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21 Shocking U.S. Food Waste Facts & Statistics

21SHOCKING U.S. FOOD WASTE FACTS & STATISTICS GLOBALLY, 40% 4 BILLION OF FOOD IN THE U.S. IS NEVER EATEN TONS OF FOOD IS WASTED EACH YEAR AMERICA WASTED 33.79 MILLION TONS OF FOOD IN 2010, ENOUGH TO FILL THE EMPIRE STATE BUILDING 91 TIMES IN 2010, DISCARDED FOOD REPRESENTED THE SINGLE LARGEST COMPONENT EVERY DAY, AMERICANS WASTE ENOUGH FOOD TO OF MUNICIPAL SOLID WASTE FILL THE ROSE BOWL REACHING LANDFILLS AND INCINERATORS .... (THE 90,000-SEAT FOOTBALL STADIUM) THE U.S. PER CAPITA WASTE HAS INCREASED 50% SINCE 1974 5% 20% FEED FEED 4 MILLION 25 MILLION IF THE U.S. WASTED JUST 15% LESS WASTE 5% LESS FOOD, COULD FEED 25,000,000 IT WOULD BE ENOUGH TO FEED 4,000,000 AMERICANS AMERICANS ANNUALLY WHAT DOES WASTING FOOD COST US? 25% 300 MİLLION OF ALL FRESHWATER USED IN THE U.S. BARRELS OF OIL A YEAR $165 BILLION $750 MILLION PER YEAR •.. PER YEAR •... (MORE THAN $40 BILLION FROM HOUSEHOLD WASTE) JUST TO DISPOSE OF THE FOOD WE CARELESSLY TOSS IN THE TRASH x MILLION -33 MILLION 2.5% TONS OF LANDFILL WASTE OF THE U.S. ENERGY BUDGET (LEADING TO GREENHOUSE GAS EMISSIONS) HOW FOOD GETS WASTED THE AVERAGE AMERICAN 1,3 BILLION tons THROWS AWAY 254 209 TO 254 of all food produced in the world is lost in the POUNDS OF EDIBLE FOOD EACH YEAR 209 production cycle or wasted x BILLION RESTAURANTS: supersized portions, sprawling menus and inadequate training for food handlers when it comes to minimizing food waste 30-50% 30% FOOD OF THE THAT HARVESTED MAKES IT TO THE SUPERMARKET OF WHAT IS FROM FARMS SHELVES IS THROWN AWAY IN NEVER ACTUALLY REACH SUPERMARKETS THE HOMES OF THE PEOPLE THAT PURCHASE IT DUE TO TRIMMING, QUALITY SELECTION AND FAILURE TO CONFORM TO PURELY COSMETIC CRITERIA MUCH OF HOUSEHOLD FOOD WASTE IS DUE TO AGE, OVERCOOKING, PLATE WASTE AND OVER-PURCHASING PERCENT OF FOOD PRODUCTS WASTED BY THE AVERAGE AMERICAN: FRUIT: 15% DAIRY PRODUCTS: 17% MEAT: 33% GRAIN: 18% VEGETABLES: 20% SEAFOOD: 25% 8 STEPS TO REDUCE YOUR WASTE SHOP WISELY: PLAN MEALS, USE SHOPPING LISTS, AVOID SUPER DEALS SUCH AS "BUY ONE, GET ONE FREE" AND IMPULSE BUYS BUY FUNNY-LOOKING FRUIT: BUYING THESE PERFECTLY GOOD FRUIT UTILIZES FOOD THAT MIGHT OTHERWISE GO TO WASTE LEARN WHEN FOOD GOES BAD: PEOPLE GET CONFUSED BY "USE-BY" AND "BEST-BY" DATES - WHICH ARE BASED ON MANUFACTURER SUGGESTIONS FOR PEAK QUALITY AND CAN CAUSE PEOPLE TO THROW OUT FOOD FOR FEAR THAT IT IS SPOILED, WHEN IN FACT IT IS STILL CONSUMABLE USE YOUR FREEZER: FREEZE FRESH PRODUCE AND LEFTOVERS IF YOU WON'T HAVE THE CHANCE TO EAT THEM BEFORE THEY GO BAD REQUEST SMALLER PORTIONS: RESTAURANTS WILL OFTEN PROVIDE HALF-PORTIONS UPON REQUEST AT REDUCED PRICES EAT LEFTOVERS: ONLY ABOUT ½ OF AMERICANS TAKE LEFTOVERS HOME FROM RESTAURANTS. IF YOU EAT OUT, GET YOUR LEFTOVERS PACKAGED UP SO YOU CAN EAT THEM LATER COMPOST FOOD SCRAPS: COMPOSING FOOD SCRAPS CAN REDUCE THEIR CLIMATE IMPACT WHILE ALSO RECYCLING THEIR NUTRIENTS DONATE FOOD: NON-PERISHABLE AND UNSPOILED PERISHABLE FOOD CAN BE DONATED TO LOCAL FOOD BANKS, SOUP KITCHENS, PANTRIES, AND SHELTERS SOLUTIONS www.atozsolutions.com http://www.gracelinks.org/blog/720/18-little-known-facts-that-will-motivate-you-to-cut-back-on- http://www.nrdc.org/living/eatingwell/files/foodwaste_2pgr.pdf http://www.takepart.com/photos/food-waste-facts/not-all-is-lost MILLIONZ

21 Shocking U.S. Food Waste Facts & Statistics

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At one time or another, we have all thrown away food. Maybe you purchased too many eggs from the grocery store and they have reached their expiration date or maybe you have simply forgotten about that...

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