![]() ![]() What are some ways to reduce food loss and waste? In some of the statistics and activities surrounding recycling, the term “waste” is stretched to include non-edible (by humans) parts of food such as banana peels, bones, and egg shells. For the reduction goal, USDA is adopting the convention of using the general term “food loss and waste” to describe reductions in edible food mass anywhere along the food chain. It includes cooking loss and natural shrinkage (for example, moisture loss) loss from mold, pests, or inadequate climate control and food waste. USDA’s Economic Research Service (ERS) defines food loss as the edible amount of food, postharvest, that is available for human consumption but is not consumed for any reason. How is food loss and waste defined in the context of the U.S. A variety of other data collection efforts across the country will help provide information on other segments of the supply chain. However, reductions in both these estimates will provide evidence of progress in reducing food loss and waste and the serious environmental impacts associated with landfilling food. Neither estimate provides a comprehensive evaluation of food loss and waste in the United States.
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