Think of Chicago’s Sear’s Tower (1451 feet high) and then multiply by 44.
That is the approximate volume of food that is lost annually from the U.S. food supply at retail food stores, restaurants, and homes combined. Add to that all the labor, land, water, fertilizer, and other inputs that went into growing that food. It would take far more than a mega-city of skyscrapers to contain it all. The environmental footprint of food waste (not to mention the human cost) starts at agricultural production and extends through food processing, transportation, retail, preparation, and disposal. Now think of how easy it would be to reduce food waste in your daily life. To get started, join USDA and EPA on June 4th when they launch the U.S. Food Waste Challenge.
Source: USDA, 5/28/13, Food Waste
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