Wasted food has economic, social, and environmental costs. The Environmental Protection Agency (EPA) estimates that up to 40% of food is wasted. Wasted food is the single largest substance by volume taking up space in landfills, accounting for about 24% of landfilled material. The vast majority of the food that ends up in landfills is suitable for human consumption and should have been used to feed people. 

When wasted food stays out of the landfill, communities have the opportunity to support circular economies and live in healthier environments. 

• Keeping food out of the landfill lowers emissions and saves limited landfill capacity. When food decomposes in the landfill it creates methane gas. By preventing or diverting food waste, communities can reduce methane emissions.
• Preventing food waste saves resources used in the production of food. Significant resources are used to grow, transport, and prepare food. Wasting food wastes water, energy, and other resources.
• Food donations help fight food insecurity. By rescuing wholesome, quality food, communities can ensure that food is used for its intended purpose, feeding people. 
• Circular economies can help stop food waste and support jobs in the local community. Studies have shown that organic waste collection and processing support more jobs than traditional waste management pathways (Institute for Local Self Reliance).
• Wasting less food helps families and businesses save money. Wasting food comes at a high cost to consumers. The average American spends $14 a week on the food that they don’t eat (EPA).