Nearly a pound of food per person is wasted each day in America, according to a study in PLOS One. Researchers examined data on Americans’ eating habits as well as estimates of food loss, including waste, at multiple stages in the food system, spanning the period from 2007 to 2014. Of 22 food groups studied, fruits, vegetables and mixed fruit and vegetable dishes (39% of the total) contributed the most to food wasted. That’s because these types of foods tend to be the most susceptible to food spoilage.
Food waste comes at a cost to the environment. The researchers estimated that the food wasted in the US requires the use of 30 million acres of land annually and 4.2 trillion gallons of irrigation water each year. Additionally, growing fruits and vegetables to meet consumer demands increases use of pesticides and fertilizers. The study concluded that one approach to minimizing food waste is to educate consumers about how best to prepare and store fresh fruits and vegetables to minimize spoilage. A complementary approach is to encourage the use of alternate forms of fruits and vegetables, such as frozen and dried.