Preventing Food Loss & Waste

The Food Recovery Hierarchy

The Food Recovery Hierarchy is a framework developed by the EPA that prioritizes strategies to reduce food waste based on their environmental, economic, and social benefits.

Source Reduction: The most preferred option, focusing on preventing food waste at the source by reducing surplus during production, processing, and consumption. This helps conserve resources like water, energy, and labor.
Feed People: Redirects wholesome, surplus food to those in need through donations to food banks, shelters, and community organizations, helping to address food insecurity.
Feed Animals: Food scraps that are no longer suitable for human consumption can be safely repurposed as animal feed, reducing waste while supporting agricultural operations.
Industrial Uses: Converts food waste into useful products such as bioenergy, through processes like anaerobic digestion, or recovers fats and oils for industrial applications.
Composting: Organic waste, like food scraps and yard trimmings, is broken down into nutrient-rich compost that can enhance soil health and reduce the need for chemical fertilizers.
Landfill/Incineration: The least preferred option, as it contributes to greenhouse gas emissions and wastes valuable resources. This should be a last resort when other recovery methods aren’t feasible.

Inverted food recovery hierarchy diagram shaped like a funnel. Six horizontal colored bands are stacked from widest at the top to narrowest at the bottom.

Frequently Asked Questions About Food Loss & Waste

Food Loss and Waste (FLW) refers to the edible food, post-harvest, that is available for human consumption but is not consumed for various reasons. This includes food loss due to cooking, spoilage, pests, inadequate climate control, or consumer behaviors such as plate waste and over-purchasing. Food waste specifically refers to edible food discarded by retailers or consumers, often for reasons like undesirable appearance or overproduction.

In 2010, approximately 31% of the available food supply at the retail and consumer levels in the United States—equivalent to 133 billion pounds or $161 billion worth of food—went uneaten. This wasted food also represents 387 billion calories per day, highlighting the vast amount of resources wasted alongside it. Reducing FLW could improve food security and conserve valuable environmental and economic resources.

Food insecurity is a serious problem in Kentucky, and FLW undermines food security by diverting food that could nourish people in need. In 2010, 31% of the U.S. food supply at the retail and consumer levels was lost, representing enough calories to sustain millions of individuals daily. However, barriers such as recovery costs, food safety regulations, and logistical challenges limit how much of this wasted food can realistically be redirected for human consumption. Even small reductions in FLW could help make more food available for those facing hunger, reducing food insecurity in Kentucky and across the United States.

In Kentucky, the need is substantial. 1 in 6 people and 1 in 5 children face hunger. People facing hunger in Kentucky are estimated to need $465,370,000 more per year to meet their food needs, and the average cost of a meal in Kentucky is $3.49.

Easy Steps to Prevent Food Waste at Home

Plan ahead: Make a meal plan, check your pantry and fridge, and shop with a list so you only buy what you need.
Store food properly: Use proper storage methods and airtight containers to keep food fresh longer.
Use what you buy: Practice first in, first out, and get creative with leftovers in soups, salads, casseroles, or other meals.
Freeze extras: Freeze bread, herbs, and leftovers before they spoil, and label items with dates.
Serve smart: Cook and serve portions that fit your household to reduce plate waste.
Compost when you can: Compost peels, cores, and other scraps instead of throwing them away.
Support food donation: Donate extra nonperishable food or fresh produce when possible