The U.S. wasted about 133 billion pounds of food in 2010, according to a report by the Economic Research Service of the U.S. Department of Agriculture. That was 31 percent of the retail and consumer food supply. The estimated cost of the uneaten food is $161.6 billion using retail prices.
"Retail-level food losses represented 10 percent—or 43 billion pounds—and consumer-level losses represented 21 percent—or 90 billion pounds—of the available food supply of 430 billion pounds of food in 2010," Derrick Cain reports for Agri-Pulse, a Washington newsletter. The main foods lost were poultry, fish, vegetables and dairy products. Poultry and fish food losses amounted to 30 percent of the total loss—or $48 billion—vegetables made up 19 percent of losses—or $30 billion—and dairy products were 17 percent of losses—or $27 billion.
"The losses represent the amount of edible food, post-harvest, that is available for human consumption but is not consumed for any reason, the study said," Cain writes. "It includes cooking loss and natural shrinkage; loss from mold, pests or inadequate climate control; plate waste; and other causes. Further, the study said it includes edible items going unconsumed, such as food discarded by retailers due to blemishes or plate waste discarded by consumers."
The average amount of food lost "per American was 429 pounds, of which 139 pounds at the retail level and 290 pounds at the consumer level went uneaten," Cain writes. "At the consumer level, 59 pounds of vegetables, 52 pounds of dairy products, and 41 pounds of meat, poultry and fish per capita from the food supply in 2010 went uneaten."
The study states: “Food loss is becoming an increasingly important topic both domestically and internationally. Better estimates of the amount and value of food loss, including food waste, could help serve as quantitative baselines for policymakers and the food industry to set targets and develop initiatives, legislation or policies to minimize food waste, conserve resources and improve human nutrition.” (Read more)
"Retail-level food losses represented 10 percent—or 43 billion pounds—and consumer-level losses represented 21 percent—or 90 billion pounds—of the available food supply of 430 billion pounds of food in 2010," Derrick Cain reports for Agri-Pulse, a Washington newsletter. The main foods lost were poultry, fish, vegetables and dairy products. Poultry and fish food losses amounted to 30 percent of the total loss—or $48 billion—vegetables made up 19 percent of losses—or $30 billion—and dairy products were 17 percent of losses—or $27 billion.
"The losses represent the amount of edible food, post-harvest, that is available for human consumption but is not consumed for any reason, the study said," Cain writes. "It includes cooking loss and natural shrinkage; loss from mold, pests or inadequate climate control; plate waste; and other causes. Further, the study said it includes edible items going unconsumed, such as food discarded by retailers due to blemishes or plate waste discarded by consumers."
The average amount of food lost "per American was 429 pounds, of which 139 pounds at the retail level and 290 pounds at the consumer level went uneaten," Cain writes. "At the consumer level, 59 pounds of vegetables, 52 pounds of dairy products, and 41 pounds of meat, poultry and fish per capita from the food supply in 2010 went uneaten."
The study states: “Food loss is becoming an increasingly important topic both domestically and internationally. Better estimates of the amount and value of food loss, including food waste, could help serve as quantitative baselines for policymakers and the food industry to set targets and develop initiatives, legislation or policies to minimize food waste, conserve resources and improve human nutrition.” (Read more)
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