THE ISSUE
Farming
7% of planted fields in the United States are typically not harvested each year.
Post-harvest and Packing
Culling is the main reason why produce is lost while being fresh, because there are certain criteria on produce size, color, weight etc when harvesting produce.
Distribution
Problems occur when produce is kept at improper temperatures, such as when it sits too long on loading docks, ports, or refrigerator malfunctions.
Retail
The USDA estimates that supermarkets lose $15 billion annually in unsold fruits and vegetables alone.
Food service
According to the USDA approximately 4 to 10 percent of food purchased by restaurants becomes kitchen loss, both edible and inedible, before reaching the consumer. On average, diners leave 17% of meals uneaten and 55% of these potential leftovers are not taken home.
Household
American families throw out approximately 25 percent of the food and beverages they buy, which for a family of four is estimated to be $1,365 to $2,275 annually.