Food Waste in America
This is an 84-page document from the Harvard Food Law and Policy Clinic – a resource for those who want to encourage state and local governments to take action against food waste. The state guide to incentives and protections for food donations might be especially useful.
ReFED: Food Waste is a Solvable Problem
A collaboration of more than 30 nonprofit, business, foundation, and government leaders has created “Roadmap to Reduce U.S. Food Waste.” This fascinating study comes at food waste from several angles, addressing its environmental as well as economic costs. The link here goes to the page that focuses on solving the food waste problem. They have identified 3 areas to address, and a total of 27 ways food waste can be cut – and more people can be fed. This information from ReFED is a great starting point for information, education, and action!
The study from Material Impact Inc. defines food waste as an environmental, social, and financial problem. This is a great beginning to understanding food waste. It includes an introduction to the subject, info on food waste legislation, current awareness campaigns, and lists tool-kits and other resources available.
Full Report: The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States – New Study from the USDA: (Released in February 2014) “In the United States, 31 percent—or 133 billion pounds—of the 430 billion pounds of the available food supply at the retail and consumer levels in 2010 went uneaten. The estimated value of this food loss was $161.6 billion using retail prices. For the first time, ERS estimated the calories associated with food loss: 141 trillion in 2010, or 1,249 calories per capita per day.”
EPA: Reducing Wasted Food at Home – Most people don’t realize how much food they throw away every day — from uneaten leftovers to spoiled produce. About 95 percent of the food we throw away ends up in landfills or combustion facilities. In 2013, we disposed more than 35 million tons of food waste. Once in landfills, food breaks down to produce methane, a potent greenhouse gas which contributes to climate change.
EPA: Donating Food – By redirecting unspoiled food from landfill to our neighbors in need, individuals can support their local communities and reduce environmental impact. Non-perishable and unspoiled perishable food can be donated. Donated food can also include leftovers from events and surplus food inventory.
SoSA Programs – Our ministry prevents more than 30 million pounds of food going to waste each year. Society of St. Andrew food salvage programs have a positive impact on the environment by reducing landfill waste by as much as 30 million pounds a year. Instead of harming the environment, this food instead feeds hungry Americans.