food waste reduction efforts at the usda€¦ · the united states by 50% by the year 2030, the...

PRACTICE APPLICATIONS

This article was written by AngieTagtow, MS, RD, LD, executive direc-tor, USDA Center for Nutrition Policyand Promotion, Alexandria, VA; JimmyNguyen, program analyst, Office ofthe Chief Communications Officer,USDA Food and Nutrition Services,Alexandria, VA; and Donna Johnson-Bailey, MPH, RD, nutritionist, andTusaRebecca E. Schap, PhD, MPH,RD, lead nutritionist, USDA Center forNutrition Policy and Promotion,Alexandria, VA.

http://dx.doi.org/10.1016/j.jand.2015.10.008

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The MyPlate Message Chronicles

Food Waste Reduction Efforts at the USDA

INSEPTEMBER 2015, AGRICULTURESecretary Tom Vilsack and Envi-ronmental Protection AgencyDeputy Administrator Stan Mei-

burg announced the United States’first-ever national food waste reduc-tion goal,1 calling for a 50% reductionby 2030. The US Department of Agri-culture (USDA) is in a unique positionto lead food waste reduction effortsgiven that each of its 16 differentagencies has resources to addressthis major concern. The USDA hasalways encouraged food waste re-duction efforts—from its consumer-focused World War IIeera campaignsthat promoted smart shopping, VictoryGardens, and food preservation torecent efforts among K-12 schools.The USDA Food, Nutrition, and Con-

sumer Services includes the Food andNutrition Service (FNS) and the Centerfor Nutrition Policy and Promotion(CNPP), and both offer initiatives tohelp reduce food waste and loss. In theFNS’s school meals programs, the Na-tional School Lunch Program andSchool Breakfast Program, we areencouraging food waste reductionstrategies to help schools save moneyand to alleviate food insecurity throughfood share tables and donation ofexcess school food to local hunger re-lief organizations. Equally important,schools can involve students byeducating them about food waste andits impacts on the environment and

society. The food waste reduction, re-covery, and recycling activities inschools teach students about thevalue of food and inspire them to wasteless food throughout their lives.

FNS INFOGRAPHICThe FNS has developed policy and willcontinue to offer guidance and trainingto help schools manage food waste. In2014, the FNS created an infographictitled “Reducing Food Waste e WhatSchools Can Do Today.” The infographicexplains the issue of food waste andoffers simple strategies that schoolscan employ to reduce food waste suchas scheduling recess before lunch orextending the lunch period by 10 moreminutes.

CNPP INFOGRAPHICThe CNPP is also supporting largerUSDA efforts by offering a new sectionwithin ChooseMyPlate.gov to raiseawareness about how much ediblefood is wasted at home and tips forconsumers to reduce food waste. Thewebsite offers a range of federal re-sources to support the USDA foodwaste reduction initiative including anew infographic titled “Let’s TalkTrash.” Since the launch of MyPlate in2011, ChooseMyPlate.gov has become apopular federal resource for consumersseeking information on nutrition andhealth. Facts about food waste and tipsto help consumers cut back on food

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waste will be a valuable addition toChooseMyPlate.gov as the USDA strivesto achieve food waste reduction goalsthroughout the Department.

The data in the infographic are basedon findings from the Economic Re-search Service report, The EstimatedAmount, Value, and Calories of Post-harvest Food Losses at the Retail andConsumer Levels in the United States(2014).2 The report highlights foodloss, which includes food waste, as amajor concern in both domestic andinternational circles. It also recom-mends shifts in consumer behavior asa key strategy in reducing food wastewhile still maintaining consumer de-mand for food safety, quality, variety,and affordability.

ADDITIONAL EFFORTSAdditional initiatives to reduce foodwaste include the Agricultural Re-search Service’s efforts with farmersto develop new technologies andvalue-added products from producethat would normally go to waste.And the Food Safety and InspectionService developed a FoodKeeper app toeducate consumers about food storagetimelines and safe cooking tips thathelp prevent food spoilage. Each USDAagency plays a major role throughoutthe food supply chain and can impactthe amount of food waste producedand reduced.

In 2013, the USDA and Environ-mental Protection Agency joinedtogether to launch the US Food WasteChallenge to provide a platform toassess and disseminate informationabout the best practices to reduce,recover, and recycle food loss andwaste. By the end of 2014, the joint-agency US Food Waste Challengehad over 4,000 participants, well sur-passing its goal of 1,000 participantsby 2020. The USDA is working to growthis list and expand food loss andwaste reduction efforts from farm tofork.

In response to Agriculture SecretaryVilsack’s goal to reduce food waste in

015 by the Academy of Nutrition and Dietetics.

The Food and Nutrition Service infographic—Reducing Food Waste e What Schools Can Do—offers simple strategies tohelp schools reduce food waste.

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The Center for Nutrition Policy and Promotion infographic—Let’s Talk Trash—highlights food loss and waste.

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(continued) The Center for Nutrition Policy and Promotion infographic—Let’s Talk Trash—highlights food loss and waste.

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The FoodKeeper app was developedby the Food Safety and InspectionService to educate consumers aboutfood storage and food safety.

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the United States by 50% by the year2030, the USDA Food, Nutrition, andConsumer Services will do its partand continue to promote food wastereduction by working with national-and community-based organizations.Registered dietitian nutritionists areencouraged to consider how theycan promote these efforts and inspirefuture generations to become con-cerned about reducing food wasteand producing environmentally-stablecommunities.

References1. US Department of Agriculture. USDA

and EPA join with private sector, charitableorganizations to set nation’s first foodwaste reduction goals [press release].http://www.usda.gov/wps/portal/usda/usdamediafb?contentid¼2015/09/0257.xml&printable¼true&contentidonly¼true. Acc-essed September 30, 2015.

2. Buzby JC, Wells HF, Hyman J. The EstimatedAmount, Value, and Calories of PostharvestFood Losses at the Retail and ConsumerLevels in the United States. EconomicResearch Service, US Department of Agri-culture, Economic Information Bulletin No.121, February 2014.

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