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Food Waste: An Opportunity To Improve Resource Use

CED-77-118 Published: Sep 16, 1977. Publicly Released: Sep 16, 1977.
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Highlights

About 20% of all food produced in the United States is lost or wasted in a year, amounting to about $31 billion. Losses occur during harvest, storage, transportation, processing, at the wholesale/retail level, and at restaurants, institutions, and households.

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Agriculture and Food
Food industryFood relief programsFood supplyFood supply projectionsLand managementLossesPublic assistance programsAgricultural commoditiesGrain and grain productsFood programs for children