Food Waste

Worldwide, 1/3 of all food produced for human consumption is lost or wasted. American’s sent 1/3 of their fruits and vegetables to landfills in 2013. 37 million tonsof food waste was generated with only 5% being diverted.

Food Waste accounts for about 21% of our waste. Food waste happens where food is grown, where it is processed, where it is sold, and in the home. In 2010 each person sent 218.9 pounds of food for disposal from their homes, restaurants, and school and work cafeterias. The EPA (Environmental Protection Agency) is using this data to set a goal to reduce food waste by 50% by 2030.

All of this food takes an enormous amount of natural resources and energy to create. U.S. food production accounts for:

  • 70% of global water use
  • 13.5% of global greenhouse gas emissions

and by 2050, rising populations and incomes are expected to result in a 70% increase in global demand for agricultural production.

Food Waste Hierarchy

Source Reduction
Stop food waste before it starts.
Feed Hungry People
Feed Animals
Industrial Uses
Compost 
Landfill

 

 

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