The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States

By J. Buzby, Hodan Farah-Wells, J. Hyman. 2014

671 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/37acb03601487d9807a1f3c15050f6f7c88ddd0a

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Citations in the corpus

Assessing U.S. Food Wastage and Opportunities for Reduction (2016, methodology): “Our primary sources of information for assessing U.S. food wastage at the national level include: (i) the report of Buzby et al. (2014) for edible food loss at the retail and consumer levels, which is based on the Loss Adjusted Food Availability (LAFA) databases maintained by the U.S. Department of…”
Quantity and quality food losses across the value Chain: A Comparative analysis (2020, neutral): “Some studies further translate quantity losses into caloric terms (e.g., Buzby et al., 2014; Kummu et al., 2012; Lipinski et al., 2013), but do not capture qualitative dimensions such as loss of nutritional content and physical appearance (Affognon et al., 2014).”
Food Waste: The Role of Date Labels, Package Size, and Product Category (2015, neutral): “Buzby et al. (2014) estimate that 31% of food is wasted; this is the total of food wasted by consumers (21”
Reducing Postharvest Losses during Storage of Grain Crops to Strengthen Food Security in Developing Countries (2017, background): ““Food loss” is defined as food that is available for human consumption but goes unconsumed [9,10].”
On the Measurement of Food Waste (2017, neutral): “, phases of food loss).(2) A generic, stylized food supply chain has four distinct stages from upstream to downstream: (i) growers, (ii) processors,(3) (iii) retailers,(4) and (iv) consumers.”
Recycling, recovering and preventing “food waste”: competing solutions for food systems sustainability in the United States and France (2016, background): “National studies have explored the various causes of food losses and waste estating that up to half happens at the consumer level in developed countriese and calculated its economic cost eamounting to more than 161 million USD a year in the United States (Buzby et al., 2014; MEDDE, 2012; Thyberg and”
Only a matter of time: the impact of daily and seasonal rhythms on phytochemicals (2019, background): “Risks for food waste and financial harm to producers and retailers are enhanced as devalued or unaesthetic products are discarded (Buzby et al. 2014).”
Drivers of food waste and their implications for sustainable policy development (2016, background): “The USDA nd the European Union (EU) have recognized that food safety poliies contribute to waste, but consider human health protection the rimary concern.”
Tackling the issue of food waste in restaurants: Options for measurement method, reduction and behavioral change (2018, background): “For example, in North America and Europe, the amount of food wasted by consumers is 209e254 pounds per year, while in Sub-Saharan Africa and South/ Southeast Asia it is 13e24 pounds per year (Buzby et al., 2014).”