Dive Brief:
- About 30% of Americans believe they "don’t create any food waste," according to a survey by the International Food Information Council (IFIC) Foundation. This is despite estimates that up to half of the food produced across the globe is wasted before consumers have a chance to eat it.
- Among consumers who admit to wasting food, the leading reasons why include "forgetting about perishable food until it’s too late (19%), purchasing too much fresh or perishable food (17%), cooking big meals and throwing some of it away (8%), and not eating everything they put on their plate (7%)," according to IFIC.
- The survey found that the top ways Americans were working to reduce food waste were "taking leftovers home from restaurants (58%), using leftovers from cooking (53%), planning their meals (51%), and making shopping lists (51%), while 47% say they use or freeze leftovers in a timely manner."
Dive Insight:
In the U.S., food waste reduction strategies center around companies, retailers and individual consumers. Labeling products with a date is a major source of debate and confusion for all parties involved, from consumers and manufacturers to legislators and retailers.
Because date labeling is not standardized, the language differs, including terms such as "best by" versus "sell by." The scientific process of determining a "best by" date also varies. Date issues cause consumers and retailers to discard food that is technically still safe to consume. Manufacturers can work together with others in their segment or industry to standardize date labeling language and practices on their own before potential government intervention.
But reducing food waste in the U.S. is also about better communication about what food waste is and what consumers can do to reduce it themselves. Food waste reduction is often achieved through simple habit changes, such as meal planning, sticking to a shopping list or maintaining better food storage habits.
Manufacturers can share this information on their product packaging, or they can encourage consumers to learn more on the company's website or social media accounts. There, the company may have the largest impact on a consumer's perception of food waste.