing%20and%20transportation%20of%20food

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When we stop food waste, we take a big step toward ending hunger.

America has more than enough food for everyone to eat. But each year, billions of pounds of perfectly good food go to waste. Meanwhile, 34 million face hunger in the United States.

As the country's largest food rescue organization, Feeding America partners with food manufacturers, grocery stores, restaurants, and farmers to rescue food and deliver it to food banks serving our neighbors.

What is food waste?

Food waste is safe, high-quality food that is thrown away rather than eaten. Food waste occurs for a variety of reasons, including:

Uneaten food that is thrown out at homes, stores, and restaurants

Crops left in fields because of low crop prices or too many of the same crops being available

Problems during the manufacturing and transportation of food

Food not meeting retailers' standards for color and appearance

How much food waste is there in the United States?

Each year, 119 billion pounds of food is wasted in the United States. That equates to 130 billion meals and more than $408 billion in food thrown away each year. Shockingly, nearly 40% of all food in America is wasted.

Food goes to waste at every stage of food production and distribution - from farmers to packers and shippers, from manufacturers to retailers to our homes. Food waste in our homes makes up about 39% of all food waste - about 42 billion pounds of food waste. While commercial food waste makes up about 61% of all food waste or 66 billion pounds of food waste. Feeding America focuses on reducing food waste on farms and in food service, manufacturing, and retail.

What is Feeding America doing about food waste?

Last year, the Feeding America network and our partners rescued 3.6 billion pounds of groceries. That food went directly to meals for people facing hunger. This makes Feeding America the largest food rescue organization in the country.

Food rescue, or food recovery, is collecting high-quality food that would otherwise go to waste and distributing it to people facing hunger. We work with manufacturers, retailers, and farmers to reduce food waste and provide rescued food to our neighbors. Those industries contribute 66 billion pounds of food waste every year.

We identify food at risk of going to waste, offer rescued food to food banks, safely ship food over long distances and keep food fresh longer once it reaches a food bank.

We're working on new ways to get perfectly good food to our neighbors who need it most, including:

MealConnect, makes safe and quick food donations possible by matching food banks to food donations for local businesses. Grocery stores, restaurants, hotels, caterers, and more can use the no-cost platform to donate surplus meals. MealConnect has recently rescued 3 billion pounds of food. Learn how MealConnect works and join today.

Waste It or Taste It?

Can you spot the food that may be destined for the dumpster?
Take the quiz.

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America has more than enough food for everyone to eat. But each year, billions of pounds of perfectly good food go to waste. Meanwhile, 34 million face hunger in the United States. As the country's largest food rescue organization, Feeding America partners with food manufacturers, grocery stores, restaurants, and farmers to rescue food and deliver it to food banks serving our neighbors.

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home, school, restaurants and ect.

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Grow your own food or composthttps://lavu.com/blog/7-ways-reduce-waste-your-restaurant/

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iPad Point of Sale System for Restaurants, Bars & More

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Roughly 1.3 billion tons of food gets wasted each year globally. Landfills are overflowing with food that could otherwise be donated to charity or given away to employees. Next to food, other products such as paper (napkins, drawing paper for kids, etc.) and plastic are being tossed out instead of efficiently reused.

Restaurants are getting more eco-conscious and making changes to reduce their negative impact on the planet. Through the reduction of waste, your restaurant can position itself as an eco-friendly brand, and maybe even help save the planet. Your restaurant will spend less money on replacing wasted products and food, as well.

Today, helping the environment is more important than ever. Read on to learn seven different ways you can reduce waste at your restaurants (quick tip: reducing and reusing means saving money!).

1. Reuse any products you can

Instead of placing oversized napkin dispensers on tables or handing guests five napkins to only have them use three, give guests napkins that can be washed and reused. The same goes for tablecloths: Some kid-friendly restaurants provide tablecloths that can be drawn on, which wastes a lot of paper. Either use washable tablecloths or forego them altogether (and hand each child a piece of paper and crayons). As for menus, laminate menus, or put them in a casing that allows them to be reused, paper menus are easily stained and constantly need to be thrown away.

If your restaurant uses disposable silverware or straws, make a plan to eliminate them and reduce the waste your restaurant creates. Replace plasticware with washable silverware, and stop offering straws to customers unless requested. Also, look into new, biodegradable straw options that are better for the environment, or try reusable, washable straws.

2. Install a POS system

POS systems allow the staff to take orders digitally rather than writing them down on paper to help reduce paper waste. POS systems also allow restaurateurs to efficiently keep track of inventory, which means it's easy to know exactly what items need to be reordered and how much of each item. This prevents over-ordering, which can lead to food waste.
How do POS systems help restaurants cut down on waste?

Paperless ordering options

Automated inventory tracking

Reporting and analytics of sales helps to know which items to stock up on, and which to buy less of

3. Donate leftovers to charity

Of the 1.3 billion tons of food wasted each year, roughly 520 million tons are from restaurants. Nowadays, more and more charities are popping up nationwide that allow restaurants to donate unused food. There's even a law protecting restaurants from being sued for donating unused food if it makes a person ill (there are also no documented lawsuits of this type), provided there was no intentional misconduct or negligence when handling the food.

Some restaurants are even taking advantage of tax deductions thanks to food donations. See the conditions of getting a tax deduction from donating your leftovers to charity. Charitable food donation tax deductions are limited to less than 10% of the net income of your restaurant, but this can be a huge help come tax season.

4. Give uneaten leftovers to employees

Sometimes you have a soup special that just doesn't sell. Since charities tend to have strict guidelines about what they can and cannot accept as a donation, you might end up having far more leftover soup and be unable to donate it. Ask employees if they want to take any home for dinner. The same goes for the leftover salad or any other unused products.

As long as they're safe to eat, employees would love to chow down; you'll reduce food waste increase overall employee happiness and loyalty. A free meal goes a long way to increase the morale of the employees in your restaurant.

5. Use Perishable Produce Quickly

In 2017, hyperlocal sourcing-growing produce or raising meat in the same location as your restaurant-was named the number one concept trend for new restaurants. However, it's important to know that farm-to-table fruits and vegetables have a shorter shelf life than ones that contain preservatives.

Keep track of when you pick fruits and vegetables to make sure you're using them in time and not throwing anything away. With Lavu POS integrated systems , track your inventory and get detailed reporting that helps know when to reorder fresh produce and perishable food items to use it within an optimal time frame.

6. Store all food properly....and have a backup plan if something goes wrong

It can't be stressed enough that refrigerators and freezers always need to be the proper temperature (Below 40 degrees Fahrenheit for refrigerators and 0 degrees Fahrenheit for freezers) in order for food to remain safe to eat. Failure to keep track of your food storage temperatures can lead to big problems with health and safety, and even lead to losing your restaurant due to health code violations.

If something goes wrong, such as a power outage, throw away any food that has been above 40 degrees for more than two hours. You should also invest in a generator to make sure you can keep your refrigerator or freezer running in the event of an outage.

To keep from throwing out food, install a Bluetooth temperature sensor in your food storage areas that will alert you of any issues. With these alerts in place, you can have repairs made before the food gets thrown out.

7. Compost any food you can

Turning organic waste into compost lets that waste return to the environment in the form of nutrients for the soil. This reduces food waste that ends up in landfills and creates nutrient-rich soil to grow more organic products (it's great to do if you've started hyper-local sourcing!). The process can be a little complex, so if you're unsure about how to get started, here are some tips.

Reducing restaurant waste is much easier than people think. Even something small, like replacing paper napkins with cloth ones, can help save your wallet and the environment in the long run. A bigger investment, like a POS system, might seem like too high a cost to deal with, but it tracks inventory to help ensure you're only buying what you need; since you know when it was ordered, you can gauge when it will go bad. A big purchase now saves money in the long run, and donating anything you can't use makes a big difference to those in need.

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7 Ways to Reduce Waste in Your Restaurant

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Roughly 1.3 billion tons of food gets wasted each year globally. Landfills are overflowing with food that could otherwise be donated to charity or given away to employees. Next to food, other products such as paper (napkins, drawing paper for kids, etc.) and plastic are being tossed out instead of efficiently reused.

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Food waste occurs when edible food is intentionally discarded by consumers after the food spoils or goes past the expiration date

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Food loss and waste is food that is not eaten. The causes of food waste or loss are numerous and occur throughout the food system, during production, processing, distribution, retail and food service sales, and consumption. Overall, about one-third of the world's food is thrown away.
https://www.usda.gov/foodwaste/faqs

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How much food waste is there in the United States?

In the United States, food waste is estimated at between 30-40 percent of the food supply. This estimate, based on estimates from USDA's Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010. This amount of waste has far-reaching impacts on society:

Wholesome food that could have helped feed families in need is sent to landfills.

Land, water, labor, energy and other inputs are used in producing, processing, transporting, preparing, storing, and disposing of discarded food.

What causes food loss and waste?

Food loss occurs for many reasons, with some types of loss-such as spoilage-occurring at every stage of the production and supply chain. Between the farm gate and retail stages, food loss can arise from problems during drying, milling, transporting, or processing that expose food to damage by insects, rodents, birds, molds, and bacteria. At the retail level, equipment malfunction (such as faulty cold storage), over-ordering, and culling of blemished produce can result in food loss. Consumers also contribute to food loss when they buy or cook more than they need and choose to throw out the extras ( See Buzby et al (2014)).

Does the U.S. have a goal to reduce food loss and waste?

In 2015, the USDA joined with the U.S. Environmental Protection Agency to set a goal to cut our nation's food waste by 50 percent by the year 2030.

What baseline estimates of food loss and waste will be used to measure progress in reaching the 50 percent reduction goal?

The United States currently does not have a single baseline estimate of food loss and waste. Instead, two very different measures describe the amount of food loss and waste in the United States:

EPA estimates: 2010 was selected as a baseline at 218.9 pounds of food waste per person sent for disposal. The 2030 FLW reduction goal aims to reduce food waste going to landfills by 50 percent to 109.4 pounds per person.

USDA estimates: amount of food loss and waste from the food supply at the retail and consumer levels: in 2010 food loss and waste at the retail and consumer levels was 31 percent of the food supply, equaling 133 billion pounds and almost $162 billion.

Neither estimate provides a comprehensive evaluation of food loss and waste in the United States. However, reductions in both these estimates will provide evidence of progress in reducing food loss and waste and the serious environmental impacts associated with landfilling food. A variety of other data collection efforts across the country will help provide information on other segments of the supply chain.

How is food loss and waste defined in the context of the U.S. reduction goal?

USDA's Economic Research Service (ERS) defines food loss as the edible amount of food, postharvest, that is available for human consumption but is not consumed for any reason. It includes cooking loss and natural shrinkage (for example, moisture loss); loss from mold, pests, or inadequate climate control; and food waste. For the reduction goal, USDA is adopting the convention of using the general term "food loss and waste" to describe reductions in edible food mass anywhere along the food chain. In some of the statistics and activities surrounding recycling, the term "waste" is stretched to include non-edible (by humans) parts of food such as banana peels, bones, and egg shells.

What are some ways to reduce food loss and waste?

The best approach to reducing food loss and waste is not to create it in the first place. Waste can be avoided by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods. If excess food is unavoidable, recover it to donate to hunger-relief organizations so that they can feed people in need. Inedible food can be recycled into other products such as animal feed, compost and worm castings, bioenergy, bioplastics and clothing.

USDA and EPA created the food recovery hierarchy to show the most effective ways to address food waste.

For more on the hierarchy, visit EPA's Food Recovery Hierarchy website.

What is the U.S. Food Loss and Waste 2030 Champion program?

Launched by USDA and EPA in 2016, U.S. Food Loss and Waste 2030 Champions are businesses and organizations that have made a public commitment to reduce food loss and waste in their own operations in the United States by 50 percent by the year 2030. Note: The U.S. Food Waste Challenge group has been retired. Companies and organizations that had joined the Food Waste Challenge are encouraged to become U.S. Food Loss and Waste 2030 Champions.

How does a company become a U.S. Food Loss and Waste 2030 Champion?

To join the U.S. Food Loss and Waste 2030 Champions, organizations complete and submit the 2030 Champions form (PDF, 472 KB), in which they commit to reduce food loss and waste in their own operations and periodically report their progress on their website.

Does USDA or EPA verify the Champions' food loss and waste reduction estimates?

The exact definition of food loss and waste could vary by country, business and consumer. U.S. Food Loss and Waste 2030 Champions are encouraged to consult the Food Loss and Waste Protocol for information on defining and transparently measuring food loss and waste. It is at the Champion's discretion whether to calculate the 50 percent reduction on an absolute or per customer/consumer basis.

What is the EPA's Food Recovery Challenge?

