Food Dive: “Between 73 and 152 million metric tons of food gets wasted each year in the U.S., or over over a third of the country’s food supply, according to a new report from the U.S. Environmental Protection Agency. The most commonly wasted foods are fruits and vegetables, followed by dairy and eggs. Over half of all waste occurs at households and restaurants.”
“EPA said that halving food waste in the U.S. — a goal set by policymakers — would save 3.2 trillion gallons of blue water, 640 million pounds of fertilizer, 262 billion kilowatt hours of energy and 92 million metric ton equivalents of carbon dioxide over 75 million acres of agricultural land. Reducing waste of meats, cereals and fresh fruits and vegetables would have the biggest environmental impact.”
Sara Goddard offers 7 ways to whittle the waste.
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