

After reading the article, I’m left wondering how US food waste breaks down between originating from individual households vs grocery retailers, commercial retail food/restaurants and ag suppliers.
It’s been a while, but I remember reading about how there’s little incentive (maybe it’s even prohibited?) for retailers to send reject and expiring food to food banks instead of throwing it out. I feel like this should be more of a concern considering the demand to food banks is probably going to increase rapidly while funding and donations will likely decrease with the current economic turmoil.
I suspect we could curb a significant amount of food waste by creating a pathway to divert food waste instead of disposing it outright. Of course, such pathway would need to meet food safety standards while providing a clear regulatory framework to address liability and logistical aspects to make it more profitable to divert vs dispose.
Anyone from outside of the shithole have any input on how this works in your country?
That’s awesome! Glad to hear that silver lining.