EPA's Food Recovery Challenge offers participants access to data management software and technical assistance to help them quantify and improve their sustainable food management practices. Participants enter goals and report food waste diversion data annually into EPA's data management system. They then receive an annual climate profile report that translates their food diversion data results into greenhouse gas reductions as well as other measures such as "cars off the road" to help participants communicate the benefits of activities implemented. EPA provides on-going technical assistance to EPA's Food Recovery Challenge participants to encourage continuous improvement.

Businesses that are not ready to make the 50-percent reduction commitment but are engaged in efforts to reduce food loss and waste in their operations can be recognized for their efforts by joining the Food Recovery Challenge.

U.S. Food Loss and Waste 2030 Champions can also join EPA's Food Recovery Challenge to access technical assistance for measuring food waste and assessing the positive environmental benefits of waste reduction.

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How much food waste is there in the United States? In the United States, food waste is estimated at between 30-40 percent of the food supply. This estimate, based on estimates from USDA's Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010.

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In supermarkets and homes, all the way down to the farms too

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In supermarkets and homes, all the way down to the farms too

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Declan

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Plan your meals for the week before you go shopping and buy only the things needed for those meals.

https://www.epa.gov/recycle/preventing-wasted-food-home#:~:text=Plan%20your%20meals%20for%20the,for%20any%20of%20your%20meals.

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Most people don't realize how much food they throw away every day - from uneaten leftovers to spoiled produce to parts of fruits and vegetables that could be eaten or repurposed.

One-third of all food in the United States goes uneaten. EPA estimates that in 2018, about 81 percent - 20.3 tons - of households' wasted food ended up in landfills or combustion facilities

Preventing food from going to waste is one of the easiest and most powerful actions you can take to save money and lower your climate change footprint by reducing greenhouse gas (GHG) emissions and conserving natural resources.
On this page:

Save money by buying only what you need, eating what you buy, and avoiding throwing away food. The average family of four spends $1,500 each year on food that ends up uneaten.

Reduce your environmental and climate change footprint.

Conserve resources and energy. When food is wasted, the land, water, energy, and other inputs that are used in producing, processing, transporting, preparing, storing, and disposing the food are wasted as well.

More than 85 percent of GHG emissions from landfilled food waste result from activities prior to food entering a landfill, including the production, transport, processing, and distribution of food. Plus, when food decomposes in a landfill, methane, a potent greenhouse gas, is emitted-and Reduce greenhouse gas (GHG) emissions. food is the single largest category of material placed in municipal landfills third-largest source of human-related methane emissions in the United States

Ways to Prevent Wasted Food at Home

Planning, prepping, and storing food can help your household waste less food. Below are some tips to help you do just that:

Making a list with weekly meals in mind can save you money and time. If you only buy what you expect to use, you will be more likely to keep it fresh and use it all.

Keep a running list of meals and their ingredients that your household already enjoys - that way, you can easily choose, shop for, and prepare meals that you are likely to consume.

Look in your refrigerator, freezer, and pantry first to avoid buying food you already have. Make a list each week of what needs to be used up and plan upcoming meals around it.

Plan your meals for the week before you go shopping and buy only the things needed for those meals.

Make your shopping list based on how many meals you'll eat at home. Consider how often you will eat out, if you plan to eat frozen precooked meals, and if you will eat leftovers for any of your meals.

Include quantities on your shopping list noting how many meals you'll make with each item to avoid overbuying. For example: "salad greens - enough for two lunches".

Buying in large quantities (e.g., buy one, get one free deals) only saves money if you use all the food before it spoils.

Buying food from bulk bins can save you money and reduce food waste and packaging as you can purchase the amount of food you need as opposed to a pre-determined amount. When buying in bulk, remember to store food properly in airtight, labeled containers.

Purchase imperfect produce or upcycled products. Imperfect produce may have physical imperfections but is just as safe and nutritious and can sometimes be found at discounted prices. Upcycled products are made from ingredients that might have otherwise gone to waste.

Toolkit for Your Home and Your Community

The Food: Too Good to Waste Toolkit will help you figure out how much food is really going to waste in your home and what you can do to waste less. By making small shifts in how you shop for, prepare, and store food, you can save time and money. It can also keep the valuable resources used to produce and distribute food from going to waste!

Food: Too Good to Waste also contains an Implementation Guide that is designed to teach local governments and community organizations how to implement a Food: Too Good to Waste campaign in their community using the Toolkit.

If You Can't Reduce Wasted Food, Divert It From Landfills

Resources

U.S. Department of Agriculture (USDA):
Information for Consumers
Infographic- Easy Steps to Prevent Food Waste ( English, Chinese, Spanish)
Video - Tips to Reduce Food Waste at Home
Video- Plan Ahead to Reduce Food Waste ( English, Spanish)

Video- Serve Smart to Reduce Food Waste ( English, Spanish)

Video- Love Your Leftovers to Reduce Food Waste ( English, Spanish)
MyPlate- Meal Planning Refrigeration and Food Safety FoodKeeper App
U.S. Food and Drug Administration(FDA):
How to Cut Food Waste and Maintain Food Safety
Date Labels on Packaged Foods & Infographic

Tips to Reduce Food Waste (including three infographics)
Food Waste Facts Infographic Animated Videos with Information on:

Tips to reduce food waste

Understanding date labels on packaged foods

The impact of food waste

Imperfect produce

Sources

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Most people don't realize how much food they throw away every day - from uneaten leftovers to spoiled produce to parts of fruits and vegetables that could be eaten or repurposed. One-third of all food in the United States goes uneaten.

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https://cleanstreets.westminster.gov.uk/food-waste-what-you-need-to-know/

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1. What is food waste?

Food waste, or food loss, is " food that is wasted, lost or uneaten ", which occurs at all stages of the food supply chain, including production, processing, transport, retailing, storage and consumption.

In fact, looking at the journey of 100 potatoes from the field to the plate, only 25 of which are actually eaten by consumers. The remainder are damaged or wasted on the field, in storage, during packaging and transportation, in the kitchen and on consumer plates.

According to the United Nations, food waste can also be defined as "any removal of food from the food supply chain which is or was at some point fit for human consumption." The UN says that this is "mainly caused by economic behaviour, poor stock management or neglect."

In the UK, food waste will then be thrown away as general waste, flushed into the sewer system via sink macerators or collected separately and turned into compost, farm fertiliser and biogas.

Raising awareness about food waste and the pressure it puts on resources such as water usage and livestock farming, is crucial if we are to decrease the carbon impact.

In the UK, food waste is now often collected separately from general waste (see below how Westminster City Council Commercial Waste Services recycles food waste) and it can be treated in two ways:

This process involves combining food and garden waste, and using a tunnel or vessel to compost it in around six to eight weeks. Temperatures in these composting vessels reach up to 70 degrees Celcius to kill any harmful microbes. Typically, after one to three months of maturing, it can be used as compost, a soil conditioner.

This is an advanced and environmentally friendly way to treat food waste. During this process, microorganisms are used to break down food waste inside an enclosed tank in the absence of oxygen. As this happens, it releases biogas, which can be used to go into the gas grid or to generate electricity, heat and transport fuel. It also creates fertiliser which can be used in farming. Fact: food waste collected by Westminster City Council is treated via anaerobic digestion.

3. What causes excessive food waste?

From purchasing too much and wrongly storing or handling food, to complying with food safety policies during processing or preparation, there are a number of reasons why food might go to waste. Here are the top causes:

1. Over-buying

This happens when businesses in the hospitality and food service industry purchase too much food without consideration or planning as to how it will all be prepared or used for consumption. This results in the inability to finish the food or use it before expiration dates. In the event you have bought in excess, the best way to manage the surplus is to prepare and store the food correctly. This includes freezing it, drying meats or fruits and portion management.

2. Food delivery

Suppliers using heavy handling and inappropriate delivery methods can contribute to food being wasted. This includes food left on the street from the delivery truck and improper packaging which can lead to food spoiling.

3. Buying food close to expiration

Sometimes, businesses in the hospitality and food service sector will purchase food close to its expiry date to save on cost. Unfortunately, this leads to food having a short amount of time before going bad and ultimately goes to waste.

4. Over-preparation in hotels and restaurants

In hotels and restaurants, either more food is prepared than can actually be consumed, or they present visitors with too much food on their plates, consequently causing leftovers to go to waste. With it becoming more common for people to eat out, ( 35% of British people do it at least once a week), uneaten food, such as potatoes, fries, bread, and garnishes such as salads, account for one-third of all food waste from the hospitality and food service sector in the UK.

5. Food safety policies and processing

During processing, if products do not follow a specific set of standards to meet food safety policies, then it is thrown away. This could be as simple as a small imperfection in the packaging or sizing of the food item.

6. Improper storage conditions

The way we store our food plays a big part in reducing food waste. For instance, leaving some items in a pantry when they should be refrigerated can have an effect on the shelf life. Certain types of fruits can also give off a higher level of ethylene, which causes other fruits and vegetables in proximity to ripen and spoil faster.

Some food items may even spoil before expiration dates due to improper storage conditions. As such, a first-in-first-out storage principle is a good system to implement. This prevents food from accumulating in the back of cupboards and fridges, going unused until they have expired or gone bad and need to be thrown away.

Confusion around expiration dates can see perfectly good food go to waste. When handled and stored correctly, food can actually be eaten days (bread), weeks (certain fruits such as apples), months (pasta, cereal, frozen food) or even years (canned food) after best before dates.
Find out more on Westminster City Council's Food Team and how they are regulating food safety for Westminster businesses Find out more

4. How food waste affects climate change

Food waste is not simply an issue limited to one region or country, it is a problem impacting the entire world. When you waste food, you are wasting the resources that went into growing or producing it.

For instance, there are a number of resources which make up the production of lettuce, including fertilisers, pesticides, herbicides, water and energy usage. The lettuce is harvested, using fuels for propulsion and transport. Next, it goes to the processing plant where it is washed, sliced, sorted and packaged. Often in this stage of production, water and energy go to waste because of rejected or spoiled lettuce. More energy and fuel are later used during its transportation to wholesalers and businesses. Throughout the entire chain of production, lettuce and the resources that go into producing it, are wasted due to improper handling and storage conditions. In fact, food waste causes us to waste over a quarter of the world's water supply which is used to plant, grow and produce food.

Producing meat products requires the most water usage (10 times more than producing grain). If you throw out one kilogram of beef, this equates to wasting nearly 50,000 litres of water that was used to produce the meat. Pouring just one glass of milk down the drain results in close to 1,000 litres of wasted water.

When it comes to harvesting, transporting and handling food, (fossil) fuels such as diesel are needed to power the heavy harvesting, farming and warehouse machinery. Coldstores and food warehouses use significant quantities of electricity to operate and keep food at the appropriate temperatures. Energy use by hospitality businesses in Westminster preparing food is significant: it accounts for between 4 and 6% of operating profits. This means all of the energy put into the food production process is wasted when there is a significant amount of food loss.

Furthermore, when food is disposed of to landfill, it decomposes and releases methane. According to National Geographic, methane - a greenhouse gas - has more than 28 times the global warming potential on a 100-year timeline compared to carbon dioxide and is more than 80 times more powerful over 20 years. Improper disposal of food waste also attracts vermin and leads to sewer blockages.
Track, reduce and learn about combating food waste using The Guardians of Grub operational resources

6. Which sector generates the most food waste?

The hospitality and food service sector (hotels, restaurants, pubs) is one of the biggest culprits for generating food waste. In the UK alone, nearly £3.2 billion worth of food is thrown out each year. Of the food that is wasted in the hospitality and food sector, carbohydrates, such as potato, bread, pasta and rice, account for 40%.

According to WRAP (Waste and Resources Action Programme), "21% of food waste arises from spoilage; 45% from food preparation and 34% left on customer plates" in the hospitality and food service sector.

Here is a breakdown of how much food is wasted in the hospitality and food service industry in terms of cost and tonnage in the UK:

Across the UK, England produces the highest amount of food waste compared to Northern Ireland, Wales and Scotland

920,000 tonnes of food is thrown away each year, ¾ of which could have been eaten. This weight is the equivalent of roughly 153,334 adult African elephants, the heaviest land animal on earth

Restaurants: 199,000 tonnes of food waste each year (£682 million)

Pubs: 173,000 tonnes of food waste each year (£357 million) Hotels: 79,000 tonnes of food waste each year (£318 million)

Fast food restaurants: 76,000 tonnes of food waste each year (£277 million)

Catering: 21,000 tonnes of food waste each year (£44 million)

7. What steps can your business take to reduce and manage food waste?

Did you know 75% of all food that is thrown away is edible? To save money and reduce waste, it is time to cut down on the amount of avoidable food waste your business throws away.

What you can do:

1. Look beyond best before dates

According to WRAP, businesses in the hospitality and food service sector are encouraged to look beyond best before dates. When stored correctly, food is safe enough to be eaten days (bread), weeks (certain fruits such as apples), months (pasta, cereal, frozen food) or even years (canned food) after best before dates.

