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Challenges and initiatives in reducing food losses and waste: United States

Code: 9781786766939
Leigh Prezkop and Amanda Stone, World Wildlife Fund (WWF), USA; Gregory A. Baker, Santa Clara University, USA; Lisa K. Johnson, Independent Consultant, USA; and Jonathan Deutsch, Drexel University, USA

Chapter synopsis: About a third of food produced for human consumption is lost or wasted from farm to fork. It is estimated that the average American household spends $1500 a year or more on food they never eat. This chapter highlights primary data that the World Wildlife Fund (WWF) has collected in production-level studies and includes case studies that illuminate the environmental impacts of food losses in the United States. It also discusses the potential solutions that are emerging across different sectors regarding food losses and waste.

DOI: 10.19103/AS.2019.0053.28
Table of contents 1 Introduction 2 Production 3 Consumer-facing businesses 4 Consumers 5 Conclusion 6 Where to look for further information 7 References

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