Farmers markets can sell “ugly” produce, which are discarded, misshapen fruits and vegetables that do not meet the usual standards for appearance. Farms can evaluate food losses during processing, distribution, and storage and adopt best practices.Schools may experiment with concepts that allow children to create their own meals to prevent less discarded food, such as with salad bars or build-your-own burritos. Restaurants can offer smaller portions and donate excess ingredients and prepared uneaten food to charities. Examples include supermarkets selling damaged or nearly expired produce at discounted prices, or offering “half-off” promotions instead of “buy-one-get-one-free” promotions. Businesses such as restaurants, grocery stores, and institutional food services can evaluate the extent of their food waste and adopt best practices.Proposed bills are currently in place in California, Arizona, Oregon, and Colorado. Governments can provide tax credits to farmers who donate excess produce to local food banks. State and local governments can incorporate food waste prevention and education campaigns, and implement municipal composting programs.The National Resources Defense Council issued a summary paper providing guidelines on how to reduce waste throughout the food production chain. On September 16, 2015, both agencies also announced for the first time a national food loss and waste goal, calling for a 50% reduction by 2030 to improve overall food security and conserve natural resources. Recycle food waste to feed animals or to create compost, bioenergy, and natural fertilizers.Recover food waste by connecting potential food donors to hunger relief organizations like food banks and pantries.Reduce food waste by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods.Food Waste Challenge, calling on entities across the food chain, including farms, agricultural processors, food manufacturers, grocery stores, restaurants, universities, schools, and local governments. In the U.S, on June 4, 2013, the Department of Agriculture and Environmental Protection Agency launched the U.S. Sustainable Development Goal 12 addresses responsible consumption and production, which includes two indicators to measure (in order to ultimately reduce) global food loss and food waste. Globally, reducing wasted food has been cited as a key initiative in achieving a sustainable food future. Community benefits by providing donated, untouched, and safe food that would otherwise be thrown out.Better management of energy and resources, preventing pollution involved in the growing, manufacturing, transporting, and selling of food.Reduced methane emissions from landfills and a lower carbon footprint.Cost savings when purchasing only as much food as needed, and avoiding additional costs of disposal.
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