2. Measure food waste

Track and measure food waste in your business. Figure out exactly what is being disposed of and how often, whether there is any surplus food and manage it accordingly (i.e. reducing the amount of food presented consumers and monitoring how much you are ordering and stocking).

3. Set up internal food waste bins and posters

Make sure you're correctly disposing of your food waste so that it can be collected and turned into compost via a dedicated food waste collection.

See here for more on how you should be fitting food waste bins into your business.

To ensure everyone in your business is doing their part to dispose of their food waste in the right way, ensure internal bins have the right stickers and posters. These provide you with all the information you need to separate your waste in the right way.
Download posters now
4. Use good storage conditions

Good storage conditions prevent food from spoiling. Use a first-in-first-out storage principle. This prevents food from accumulating in the back of cupboards and fridges, going unused until they have expired or gone bad and need to be thrown away.

5. Follow food waste programs

Follow WRAP's national food waste programs. Whether you are in manufacturing, retail or hospitality and food services, they provide expertise and guidance on your food waste habits. Take it a step further and educate yourself with WRAP's food case studies, which show how businesses have reduced waste and saved money.

6. Avoid leftovers

If you are running any hospitality, restaurant or catering operations, try not to order too much food. When a lot of food is left over and thrown away, find the cause of this surplus. Was the quality okay? Did you buy too much? Were portions too big? Was it stored correctly? Was something prepared that people didn't like? Food waste is more environmentally damaging than plastic waste, so it is important you take steps to reduce it.

8. The benefits of reducing and recycling food waste

In 2016, the UN announced a united global effort to halve food waste levels by 2030. With this goal set into motion, a variety of environmental, economic and social benefits will develop from the significant reduction of food waste globally:

Diverting waste from landfills and preventing the emission of methane into the atmosphere, therefore, decreasing pollution and improving air quality.

Donating any food surplus to those who need it most, such as food banks or homeless shelters.

More sustainable approaches to food production can decrease the wasted land use needed to manufacture this food. It is estimated that 1.4 billion hectares of land (28% of the total global agricultural area) is used to produce food that is later wasted.

Produce fertiliser and power from food waste. Every year the food waste we deliver for anaerobic digestion produces enough fertiliser to grow the wheat needed for 580,000 loaves of bread. What's more, any food waste that might have inadvertently ended in the general waste which Commercial Waste Services collects, is used to generate electricity and heat for 50,000 London homes every year. None of the food waste we collect ever goes to landfill sites.

By reducing food waste, you are reducing the energy, costs and water usage it would take to grow, manufacture, transport and sell excess food. In fact, the amount of food wasted every year around the world adds up to £818.3 billion.

9. How can businesses dispose of food waste?

The poor management of food waste not only causes a loss of natural resources, but disposing of food waste also emits methane and other greenhouse gases if it ends up in landfill sites. These gases contribute towards climate change and cause health issues related to air pollution. High levels of air pollution has even been linked to conditions such as asthma, heart and lung disease, frail bones, dementia and bladder cancer.

Luckily, with proper waste management, you can play your part in disposing of your food waste in the right way. As we mentioned previously, your food waste can be collected via our dedicated food waste collection service.

For hygiene and food safety reasons, food waste has to be stored and collected in closed bins. When it is left on the street in bags, it can lead to leaks, bad smells and staining on the pavement, which attracts vermin and rodents. Food waste is the main cause of contamination in other recycling streams, so ensure that it is properly segregated into your designated food waste bin.

More specifically when it comes to animal by-products and catering waste, there are different regulations to take into consideration.

Due to previous outbreaks of diseases among livestock, the Animal By-Product Regulations (ABPR) were introduced in the UK, making it a legal requirement to keep raw meat, fish and poultry waste separate when it is thrown away. Animal By-Product (ABP) waste cannot be disposed of as general commercial waste and it must never re-enter the food supply chain.

ABP waste includes animal carcasses, parts of animals, or other materials which come from animals but are not meant for humans to eat. It also includes catering waste (left-over food) produced by restaurants, takeaways, canteens and other food businesses.

Animal by-products require specialist handling and cannot be presented for collection in plastic bags on the street. They can only be presented in closed containers or bins. Failure to do so can lead to enforcement action being taken by the Animal and Plant Health Agency (APHA) or by Westminster City Council.

How do you handle and store your ABP waste correctly? Make sure to:

Store waste in durable lidded containers

Keep waste storage bins clean

Store waste bins away from food handling areas

Clearly label bins designated for ABP waste

Like in Scotland and Wales, over the next couple of years it will become a legal requirement for all food businesses in England to segregate their food waste from other waste streams and have it collected separately.

10. How does Commercial Waste Services recycle food waste?

Businesses such as restaurants, pubs and hotels are known to produce large quantities of food waste. Many Westminster businesses use our food waste collection service which ensures food waste is handled hygienically and sustainably.

Food waste is a valuable resource, so we ensure that all of the food waste we collect separately is sent for treatment in an anaerobic digestion facility where it is turned into fertiliser and renewable energy (biogas).
Click on the button below to view a map of where each of the waste streams that we collect end up, including information on the local facility and how the waste is processed. Recycling locations map
What can be collected as food waste?

Meat and fish leftovers, including boxes

Eggs and all dairy products

Vegetables and fruit, including peelings

Bread, cake and pastries

Coffee grounds and tea bags

Flowers and floral decorations (not plastic or textile)

The benefits of using our food waste collection services:

Our food waste service is a tailored service which works to a schedule that suits your waste collection needs

We ensure all food waste is treated locally with the maximum benefit to the environment

We use your compostable waste to produce 100% renewable energy

Our food waste service includes all of the equipment you need to manage collections in a hygienic manner that is fully compliant with animal by-product regulations.

Find out more about our food waste collection service

11. Is there progress toward reducing food waste?

Using the UK as an example, to work toward the United Nations' (UN) goal of cutting food waste down by half by 2030, WRAP (the Waste and Resources Action Programme) put in place a Food Waste Reduction Roadmap for businesses to adopt more sustainable measures to manage and reduce food waste.

The roadmap asks businesses to implement a strategy which encompasses setting a food waste reduction target for their operations, measuring and reporting food surplus and waste, taking steps to reduce food waste within the business as well as using innovation to help suppliers and consumers reduce food waste. Several businesses from different industries are committed to the roadmap and are making strides toward significantly reducing their food waste.

The following are the top three industries making a difference:

Hospitality and food service sector

As part of the roadmap effort to measure and reduce food waste in the hospitality and food service sector, the Guardians of Grub campaign was launched in May 2019. This initiative encourages businesses to preserve food and give it a longer life (such as freezing), use food to its full value (e.g. using every part of an animal for meals) as well as keeping track and taking stock to avoid buying more than what is necessary.

Major restaurants and food chains have now shown a significant change in the way they handle food. For instance, Pizza Hut restaurants have experienced a 50% decrease in kitchen operational food waste since 2015. In addition, the food service provider BaxterStorey has also seen a food waste reduction of 41% (6,600 tonnes ) since 2014.

Food retail sector

Large grocery retailers, such as Aldi, Asda, Boots, Co-op, Iceland, Lidl, Tesco, Sainsbury's, Waitrose and Partners and M&S, are committed to the Food Waste Reduction Roadmap.

For instance, Co-op reported a 29% reduction in food waste between 2015 and 2018 while Boots has seen an 18% decrease. Food retailers are working toward reporting and publishing their food waste data in a consistent way, showing accountability in their reduction actions.

The combined efforts of four major retailers have even prevented 12,500 tonnes of food waste per year, which is worth nearly £40 million.

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Food Waste [Everything You Need To Know in Westminster]

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Food waste, or food loss, is " food that is wasted, lost or uneaten ", which occurs at all stages of the food supply chain, including production, processing, transport, retailing, storage and consumption. In fact, looking at the journey of 100 potatoes from the field to the plate, only 25 of which are actually eaten by consumers.

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Food waste can happen anywhere from
Businesses to households to farms to grocery stores.

https://www.ucdavis.edu/food/news/why-is-one-third-of-food-wasted-worldwide

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Steam rises from the top of towering piles of compost at a landfill in western Placer County, California. The jaws of an excavator rake up and churn the heaps, unleashing a stench of decomposing food.

Some of the food in these piles has only recently arrived from nearby restaurants, supermarkets and food processors. Sweet potatoes, oranges, butternut squash and red onions look as if they were edible when they were tossed into the garbage.

"Even if something is only slightly blemished, you'll find that grocery stores will take it off the shelves because they know it won't move," said Eric Oddo, program manager with the Western Placer Waste Management Authority. He sees this waste every day and blames consumers' desire for perfect-looking produce.

READ MORE: Unfold, the official UC Davis podcast, examines how and why food gets wasted on the farm and in the supply chain.

"There are so many places where folks don't have enough to eat and we're throwing away perfectly good food." - Eric Oddo

Nearly one-third of all the food produced in the world is never eaten. By some estimates, we waste 30 million tons of food in the U.S. and 1.3 billion metric tons worldwide every year. All this waste has huge economic, environmental and social costs.

"It's equally shocking and saddening that there are so many places where folks don't have enough to eat and we're throwing away perfectly good food," said Oddo. The United Nations Food and Agriculture Organization estimates that about 815 million people in the world are chronically undernourished.

Growing food also uses resources: 20 percent of our land, 32 percent of the energy we produce and 70 percent of the water we withdraw from lakes, rivers and underground. When we waste food, we're wasting those resources. It ends up in our landfills, creating pollution and greenhouse gases.

"When people hear those numbers, they think there's an easy solution - that we should just stop wasting food," said Ned Spang, an assistant professor in the Department of Food Science and Technology at the University of California, Davis. "It's not that easy. We're just starting to scratch the surface in really understanding the dynamics of this complicated problem."

Spang led a team of researchers examining global food loss and waste in a study published in the journal Annual Reviews of Environment and Resources. The comprehensive review finds that there are larger systemic factors that drive food waste. The study points to the need to look at structural, cultural and social factors rather than only focusing on actions by individual producers and consumers.

Losses on the farm

Food waste isn't only what consumers scrape off their plate or leave to rot in their refrigerator. It begins on the farm and can be driven by a whole host of factors beyond the grower's control. Weather, pests, disease, low market prices or high labor costs all lead to food left in the field. Food that may look perfectly ripe and edible in the field may be too ripe by the time it reaches the consumer, so it's never harvested.

"People see food left in the field after harvest and think farmers are being wasteful," said Spang. "It's an unfair characterization because it really does not make sense to harvest a crop if it's not going to get eaten."

It's not just consumers that are picky about their produce. Market-based quality or grade standards also play an unintentional role in food waste.

"A lot of the criteria are based on the appearance of the product and may not have anything to do with eating quality or utility of the product," said Elizabeth Mitcham, a postharvest extension specialist and director of the Horticulture Innovation Lab at UC Davis.

Those standards mean food is left in the field if it isn't the right size, shape, color or maturity.

Losses after harvest

In developed countries, an estimated 20 percent of food is wasted on the farm or from improper or inadequate drying, storage, packaging and transportation.

Losses after harvest are most pronounced in less-developed countries, where an estimated 30 percent of food is wasted.

In tropical countries where humidity is an issue, food can rot or mold quickly if not dried properly or cooled. Growers and distributors often can't afford the energy costs of drying, adequate storage or refrigerated transportation. Inadequate road infrastructure can also lead to higher levels of spoilage.

Solutions to Farm-Level and Postharvest Food Waste

One potential solution to on-farm losses is to have groups and organizations collect leftover crops to distribute to food banks, a practice called gleaning. The problem is that the scale of food recovery through gleaning is very small compared to what is lost.

"Identifying solutions that can work on a large scale is the real challenge," Spang said.

Relaxing cosmetic quality standards for fruits and vegetables could prevent waste on farms on a large scale. Still, it would require consumers to overlook blemishes, bruises or imperfect produce so that there is a market for growers.

Spang's study shows that training and education about packaging, storage and transportation helps prevent waste after harvest but would still require significant investment in developing countries.

Researchers at the Horticulture Innovation Lab at UC Davis developed a simple and low-cost solution to reduce spoilage of dried foods, the DryCard. The DryCard is about the size of a business card with a strip of cobalt chloride paper on it that changes color based on humidity. Read more about how the innovation can help reduce food loss globally.

Retail and consumer waste

Supermarkets, restaurants and consumers are responsible for the majority of food waste in the U.S. and other developed countries. Grocery stores contribute to food waste by encouraging consumers to buy more than they need, overstocking shelves, inaccurately predicting shelf life or damaging products. Restaurants also waste food by mismanaging inventory, poor menu choices or oversized portions.

Retailers that sell only in large quantities are also feeding our food waste problem.

