Food Loss and Waste (2024)

FAQs

What is the solution for food loss and waste? ›

The most effective solution to this problem is surprisingly simple: don't waste food. Buy only what you need, prepare the right portion sizes, and store leftovers properly. By minimizing food waste at the source, we can significantly reduce the environmental impact.

U.S. 2030 Food Loss and Waste Reduction Goal

The goal seeks to cut food loss and waste in half by the year 2030. By acting on this goal, the U.S. can reduce climate and environmental impacts associated with food loss and waste while improving food security and saving money for families and businesses.

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

Nutritious, safe, and untouched food can be donated to food banks to help those in need. Compost food scraps rather than throwing them away.

Food waste refers to discarded or wasted food at the retail and consumer level. A simple rule of thumb for identifying food items as either loss or waste is that food loss refers to edible food mass that is discarded or LOST along the journey from production, post-harvest, storage, transport, and processing stages.

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

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)).

What causes food loss? ›

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.

Examples include unsold food from retail stores; plate waste, uneaten prepared food, or kitchen trimmings from restaurants, cafeterias, and households; or by-products from food and beverage processing facilities.

Greenhouse gases generated from food rotting in landfills could be reduced to help mitigate climate change. According the U.S Environmental Protection Agency, in the United States, food is the single largest category of material placed in municipal landfills, where it emits methane, a powerful greenhouse gas.

Reducing waste in schools can begin with conducting a waste audit (with participation by students, staff, parents, and other community member volunteers) and reminding teachers and cafeteria staff what makes a reimbursable meal at their school, so students have options when it comes to their food choices.

To reduce food waste and address food insecurity, surplus food still safe for people to eat will instead go to food banks, soup kitchens, and other food recovery organizations and services to help feed Californians in need.

Optimise storage conditions to ensure optimal freshness and minimise product losses. Manage stock rotation using a “first in, first out” (FIFO) inventory system to ensure freshness and reduce food waste. Set expiration date alerts. Implement an inventory management system (IMS) to track stock levels in real-time.