Why? In 2019, the U.S. let a 24% of all food - 54 million tons - become food waste, which goes straight to landfill, incineration, or down the drain, or is simply left in the fields to rot. That's almost 90 billion meals' worth of food we're letting go unsold or uneaten each year, roughly 2% of U.S. GDP. And the impacts of surplus food and food waste on our climate and environment are enormous, since food that is never eaten still requires resources to grow, harvest, transport, cool, cook or otherwise prepare - even when it ends up being disposed of. If food waste was it's own country, it would be the third largest producer of GHG (air pollution) behind China and the U.S. Those gases makes it harder to produce food.
Around the world, food waste has been recognized as an urgent issue requiring immediate action - the United Nations, U.S. government, European Parliament, global business coalitions such as the Consumer Goods Forum, and more have all set goals to cut food loss and waste in half by 2025 or 2030. (source:
https://refed.org/food-waste/the-problem/)
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