"It's a lot of food that can easily go to waste," said Mitcham. "Unfortunately, the costs are so low that sometimes it's cheaper to buy way more than you need than it is to buy a reasonable quantity, so it tends to drive consumer behavior in that direction."

Consumers also misinterpret "sell by" or "best if used by" dates on food packaging to mean the food will no longer be safe to consume after those dates. Instead, the dates are the manufacturer's recommendation for quality, not safety. Read more on date labels here.

Spang said there are also social and cultural factors that need to be considered when looking at consumer food waste.

"You can't just look at a household's waste and blame the family," said Spang. "Food might go to waste because people are too busy to cook and misjudge the amount of food they need. They may live in rural areas and have to stock up and buy too much food rather than frequently driving long distances."

Spang said in many cultures, running out of food is socially unacceptable, so better to have too much food than too little.

Solutions to retail and consumer waste

Solutions to prevent food waste can be just as complex as the causes. Studies have shown that smaller portions in restaurants and the foodservice industry reduce food waste.

Awareness campaigns for consumers about food waste show results, but the programs need to address how people relate to their food in everyday life.

"The good news is that the issue is receiving increasing attention from government, industry and academia at the global, national and local scales," said Spang. "Despite its complexity, there are many established and emerging opportunities for targeted solutions to reduce, recover and recycle food waste across the food supply chain."
Learn more about food recovery and recycling solutions from the UC Davis Food Loss and Waste Collaborative. Learn about properly storing fruits and vegetables here or listen to Season 1, Episode 3 of Unfold, a UC Davis podcast.
Related Stories

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Why is one-third of our food wasted worldwide?

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Steam rises from the top of towering piles of compost at a landfill in western Placer County, California. The jaws of an excavator rake up and churn the heaps, unleashing a stench of decomposing food. Some of the food in these piles has only recently arrived from nearby restaurants, supermarkets and food processors.

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Declan

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Most people don't realize how much food they throw away every day - from uneaten leftovers to spoiled produce to parts of fruits and vegetables that could be eaten or repurposed.

One-third of all food in the United States goes uneaten. EPA estimates that in 2019, about 96 percent of households' wasted food ended up in landfills, combustion facilities, or down the drain to the sewer system. The remainder was composted.

Preventing food from going to waste is one of the easiest and most powerful actions you can take to save money and lower your climate change footprint by reducing greenhouse gas emissions and conserving natural resources.
On this page:

Save money by buying only what you need, eating what you buy, and avoiding throwing away food. The average family of four spends $1,500 per year on food that does not get eaten.

Reduce your environmental and climate change footprint.

Conserve resources and energy. When food is wasted, the land, water, energy, and other inputs that are used in producing, processing, transporting, preparing, storing, and disposing the food are wasted as well.

More than 85 percent of GHG emissions from landfilled food waste result from activities prior to food entering a landfill, including the production, transport, processing, and distribution of food. Plus, when food decomposes in a landfill, methane, a potent greenhouse gas, is emitted. third-largest source of human-related methane emissions in the U.S. and food waste is responsible for 58% of landfill emissions.

Ways to Prevent Wasted Food at Home

Planning, prepping, and storing food can help your household waste less food. Below are some tips to help you do just that:

Making a list with weekly meals in mind can save you money and time. If you only buy what you expect to use, you will be more likely to eat it all.

Keep a running list of meals and their ingredients that your household already enjoys - that way, you can easily choose, shop for, and prepare meals that you are likely to consume.

Look in your refrigerator, freezer, and pantry first to avoid buying food you already have. Make a list each week of what needs to be used up and plan upcoming meals around it.

Plan your meals for the week before you go shopping and buy only the things needed for those meals.

Make your shopping list based on how many meals you'll eat at home. Consider how often you will eat out, if you plan to eat frozen precooked meals, and if you will eat leftovers for any of your meals.

Include quantities on your shopping list noting how many meals you'll make with each item to avoid overbuying. For example: "salad greens - enough for two lunches".

Buying in large quantities (e.g., buy one, get one free deals) only saves money if you use all the food before it spoils.

Buying food from bulk bins saves you money and reduces food waste and packaging if you purchase the amount of food you need. When buying in bulk, remember to store food properly in airtight, labeled containers.

Purchase imperfect produce or upcycled products. Imperfect produce may have physical imperfections but is just as safe and nutritious and can sometimes be found at discounted prices. Upcycled products are made from ingredients that might have otherwise gone to waste.

Toolkits for Your Home and Your Community

EPA developed two social marketing campaign toolkits for preventing food waste in your community and at home.

"The Preventing Wasted Food in Your Community: A Social Marketing Toolkit" is a resource for states, territories, local governments, Tribes, and nongovernmental organizations who want to start a behavior change campaign to prevent food waste in their communities. It is designed to be used by governments and NGOs to help people reduce wasted food in the home. The toolkit includes a planning process that uses social marketing principles to ensure communities are tailoring campaigns to their individual needs.

The toolkit walks you through the steps to design a behavior change campaign in your community. It moves beyond an education/awareness campaign by identifying barriers people face in reducing their food waste and highlighting motivators that help overcome those barriers. The toolkit offers an implementation and evaluation plan. It also includes wasted food prevention campaign materials created by municipalities and organizations that are available for use and customization by any community.

The Food: Too Good to Waste Toolkit will help you figure out how much food is really going to waste in your home and what you can do to waste less. By making small shifts in how you shop for, prepare, and store food, you can save time and money. It can also keep the valuable resources used to produce and distribute food from going to waste!

Food: Too Good to Waste also contains an Implementation Guide that is designed to teach local governments and community organizations how to implement a Food: Too Good to Waste campaign in their community using the Toolkit.

If You Can't Reduce Wasted Food, Divert It From Landfills

Composting Food Scraps in Your Community: A Social Marketing Toolkit

If you are with a state, territorial, or local government, Tribe, or another organization that wishes to create composting campaigns, check out our "Composting Food Scraps in Your Community: A Social Marketing Toolkit." This toolkit is for communities that wants to:

1. launch new food scrap composting programs,

2. increase participation in existing food scrap composting programs, or

3. reduce contamination in their compost collection streams.

It is designed to assist agencies that offer curbside collection or drop-off locations for residential food scraps. The toolkit includes a planning process that uses social marketing principles to ensure campaigns are tailored to their community's needs.

Resources

U.S. Department of Agriculture:
Information for Consumers
Infographic- Easy Steps to Prevent Food Waste ( English, Chinese (pdf), Spanish (pdf))
Video- Tips to Reduce Food Waste at Home
Video- Plan Ahead to Reduce Food Waste ( English, Spanish)

Video- Serve Smart to Reduce Food Waste ( English, Spanish)

Video- Love Your Leftovers to Reduce Food Waste ( English, Spanish)
MyPlate- Meal Planning Refrigeration and Food Safety FoodKeeper App
U.S. Food and Drug Administration:
How to Cut Food Waste and Maintain Food Safety Date Labels on Packaged Foods Infographic
Tips to Reduce Food Waste (including three infographics)
Food Waste Facts Infographic Animated Videos with Information on:

Tips to reduce food waste.

Understanding date labels on packaged foods.

The impact of food waste.

Imperfect produce.

Sources of Statistics

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Discusses the benefits of reducing food waste and its impact on the environment

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https://www.stopwaste.org/at-home/reducing-wasted-food/wasted-food-facts

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Food is wasted when we buy more than we need, store it incorrectly, throw away leftovers and cook too much. When we throw away food, we also waste all the water and energy used to produce, package and transport food from the farm to our plates. This waste creates significant environmental impacts and is costly to family budgets.
U.S. Wasted Food Facts:

40% of all food in the United States is wasted

25% of all freshwater we consume goes to produce food we never eat

4% of the oil we consume goes to produce food we never eat

$166 billion (retail value of preventable waste) is spent on the food we never eat

135 million tons of GHG emissions are created by the food we never eat

These numbers are for our whole food system- farms, processors, retailers, and households.
Did you know that the average American...
...household throws out 25% of the food they purchase?

...family of four tosses out more than $1,600 a year in wasted food?

Reducing wasted food is an easy way to trim your grocery bills and reduce your environmental footprint. It only requires small shifts in how you shop, prepare, store and serve food.

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Food is wasted when we buy more than we need, store it incorrectly, throw away leftovers and cook too much. When we throw away food, we also waste all the water and energy used to produce, package and transport food from the farm to our plates.

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It happens because uneaten food is thrown out at homes, stores, and restaurants. Crops are left in fields because of low crop prices or too many of the same crops being available. Problems during the manufacturing and transportation of food.

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When we stop food waste, we take a big step toward ending hunger.

America has more than enough food for everyone to eat. But each year, billions of pounds of perfectly good food go to waste. Meanwhile, 34 million face hunger in the United States.

As the country's largest food rescue organization, Feeding America partners with food manufacturers, grocery stores, restaurants, and farmers to rescue food and deliver it to food banks serving our neighbors.

What is food waste?

Food waste is safe, high-quality food that is thrown away rather than eaten. Food waste occurs for a variety of reasons, including:

Uneaten food that is thrown out at homes, stores, and restaurants

Crops left in fields because of low crop prices or too many of the same crops being available

Problems during the manufacturing and transportation of food

Food not meeting retailers' standards for color and appearance

How much food waste is there in the United States?

Each year, 119 billion pounds of food is wasted in the United States. That equates to 130 billion meals and more than $408 billion in food thrown away each year. Shockingly, nearly 40% of all food in America is wasted.

Food goes to waste at every stage of food production and distribution - from farmers to packers and shippers, from manufacturers to retailers to our homes. Food waste in our homes makes up about 39% of all food waste - about 42 billion pounds of food waste. While commercial food waste makes up about 61% of all food waste or 66 billion pounds of food waste. Feeding America focuses on reducing food waste on farms and in food service, manufacturing, and retail.

What is Feeding America doing about food waste?

Last year, the Feeding America network and our partners rescued 3.6 billion pounds of groceries. That food went directly to meals for people facing hunger. This makes Feeding America the largest food rescue organization in the country.

Food rescue, or food recovery, is collecting high-quality food that would otherwise go to waste and distributing it to people facing hunger. We work with manufacturers, retailers, and farmers to reduce food waste and provide rescued food to our neighbors. Those industries contribute 66 billion pounds of food waste every year.

We identify food at risk of going to waste, offer rescued food to food banks, safely ship food over long distances and keep food fresh longer once it reaches a food bank.

We're working on new ways to get perfectly good food to our neighbors who need it most, including:

MealConnect, makes safe and quick food donations possible by matching food banks to food donations for local businesses. Grocery stores, restaurants, hotels, caterers, and more can use the no-cost platform to donate surplus meals. MealConnect has recently rescued 3 billion pounds of food. Learn how MealConnect works and join today.

Waste It or Taste It?

Can you spot the food that may be destined for the dumpster?
Take the quiz.

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America has more than enough food for everyone to eat. But each year, billions of pounds of perfectly good food go to waste. Meanwhile, 34 million face hunger in the United States. As the country's largest food rescue organization, Feeding America partners with food manufacturers, grocery stores, restaurants, and farmers to rescue food and deliver it to food banks serving our neighbors.

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Supermarkets, restaurants and consumers are responsible for the majority of food waste in the U.S. and other developed countries.

https://www.ucdavis.edu/food/news/why-is-one-third-of-food-wasted-worldwide#:~:text=Supermarkets%2C%20restaurants%20and%20consumers%20are,shelf%20life%20or%20damaging%20products.

# data[].attributes.attachment_link.title
Why is one-third of our food wasted worldwide?

# data[].attributes.attachment_link.description
Steam rises from the top of towering piles of compost at a landfill in western Placer County, California. The jaws of an excavator rake up and churn the heaps, unleashing a stench of decomposing food. Some of the food in these piles has only recently arrived from nearby restaurants, supermarkets…

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shop more often

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We overestimate how much food we will eat and end up wasting the extra food we bought.
https://www.feedingamerica.org/our-work/reduce-food-waste

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When we stop food waste, we take a big step toward ending hunger.

America has more than enough food for everyone to eat. But each year, billions of pounds of perfectly good food go to waste. Meanwhile, 34 million face hunger in the United States.

As the country's largest food rescue organization, Feeding America partners with food manufacturers, grocery stores, restaurants, and farmers to rescue food and deliver it to food banks serving our neighbors.

What is food waste?

Food waste is safe, high-quality food that is thrown away rather than eaten. Food waste occurs for a variety of reasons, including:

Uneaten food that is thrown out at homes, stores, and restaurants

Crops left in fields because of low crop prices or too many of the same crops being available

Problems during the manufacturing and transportation of food

Food not meeting retailers' standards for color and appearance

How much food waste is there in the United States?

Each year, 119 billion pounds of food is wasted in the United States. That equates to 130 billion meals and more than $408 billion in food thrown away each year. Shockingly, nearly 40% of all food in America is wasted.

