Food waste remains one of the most pressing challenges in the U.S. food system, and produce is at the center of the issue. ReFED, a nonprofit focused on reducing food waste, estimates that 74 million tons of food go unsold or uneaten each year.
“Data is really at the foundation of everything we do here at ReFED,” says Dana Gunders, president of ReFED. “Before ReFED started doing this, there really was not all that much data on the topic. Now we can tell you that of the 74 million tons of food that are unsold or uneaten, 43.7% of that surplus, more than 32 million tons, was produce.”
Creating a tool called Insight Engine, ReFED uses public and private data sources that help quantify waste, track where it occurs and identify solutions.
“We take over 80 different data sources, both public and private, and combine those to paint a picture of how much food is going to waste … which sector, why it’s happening, and where it’s going,” Gunders says.
The tool doesn’t just measure the problem; it also highlights solutions.
“We have about 50 solutions that we’ve analyzed for how well they work in terms of saving food, but also how much they cost to implement, how much they may bring in in revenue or cost savings, and the greenhouse gas and water impacts as well,” Gunders says.
With recent cuts to the Supplemental Nutrition Assistance Program (SNAP), Gunders stressed the importance of strengthening food donation programs.
“With less money going to food assistance, we’ve seen estimates … that the need in the emergency food system is going to increase dramatically,” Gunders says. “This is a really an important time for food donation and for businesses to double down their efforts.”
Policy also plays an important role in reducing waste.
“Policy is just critical for setting the stage,” Gunders says, noting that Vermont’s landfill restrictions reduced food waste by 13% and Massachusetts saw food donations double after implementing similar policies.
Tax credits at the state level can also incentivize produce donations.
“Some states offer tax credits to farmers who donate food, which can be really important because federal deductions don’t tend to benefit farmers that much,” Gunders says.
On the innovation front, retailers are increasingly turning to technology.
“Albertsons has rolled out Afresh across all of its stores,” Gunders says, referring to the artificial intelligence-based produce forecasting tool. “We’re also seeing hyperspectral imaging that can identify latent damage in produce, and sensors that now monitor freshness down to the case level.”
Collaboration is another pillar of ReFED’s work. Through the U.S. Food Waste Pact, which includes Amazon, Walmart, Whole Foods and Sprouts, the group is piloting “whole chain” projects.
“We’ve done this with strawberries, and we found that the most waste is happening on the farm. Now we’re testing whether strawberries that are too small or have white shoulders can be diverted into foodservice,” Gunders says.
Looking ahead, ReFED says it aims to cut U.S. food waste in half by 2030.
“Policy, business innovation and consumer behavior all play important roles. Each is critical to building a more efficient and sustainable food system,” Gunders says.
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