New Report: America Trashes Forty Percent of Food Supply
Americans are throwing away 40 percent of food in the U.S., the equivalent of $165 billion in uneaten food each year, according to a new analysis by the Natural Resources Defense Council. In a time of drought and skyrocketing food prices, NRDC outlines opportunities to reduce wasted food and money on the farm, in the grocery store and at home.
"As a country, we're essentially tossing every other piece of food that crosses our path — that's money and precious resources down the drain," said Dana Gunders, NRDC project scientist with the food and agriculture program. "With the price of food continuing to grow, and drought jeopardizing farmers nationwide, now is the time to embrace all the tremendous untapped opportunities to get more out of our food system. We can do better."
NRDC's issue brief — Wasted: How America is Losing Up to 40 Percent of Its Food from Farm To Fork to Landfill — analyzes the latest case studies and government data on the causes and extent of food losses at every level of the U.S. food supply chain. It also provides examples and recommendations for reducing this waste. Key findings include:
- Americans trash 40 percent of our food supply every year, valued at about $165 billion;
- The average American family of four ends up throwing away an equivalent of up to $2,275 annually in food;
- Food waste is the single largest component of solid waste in U.S. landfills;
- Just a 15 percent reduction in losses in the U.S. food supply would save enough food to feed 25 million Americans annually;
- There has been a 50 percent jump in U.S. food waste since the 1970s.
The causes of losses in our food system are complex, but there are notable problem areas. At the retail level, grocery stores and other sellers are losing as much as $15 billion annually in unsold fruits and vegetables alone, with about half of the nationwide supply going uneaten. In fact, fresh produce is lost more than any other food product — including seafood, meat, grains and dairy — at nearly every stage in the supply chain. Some of this is avoidable. For instance, retailers can stop the practice of unnecessary abundance in their produce displays, which inherently leads to food spoilage.
But consumers are also a major contributor to the problem, with the majority of food losses occurring in restaurants and household kitchens. A significant reason for this is large portions, as well as uneaten leftovers. Today, portion sizes are two to eight times larger than the government's standard serving sizes.
Article continues at NRDC
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