Food goes to waste at every stage of food production and distribution - from farmers to packers and shippers, from manufacturers to retailers to our homes. Food waste in our homes makes up about 39% of all food waste - about 42 billion pounds of food waste. While commercial food waste makes up about 61% of all food waste or 66 billion pounds of food waste. Feeding America focuses on reducing food waste on farms and in food service, manufacturing, and retail.

What is Feeding America doing about food waste?

Last year, the Feeding America network and our partners rescued 3.6 billion pounds of groceries. That food went directly to meals for people facing hunger. This makes Feeding America the largest food rescue organization in the country.

Food rescue, or food recovery, is collecting high-quality food that would otherwise go to waste and distributing it to people facing hunger. We work with manufacturers, retailers, and farmers to reduce food waste and provide rescued food to our neighbors. Those industries contribute 66 billion pounds of food waste every year.

We identify food at risk of going to waste, offer rescued food to food banks, safely ship food over long distances and keep food fresh longer once it reaches a food bank.

We're working on new ways to get perfectly good food to our neighbors who need it most, including:

MealConnect, makes safe and quick food donations possible by matching food banks to food donations for local businesses. Grocery stores, restaurants, hotels, caterers, and more can use the no-cost platform to donate surplus meals. MealConnect has recently rescued 3 billion pounds of food. Learn how MealConnect works and join today.

Waste It or Taste It?

Can you spot the food that may be destined for the dumpster?
Take the quiz.

# data[].attributes.attachment_link.description
Find out how the Feeding America network of food banks and our partners prevent food waste in the US by rescuing almost 4 billion pounds of food each year.

# data[].attributes.body
Supermarkets, restaurants, and consumers are responsible for majority of food waste
https://www.ucdavis.edu/food/news/why-is-one-third-of-food-wasted-worldwide#:~:text=Supermarkets%2C%20restaurants%20and%20consumers%20are,shelf%20life%20or%20damaging%20products.

# data[].attributes.attachment_link.title
Why is one-third of our food wasted worldwide?

# data[].attributes.attachment_link.description
Steam rises from the top of towering piles of compost at a landfill in western Placer County, California. The jaws of an excavator rake up and churn the heaps, unleashing a stench of decomposing food. Some of the food in these piles has only recently arrived from nearby restaurants, supermarkets…

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food

# data[].attributes.body
Use the Too Good to Go app and pick up food or meals from restaurants. Fill-a-Bagel does this every day!

# data[].attributes.attachment_link.description
Too Good To Go empowers and inspires people in the fight against food waste together. As a user, save meals from stores and food professionals around you.

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Everywhere, between farm gates to retail stores to inside your own fridge.

# data[].attributes.attachment_link.readable_text
How much food waste is there in the United States?

In the United States, food waste is estimated at between 30-40 percent of the food supply. This estimate, based on estimates from USDA's Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010. This amount of waste has far-reaching impacts on society:

Wholesome food that could have helped feed families in need is sent to landfills.

Land, water, labor, energy and other inputs are used in producing, processing, transporting, preparing, storing, and disposing of discarded food.

What causes food loss and waste?

Food loss occurs for many reasons, with some types of loss-such as spoilage-occurring at every stage of the production and supply chain. Between the farm gate and retail stages, food loss can arise from problems during drying, milling, transporting, or processing that expose food to damage by insects, rodents, birds, molds, and bacteria. At the retail level, equipment malfunction (such as faulty cold storage), over-ordering, and culling of blemished produce can result in food loss. Consumers also contribute to food loss when they buy or cook more than they need and choose to throw out the extras ( See Buzby et al (2014)).

Does the U.S. have a goal to reduce food loss and waste?

In 2015, the USDA joined with the U.S. Environmental Protection Agency to set a goal to cut our nation's food waste by 50 percent by the year 2030.

What baseline estimates of food loss and waste will be used to measure progress in reaching the 50 percent reduction goal?

The United States currently does not have a single baseline estimate of food loss and waste. Instead, two very different measures describe the amount of food loss and waste in the United States:

EPA estimates: 2010 was selected as a baseline at 218.9 pounds of food waste per person sent for disposal. The 2030 FLW reduction goal aims to reduce food waste going to landfills by 50 percent to 109.4 pounds per person.

USDA estimates: amount of food loss and waste from the food supply at the retail and consumer levels: in 2010 food loss and waste at the retail and consumer levels was 31 percent of the food supply, equaling 133 billion pounds and almost $162 billion.

Neither estimate provides a comprehensive evaluation of food loss and waste in the United States. However, reductions in both these estimates will provide evidence of progress in reducing food loss and waste and the serious environmental impacts associated with landfilling food. A variety of other data collection efforts across the country will help provide information on other segments of the supply chain.

How is food loss and waste defined in the context of the U.S. reduction goal?

USDA's Economic Research Service (ERS) defines food loss as the edible amount of food, postharvest, that is available for human consumption but is not consumed for any reason. It includes cooking loss and natural shrinkage (for example, moisture loss); loss from mold, pests, or inadequate climate control; and food waste. For the reduction goal, USDA is adopting the convention of using the general term "food loss and waste" to describe reductions in edible food mass anywhere along the food chain. In some of the statistics and activities surrounding recycling, the term "waste" is stretched to include non-edible (by humans) parts of food such as banana peels, bones, and egg shells.

What are some ways to reduce food loss and waste?

The best approach to reducing food loss and waste is not to create it in the first place. Waste can be avoided by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods. If excess food is unavoidable, recover it to donate to hunger-relief organizations so that they can feed people in need. Inedible food can be recycled into other products such as animal feed, compost and worm castings, bioenergy, bioplastics and clothing.

USDA and EPA created the food recovery hierarchy to show the most effective ways to address food waste.

For more on the hierarchy, visit EPA's Food Recovery Hierarchy website.

What is the U.S. Food Loss and Waste 2030 Champion program?

Launched by USDA and EPA in 2016, U.S. Food Loss and Waste 2030 Champions are businesses and organizations that have made a public commitment to reduce food loss and waste in their own operations in the United States by 50 percent by the year 2030. Note: The U.S. Food Waste Challenge group has been retired. Companies and organizations that had joined the Food Waste Challenge are encouraged to become U.S. Food Loss and Waste 2030 Champions.

How does a company become a U.S. Food Loss and Waste 2030 Champion?

To join the U.S. Food Loss and Waste 2030 Champions, organizations complete and submit the 2030 Champions form (PDF, 472 KB), in which they commit to reduce food loss and waste in their own operations and periodically report their progress on their website.

Does USDA or EPA verify the Champions' food loss and waste reduction estimates?

The exact definition of food loss and waste could vary by country, business and consumer. U.S. Food Loss and Waste 2030 Champions are encouraged to consult the Food Loss and Waste Protocol for information on defining and transparently measuring food loss and waste. It is at the Champion's discretion whether to calculate the 50 percent reduction on an absolute or per customer/consumer basis.

What is the EPA's Food Recovery Challenge?

EPA's Food Recovery Challenge offers participants access to data management software and technical assistance to help them quantify and improve their sustainable food management practices. Participants enter goals and report food waste diversion data annually into EPA's data management system. They then receive an annual climate profile report that translates their food diversion data results into greenhouse gas reductions as well as other measures such as "cars off the road" to help participants communicate the benefits of activities implemented. EPA provides on-going technical assistance to EPA's Food Recovery Challenge participants to encourage continuous improvement.

Businesses that are not ready to make the 50-percent reduction commitment but are engaged in efforts to reduce food loss and waste in their operations can be recognized for their efforts by joining the Food Recovery Challenge.

U.S. Food Loss and Waste 2030 Champions can also join EPA's Food Recovery Challenge to access technical assistance for measuring food waste and assessing the positive environmental benefits of waste reduction.

# data[].attributes.attachment_link.description
How much food waste is there in the United States? In the United States, food waste is estimated at between 30-40 percent of the food supply. This estimate, based on estimates from USDA's Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010.

# data[].attributes.body
https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/7-ways-to-reduce-food-waste-in-your-kitchen

# data[].attributes.attachment_link.description
Almost 133 billion pounds of food in the U.S. is wasted annually. Learn how to reduce food waste, and get a soup recipe using leftovers.

# data[].attributes.body
It happens because it is uneaten food that is thrown out at homes, stores, and restaurants.
https://www.feedingamerica.org/our-work/reduce-food-waste#:~:text=Food%20waste%20occurs%20for%20a,manufacturing%20and%20transportation%20of%20food

# data[].attributes.attachment_link.readable_text
When we stop food waste, we take a big step toward ending hunger.

America has more than enough food for everyone to eat. But each year, billions of pounds of perfectly good food go to waste. Meanwhile, 34 million face hunger in the United States.

As the country's largest food rescue organization, Feeding America partners with food manufacturers, grocery stores, restaurants, and farmers to rescue food and deliver it to food banks serving our neighbors.

What is food waste?

Food waste is safe, high-quality food that is thrown away rather than eaten. Food waste occurs for a variety of reasons, including:

Uneaten food that is thrown out at homes, stores, and restaurants

Crops left in fields because of low crop prices or too many of the same crops being available

Problems during the manufacturing and transportation of food

Food not meeting retailers' standards for color and appearance

How much food waste is there in the United States?

Each year, 119 billion pounds of food is wasted in the United States. That equates to 130 billion meals and more than $408 billion in food thrown away each year. Shockingly, nearly 40% of all food in America is wasted.

Food goes to waste at every stage of food production and distribution - from farmers to packers and shippers, from manufacturers to retailers to our homes. Food waste in our homes makes up about 39% of all food waste - about 42 billion pounds of food waste. While commercial food waste makes up about 61% of all food waste or 66 billion pounds of food waste. Feeding America focuses on reducing food waste on farms and in food service, manufacturing, and retail.

What is Feeding America doing about food waste?

Last year, the Feeding America network and our partners rescued 3.6 billion pounds of groceries. That food went directly to meals for people facing hunger. This makes Feeding America the largest food rescue organization in the country.

Food rescue, or food recovery, is collecting high-quality food that would otherwise go to waste and distributing it to people facing hunger. We work with manufacturers, retailers, and farmers to reduce food waste and provide rescued food to our neighbors. Those industries contribute 66 billion pounds of food waste every year.

We identify food at risk of going to waste, offer rescued food to food banks, safely ship food over long distances and keep food fresh longer once it reaches a food bank.

We're working on new ways to get perfectly good food to our neighbors who need it most, including:

MealConnect, makes safe and quick food donations possible by matching food banks to food donations for local businesses. Grocery stores, restaurants, hotels, caterers, and more can use the no-cost platform to donate surplus meals. MealConnect has recently rescued 3 billion pounds of food. Learn how MealConnect works and join today.

Waste It or Taste It?

Can you spot the food that may be destined for the dumpster?
Take the quiz.

# data[].attributes.attachment_link.description
America has more than enough food for everyone to eat. But each year, billions of pounds of perfectly good food go to waste. Meanwhile, 34 million face hunger in the United States. As the country's largest food rescue organization, Feeding America partners with food manufacturers, grocery stores, restaurants, and farmers to rescue food and deliver it to food banks serving our neighbors.

# data[].attributes.headline
find meals you can use and incoperate it in the leftovers 

# data[].attributes.subject
find meals you can use and incoperate it in the leftovers 

# data[].attributes.body
Buying in large quantities

# data[].attributes.attachment_link.readable_text
Most people don't realize how much food they throw away every day - from uneaten leftovers to spoiled produce to parts of fruits and vegetables that could be eaten or repurposed.

One-third of all food in the United States goes uneaten. EPA estimates that in 2018, about 81 percent - 20.3 tons - of households' wasted food ended up in landfills or combustion facilities

Preventing food from going to waste is one of the easiest and most powerful actions you can take to save money and lower your climate change footprint by reducing greenhouse gas (GHG) emissions and conserving natural resources.
On this page:

Save money by buying only what you need, eating what you buy, and avoiding throwing away food. The average family of four spends $1,500 each year on food that ends up uneaten.

Reduce your environmental and climate change footprint.

Conserve resources and energy. When food is wasted, the land, water, energy, and other inputs that are used in producing, processing, transporting, preparing, storing, and disposing the food are wasted as well.

More than 85 percent of GHG emissions from landfilled food waste result from activities prior to food entering a landfill, including the production, transport, processing, and distribution of food. Plus, when food decomposes in a landfill, methane, a potent greenhouse gas, is emitted-and Reduce greenhouse gas (GHG) emissions. food is the single largest category of material placed in municipal landfills third-largest source of human-related methane emissions in the United States

Ways to Prevent Wasted Food at Home

Planning, prepping, and storing food can help your household waste less food. Below are some tips to help you do just that:

Making a list with weekly meals in mind can save you money and time. If you only buy what you expect to use, you will be more likely to keep it fresh and use it all.

