A national strategy to reduce food waste at the consumer level

A national strategy to reduce food waste at the consumer level

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 estimate...

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Detalles Bibliográficos
Autores Corporativos: National Academies of Sciences, Engineering, and Medicine (U.S.) (-), National Academies of Sciences, Engineering, and Medicine (U.S.). Committee on a Systems Approach to Reducing Consumer Food Waste, issuing body (issuing body), National Academies of Sciences, Engineering, and Medicine (U.S.). Board on Environmental Change and Society, National Academies of Sciences, Engineering, and Medicine (U.S.). Division of Behavioral and Social Sciences and Education, National Academies of Sciences, Engineering, and Medicine (U.S.). Food and Nutrition Board, National Academies of Sciences, Engineering, and Medicine (U.S.). Health and Medicine Division
Otros Autores: Oria, Maria, editor (editor), Schneeman, Barbara, editor
Formato: Libro electrónico
Idioma:Inglés
Publicado: Washington, DC : The National Academies Press [2020]
Colección:Consensus study report.
Materias:
Food waste > United States > Prevention.
Consumers > Food > United States.
Food conservation > United States.
Food industry and trade > United States.
Food Supply > economics.
Waste Products > economics.
Consumer Behavior > economics.
Waste Management.
Conservation of Natural Resources.
Public Policy.
Food conservation.
Food industry and trade.
United States.
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009622417406719
Tabla de Contenidos:
  • Intro
  • FrontMatter
  • Reviewers
  • Preface
  • Contents
  • List of Boxes, Figures, and Tables
  • Summary
  • 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

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