background

A large component of sustainability is the idea of minimizing waste and loss of valuable commodities. These valuable commodities include food and nutrients necessary for survival. A better understanding of the rate and degree of food loss is of crucial importance for efforts to maximize the utilization of our resources and engage in environmentally responsible actions and behaviors. The research presented in this study will ideally serve as the genesis for expansion and development of future research endeavors regarding sustainability. Specifically, the results will facilitate a pragmatic analysis that focuses on examining food loss, and ultimately, minimizing it to the greatest degree possible. The main objective of this research was to estimate food loss generated by the U.S. population based on current U.S. consumption patterns and compare that loss to the projected food loss if Americans were to adhere to the U.S. Department of Agriculture (USDA) Food Pattern (FP) recommendations using available food loss data from the USDA Economic Research Service (ERS) and the most recent consumption data available from the National Health and Nutrition Examination Surveys (NHANES). A secondary objective was to examine loss of beef at each level of the food supply chain to provide the most up-to-date values. The collected data is intended for use in a future stepwise data analysis to determine the environmental impact of food loss for the average American family.

methodology

The most recent data from the ERS Food Availability Data System were used in the present study to estimate food losses. These data represent the sum total in pounds of food in the U.S. food supply. Amount of food available for consumption is calculated for each year by summing production, imports and past-year stores and subtracting out exports and current-year stores. The loss-adjusted food availability (LAFA) calculations utilize ERS’s food availability data to provide estimates of the amount of food available for human consumption in the U.S. on a per capita basis after adjustment for food spoilage, plate waste, and other types of food loss at different stages in the food supply and consumption chain. The LAFA data account for food loss at each of the following levels of the food supply chain: 1. primary level from farm to retail weight (e.g., pest damage/consumption; weather damage); 2. retail level (e.g., improper handling, food processing, food safety standards); and 3. consumer level (e.g., losses from cooking and food preparation; excess food preparation; expired foods; spoilage; and plate waste). The USDA ERS LAFA data are available for more than 200 commodities which are aggregated into food groups that match the USDA FP components used for dietary recommendations. The estimated percent of food loss that occurs at each level of food supply was calculated using the most recent and complete four years of data from the LAFA USDA ERS (i.e., 2007-2010). The percent of food loss was then applied to the individual commodities and aggregated food groups in the USDA FP to estimate total food loss associated with (a) current usual intake estimates among the US population and (b) recommended intakes according to the USDA FP at each food supply level.

Consumption Data

Current usual intakes among the US population were based on modeled estimates of long-term intakes derived from the 24-hour dietary records reported in the dietary component of the NHANES 2007-2008 and 2009-2010 and derived by the National Cancer Institute (NCI). Food quantities reported consumed by respondents one year of age and older in NHANES 2007-2010 were modeled to reflect usual, long-term intakes and then translated into quantities of USDA FP components using the USDA FPED (Food Pattern Equivalents Database) developed for the NHANES 2007-2010. Recommended intakes were based on the FP developed by the USDA to provide calorie-based dietary guidance on how much Americans should eat of nutrient dense options from the five major food groups and their subgroups while placing limits on added sugars, solid fats, and alcoholic drinks. The derivation of the FP used in this analysis was based on the Dietary Guidelines for Americans (DGA) updated in 2010 and adjusted to a 2000 calorie diet (USDA/DHHS, 2010).  

Data Analysis

The percentages of food loss calculated from the LAFA ERS data were applied to current intake patterns and recommended intake patterns. Pounds of loss for each food group within each pattern were generated. The pounds of loss from each food group within each pattern were summed to estimate total food loss in pounds.

results and discussion

Approximately 231 billion pounds of food are lost each year based on the ERS LAFA dataset and the U.S. population’s current usual daily food intake. The majority of this food loss is from produce and dairy commodities where a high amount of food loss and waste occurs at the consumer level. In comparison, annual food loss estimates could be 100 billion pounds higher if the US population were to follow the USDA FP dietary recommendations set forth by the 2010 DGAC (Dietary Guidelines Advisory Committee). Similar patterns of commodity contribution to loss estimates are observed between the two sets of loss estimates with the highest losses estimated within the fruit, vegetable and dairy commodities. Together, these three food groups account for more than two-thirds of total food loss from current intake estimates. In comparison, protein and grains account for 15.4% and 6.7% of total food losses, respectively, and within the protein group, total meat accounts for only 7.4% of total food loss. Currently, Americans consume 1.5 cup equivalents of vegetables, 1.1 cup equivalents of fruit/juices and 1.8 cup equivalents of dairy products. The DGAC recommend Americans consume almost double the amount for both fruit/juices and dairy products and two-thirds more vegetables as part of a healthy 2,000 calorie diet. If relative loss percentages remained the same and Americans followed the dietary recommendations, approximately 1.7 times greater food loss would result from these three commodities alone. In contrast, current usual protein intake is higher than recommended intakes for meat, eggs, and nuts/seeds/soy products. Therefore, estimated food loss in these three FPs could decrease if Americans followed the recommended intakes. However, this reduction is well below the increased food loss that would occur to meet the vegetable, fruit, and dairy recommendations. Total loss associated with meat consumption based on current usual intake of meat is 17.1 billion pounds per year compared to 72.5, 59.2, and 29.0 billion pounds of vegetables, fruits, and dairy products per year, respectively. If Americans followed the dietary guidance to limit meat consumption to 1.8 ounce equivalents instead of their current usual intake of 2.5 ounce equivalents per day, total food loss would decrease annually by 4.8 billion pounds for meat compared to total food loss increasing by 50.2, 48.4, and 19.3 billion pounds for vegetables, fruits/juices, and dairy products, respectively if recommended intakes were consumed.

industry Implications

In conclusion, the loss estimates presented in this analysis are for purposes of comparing food loss from current consumption patterns among the US population and a theoretical consumption pattern if Americans followed the USDA FP dietary recommendations. Absolute measures of loss should be used for this comparison as the underlying calculations and assumptions on percent food loss used to generate each set of food loss estimates were identical. Based on the results of this analysis, estimated food loss would be greater if Americans followed the USDA FP dietary guidelines with the largest increases observed among the vegetable, fruit/juice, and dairy product food groups. The impact on food loss from reduced consumption of protein, and red meat specifically, would be minimal in comparison.