Keep a running list of meals and their ingredients that your household already enjoys - that way, you can easily choose, shop for, and prepare meals that you are likely to consume.

Look in your refrigerator, freezer, and pantry first to avoid buying food you already have. Make a list each week of what needs to be used up and plan upcoming meals around it.

Plan your meals for the week before you go shopping and buy only the things needed for those meals.

Make your shopping list based on how many meals you'll eat at home. Consider how often you will eat out, if you plan to eat frozen precooked meals, and if you will eat leftovers for any of your meals.

Include quantities on your shopping list noting how many meals you'll make with each item to avoid overbuying. For example: "salad greens - enough for two lunches".

Buying in large quantities (e.g., buy one, get one free deals) only saves money if you use all the food before it spoils.

Buying food from bulk bins can save you money and reduce food waste and packaging as you can purchase the amount of food you need as opposed to a pre-determined amount. When buying in bulk, remember to store food properly in airtight, labeled containers.

Purchase imperfect produce or upcycled products. Imperfect produce may have physical imperfections but is just as safe and nutritious and can sometimes be found at discounted prices. Upcycled products are made from ingredients that might have otherwise gone to waste.

Toolkit for Your Home and Your Community

The Food: Too Good to Waste Toolkit will help you figure out how much food is really going to waste in your home and what you can do to waste less. By making small shifts in how you shop for, prepare, and store food, you can save time and money. It can also keep the valuable resources used to produce and distribute food from going to waste!

Food: Too Good to Waste also contains an Implementation Guide that is designed to teach local governments and community organizations how to implement a Food: Too Good to Waste campaign in their community using the Toolkit.

If You Can't Reduce Wasted Food, Divert It From Landfills

Resources

U.S. Department of Agriculture (USDA):
Information for Consumers
Infographic- Easy Steps to Prevent Food Waste ( English, Chinese, Spanish)
Video - Tips to Reduce Food Waste at Home
Video- Plan Ahead to Reduce Food Waste ( English, Spanish)

Video- Serve Smart to Reduce Food Waste ( English, Spanish)

Video- Love Your Leftovers to Reduce Food Waste ( English, Spanish)
MyPlate- Meal Planning Refrigeration and Food Safety FoodKeeper App
U.S. Food and Drug Administration(FDA):
How to Cut Food Waste and Maintain Food Safety
Date Labels on Packaged Foods & Infographic

Tips to Reduce Food Waste (including three infographics)
Food Waste Facts Infographic Animated Videos with Information on:

Tips to reduce food waste

Understanding date labels on packaged foods

The impact of food waste

Imperfect produce

Sources

# data[].attributes.attachment_link.description
Most people don't realize how much food they throw away every day - from uneaten leftovers to spoiled produce to parts of fruits and vegetables that could be eaten or repurposed. One-third of all food in the United States goes uneaten.

# data[].attributes.body
Food that goes to waste because it is not eaten by anyone

https://www.usda.gov/foodwaste/faqs

# data[].attributes.attachment_link.readable_text
How much food waste is there in the United States?

In the United States, food waste is estimated at between 30-40 percent of the food supply. This estimate, based on estimates from USDA's Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010. This amount of waste has far-reaching impacts on society:

Wholesome food that could have helped feed families in need is sent to landfills.

Land, water, labor, energy and other inputs are used in producing, processing, transporting, preparing, storing, and disposing of discarded food.

What causes food loss and waste?

Food loss occurs for many reasons, with some types of loss-such as spoilage-occurring at every stage of the production and supply chain. Between the farm gate and retail stages, food loss can arise from problems during drying, milling, transporting, or processing that expose food to damage by insects, rodents, birds, molds, and bacteria. At the retail level, equipment malfunction (such as faulty cold storage), over-ordering, and culling of blemished produce can result in food loss. Consumers also contribute to food loss when they buy or cook more than they need and choose to throw out the extras ( See Buzby et al (2014)).

Does the U.S. have a goal to reduce food loss and waste?

In 2015, the USDA joined with the U.S. Environmental Protection Agency to set a goal to cut our nation's food waste by 50 percent by the year 2030.

What baseline estimates of food loss and waste will be used to measure progress in reaching the 50 percent reduction goal?

The United States currently does not have a single baseline estimate of food loss and waste. Instead, two very different measures describe the amount of food loss and waste in the United States:

EPA estimates: 2010 was selected as a baseline at 218.9 pounds of food waste per person sent for disposal. The 2030 FLW reduction goal aims to reduce food waste going to landfills by 50 percent to 109.4 pounds per person.

USDA estimates: amount of food loss and waste from the food supply at the retail and consumer levels: in 2010 food loss and waste at the retail and consumer levels was 31 percent of the food supply, equaling 133 billion pounds and almost $162 billion.

Neither estimate provides a comprehensive evaluation of food loss and waste in the United States. However, reductions in both these estimates will provide evidence of progress in reducing food loss and waste and the serious environmental impacts associated with landfilling food. A variety of other data collection efforts across the country will help provide information on other segments of the supply chain.

How is food loss and waste defined in the context of the U.S. reduction goal?

USDA's Economic Research Service (ERS) defines food loss as the edible amount of food, postharvest, that is available for human consumption but is not consumed for any reason. It includes cooking loss and natural shrinkage (for example, moisture loss); loss from mold, pests, or inadequate climate control; and food waste. For the reduction goal, USDA is adopting the convention of using the general term "food loss and waste" to describe reductions in edible food mass anywhere along the food chain. In some of the statistics and activities surrounding recycling, the term "waste" is stretched to include non-edible (by humans) parts of food such as banana peels, bones, and egg shells.

What are some ways to reduce food loss and waste?

The best approach to reducing food loss and waste is not to create it in the first place. Waste can be avoided by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods. If excess food is unavoidable, recover it to donate to hunger-relief organizations so that they can feed people in need. Inedible food can be recycled into other products such as animal feed, compost and worm castings, bioenergy, bioplastics and clothing.

USDA and EPA created the food recovery hierarchy to show the most effective ways to address food waste.

For more on the hierarchy, visit EPA's Food Recovery Hierarchy website.

What is the U.S. Food Loss and Waste 2030 Champion program?

Launched by USDA and EPA in 2016, U.S. Food Loss and Waste 2030 Champions are businesses and organizations that have made a public commitment to reduce food loss and waste in their own operations in the United States by 50 percent by the year 2030. Note: The U.S. Food Waste Challenge group has been retired. Companies and organizations that had joined the Food Waste Challenge are encouraged to become U.S. Food Loss and Waste 2030 Champions.

How does a company become a U.S. Food Loss and Waste 2030 Champion?

To join the U.S. Food Loss and Waste 2030 Champions, organizations complete and submit the 2030 Champions form (PDF, 472 KB), in which they commit to reduce food loss and waste in their own operations and periodically report their progress on their website.

Does USDA or EPA verify the Champions' food loss and waste reduction estimates?

The exact definition of food loss and waste could vary by country, business and consumer. U.S. Food Loss and Waste 2030 Champions are encouraged to consult the Food Loss and Waste Protocol for information on defining and transparently measuring food loss and waste. It is at the Champion's discretion whether to calculate the 50 percent reduction on an absolute or per customer/consumer basis.

What is the EPA's Food Recovery Challenge?

EPA's Food Recovery Challenge offers participants access to data management software and technical assistance to help them quantify and improve their sustainable food management practices. Participants enter goals and report food waste diversion data annually into EPA's data management system. They then receive an annual climate profile report that translates their food diversion data results into greenhouse gas reductions as well as other measures such as "cars off the road" to help participants communicate the benefits of activities implemented. EPA provides on-going technical assistance to EPA's Food Recovery Challenge participants to encourage continuous improvement.

Businesses that are not ready to make the 50-percent reduction commitment but are engaged in efforts to reduce food loss and waste in their operations can be recognized for their efforts by joining the Food Recovery Challenge.

U.S. Food Loss and Waste 2030 Champions can also join EPA's Food Recovery Challenge to access technical assistance for measuring food waste and assessing the positive environmental benefits of waste reduction.

# data[].attributes.attachment_link.description
How much food waste is there in the United States? In the United States, food waste is estimated at between 30-40 percent of the food supply. This estimate, based on estimates from USDA's Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010.

# data[].attributes.headline
Supermarkets, restaurants and consumers 

# data[].attributes.subject
Supermarkets, restaurants and consumers 

# data[].attributes.body
food that is fit for consumption but consciously discarded at the retail or consumption phases.
https://www.hsph.harvard.edu/nutritionsource/sustainability/food-waste/#:~:text=Food%20%E2%80%9Cwaste%E2%80%9D%20refers%20to%20food,the%20retail%20or%20consumption%20phases.

# data[].attributes.attachment_link.readable_text
Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate control; losses from cooking; and intentional food waste. [1]

This waste is categorized differently based on where it occurs:

Food "loss" occurs before the food reaches the consumer as a result of issues in the production, storage, processing, and distribution phases.

Food "waste" refers to food that is fit for consumption but consciously discarded at the retail or consumption phases.

Wasted food has far-reaching effects, both nationally and globally. In the U.S., up to 40% of all food produced goes uneaten [2], and about 95% of discarded food ends up in landfills [3]. It is the largest component of municipal solid waste at 21%. [1] In 2014, more than 38 million tons of food waste was generated, with only 5% diverted from landfills and incinerators for composting. [3] Decomposing food waste produces methane, a strong greenhouse gas that contributes to global warming. Worldwide, one-third of food produced is thrown away uneaten, causing an increased burden on the environment. [4] It is estimated that reducing food waste by 15% could feed more than 25 million Americans every year. [5]
Benefits of Less Food Waste

Cost savings on labor through more efficient handling, preparation, and storage of food that will be used.

Cost savings when purchasing only as much food as needed, and avoiding additional costs of disposal.

Reduced methane emissions from landfills and a lower carbon footprint.

Better management of energy and resources, preventing pollution involved in the growing, manufacturing, transporting, and selling of food.

Community benefits by providing donated, untouched, and safe food that would otherwise be thrown out. [6]

Proposed Solutions to Food Waste
Globally, reducing wasted food has been cited as a key initiative in achieving a sustainable food future. Sustainable Development Goal 12 addresses responsible consumption and production, which includes two indicators to measure (in order to ultimately reduce) global food loss and food waste. [7]

In the U.S, on June 4, 2013, the Department of Agriculture and Environmental Protection Agency launched the U.S. Food Waste Challenge, calling on entities across the food chain, including farms, agricultural processors, food manufacturers, grocery stores, restaurants, universities, schools, and local governments. [1] The goals are to:

Reduce food waste by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods.

Recover food waste by connecting potential food donors to hunger relief organizations like food banks and pantries.

Recycle food waste to feed animals or to create compost, bioenergy, and natural fertilizers.

On September 16, 2015, both agencies also announced for the first time a national food loss and waste goal, calling for a 50% reduction by 2030 to improve overall food security and conserve natural resources.

The National Resources Defense Council issued a summary paper providing guidelines on how to reduce waste throughout the food production chain. [2] The following are some focal points:

State and local governments can incorporate food waste prevention and education campaigns, and implement municipal composting programs. Governments can provide tax credits to farmers who donate excess produce to local food banks. Proposed bills are currently in place in California, Arizona, Oregon, and Colorado.

Businesses such as restaurants, grocery stores, and institutional food services can evaluate the extent of their food waste and adopt best practices. Examples include supermarkets selling damaged or nearly expired produce at discounted prices, or offering "half-off" promotions instead of "buy-one-get-one-free" promotions. Restaurants can offer smaller portions and donate excess ingredients and prepared uneaten food to charities. Schools may experiment with concepts that allow children to create their own meals to prevent less discarded food, such as with salad bars or build-your-own burritos.

Farms can evaluate food losses during processing, distribution, and storage and adopt best practices. Farmers markets can sell "ugly" produce, which are discarded, misshapen fruits and vegetables that do not meet the usual standards for appearance. Farms can sell fresh but unmarketable produce (due to appearance) to food banks at a reduced rate.

Consumers can learn when food is no longer safe and edible, how to cook and store food properly, and how to compost. See Tackling Food Waste at Home.

The Environmental Protection Agency provides the "Food Recovery Hierarchy" graphic to explain ways to handle excess food. [8] From the most preferred at the top of the pyramid to the least preferred at the bottom tip, the methods include:

1. Source reduction: Earliest prevention by reducing the overall volume of food produced

2. Feed hungry people: Donating excess food to community sites

3. Feed animals: Donating food scraps and waste to local farmers who can use them for animal feed

4. Industrial uses: Donating used fats, oils, and grease to make biodiesel fuel

5. Composting: Food waste that is composted to produce organic matter that is used to fertilize soil

6. Landfill/Incineration: A last resort for unused food

Read Next: Tackling Food Waste at Home " Related

References

1. United States Department of Agriculture. U.S Food Waste Challenge. https://www.usda.gov/oce/foodwaste/faqs.htm Accessed 3/20/2017.

