In recent years, growing concern about hunger, resource conservation and the environmental and economic costs associated with food waste have raised public awareness of food loss. This in turn has accelerated public and private efforts to make better use of available food supplies by recovering safe and nutritious food that would otherwise be wasted. Food losses begin on the farm even before a commodity moves into the marketing system. Food is subject to additional loss as it leaves the farm and enters the food marketing system.
Some loss occurs in storage, due to insect infestations or mold, deterioration, or improper transportation and handling. Produce, dairy, meat, and other fresh items are subject to shrinkage (loss in weight or volume) due to inadequate packaging or simply the passage of time. Also, fresh foods stored or transported at improper temperatures can deteriorate, wilt, or suffer bacterial degradation or microbial growth. Frequent handling by food processors, brokers, and wholesalers can lead to additional losses. Another important component of food loss is stock removed from retail shelves because it has reached its “sell-by” date.
Source: USDA
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