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Food Loss: Why Food Stays On the Farm or Off the Market

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  • Astill, Gregory

Abstract

Reducing food loss in produce—when fruits and vegetables are not eaten by consumers—is a priority for the USDA and other national and international food and environmental entities. Food may be left unharvested in a field or not sold by a distributor for a variety of economic reasons, so reducing food loss should be considered alongside other goals like improving farm income.

Suggested Citation

  • Astill, Gregory, 2020. "Food Loss: Why Food Stays On the Farm or Off the Market," Amber Waves:The Economics of Food, Farming, Natural Resources, and Rural America, United States Department of Agriculture, Economic Research Service, vol. 0(02), March.
    • Handle: RePEc:ags:uersaw:302916
    DOI: 10.22004/ag.econ.302916
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