Food Recovery

In the U.S., about 30% of food produced goes to waste. This includes waste in the field, to processing, during transportation, in the market, and waste by consumers. This food waste carries social, economic, and environmental challeges. The EPA has created the Food Recovery Hierarchy to help guide businesses and organizations in addressing food waste.

Every part of the food system can play a role in reducing food waste, from farmers to consumers. In some communities, food rescue organizations help to divert food that would otherwise be wasted, to organizations serving people in need of food.