Total and per capita value of food loss in the United States

By J. Buzby, J. Hyman. 2012

673 citations recorded by the source corpus.

Subfields: Food Science, General Health Professions, Plant Science

View Paper: https://www.semanticscholar.org/paper/b3eb87d0d55e3ca1759e9741cd70632b9038eeed

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. J. Aschemann‐Witzel
2. Hodan Farah-Wells
3. J. Hyman
4. J. Buzby
5. David Tonjes
6. Krista L. Thyberg
7. P. van der Werf
8. I. D. Hooge

In General Health Professions

1. J. Aschemann‐Witzel
2. Hodan Farah-Wells
3. J. Buzby
4. J. Hyman
5. Jason Gilliland

In Plant Science

1. Hodan Farah-Wells
2. J. Aschemann‐Witzel
3. J. Hyman
4. J. Buzby
5. David Tonjes
6. Krista L. Thyberg
7. D. Miller
8. Ross M. Welch

Citations in the corpus

• Convenience or price orientation? Consumer characteristics influencing food waste behaviour in the context of an emerging country and the impact on future sustainability of the global food sector (2018, neutral): “Moreover, it constitutes an economic loss (Buzby and Hyman, 2012).”
• Household-level dynamics of food waste production and related beliefs, attitudes, and behaviours in Guelph, Ontario. (2015, background): “…that the per capita amounts of food waste we observed at the household level were substantially higher than per capita estimates from the US (Buzby and Hyman, 2012: estimating 129 kg of per capita consumer food waste in 2008) and from the European Union (Monier et al., 2010: estimating 76…”
• Drivers of food waste and their implications for sustainable policy development (2016, background): “Specific causes include (1) un-purchased specialty oliday food; (2) damaged packaging; (3) damaged or inadequately repared items; (4) overstocking or over-preparation of food; (5) outine kitchen preparation waste; and (6) out-grading/quality ontrol (Buzby and Hyman, 2012).”
• This apple is too ugly for me!: Consumer preferences for suboptimal food products in the supermarket and at home (2017, background): “…2012; Gutierrez-Barba & Ortega-Rubio, 2013; Katajajuuri, Silvennoinen, Hartikainen, Heikkila, & Reinikainen, 2014; Koivupuro et al., 2012), 2) age (Buzby & Hyman, 2012; Canali et al., 2013; Quested et al., 2013; Stefan, Van Herpen, Tudoran, & Lahteenmaki, 2013), 3) household composition…”
• “Reduce Food Waste, Save Money”: Testing a Novel Intervention to Reduce Household Food Waste (2019, background): “In the United States, the monetary impacts of food waste across the food supply chain are estimated to be US$166 billion annually; this includes an estimated loss of about 10% of household food expenditures (Buzby & Hyman, 2012).”
• The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States (2014, methodology): “This is slightly lower than the $390 of food loss per capita in 2008 estimated in Buzby and Hyman (2012), largely because new consumer-level food loss estimates were adopted in the LAFA system in August 2012.”
• Food Waste Generation at Household Level: Results of a Survey among Employees of Two European Research Centers in Italy and Germany (2015, neutral): “, [13]).”
• Two-echelon multiple-vehicle location-routing problem with time windows for optimization of sustainable supply chain network of perishable food (2014, background): “food industry reveals that their food preparation consumes about 10% of the total energy budget of the entire country (Buzby and Hyman, 2012).”
• Food system strategies for preventing micronutrient malnutrition (2013, background): “In the US, meat, poultry, and fish account for 41% of the total value of food wasted at the retail and consumer levels while dairy products, vegetables, fruits, and grain products account for 14%, 17%, 9%, and 6% respectively (Buzby and Hyman, 2012).”
• Missing Food, Missing Data? A Critical Review of Global Food Losses and Food Waste Data. (2017, neutral): “Kantor 396 et al., 1997;41 2a. WRAP, 2009;26 2b. Gustavsson et al., 2011;9 3a. WRAP, 2008;25 3b. 397 Monier et al., 2010;147 3c. Buzby and Hyman, 2012;52 4a. Kader, 2005;79 4b. Kranert 398 et al., 2012;121 5a. Buzby et al., 2009;20 5b. Langley et al., 2010.108 399 400 The advantages and…”
• Consumer perception and preference for suboptimal food under the emerging practice of expiration date based pricing in supermarkets (2018, background): “It has been estimated that consumers waste between 10 and 30% of the food that they purchase (Aschemann-Witzel, Hooge et al., 2017; Buzby & Hyman, 2012).”
• Food loss and Waste Reduction as an Integral Part of a Circular Economy (2017, background): “For the United States, Buzby and Hyman (2012) estimated that in 2008, at the retail and consumer level, the total value of food loss at retail price was around USD165.5 billion.”