For the first time ever, the U.S. government last year issued a food waste reduction goal, calling for a 50 percent cut by 2030. But how do we get there?
Food waste in America happens across the supply chain — farms, manufacturers, individual homes and consumer-facing businesses including restaurants and grocery retailers. The U.S. spends more than $218 billion growing, processing, transporting and disposing food that's never eaten — a full 1.3 percent of total GDP.
Among families, as much as 55 percent of food purchases are unplanned, which triggers overbuying and spoiled food, according to food waste research. Many families opt for bulk food purchases they don't fully consume to get a good deal on per-unit costs.
And from takeout options to grocers, many Americans have an abundance of choices and want a different kind of cuisine every night. But they may not know how to repurpose ingredients and store food properly.