A National Strategy to Reduce Food Waste at the Consumer Level by Food and Nutrition Board, National Academies of Sciences Engineeri, Health and Medicine Division

A National Strategy to Reduce Food Waste at the Consumer Level

Food and Nutrition Board, National Academies of Sciences Engineeri, Health and Medicine Division

302 pages • missing pub info (editions)

nonfiction health sociology informative medium-paced
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Approximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despite food's essential role as a source of nutrients and energy and its emotional and cultu...

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