2. Gunders, D., Natural Resources Defense Council. Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill. Issue Paper, August 2012. IP: 12-06-B. https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf Accessed 3/20/2017.

3. United States Environmental Protection Agency. Sustainable Management of Food. https://www.epa.gov/sustainable-management-food Accessed 3/20/2017.

4. Salemdeeb Ramy, Font Vivanco D, Al-Tabbaa A, Zu Ermgassen EK. A holistic approach to the environmental evaluation of food waste prevention. Waste Manag. 2017 Jan;59:442-450.

5. D. Hall, J. Guo, M. Dore, C.C. Chow, National Institute of Diabetes and Digestive and Kidney Diseases, "The Progressive Increase of Food Waste in America and Its environmental Impact," PLoS ONE 4(11):e7940, 2009.

6. United States Environmental Protection Agency. How to Prevent Wasted Food Through Source Reduction https://www.epa.gov/sustainable-management-food/how-prevent-wasted-food-through-source-reduction Accessed 3/20/2017.

7. United Nations. Sustainable Development Goal 12.3. http://www.fao.org/sustainable-development-goals/indicators/1231/en/. Accessed 1/16/2018.

8. United States Environmental Protection Agency. Food Recovery Hierarchy. https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy Accessed 3/20/2017.

Terms of Use

The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.

# data[].attributes.attachment_link.description
Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate control; losses from cooking; and intentional food waste.

# data[].attributes.headline
Food that is not eaten, and will be thrown out, even though it could have been eaten.

# data[].attributes.subject
Food that is not eaten, and will be thrown out, even though it could have been eaten.

# data[].attributes.body
Declan

# data[].attributes.headline
Homes, farms, stores, any buisness working with food.

# data[].attributes.subject
Homes, farms, stores, any buisness working with food.

# data[].attributes.headline
At home, in restaurants, in stores (Bakeries, etc.)

# data[].attributes.subject
At home, in restaurants, in stores (Bakeries, etc.)

# data[].attributes.body
not buying food in bulk

# data[].attributes.headline
Food that is not eaten and goes to waste 

# data[].attributes.subject
Food that is not eaten and goes to waste 

# data[].attributes.body
if you can improve product development,storage, marketing, labeling,etc
https://www.usda.gov/foodwaste/faqs

# data[].attributes.attachment_link.readable_text
How much food waste is there in the United States?

In the United States, food waste is estimated at between 30-40 percent of the food supply. This estimate, based on estimates from USDA's Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010. This amount of waste has far-reaching impacts on society:

Wholesome food that could have helped feed families in need is sent to landfills.

Land, water, labor, energy and other inputs are used in producing, processing, transporting, preparing, storing, and disposing of discarded food.

What causes food loss and waste?

Food loss occurs for many reasons, with some types of loss-such as spoilage-occurring at every stage of the production and supply chain. Between the farm gate and retail stages, food loss can arise from problems during drying, milling, transporting, or processing that expose food to damage by insects, rodents, birds, molds, and bacteria. At the retail level, equipment malfunction (such as faulty cold storage), over-ordering, and culling of blemished produce can result in food loss. Consumers also contribute to food loss when they buy or cook more than they need and choose to throw out the extras ( See Buzby et al (2014)).

Does the U.S. have a goal to reduce food loss and waste?

In 2015, the USDA joined with the U.S. Environmental Protection Agency to set a goal to cut our nation's food waste by 50 percent by the year 2030.

What baseline estimates of food loss and waste will be used to measure progress in reaching the 50 percent reduction goal?

The United States currently does not have a single baseline estimate of food loss and waste. Instead, two very different measures describe the amount of food loss and waste in the United States:

EPA estimates: 2010 was selected as a baseline at 218.9 pounds of food waste per person sent for disposal. The 2030 FLW reduction goal aims to reduce food waste going to landfills by 50 percent to 109.4 pounds per person.

USDA estimates: amount of food loss and waste from the food supply at the retail and consumer levels: in 2010 food loss and waste at the retail and consumer levels was 31 percent of the food supply, equaling 133 billion pounds and almost $162 billion.

Neither estimate provides a comprehensive evaluation of food loss and waste in the United States. However, reductions in both these estimates will provide evidence of progress in reducing food loss and waste and the serious environmental impacts associated with landfilling food. A variety of other data collection efforts across the country will help provide information on other segments of the supply chain.

How is food loss and waste defined in the context of the U.S. reduction goal?

USDA's Economic Research Service (ERS) defines food loss as the edible amount of food, postharvest, that is available for human consumption but is not consumed for any reason. It includes cooking loss and natural shrinkage (for example, moisture loss); loss from mold, pests, or inadequate climate control; and food waste. For the reduction goal, USDA is adopting the convention of using the general term "food loss and waste" to describe reductions in edible food mass anywhere along the food chain. In some of the statistics and activities surrounding recycling, the term "waste" is stretched to include non-edible (by humans) parts of food such as banana peels, bones, and egg shells.

What are some ways to reduce food loss and waste?

The best approach to reducing food loss and waste is not to create it in the first place. Waste can be avoided by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods. If excess food is unavoidable, recover it to donate to hunger-relief organizations so that they can feed people in need. Inedible food can be recycled into other products such as animal feed, compost and worm castings, bioenergy, bioplastics and clothing.

USDA and EPA created the food recovery hierarchy to show the most effective ways to address food waste.

For more on the hierarchy, visit EPA's Food Recovery Hierarchy website.

What is the U.S. Food Loss and Waste 2030 Champion program?

Launched by USDA and EPA in 2016, U.S. Food Loss and Waste 2030 Champions are businesses and organizations that have made a public commitment to reduce food loss and waste in their own operations in the United States by 50 percent by the year 2030. Note: The U.S. Food Waste Challenge group has been retired. Companies and organizations that had joined the Food Waste Challenge are encouraged to become U.S. Food Loss and Waste 2030 Champions.

How does a company become a U.S. Food Loss and Waste 2030 Champion?

To join the U.S. Food Loss and Waste 2030 Champions, organizations complete and submit the 2030 Champions form (PDF, 472 KB), in which they commit to reduce food loss and waste in their own operations and periodically report their progress on their website.

Does USDA or EPA verify the Champions' food loss and waste reduction estimates?

The exact definition of food loss and waste could vary by country, business and consumer. U.S. Food Loss and Waste 2030 Champions are encouraged to consult the Food Loss and Waste Protocol for information on defining and transparently measuring food loss and waste. It is at the Champion's discretion whether to calculate the 50 percent reduction on an absolute or per customer/consumer basis.

What is the EPA's Food Recovery Challenge?

EPA's Food Recovery Challenge offers participants access to data management software and technical assistance to help them quantify and improve their sustainable food management practices. Participants enter goals and report food waste diversion data annually into EPA's data management system. They then receive an annual climate profile report that translates their food diversion data results into greenhouse gas reductions as well as other measures such as "cars off the road" to help participants communicate the benefits of activities implemented. EPA provides on-going technical assistance to EPA's Food Recovery Challenge participants to encourage continuous improvement.

Businesses that are not ready to make the 50-percent reduction commitment but are engaged in efforts to reduce food loss and waste in their operations can be recognized for their efforts by joining the Food Recovery Challenge.

U.S. Food Loss and Waste 2030 Champions can also join EPA's Food Recovery Challenge to access technical assistance for measuring food waste and assessing the positive environmental benefits of waste reduction.

# data[].attributes.attachment_link.description
How much food waste is there in the United States? In the United States, food waste is estimated at between 30-40 percent of the food supply. This estimate, based on estimates from USDA's Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010.

# data[].attributes.headline
 Uneaten food that is thrown out at homes, stores, and restaurants. Crops left in fields because of low crop prices or too many of the same crops being available. Problems during the manufacturing and transportation of food.

# data[].attributes.subject
 Uneaten food that is thrown out at homes, stores, and restaurants. Crops left in fields because of low crop prices or too many of the same crops being available. Problems during the manufacturing and transportation of food.

# data[].attributes.body
stores, farms, homes, really anywhere

# data[].attributes.body
Large Portions, commonly observed at restaurants, increased portion size largely contributes to waste.

# data[].attributes.headline
Buying enough food and not too much, also using leftover food to make new meals.

# data[].attributes.subject
Buying enough food and not too much, also using leftover food to make new meals.

# data[].attributes.headline
We buy more food than we can eat (or you tried something new and it turned out to taste like garbage)

# data[].attributes.subject
We buy more food than we can eat (or you tried something new and it turned out to taste like garbage)

# data[].attributes.body
Spoilage is a big one
https://www.usda.gov/foodwaste/faqs

# data[].attributes.attachment_link.readable_text
How much food waste is there in the United States?

In the United States, food waste is estimated at between 30-40 percent of the food supply. This estimate, based on estimates from USDA's Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010. This amount of waste has far-reaching impacts on society:

Wholesome food that could have helped feed families in need is sent to landfills.

Land, water, labor, energy and other inputs are used in producing, processing, transporting, preparing, storing, and disposing of discarded food.

What causes food loss and waste?

Food loss occurs for many reasons, with some types of loss-such as spoilage-occurring at every stage of the production and supply chain. Between the farm gate and retail stages, food loss can arise from problems during drying, milling, transporting, or processing that expose food to damage by insects, rodents, birds, molds, and bacteria. At the retail level, equipment malfunction (such as faulty cold storage), over-ordering, and culling of blemished produce can result in food loss. Consumers also contribute to food loss when they buy or cook more than they need and choose to throw out the extras ( See Buzby et al (2014)).

Does the U.S. have a goal to reduce food loss and waste?

In 2015, the USDA joined with the U.S. Environmental Protection Agency to set a goal to cut our nation's food waste by 50 percent by the year 2030.

What baseline estimates of food loss and waste will be used to measure progress in reaching the 50 percent reduction goal?

The United States currently does not have a single baseline estimate of food loss and waste. Instead, two very different measures describe the amount of food loss and waste in the United States:

EPA estimates: 2010 was selected as a baseline at 218.9 pounds of food waste per person sent for disposal. The 2030 FLW reduction goal aims to reduce food waste going to landfills by 50 percent to 109.4 pounds per person.

USDA estimates: amount of food loss and waste from the food supply at the retail and consumer levels: in 2010 food loss and waste at the retail and consumer levels was 31 percent of the food supply, equaling 133 billion pounds and almost $162 billion.

Neither estimate provides a comprehensive evaluation of food loss and waste in the United States. However, reductions in both these estimates will provide evidence of progress in reducing food loss and waste and the serious environmental impacts associated with landfilling food. A variety of other data collection efforts across the country will help provide information on other segments of the supply chain.

How is food loss and waste defined in the context of the U.S. reduction goal?

USDA's Economic Research Service (ERS) defines food loss as the edible amount of food, postharvest, that is available for human consumption but is not consumed for any reason. It includes cooking loss and natural shrinkage (for example, moisture loss); loss from mold, pests, or inadequate climate control; and food waste. For the reduction goal, USDA is adopting the convention of using the general term "food loss and waste" to describe reductions in edible food mass anywhere along the food chain. In some of the statistics and activities surrounding recycling, the term "waste" is stretched to include non-edible (by humans) parts of food such as banana peels, bones, and egg shells.

What are some ways to reduce food loss and waste?

The best approach to reducing food loss and waste is not to create it in the first place. Waste can be avoided by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods. If excess food is unavoidable, recover it to donate to hunger-relief organizations so that they can feed people in need. Inedible food can be recycled into other products such as animal feed, compost and worm castings, bioenergy, bioplastics and clothing.

USDA and EPA created the food recovery hierarchy to show the most effective ways to address food waste.

For more on the hierarchy, visit EPA's Food Recovery Hierarchy website.

What is the U.S. Food Loss and Waste 2030 Champion program?

Launched by USDA and EPA in 2016, U.S. Food Loss and Waste 2030 Champions are businesses and organizations that have made a public commitment to reduce food loss and waste in their own operations in the United States by 50 percent by the year 2030. Note: The U.S. Food Waste Challenge group has been retired. Companies and organizations that had joined the Food Waste Challenge are encouraged to become U.S. Food Loss and Waste 2030 Champions.

How does a company become a U.S. Food Loss and Waste 2030 Champion?

To join the U.S. Food Loss and Waste 2030 Champions, organizations complete and submit the 2030 Champions form (PDF, 472 KB), in which they commit to reduce food loss and waste in their own operations and periodically report their progress on their website.

Does USDA or EPA verify the Champions' food loss and waste reduction estimates?

The exact definition of food loss and waste could vary by country, business and consumer. U.S. Food Loss and Waste 2030 Champions are encouraged to consult the Food Loss and Waste Protocol for information on defining and transparently measuring food loss and waste. It is at the Champion's discretion whether to calculate the 50 percent reduction on an absolute or per customer/consumer basis.

