Food losses and waste challenges for the food-water-energy nexus in the United States

Abstract:

The Food and Agriculture Organization (FAO) of the United Nations estimates that around one-third of all food produced (1.6 billion tonnes of food) is lost or wasted throughout the world. Food losses and waste (FLW) cause unnecessary energy and water consumption along the food supply chain. However, little is known about the energy and water losses related to FLW. This research aims to estimate the impact of FLW on energy and water use and waste in the United States and provide insightful strategies to reduce FLW and make the food supply chain more sustainable. The results show that the quantities of losses and waste of vegetables, meat, fruit, and grains in the United States are 27.8, 18.5, 17.4, and 7.0 million tonnes per year, respectively. The FLW rate of vegetables is the highest, with about 56.7% of vegetables is wasted or lost. The total water losses related to FLW of the four food sectors is 372 billion m³ per year, and 75% of these losses occur in the meat sector due to its high virtual water consumption. The total CO₂ emissions as an indicator of energy losses related to FLW of the four food sectors are 620 million tonnes per year, with 85% of CO₂ emissions in the meat sector. Our analysis indicates that FLW has a higher positive correlation to energy use than to water use. Quantification of FLW impacts on the nexus of food, energy and water systems implies the importance of reduction of FLW not only to food security but also to energy and water savings.