The Issue at Hand Roughly 30-40% of the food in the U.S. is wasted, and the majority of this wasted food occurs at the consumer level. Wasted food costs an average family of 4 over $1500 a year, and overall, it costs farmers, businesses, and consumers about $218 billion. Wasting food also wastes resources and contributes
Food Waste: Ripe with Problems Have you ever brought home fresh produce, placed it in your fridge, only to forget about it until a week later, and then, like an archaeologist discovering an ancient artifact, you dig it out and notice something fuzzy growing on it? We’ve all been there. It’s unnerving to have to
Forty percent of food in America is wasted; yet even while we are throwing away edible food, one in eight Americans remain food insecure. This discrepancy between resource availability and need is important now more than ever. With the COVID-19 pandemic sweeping the globe, many food service providers are finding themselves left with surplus food
With approximately 40% of food being wasted in the US and our landfills rapidly reaching capacity, composting is becoming an increasingly important component of the waste management infrastructure. New Milford Farms, a composting facility located in New Milford, CT, is part of a network of composting facilities ensuring that wasted food is put to good
Why is Wasted Food a Problem? According to The U.S. Department of Agriculture, 30-40% of the food in America is wasted. In 2017 alone, almost 41 million tons of food waste was generated and only 6.3% of that waste was diverted from landfills and incinerators for composting. Wasted food also represents a significant misallocation of resources.