Food Waste is a significant problem in the United States, with estimates suggesting that 30-40% of the food supply ends up discarded. This equates to approximately 133 billion pounds and $161 billion worth of food wasted in 2010 alone. This massive amount of waste has profound consequences, ranging from environmental damage to economic losses and missed opportunities to alleviate food insecurity.
Food loss and waste occur throughout the food supply chain, from farm to table. Spoilage is a common factor at every stage. During production and processing, issues like inadequate drying, milling, transportation, or processing can expose food to pests, mold, and bacteria, leading to significant losses.
At the retail level, factors such as equipment malfunctions, overstocking, and the removal of aesthetically imperfect produce contribute to food waste. Consumers also play a role by purchasing or cooking more food than needed and discarding leftovers. Overbuying, improper storage, and confusion over date labels are common household contributors to food waste.
The United States has set an ambitious goal to reduce food waste by 50% by 2030. This objective, a joint effort between the USDA and the EPA, underscores the urgency of addressing this issue. Reaching this goal requires a multifaceted approach involving actions at every stage of the food supply chain.
While a single, comprehensive baseline estimate for food waste in the U.S. doesn’t exist, two key metrics are used to track progress: the EPA’s estimate of food waste sent to landfills and the USDA’s estimate of food loss and waste at the retail and consumer levels. Both metrics are essential for gauging the effectiveness of reduction efforts. These metrics help to quantify the problem and provide benchmarks for measuring progress towards the national goal.
The term “food loss and waste” encompasses the edible portion of food that is available for human consumption but is not consumed for any reason. This includes losses due to spoilage, damage, or consumer behavior. Importantly, this definition focuses on edible food, distinguishing it from inedible parts like peels and bones that are often included in broader definitions of waste.
Combating food waste requires a multi-pronged strategy. Prevention is paramount, and strategies include improving product development, storage techniques, and consumer education. When excess food is inevitable, recovery efforts, such as donating to food banks and composting, can divert it from landfills. Ultimately, a systemic shift towards valuing and utilizing food resources more efficiently is crucial.
The U.S. Food Loss and Waste 2030 Champions program encourages businesses and organizations to commit to a 50% reduction in food waste by 2030. Participants pledge to implement strategies to minimize waste within their operations and report on their progress. This collaborative initiative leverages the power of collective action to drive significant change. By publicly committing to reduction targets, these organizations demonstrate leadership and inspire others to join the effort.
Becoming a 2030 Champion involves completing a form and committing to the reduction goal. While the program doesn’t involve verification of individual estimates, participants are encouraged to use the Food Loss and Waste Protocol for standardized measurement and reporting. This framework promotes transparency and allows for meaningful comparisons of progress across different organizations. Consistent methodologies are essential for accurately tracking progress and identifying best practices.
