USDA/ERS Measurement of Food Loss in the United States

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USDA/ERS Measurement of Food Loss in the United States Jean C. Buzby Chief, Diet, Safety, and Health Economics Branch Economic Research Service, U.S. Department of Agriculture Reducing Food Loss and Waste: A Workshop on Impacts sponsored by the National Academies of Sciences, Washington DC, September 17, 2018.

1 USDA/ERS Measurement of Food Loss in the United States Jean C. Buzby Chief, Diet, Safety, and Health Economics Branch Economic Research Service, U.S. Department of Agriculture Reducing Food Loss and Waste: A Workshop on Impacts sponsored by the National Academies of Sciences, Washington DC, September 17, Special thanks to Claudia Fabiano at EPA for sharing 2 slides and information. USDA Mandated Disclaimer: The Findings and Conclusions in This Preliminary Presentation Have Not Been Formally Disseminated by the U. S. Department of Agriculture and Should Not Be Construed to Represent Any Agency Determination or Policy." 1

2 Outline ERS definition of food loss Introduction Background on the LAFA data Loss-Adjusted Food Availability (LAFA) food loss estimates EPA s measurement of food waste also helps inform the national story How ERS and EPA s data are used Plans for developing better indicators 2

ERS Definition of Food Loss Food loss represents the edible amount of food, postharvest, that is available for human consumption but is not consumed for any reason.

3 ERS Definition of Food Loss Food loss represents the edible amount of food, postharvest, that is available for human consumption but is not consumed for any reason. Food loss includes: cooking loss and natural shrinkage (e.g., moisture loss) loss from mold, pests, or inadequate climate control food waste (e.g., food left on plate) 3

4 ERS Food Loss-Adjusted Food Availability (LAFA) Data Series Primary purpose: Provide per capita food availability estimates of: Amount (e.g., grams, ounces, pounds), Calories Food pattern equivalents (i.e., servings ) Secondary purpose: Provide food loss estimates at the retail and consumer levels in the U.S. Amount Calories Value 4

6 LAFA Data Series For each commodity in the Food Availability Data System (FADS), where the Food Availability (FA) data spreadsheet ends is where the Loss-Adjusted Food Availability spreadsheet begins. Per capita estimates are provided for individual commodities and food groups and where appropriate, in total. Like the FA estimates, the LAFA Estimates serve as popular proxies for actual consumption for over 200 commodities (e.g., fresh spinach, frozen apples, beef, and eggs) in the United States. Estimates are useful for studying food consumption trends. 6

7 LAFA Series Adjusts FA Series for 3 Types of Losses 1) Loss at the primary level (e.g., farm weight to retail weight) 2) Loss at the retail level 3) Loss at the consumer level: (a) Non-edible share (e.g., fresh produce) (b) Cooking loss and uneaten food 7

8 Fresh carrots example of the different types of loss adjustments in the ERS Loss-Adjusted Food Availability data (per capita) Year Primary w eight 2 Loss from primary to retail w eight Retail w eight Loss from retail/ institutional to consumer level Consumer w eight Loss at consumer level Nonedible share Other (cooking loss and uneaten food) Total loss, all levels Per capita availability adjusted for loss Calories per cupequivalent Grams per cupequivalent Calories available daily Food Pattern Equivalents available daily Lbs/year Percent Lbs/year Percent Lbs/year Percent Percent Percent Lbs/year Oz/day G/day Number Grams Number Cups Source: USDA/Economic Research Service. Data last updated Feb. 1, Note: The loss factors presented here are first estimates and are intended to serve as a starting point for additional research and di Note: Loss estimates from retail/institutional to consumer level for fresh fruit, vegetables, meat, poultry, and seafood have been updated. See w w.ers.usda.gov/publications/eib44/. Also, loss estimates at the consumer level have been updated. See w w.ers.usda.gov/publications/tb1927/. 1 This table uses aggregate food availability data, adjusts for losses, and converts the remaining supply into daily per capita calories and Food Pattern Equivalents. 2 The basic availability estimate is made at a primary distribution level, w hich is dictated for each commodity by the structure of the marketing system and data availability. 3 Calories per cup-equivalent and grams per cup-equivalent w ere obtained from USDA's Nutrient Database for Standard Reference Release, 4 Food Pattern Equivalents multiplied by calories per cup-equivalent. 5 Grams per day divided by grams per-cup equivalent. We w elcome suggestions to expand on and improve our loss estimates. Contact Jean Buzby at jbuzby@ers.usda.gov or Jeanine Bentley at jbentley@ers.usda.gov 8

The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States (Buzby, Wells, and Hyman, Feb.

