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Food “waste” refers to food that is fit for consumption but consciously discarded at the retail or consumption phases. Wasted food has far-reaching effects, both nationally and globally. In the U.S., up to 40% of all food produced goes uneaten [2], and about 95% of discarded food ends up in landfills [3].
Food waste is food that is intended for human consumption that is lost, and can occur anywhere in the entire supply chain from farm stage to harvest.
The exact definition of food loss and waste could vary by country, business and consumer. U.S. Food Loss and Waste 2030 Champions are encouraged to consult the Food Loss and Waste Protocol for information on defining and transparently measuring food loss and waste.
Food waste: “The decrease in the quantity or quality of food resulting from decisions and actions by retailers, food service providers and consumers.”. The distinction is important to bear in mind when interpreting or comparing statistics produced by different bodies.
Food waste refers to the decrease in the quantity or quality of food resulting from decisions and actions by retailers, food service providers and consumers (SOFA, 2019).
Food waste often refers to food not ultimately consumed by humans that is discarded or recycled, such as plate waste (i.e., food that has been served but not eaten), spoiled food, or peels and rinds considered inedible.
In the United States, over one-third of all available food goes uneaten through loss or waste. When food is tossed aside, so too are opportunities for improved food security, economic growth, and environmental prosperity.