What is the EPA's Food Recovery Challenge?

EPA's Food Recovery Challenge offers participants access to data management software and technical assistance to help them quantify and improve their sustainable food management practices. Participants enter goals and report food waste diversion data annually into EPA's data management system. They then receive an annual climate profile report that translates their food diversion data results into greenhouse gas reductions as well as other measures such as "cars off the road" to help participants communicate the benefits of activities implemented. EPA provides on-going technical assistance to EPA's Food Recovery Challenge participants to encourage continuous improvement.

Businesses that are not ready to make the 50-percent reduction commitment but are engaged in efforts to reduce food loss and waste in their operations can be recognized for their efforts by joining the Food Recovery Challenge.

U.S. Food Loss and Waste 2030 Champions can also join EPA's Food Recovery Challenge to access technical assistance for measuring food waste and assessing the positive environmental benefits of waste reduction.

# data[].attributes.attachment_link.description
How much food waste is there in the United States? In the United States, food waste is estimated at between 30-40 percent of the food supply. This estimate, based on estimates from USDA's Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010.

# data[].attributes.headline
Because we buy more food than we actually need

# data[].attributes.subject
Because we buy more food than we actually need

# data[].attributes.headline
Food that is still edible but not eaten to the point of it going bad or being thrown out

# data[].attributes.subject
Food that is still edible but not eaten to the point of it going bad or being thrown out

# data[].attributes.headline
food that is fit for consumption but consciously discarded at the retail or consumption phases.

# data[].attributes.subject
food that is fit for consumption but consciously discarded at the retail or consumption phases.

# data[].attributes.body
By knowing how much you consume and only buying that much

# data[].attributes.attachment_link.readable_text
Most people don't realize how much food they throw away every day - from uneaten leftovers to spoiled produce to parts of fruits and vegetables that could be eaten or repurposed.

One-third of all food in the United States goes uneaten. EPA estimates that in 2018, about 81 percent - 20.3 tons - of households' wasted food ended up in landfills or combustion facilities

Preventing food from going to waste is one of the easiest and most powerful actions you can take to save money and lower your climate change footprint by reducing greenhouse gas (GHG) emissions and conserving natural resources.
On this page:

Save money by buying only what you need, eating what you buy, and avoiding throwing away food. The average family of four spends $1,500 each year on food that ends up uneaten.

Reduce your environmental and climate change footprint.

Conserve resources and energy. When food is wasted, the land, water, energy, and other inputs that are used in producing, processing, transporting, preparing, storing, and disposing the food are wasted as well.

More than 85 percent of GHG emissions from landfilled food waste result from activities prior to food entering a landfill, including the production, transport, processing, and distribution of food. Plus, when food decomposes in a landfill, methane, a potent greenhouse gas, is emitted-and Reduce greenhouse gas (GHG) emissions. food is the single largest category of material placed in municipal landfills third-largest source of human-related methane emissions in the United States

Ways to Prevent Wasted Food at Home

Planning, prepping, and storing food can help your household waste less food. Below are some tips to help you do just that:

Making a list with weekly meals in mind can save you money and time. If you only buy what you expect to use, you will be more likely to keep it fresh and use it all.

Keep a running list of meals and their ingredients that your household already enjoys - that way, you can easily choose, shop for, and prepare meals that you are likely to consume.

Look in your refrigerator, freezer, and pantry first to avoid buying food you already have. Make a list each week of what needs to be used up and plan upcoming meals around it.

Plan your meals for the week before you go shopping and buy only the things needed for those meals.

Make your shopping list based on how many meals you'll eat at home. Consider how often you will eat out, if you plan to eat frozen precooked meals, and if you will eat leftovers for any of your meals.

Include quantities on your shopping list noting how many meals you'll make with each item to avoid overbuying. For example: "salad greens - enough for two lunches".

Buying in large quantities (e.g., buy one, get one free deals) only saves money if you use all the food before it spoils.

Buying food from bulk bins can save you money and reduce food waste and packaging as you can purchase the amount of food you need as opposed to a pre-determined amount. When buying in bulk, remember to store food properly in airtight, labeled containers.

Purchase imperfect produce or upcycled products. Imperfect produce may have physical imperfections but is just as safe and nutritious and can sometimes be found at discounted prices. Upcycled products are made from ingredients that might have otherwise gone to waste.

Toolkit for Your Home and Your Community

The Food: Too Good to Waste Toolkit will help you figure out how much food is really going to waste in your home and what you can do to waste less. By making small shifts in how you shop for, prepare, and store food, you can save time and money. It can also keep the valuable resources used to produce and distribute food from going to waste!

Food: Too Good to Waste also contains an Implementation Guide that is designed to teach local governments and community organizations how to implement a Food: Too Good to Waste campaign in their community using the Toolkit.

If You Can't Reduce Wasted Food, Divert It From Landfills

Resources

U.S. Department of Agriculture (USDA):
Information for Consumers
Infographic- Easy Steps to Prevent Food Waste ( English, Chinese, Spanish)
Video - Tips to Reduce Food Waste at Home
Video- Plan Ahead to Reduce Food Waste ( English, Spanish)

Video- Serve Smart to Reduce Food Waste ( English, Spanish)

Video- Love Your Leftovers to Reduce Food Waste ( English, Spanish)
MyPlate- Meal Planning Refrigeration and Food Safety FoodKeeper App
U.S. Food and Drug Administration(FDA):
How to Cut Food Waste and Maintain Food Safety
Date Labels on Packaged Foods & Infographic

Tips to Reduce Food Waste (including three infographics)
Food Waste Facts Infographic Animated Videos with Information on:

Tips to reduce food waste

Understanding date labels on packaged foods

The impact of food waste

Imperfect produce

Sources

# data[].attributes.attachment_link.description
Most people don't realize how much food they throw away every day - from uneaten leftovers to spoiled produce to parts of fruits and vegetables that could be eaten or repurposed. One-third of all food in the United States goes uneaten.

# data[].attributes.headline
Food that we do not eat/use. It is fit for consumption, but instead we throw it out.

# data[].attributes.subject
Food that we do not eat/use. It is fit for consumption, but instead we throw it out.

# data[].attributes.body
Food waste occurs for a variety of reasons, including: Uneaten food that is thrown out at homes, stores, and restaurants. Crops left in fields because of low crop prices or too many of the same crops being available. Problems during the manufacturing and transportation of food.

# data[].attributes.body
when we go shopping, we get more than what is needed

# data[].attributes.headline
food that is not eaten and then goes to waste

# data[].attributes.subject
food that is not eaten and then goes to waste

# data[].attributes.body
food that is fit for consumption but consciously discarded at the retail or consumption phases

# data[].attributes.body
when food isn't utilized to its full potential then is wasted
https://www.usda.gov/foodwaste/faqs

# data[].attributes.attachment_link.readable_text
How much food waste is there in the United States?

In the United States, food waste is estimated at between 30-40 percent of the food supply. This estimate, based on estimates from USDA's Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010. This amount of waste has far-reaching impacts on society:

Wholesome food that could have helped feed families in need is sent to landfills.

Land, water, labor, energy and other inputs are used in producing, processing, transporting, preparing, storing, and disposing of discarded food.

What causes food loss and waste?

Food loss occurs for many reasons, with some types of loss-such as spoilage-occurring at every stage of the production and supply chain. Between the farm gate and retail stages, food loss can arise from problems during drying, milling, transporting, or processing that expose food to damage by insects, rodents, birds, molds, and bacteria. At the retail level, equipment malfunction (such as faulty cold storage), over-ordering, and culling of blemished produce can result in food loss. Consumers also contribute to food loss when they buy or cook more than they need and choose to throw out the extras ( See Buzby et al (2014)).

Does the U.S. have a goal to reduce food loss and waste?

In 2015, the USDA joined with the U.S. Environmental Protection Agency to set a goal to cut our nation's food waste by 50 percent by the year 2030.

What baseline estimates of food loss and waste will be used to measure progress in reaching the 50 percent reduction goal?

The United States currently does not have a single baseline estimate of food loss and waste. Instead, two very different measures describe the amount of food loss and waste in the United States:

EPA estimates: 2010 was selected as a baseline at 218.9 pounds of food waste per person sent for disposal. The 2030 FLW reduction goal aims to reduce food waste going to landfills by 50 percent to 109.4 pounds per person.

USDA estimates: amount of food loss and waste from the food supply at the retail and consumer levels: in 2010 food loss and waste at the retail and consumer levels was 31 percent of the food supply, equaling 133 billion pounds and almost $162 billion.

Neither estimate provides a comprehensive evaluation of food loss and waste in the United States. However, reductions in both these estimates will provide evidence of progress in reducing food loss and waste and the serious environmental impacts associated with landfilling food. A variety of other data collection efforts across the country will help provide information on other segments of the supply chain.

How is food loss and waste defined in the context of the U.S. reduction goal?

USDA's Economic Research Service (ERS) defines food loss as the edible amount of food, postharvest, that is available for human consumption but is not consumed for any reason. It includes cooking loss and natural shrinkage (for example, moisture loss); loss from mold, pests, or inadequate climate control; and food waste. For the reduction goal, USDA is adopting the convention of using the general term "food loss and waste" to describe reductions in edible food mass anywhere along the food chain. In some of the statistics and activities surrounding recycling, the term "waste" is stretched to include non-edible (by humans) parts of food such as banana peels, bones, and egg shells.

What are some ways to reduce food loss and waste?

The best approach to reducing food loss and waste is not to create it in the first place. Waste can be avoided by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods. If excess food is unavoidable, recover it to donate to hunger-relief organizations so that they can feed people in need. Inedible food can be recycled into other products such as animal feed, compost and worm castings, bioenergy, bioplastics and clothing.

USDA and EPA created the food recovery hierarchy to show the most effective ways to address food waste.

For more on the hierarchy, visit EPA's Food Recovery Hierarchy website.

What is the U.S. Food Loss and Waste 2030 Champion program?

Launched by USDA and EPA in 2016, U.S. Food Loss and Waste 2030 Champions are businesses and organizations that have made a public commitment to reduce food loss and waste in their own operations in the United States by 50 percent by the year 2030. Note: The U.S. Food Waste Challenge group has been retired. Companies and organizations that had joined the Food Waste Challenge are encouraged to become U.S. Food Loss and Waste 2030 Champions.

How does a company become a U.S. Food Loss and Waste 2030 Champion?

To join the U.S. Food Loss and Waste 2030 Champions, organizations complete and submit the 2030 Champions form (PDF, 472 KB), in which they commit to reduce food loss and waste in their own operations and periodically report their progress on their website.

Does USDA or EPA verify the Champions' food loss and waste reduction estimates?

The exact definition of food loss and waste could vary by country, business and consumer. U.S. Food Loss and Waste 2030 Champions are encouraged to consult the Food Loss and Waste Protocol for information on defining and transparently measuring food loss and waste. It is at the Champion's discretion whether to calculate the 50 percent reduction on an absolute or per customer/consumer basis.

What is the EPA's Food Recovery Challenge?

EPA's Food Recovery Challenge offers participants access to data management software and technical assistance to help them quantify and improve their sustainable food management practices. Participants enter goals and report food waste diversion data annually into EPA's data management system. They then receive an annual climate profile report that translates their food diversion data results into greenhouse gas reductions as well as other measures such as "cars off the road" to help participants communicate the benefits of activities implemented. EPA provides on-going technical assistance to EPA's Food Recovery Challenge participants to encourage continuous improvement.

Businesses that are not ready to make the 50-percent reduction commitment but are engaged in efforts to reduce food loss and waste in their operations can be recognized for their efforts by joining the Food Recovery Challenge.

U.S. Food Loss and Waste 2030 Champions can also join EPA's Food Recovery Challenge to access technical assistance for measuring food waste and assessing the positive environmental benefits of waste reduction.

# data[].attributes.attachment_link.description
How much food waste is there in the United States? In the United States, food waste is estimated at between 30-40 percent of the food supply. This estimate, based on estimates from USDA's Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010.

# data[].attributes.body
Buy Less

# data[].attributes.body
Lots of leftovers can be turned into soup. Mashed potatoes are a good thickener for creamed soups. Almost all veggies can go into a good minestrone, and if you put stale bread in the bottom, it becomes "ribbolita".

# data[].attributes.attachment_link.readable_text
The only thing better than soup with bread? Soup that not only has chunks of bread in it, but crunchy croutons on top as well. This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parmesan. A note on that cheese: If you've been throwing out your Parm rinds all these years, that stops right now. The rind is full of flavor, and makes a great addition to any broth-y, stewy situation.

# data[].attributes.attachment_link.description
The only thing better than soup with bread? Soup that not only has chunks of bread in it, but crunchy croutons on top as well. This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parmesan.