Thirty-one percent of food that is available at supermarkets, restaurants, and in households goes uneaten – food that was nurtured and harvested in the fields and ends up in a landfill. Increasingly food processing facilities, food service companies, supermarkets, and restaurants are recognizing the need to reduce, recover, and recycle all of this wasted food. The momentum is building as more and more address the problem and take action to keep good food from entering landfills.
A week from today – on September 24, Wednesday at 2:00 pm – 3:00 pm Eastern – you can join us for a webinar on “Supermarkets and Restaurants Fighting Food Waste and Saving Money” that will feature industry representatives discussing how they are leading the fight against food waste. There will also be time devoted to dialogue, Q&As, and the sharing of resources.
Register for the webinar here: https://www4.gotomeeting.com/register/241692455.
Why is there so much waste at the retail level? Consumers naturally tend to choose only the shiniest looking apple and freshest milk at the store. So what happens to “ugly,” misshapen, or slightly out of proportion fruits and vegetables that might have looked similar to the ones in your garden? What happens to that carton of milk or loaf of bread that is nearing its expiration or sell-by date?
To read the rest of the story, please go to: USDA Blog
