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Farmers Have No Taste for Waste

There’s no doubt that America’s farmers have become better at feeding more people on less land. Thanks to technology, one farmer today can feed 155 people compared to 19 in 1940. But with increased production comes the responsibility to use sustainable practices and limit waste.

Reducing waste has become part of doing business on the farm. The methods they use depend on the types of crops they grow. Some donate excess produce to food banks and families in need. Some grow crops like peanuts to be zero waste or find ways to utilize cosmetically challenged fruits and vegetables. Others use digesters to power their family farms and nearby homes with methane from manure. Read more stories on our blog.

The No Taste for Waste initiative is meant to raise awareness about the issue of food waste and unite all of us – farmers and families – in making changes to reduce it. By working together, we can all become more mindful about the food we eat, the food we toss and find ways to limit waste.

Get the Facts on Food Waste

  1. The amount of food wasted in the United States equates to more than 1,250 calories per day, per person, annually.
  2. Food waste is responsible for at least 2.6 percent of all U.S. greenhouse gas emissions.
  3. The number one contributor of all landfill content is food waste, contributing around 21 percent each year.
  4. Each year, between 125 and 160 billion pounds of food are left uneaten in the United States.
  5. Between 21 to 33 percent of agricultural water use is accounted for by food waste.
  6. Cropland of uneaten food accounts for between 18 to 28 percent of U.S. total cropland, which is more than the entire state of New Mexico.
  7. Households are responsible for the largest portion of all food waste. At 238 pounds of food per person, that equals 76 billion pounds!
  8. Many farmers cut back on food waste by using unsold produce as feed for livestock or compost in soil.

Saving Tasty Food Starts With You

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Eating more meals at home helps you save money. Planning ahead helps save food.

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