Exploring the problem of wasted food, and finding new ways to reduce waste
Nearly a third of all food produced annually—a staggering 1.3 billion tons—is thrown away or lost in the supply chain. To reduce this waste and ensure adequate food supplies for a growing population, Tufts researchers are studying the factors that shape food-buying choices.
Recent Tufts studies show that much of America’s $160 billion in food waste can be traced to “use by” labels, which prompt consumers to toss out food that is safe to eat or purchase foods they end up not finishing (like a large jar of pasta sauce).
The results of this work are simple yet powerful strategies, such as common labeling standards to dramatically reduce waste. Your support helps put these solutions to work. Make a gift today.
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Friedman School Advancement