4 ways to cut campus food waste, from colleges to corporates
This guest blog is courtesy of GreenBiz, and was written by Lauren Phipps, Director & Senior Analyst, Circular Economy.
You probably already know that around a third of all food produced — roughly 1 billion tons per year — is never eaten. And while you may be thinking about far-off farms and factories as the source of that waste, nearly 85 percent of food in the United States is wasted and lost at consumer-facing businesses and homes, according to ReFED’s analysis.
Looking at one slice of the challenge, the U.S. restaurant sector generates (PDF) 11.4 million tons of food waste annually. That’s just 1.1 percent of the global total, but it still carries a hefty price tag: more than $25 billion, when taking into account…
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