After a Sharp Increase, the Rate of Food Waste May Be Slowing

Read the full story at Food Tank.

After a sharp increase in food waste following the outbreak of COVID-19, Dana Gunders, Executive Director of ReFED finds that the rate of food waste in the United States may be steadying.

Prior to the pandemic, ReFED, a nonprofit committed to reducing food waste, found that 63 million tons of food goes to waste each year in the U.S. alone. Once COVID-19 hit, food waste only worsened.

“When the pandemic first happened there was a lot of extra waste,” Gunders tells Food Tank. She explains that the sudden closures of businesses created bottlenecks in supply chains. As a result, food could not reach people fast enough.

But after several months, Gunders believes that food waste in the country is reaching a new equilibrium. And while occasional supply chains disruptions are still occurring, she believes that the changes the country is seeing may have positive long term implications for the future of food waste.

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