9 The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States (Buzby, Wells, and Hyman, Feb. 2014) Estimated Food Loss in the United States at the Retail and Consumer Levels, 2010 Measure Total Losses Per Capita Losses Annual (in Billions) Annual Daily Amount (Pounds) Value (U.S. dollars) $162 $522 $1.43 Calories (kcal) 141, ,890 1,249 a Totals may not add due to rounding. Source: USDA, Economic Research Service Loss-Adjusted Food Availability Data. 9

10 Figure 2. The top fresh vegetables in terms of shrink are different than the top vegetables in terms of the total amounts of uneaten, whole, fresh vegetables in U.S. supermarkets, 2012, Uneaten whole fresh vegetables (left axis) Average shrink (right axis)

11 Quantity losses at the consumer level are larger than retail level losses for all categories except added fats and oils Tree nuts and peanuts Eggs Retail Consumer\1 Added fats and oils Meat, poultry, and fish Added sugar and sweeteners Fruit Grain products Vegetables Dairy products Billion pounds 1\ Includes loss in the home and in away-from-home locations. Includes cooking shrinkage and uneaten food. 11

12 The top three food groups in terms of annual food loss vary depending on if measured by amount, value, or calories Amount Value Calories Source: USDA, Economic Research Service Loss-Adjusted Food Availability data. 12

13 ERS work underway for developing better indicators LAFA and its estimates are considered to be preliminary because ERS continues to improve the underlying food loss assumptions and documentation. 1) Expert Panel on Technical Questions and Data Gaps for the ERS LAFA Data Series. This study developed recommendations to improve the integrity, transparency, and validity of the LAFA Data Series by researching concrete solutions to 7 technical questions and 7 big data gaps. [Mary Muth will talk more about this at lunch] 2) An Update of Estimates of Consumer-Level Food Loss. ERS recently obtained updated consumer level loss conversion factors for loss of the edible share of food at the consumer level for each of the 215 commodities covered in the LAFA data series. ERS is in the process of determining the next steps. 3) Update Retail Level Loss Factors for Select Commodities in LAFA. A new contract will hopefully fill our most critical data and research need, which is to develop updated retail-level food loss for all LAFA food commodities other than fresh fruits and vegetables. This study will use data from a nationallyrepresentative sample of food retailers, which reflects the diversity of retailer types and market shares in the United States. This project is expected to take 4 years. 13

14 EPA s Current Food Waste Methodology Food waste generated = uneaten food and food preparation wastes from residences, commercial establishments, and institutional sources. Does not include food loss/waste generated during production and manufacturing. Estimates are based on sector-specific sampling studies that measure at the point the waste is ready to be managed Generation estimates do not include food donated or fed to animals Sampling studies are used in combination with demographic data on population, sales, # of employees/prisoners/students/patients 14

15 DRAFT Key: Agriculture/Livestock (Import and Production) 1 unit of food (edible and inedible parts) produced Food Loss Primary/Secondary Sectors Excess Food Distribution Food Waste Food Flows Manufacturing/ Processing Manufacturing/ Processing Retail & Food Services Institutional Residential Retail & Food Services: includes retail grocers and supermarkets, wholesalers, food services (restaurants, caterers, food service contractors, cafeterias, factory lunchrooms, snack bars), hotels, casinos Food Re processing Food Banks Institutional: includes military bases, prisons, schools, nursing homes, and hospitals Residential: includes multi-family dwellings and single-family homes Any line can go to any management pathway, as appropriate Animal Feed Sewer / Wastewater Treatment Codigestion / Anaerobic Digestion Controlled Combustion Landfill Compost/ Aerobic Processing Bio based materials / biochemical processing Other Definitions for management pathways are defined as those in the WRI Food Loss and Waste Accounting and Reporting Standard default/files/ FLW_Standard_final_2 016.pdf (page 42/160) 15

16 How are the ERS FL and EPA MSW Data used? ERS FL: Used to represent the state of FL in the United States and frequently cited by the media, policymakers, and the FLW research community to illustrate the magnitude of the national problem. Estimates and the data series have been used in a wide array of applications, such as in studies to estimate the impact of FL on climate change (Venkat) and the loss of nutrients in the USA (Spiker et al.). EPA MSW: Communities, states, regions, trade associations, people and organizations use the MSW Characterization Report as an authoritative source for advancing their sustainable materials management (SMM), waste management, sustainability or business program investments and policies. They use the report for data comparison and validation with other international, regional, state and local sources. It is also used for solid waste management, greenhouse gas, environmental footprint, and sustainability planning; trend analysis of materials and commodities markets; policy development and investment decisions; education and outreach; informing product and packaging design; and standards and labeling system development. 16

