Food Loss And Food Waste

May 11, 2016 RE: Food Loss and Food Waste Reduction ______________________________________________________________________________ A. Issue The United States Department of Agriculture (USDA) estimates 30% to 40% of our food is "lost" (any amount of edible food available for human consumption but is not consumed for any reason) or "wasted" (a component of food loss that occurs when an edible food item goes unconsumed due to rejection by retailers or consumer plate waste) because it is discarded

global cities continue to expand, food demand in cities is going to rise as well. Food security in high rises is a complicated process. People claiming to not have enough food while others carelessly throw food away. With the increase of population in cities and food waste, natural resources including water, land and energy, are going to decline and food security is unlikely to be achievable and sustainable. According to the Environmental Protection Agency, Wasted food accounts for about 2% of greenhouse

consequences in this world. Food loss is a pure example of this. Food loss represents the edible amount of food that is available for human consumption but is not consumed for any reason, which is discarded towards the front of the food supply chain, including harvest, post-harvest, and processing (Lipinski 2013). The production of the food in the United States is inefficient because of its inability to create and process food without generating excessive amounts of waste. In the United States alone

surrounded by abundance. Food is a prevalent waste item in the United States. Most people do not think about the resources it took to produce, transport, and prepare the food they throw away. Our food waste is not actually just trash; it is the key to human survival. Ordinary consumers can change the future with one small action: to stop wasting food. Actions at the individual level can decrease food waste and feed those in need. Twenty five percent of purchased food is thrown away. (TED)

come from decreasing food loss and waste, better management of natural resources, consumer education, and alternatives to conventional livestock. Feeding a world population that is projected to increase by over 2 billion, will be a challenge when there is an extreme amount of food loss and waste occurring daily. Most of the consumers in the world are unaware that “roughly one third of the food produced in the world for human consumption” is wasted (FAO). If food loss and waste was substantially decreased

Wasted Food in America We all remember that time going to dinner with our grandparents, them wanting to order a nice meal for us. Then looking at it, and trying our hardest to eat everything, even the fat. Most of our grandparents grew up in the "Baby Boomer Generation" or "The Silent Generation" where they were taught to eat everything on their plate even if it did not taste good. To today's standard, people think that the "Millennials" waste food. Food is to be considered a loss if it is thrown

"Millennials" waste food. Food is to be considered a loss if it is thrown away or allowed to spoil. Twenty-five million tons of food go to waste a year by grocery stores, restaurants and various food vendors. According to Food Waste "food waste refers to the intentional rejection and discard of edible food that occurs on the retail and consumption side of the supply chain." Consumers in America are guilty for throwing out another 43 percent of food resulting in twenty-seven million tons of wasted food. About

Food waste can be defined as the failure to consume edible food due to inappropriate human action. Each year, the United States of America grows more than 595 billion pounds of different kinds of food. Although this is more than enough food, “the U.S. Department of Agriculture estimates that roughly 30 to 40 percent of food grown in the United States each year is sent to landfills” (NewsChannel 1). Meanwhile, another research showed that “in 1974 approximately 900 kcal per person per day was wasted

billions of pounds of food are wasted throughout the world. It is important to realize that this is an enormous problem. This is a problem by cause of countless people could have prevented it by just starting their meal with less food. Misunderstanding the consequences of food waste, people don’t even understand how much food they waste throughout their lives. Food that we throw out results in so abounding problems and wastes of needed resources. Wasted food is a strong loss as a result of wasted

partners and various stakeholders (local grocers, suppliers and farmers), I will identify benefits and challenges to assist in the development of a successful pilot program aligned with the mission of King County’s Local Food Economy and Climate Change Initiatives and food waste prevention programs. The recommendation is a four week Imperfect Produce campaign pilot project modeled off of similar pilot projects that have been tested in Europe and Canada, in which major producers in the region partner