All of us might know that groceries face loss of their foods in great number, in some degrees due to spoilage.
In respect to economic value, the food waste costs US$ 15 billion every year as estimated by United States Department of Agriculture (USDA, 2020). The estimate was applied to supermarket or groceries only.
If we include to households, restaurants and other business in food industry, then we will see the total food lost per year in America with astonishing amounts of money, about US$ 162 billion annually.
Food lost has occurred in many stages of food chains, include in the following levels of:
- producers (farmers)
- sellers (groceries and supermarkets)
- food service (restaurants)
- consumers (households)
- transportation
- storage.
# To be continued to Part 2
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