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It doesn’t have to be this way — that US consumers and businesses toss in the trash some 52 million tons of food a year, squandering $218 billion spent on growing, processing, transporting and then disposing that food.
The Rethink Food Waste through Economics and Data (ReFED) consortium who studied the problem for a year said Wednesday there are 27 pretty easy steps that, if scaled nationwide, would cut food waste by 20 percent or 13 million tons in a decade.
The steps, carried out, would put $5.6 billion back in consumers’ pockets each year and $1.6 billion back in the coffers of restaurants and food service companies while saving business in general $2 billion.
Moreover, they’d eliminate 18 million tons of methane emissions and save 1.6 trillion gallons of freshwater. And, as a huge future benefit, they’d get the world in better position to feed the 9 billion people expected to inhabit the planet by 2050.