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245 02 A national strategy to reduce food waste at the consumer
level /|cBarbara O. Schneeman and Maria Oria, editors ;
Committee on a Systems Approach to Reducing Consumer Food
Waste, Board on Environmental Change and Society, Division
of Behavioral and Social Sciences and Education, Food and
Nutrition Board, Health and Medicine Division.
264 1 Washington, DC :|bThe National Academies Press,|c[2020]
300 1 online resource (xix, 302 pages) :|billustrations.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
490 1 Consensus study report of the National Academies of
Sciences, Engineering, Medicine
504 Includes bibliographical references.
505 0 1. Introduction -- 2. Understanding Food Waste, Consumers,
and the U.S. Food Environment -- 3. Drivers of Food Waste
at the Consumer Level and Implications for Intervention
Design -- 4. Interventions to Reduce Food Waste at the
Consumer Level -- 5. Strategy for Reducing Food Waste at
the Consumer Level -- 6. A Research Agenda for Improving
Interventions to Reduce Food Waste and Their
Implementation -- Appendix A: Public Session Agendas --
Appendix B: Literature Search Approach -- Appendix C:
Additional Information on Food Waste -- Appendix D:
Interventions to Reduce Food Waste at the Consumer Level:
Examples from the Literature -- Appendix E: Research on
Behavioral Change from Other Domains -- Appendix F:
Committee Member Biographical Sketches -- Appendix G:
Glossary.
520 3 Approximately 30 percent of the edible food produced in
the United States is wasted and a significant portion of
this waste occurs at the consumer level. Despite food's
essential role as a source of nutrients and energy and its
emotional and cultural importance, U.S. consumers waste an
estimated average of 1 pound of food per person per day at
home and in places where they buy and consume food away
from home. Many factors contribute to this waste--
consumers behaviors are shaped not only by individual and
interpersonal factors but also by influences within the
food system, such as policies, food marketing and the
media. Some food waste is unavoidable, and there is
substantial variation in how food waste and its impacts
are defined and measured. But there is no doubt that the
consequences of food waste are severe: the wasting of food
is costly to consumers, depletes natural resources, and
degrades the environment. In addition, at a time when the
COVID-19 pandemic has severely strained the U.S. economy
and sharply increased food insecurity, it is predicted
that food waste will worsen in the short term because of
both supply chain disruptions and the closures of food
businesses that affect the way people eat and the types of
food they can afford. A National Strategy to Reduce Food
Waste at the Consumer Level 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. This report presents a
strategy for addressing the challenge of reducing food
waste at the consumer level from a holistic, systems
perspective.
536 This activity was supported by contracts between the
National Academy of Sciences, The Walmart Foundation
(Award # 42515787), and the Foundation for Food and
Agriculture Research (Award # DFs-18-0000000011). Support
for the work of the Board on Environmental Change and
Society is provided primarily by a grant from the National
Science Foundation (Award No. BCS-1744000). Any opinions,
findings, conclusions, or recommendations expressed in
this publication do not necessarily reflect the views of
any organization or agency that provided support for the
project.
588 Description based on online resource; title from PDF title
page (viewed March 2, 2021).
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Food waste|zUnited States|xPrevention.
650 0 Consumers|xFood|zUnited States.
650 0 Food industry and trade|zUnited States.
650 0 Food conservation|zUnited States.
650 0 Conservation of natural resources.
650 7 Conservation of natural resources|2fast
650 7 Food conservation|2fast
650 7 Food industry and trade|2fast
651 2 United States
651 7 United States|2fast
700 1 Schneeman, Barbara,|eeditor.
700 1 Oria, Maria,|eeditor.
710 2 National Academies of Sciences, Engineering, and Medicine
(U.S.).|bCommittee on a Systems Approach to Reducing
Consumer Food Waste,|eissuing body.
776 08 |iPrint version:|aNational Academies of Sciences,
Engineering, and Medicine|tA National Strategy to Reduce
Food Waste at the Consumer Level|dWashington, D.C. :
National Academies Press,c2020|z9780309680738
830 0 Consensus study report.
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=2695838|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
948 |d20240319|cEBSCO|tEBSCOebooksacademic NEW 1-26-24 6521
|lridw
994 92|bRID
