[20161102]IF10317_涉及粮食损失和浪费的政策问题.pdf

https:/crsreports.congress.gov Updated November 2, 2016Policy Issues Involving Food Loss and WasteFood loss refers to edible food that is available for human consumption but is not eaten. This could occur for any number of reasons, including cooking loss and natural shrinkage; loss from mold, pests, or inadequate climate control; and plate waste. Food waste is a component of food loss and refers to food discarded by retailers and consumers due to quality concerns or undesirable product attributes (e.g., imperfect produce). In the United States, the U.S. Department of Agriculture (USDA) reports that food loss accounts for an estimated 31% (133 billion pounds) of all food available for human consumption (based on 2010 data). Previous USDA loss estimates have ranged from 20% to 40%. USDAs most recent estimates likely understates total U.S. losses, as it does not account for losses at the farm and losses between the farm and retail level because of data limitations. USDA estimates U.S. food losses to be worth $161.6 billion in 2010. On a per capita basis, total food loss was valued at $522 annually: $151 per year at the retail level and $371 at the consumer level. At the consumer leve