USDA, EPA, and FDA kick off Winning on Reducing Food Waste Month by calling for greater collaboration with public, private, and nonprofit partners as well as state and local officials to educate and engage consumers and stakeholders throughout the supply chain on the need to reduce food loss and waste.
In the United States, food waste is estimated at between 30–40 percent of the food supply. This figure, based on estimates from USDA’s Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010. Wasted food is the single largest category of material placed in municipal landfills and represents nourishment that could have helped feed families in need. Additionally, water, energy, and labor used to produce wasted food could have been employed for other purposes. Effectively reducing food waste will require cooperation among federal, state, tribal and local governments, faith-based institutions, environmental organizations, communities, and the entire supply chain.
The U.S. Department of Agriculture (USDA), the U.S. Environmental Protection Agency (EPA), and the U.S. Food and Drug Administration (FDA) signed a joint agency formal agreement under the Winning on Reducing Food Waste initiative. The agreement is aimed at improving coordination and communication across federal agencies attempting to better educate Americans on the impacts and importance of reducing food loss and waste.
The following are resources to help you do your part to reduce food loss and waste. You play a part in reaching the national food waste reduction goal – to reduce food waste by 50% by the year 2030 (see U.S. Food Loss and Waste 2030 Champions Initiative).
Start using these tips today to reduce food waste, save money, and protect the environment.
Food Waste Resources from FDAFrom FDA
How to Cut Food Waste and Maintain Food Safety
Learn how food waste and food safety are connected.
Tips to Reduce Food Waste
Learn to reduce food waste at the grocery store or when eating out; in the kitchen while storing and preparing; at home while cooking, serving, and enjoying food with family and friends.
Food Waste Resources from EPAFrom EPA
In November 2016, USDA and EPA announced the formation of the U.S. Food Loss and Waste 2030 Champions group and presented the first set of 2030 Champions. U.S. Food Loss and Waste 2030 Champions are businesses and organizations that have made a public commitment to reduce food loss and waste in their own operations in the United States by 50 percent by the year 2030.
Learn more about EPA’s Sustainable Management of Food program and Wasted Food Programs and Resources Across the United States.
Food Waste Resources from USDAUSDA is doing its part to help make preventing food waste the first-best option for farmers, businesses, organizations, and consumers. A large number of USDA programs contribute to this objective, ranging from those supporting market and distributional efficiencies to those educating consumers about safe food storage. Selected new and ongoing activities directly contributing to the reduction of food loss and waste are listed below.
Learn about USDA’s Food Waste Activities.