News and Announcements / News and Announcements

Report: Two-Thirds of Food Wasted at Home in Three Major U.S. Cities is Edible

Pair of Reports Also Reveals 68 Million More Meals Annually Could Potentially Be Donated to People in Need Across NYC, Denver and Nashville


NEW YORK (October 25, 2017) – More than two-thirds of all food discarded in people’s homes in three major U.S. cities was potentially edible, and up to 68 million additional meals annually could potentially be donated to people in need in those cities, according to a pair of new reports released today by the Natural Resources Defense Council, with support from The Rockefeller Foundation.

For the first time in the U.S., the reports offer a look at the amount and kinds of food wasted in Denver, Nashville, and New York, providing a detailed look at this waste in people’s homes. They also estimate how much the cities could increase donation of food to people in need. In addition to providing local insights in each place, the reports identify patterns that emerged across the three cities that suggest how these problems and opportunities could be tackled at a city level nationwide.

Alongside the reports, NRDC also released a collection of case studies from across the country that highlight innovations by government agencies, nonprofits and private companies seeking to address hunger, reduce waste and create jobs and career development opportunities for low-income and at-risk individuals. An overview is here:

“An outrageous amount of food is wasted in our cities, yet at the same time many residents are in need,” said Dana Gunders, senior scientist at the Natural Resources Defense Council. “Making the most of our food supply has wide-reaching benefits—helping to feed people and save money, water, and energy in one fell swoop. These reports offer cities a critical first step.”

“We know that individual families, up to entire companies and governments, have a part to play in the fight against food waste. But until now, we didn’t fully understand what, how, and how much we waste,” said Devon Klatell, Associate Director at The Rockefeller Foundation. “With this important new research, cities like Denver, Nashville, and NYC can better rescue surplus, wholesome food; they have the data they need to set policy and feed more people in their cities. Everyone wins.”

In the U.S., up to 40 percent of all food goes uneaten each year, at an annual cost of $218 billion. It’s a problem that costs the average family of four at least $1,500 per year. And it results in massive amounts of wasted water, landfill use, climate pollution and other environmental damage. At the same time, one in eight Americans lacks a steady supply of food.

These reports highlight the role cities can play in identifying what and where food is going to waste as a critical first step toward wasting less food and better meeting the need for food donation in their communities. A summary of their findings follows. You can find them in full here:

The first report, Estimating Quantities and Types of Food Waste at the City Level, provides a baseline assessment of residential, industrial, commercial and institutional food waste in the three cities.

The study tracks—for the first time in the U.S.—not only how much food residents disposed of in their homes, but also the types of food and beverages they discarded to multiple destinations (i.e. trash, drain, compost, and fed to pets), as well as their reasons for doing so. The report also estimates how much of that food was potentially edible. The data was compiled from kitchen diaries and surveys completed by residents, as well as from food waste audits, which were conducted by digging through residential trash and compost in each of the cities.

The study also estimates the amounts of food wasted in specific business sectors of the cities, including restaurants, groceries, hotels, hospitals, and schools.

Key findings include:

  • An average of 3.5 pounds of food per person was wasted at home every week across the three cities and more than two-thirds (68 percent) of that could have been eaten. The most common reason given for wasting edible food was that the food was moldy or spoiled, followed by residents not wanting to eat leftovers.
  • Six of the top ten most commonly wasted edible foods in households were the same in all three cities: coffee, milk, apples, bread, potatoes, and pasta.
  • In Denver and New York, the residential sector was estimated to produce the most food waste, followed by restaurants and caterers. In Nashville, the residential and restaurant sectors were virtually tied for the top two generators of food waste. Other substantial contributors included food wholesalers and distributors, food manufacturing and processing, grocers and markets, and hospitality.

“The best way to keep food from going to waste is to prevent it from the start,” said Darby Hoover, a senior resource specialist in NRDC’s food and agriculture program. “When cities look to reduce food waste, they often focus solely on recycling methods—such as composting—but prevention is where environmental and cost benefits are greatest. By assessing how much, where and why food is going uneaten, we can help cities take stronger, more effective action to waste less food.”

A second report—Modeling the Potential to Increase Food Rescue: Denver, New York City, and Nashville— quantifies how much surplus food in these cities, beyond current donations, could potentially be directed to people in need, rather than discarded.

It revealed substantial potential to increase food donation in all three cities. Specifically:

  • Up to 68 million additional meals annually could be donated across all three cities, beyond current donations, under optimal conditions—up to 7.1 million meals in Denver, 9.3 million in Nashville and 51.9 million in New York.
  • Denver and Nashville could meet as much as an additional 46 percent to 48 percent of their cities’ unmet food needs, respectively, by maximizing food donation from retailers, institutions and other consumer-facing businesses located in their community. Similarly, New York could meet an additional 23 percent of its unmet food needs, beyond current donations.
  • Across all three cities, the retail grocery sector demonstrated the largest untapped potential for increased food donation among the sectors reviewed, mainly through expanded donation of nutritious foods like fruits, vegetables, meat, dairy and deli items. Institutions like hotels, healthcare, universities and K-12 schools also have strong potential, followed by restaurants, convenience stores, and other businesses.

“Cities across the country have enormous potential to get more food into the hands of residents who need it most,” said JoAnne Berkenkamp, senior advocate in NRDC’s food and agriculture program. “Our analysis provides insight that can help cities do just that. Food businesses, including grocery stores, institutional food service, and restaurants, have the opportunity to become a much bigger part of the solution.”

A survey of residents in these three cities revealed that more than half (57 percent) think their actions make a meaningful difference in reducing the amount of food going to waste, yet 76 percent believe they already throw out less food than the average American. More than half of survey respondents also feel less guilty about wasting food if it is composted.

These findings suggest that raising awareness about the amount of food wasted by city residents and empowering them with more tips and tools to reduce this waste—from meal planning to shopping, storage, and creative recipes—can go a long way toward better combating the problem.

NRDC and Ad Council are in the midst of a public service campaign aimed at doing just that. Save The Food ( seeks to help cut food waste from consumers, who are the largest single source of food waste—more than grocery stores, restaurants or any other part of the production chain.

“Cities are highly motivated and uniquely positioned to stop food from being wasted,” said Jason K. Babbie, deputy director of the urban solutions program at NRDC. “Some cities are already taking commendable steps to boost waste prevention, food donation or composting. With more information and support, more cities can develop and execute an integrated approach to help solve these important problems.”


About The Rockefeller Foundation
For more than 100 years, The Rockefeller Foundation’s mission has been to promote the well-being of humanity throughout the world. Together with partners and grantees, The Rockefeller Foundation strives to catalyze and scale transformative innovations, create unlikely partnerships that span sectors, and take risks others cannot – or will not. For more information, please visit

About the Natural Resources Defense Council
The Natural Resources Defense Council (NRDC) is an international nonprofit environmental organization with more than 3 million members and online activists. Since 1970, our lawyers, scientists, and other environmental specialists have worked to protect the world’s natural resources, public health, and the environment. NRDC has offices in New York City, Washington, D.C., Los Angeles, San Francisco, Chicago, Bozeman, MT, and Beijing. Visit us at and follow us on Twitter @NRDC

Kate Slusar Kiely, 212-727-4592 or
Carey Meyers, 212-852-8486 or