Health, food waste and environmental impact studied

A US study has shown some intriguing relations between (un)healthy food, food waste and its environmental impact. US consumers waste almost 30% of daily calories consumed. Of 22 food groups studied, fruits, vegetables, and mixed fruit and vegetable dishes (39% of total) were wasted the most, followed by dairy (17%) and meat and mixed-meat dishes (14%).
Fruits and vegetables are signatures of good diet quality. They require less land than other crops but more water and pesticide. Moving towards a healthier diet must go with less wastage, for instance via canned fruits. An article about the research is published in The American Journal of Clinical Nutrition (News Item USDA, 18 April 2018).
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Click here for the published article (1.51 MB).
Click here for more information about the NVC project Fighting against food waste through better packaging.
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