17 ERS Food Availability (Per Capita) Data System Loss Adjusted Food Availability Documentation 17

18 JEAN C. BUZBY, PH.D. Diet, Safety, and Health Economics Branch Chief Economic Research Service, USDA USDA/ Economic Research Service 1400 Independence Ave., SW, Mail Stop 1800 Washington, DC Phone: (202)

19 References Buzby, J.C., Bentley, J.T., Padera, B., Ammon, C. & Campuzano, J. (2015). Estimated Fresh Produce Shrink and Food Loss in U.S. Supermarkets. Agriculture, 5, Buzby, J.C., Bentley, J.T., Padera, B., Campuzano, J. & Ammon, C. (Forthcoming). Updated Supermarket Shrink Estimates for Fresh Foods and Their Use in the ERS Loss-Adjusted Food Availability Data. Economic Research Service, USDA. Buzby, J.C. & Hyman, J. (2012). Total and Per Capita Value of Food Loss in the United States Food Policy, 37, Buzby, J.C., Wells, H.F., Axtman, B. & Mickey, J. (2009). Supermarket Loss Estimates for Fresh Fruit, Vegetables, Meat, Poultry, and Seafood and their Use in the ERS Loss-Adjusted Food Availability Data. Economic Research Service, USDA. Buzby, J.C., Wells, H.F. & Hyman, J. (2014). The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States. Economic Research Service, USDA. Muth, M.K., Karns, S.A., Nielsen, S.J., Buzby, J.C. & Wells, H.F. (2011). Consumer-Level Food Loss Estimates and Their Use in the ERS Loss-Adjusted Food Availability Data. Economic Research Service, USDA Muth, M.K., Kosa, K.M., Nielsen, S.J. & Karns, S.A. (2007). Exploratory Research on Estimation of Consumer-Level Food Loss Conversion Factors. RTI International. NRC and IOM (2015). Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss. in The National Academies Press Ed. The National Academies National Research Council (NRC) and Institute of Medicine (IOM). Washington DC. Sealedair/BCP/NPB (2010). A Snapshot of Today's Retail Meat Case: 2010 National Meat Case Study Executive Summary. Ed. T.B.C.P.B. Sealed Air's Cryovac Food Packaging, And the National Pork Board (NPB),. Duncan, S.C. USDA (2015). USDA and EPA Join with Private Sector, Charitable Organizations to Set Nation's First Food Waste Reduction Goals. in Release No , USDA Office of Communications. Venkat, K. (2012). The Climate Change and Economic Impacts of Food Waste in the United States. International Journal on Food System Dynamics, 2,

20 EXTRA SLIDES 20

21 Estimated Percent Food Loss in the United States, 2010 Losses from the Food Supply* Commodity Retail Level Consumer Level Total Retail and Consumer Level Percent Percent Percent Grain products Fruit Vegetables Dairy products Meat, poultry, and fish Eggs Tree nuts and peanuts Added sugar and sweeteners Added fats and oils Total *Totals may not add due to rounding. Source: Buzby et al. (2014). 21

22 Estimated Total Food Loss in the United States, 2010 Commodity Retail Level Total Dairy products Vegetables Grain products Fruit Added sugar and sweeteners Meat, poultry, and fish Added fats and oils Eggs Tree nuts and peanuts Total *Totals may not add due to rounding. Source: USDA, Economic Research Service. Losses from Food Supply* Billion pounds 22

23 Estimated Total Value of Food Loss in the United States, 2010 Losses from the Food Supply* Commodity Retail Level Consumer Level Total Retail and Consumer Level Billion $ Billion $ Billion $ Grain products Fruit Vegetables Dairy products Meat, poultry, and fish Eggs Tree nuts and peanuts Added sugar and sweet Added fats and oils Total *Totals may not add due to rounding. Source: Buzby et al. (2014). 23

Overview of Food Loss in the United States

Overview of Food Loss in the United States Jean C. Buzby, Ph.D. Chief of the Diet, Safety, and Health Economics Branch Economic Research Service (USDA/ERS) Special thanks to Hodan Wells, Jeffrey Hyman,