USDA Food Loss and Waste News

Learn about the latest news and resources from the U.S. Department of Agriculture (USDA) on preventing food loss and waste. Sign up for USDA updates on food loss and waste and visit for more information.
Amazon joins Food Loss and Waste 2030 Champions
On Oct, 16, Amazon became the 31st corporation to join the U.S. Food Loss and Waste 2030 Champions. Champions are U.S. businesses and organizations that pledge to reduce food loss and waste in their own operations by 50 percent by the year 2030. This effort began in 2015, when USDA and U.S. Environmental Protection Agency (EPA) announced the United States’ first ever food loss and waste reduction goal to help galvanize efforts in the private sector. Read the full announcement

Latest blog from USDA Food Loss and Waste Liaison Jean Buzby

The Agricultural Research Service (ARS) is USDA’s chief scientific in-house research agency. More than 2,000 scientists at 90 research centers in the U.S. and abroad work to investigate solutions to agricultural challenges from farm to table. What are USDA Agriculture Research Service (ARS) scientists doing to help reduce food loss and waste? This interview features insights from Gene Lester, ARS, National Program Leader for Product Quality and New Uses, and Biorefining/Bioproducts.

New resources from FDA and EPA

Our Winning on Reducing Food Waste partners at the U.S. Food and Drug Administration (FDA) have created a series of animated videos to help take action to reduce food waste, from shopping tips, understanding date labels on food packages, and advice on the “best by” label, and using the USDA’s FoodKeeper app to see how long items can be stored in the fridge, freezer, or pantry. Watch and share these videos.

The EPA recently announced 12 recipients selected for funding to divert food waste from landfills by expanding anaerobic digester capacity in the United States. Anaerobic digestion is a process where microorganisms break down organic materials, such as food scraps, manure and sewage sludge, all in the absence of oxygen. Anaerobic digestion produces biogas, which can be captured and used for energy production, and “digestate,” a nutrient-rich product, such as a fertilizer. Anaerobic digestion is a strategy included in EPA’s food recovery hierarchy that is preferable to landfilling/incineration because it reclaims valuable resources. Keeping food waste from landfills, such as transforming it into fuel or fertilizer, can save money and reduce environmental impacts. Read the full announcement.

EPA’s Food Stewardship education efforts aim to engage the faith community on protecting the environment through reducing food waste. They offer a downloadable Food Stewards toolkit with tips on how to modify food purchases, donate, compost, involve others, and share success stories. Learn more.

Multilingual toolkit for educators

Educators and youth serving organizations have new, multilingual resources to teach youth about food waste prevention. Available in English, French, and Spanish, the Food Matters Action Kit offers activities and tips to better equip youth with the knowledge and tools they need to make changes at home and within their communities to reduce and prevent food waste. New resources include videos and additional materials. These resources are available as part of the #ShrinkFoodWaste campaign, organized by the Commission for Environmental Cooperation, a cooperative effort among Canada, Mexico and the United States. Get the Food Matters Action Kit.

New National Academies report on consumer food waste

The National Academies of Science, Engineering and Medicine recently released a new report, titled “A National Strategy to Reduce Food Waste at the Consumer Level.” The report identifies strategies for changing consumer behavior, considering interactions and feedbacks within the food system. It explores the reasons food is wasted in the United States, including the characteristics of the complex systems through which food is produced, marketed, and sold, as well as the many other interconnected influences on consumers' conscious and unconscious choices about purchasing, preparing, consuming, storing, and discarding food. Download the free PDF