Addressing food waste in America
Matt Dusi, Wells Fargo Sector Manager, Fresh and Frozen Fruits and Vegetables
Believe it or not, food represents the single largest component, by weight, of municipal solid waste reaching landfills and incinerators in the U.S. Bottom line, the U.S. is wasting up to 40% of the food produced in the country. How, exactly, did we reach a point where the U.S. annually sends more food to the landfill than total annual food quantities consumed by many nations?
I had the great pleasure to visit with my friends in Fargo in January. And, it reminded me of the problem with averages. The joke with Fargo’s well-known weather is that the annual average temperature in Fargo is 42 degrees. However, if you dress for 42 degrees in Fargo, you will be intensely uncomfortable nine months out of the year and dead due to hypothermia the other three. Economists and statisticians often point out that understanding the variation often matters more than the average. I find that this fallacy of the average appears over and over again in the food industry as I travel to producer events throughout the country.
Review a comprehensive monthly update from the Wells Fargo Food and Agribusiness Industry Advisor team covering supply and demand drivers up and down the food value chain — from crop inputs to the grocery aisle.
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