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"Food loss" represents the amount of edible food, post-harvest,
that is available for human consumption but is not consumed for any
reason; it includes cooking loss and natural shrinkage (eg:
moisture loss); loss from mould, pests, or inadequate climate
control; and plate waste. "Food waste" is a component of food loss
and occurs when an edible item goes unconsumed, such as food
discarded by retailers due to undesirable colour or blemishes and
plate waste discarded by consumers. Food loss (particularly the
food waste component) is becoming an increasingly important topic
both domestically and internationally. Better estimates of the
amount and value of food loss, including food waste, could help
serve as quantitative baselines for policymakers and the food
industry to set targets and develop initiatives, legislation, or
policies to minimise food waste, conserve resources, and improve
human nutrition. Reducing food loss would likely reduce food prices
in the United States and the rest of the world, though the effects
depend on the nature of supply, including import and export
considerations. This book provides an estimated amount, value, and
caloric value of post-harvest food losses at the retail and
consumer level in the United States. It also discusses supermarket
loss estimates for fresh fruit, vegetables, meat, poultry, and
seafood and their use in the ERD loss-adjusted food availability
data.
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