A qualitative study of United States food waste programs and activities at the state and local level

In the United States, 40 percent of all food intended for human consumption is lost or wasted. This has economic, environmental, and social consequences that justify the involvement of public agencies. However, few public agencies are systematically addressing this issue and little is known about what has been successful or effective. This study describes the strategies, challenges, successes, and recommendations of agencies currently doing this work, as well as perspectives on issues that need to be addressed at a systems-level in order to make food waste prevention and recovery possible in a lasting and meaningful way. These findings can be used to inform agencies about strategies and best practices to be used to create effective and successful programs that reduce the burden of wasted food.