The greatest portions of this loss occurred at the levels of consumers (in and out of home) (51–63% of loss attributed to consumption), bycatch discarded by commercial fishers (16–32%), and in distribution and retail operations (13–16%). ![]() seafood supply went uneaten in this period. We estimate that 40–47% of the edible U.S. Accordingly, we used previous multi-country regional research and updated datasets to calculate a country-specific (U.S.) estimate of seafood loss for the years 2009–2013. It is essential to quantify waste levels in order to effectively target and design waste reduction interventions. Waste reduction has the potential to support increased seafood consumption without further stressing aquatic resources. The growing global population and advancing ecological threats such as climate change are placing increasing demands and constraints on U.S. The future availability of seafood, however, is threatened by overfishing, unsustainable seafood farming practices, ocean pollution and acidification, and other factors. The report also provides a brief discussion of the economic issues behind postharvest food loss.īased on the average level of seafood consumption in the United States (U.S.), the 2010 Dietary Guidelines for Americans encourages citizens to double their intake to improve the health of their diets. The top three food groups in terms of share of total value of food loss are meat, poultry, and fish (30 percent) vegetables (19 percent) and dairy products (17 percent). An estimated 141 trillion calories per year, or 1,249 calories per capita per day, in the food supply in 2010 went uneaten. ![]() For the first time, ERS estimates of the calories associated with food loss are presented in this report. This amount of loss totaled an estimated s161.6 billion, as purchased at retail prices. In 2010, an estimated 31 percent or 133 billion pounds of the 430 billion pounds of food produced was not available for human consumption at the retail and consumer levels. These estimates are for more than 200 individual foods using ERS's Loss-Adjusted Food Availability data. This report provides the latest estimates by USDA's Economic Research Service (ERS) on the amount and value of food loss in the United States. This research suggested the benefit of testing a larger-scale direct-from-frozen intervention using insights from the concept model and, more broadly, the benefits of exploring approaches to food waste prevention rooted in specific food groups. These factors shape waste through pathways that include behavioral protocols taste preferences waste-prevention efforts and food safety concerns, precautions, and errors. Underlying the potential for this intervention, and more broadly contributing to addressing consumer seafood waste, the research formed the basis of a new “4 Ps” concept model to characterize the drivers of discarded seafood: proficiency, perceptions/knowledge, perishability, and planning/convenience. The findings indicated an openness to a direct-from-frozen intervention among many consumers and retailers, and suggested seven potential barriers to adoption, along with ways to address them. We performed three complementary sub-studies to examine consumer and retailer views regarding seafood waste and frozen seafood as well as perceptions of an intervention providing chef-created recipes to promote cooking frozen seafood without defrosting. ![]() ![]() Given suggestive evidence that seafood may be wasted at exceptionally high rates, and given its environmental, economic and nutritional value, this research provides insights into seafood-specific consumer food waste interventions. Few food waste interventions focus on drivers distinct to particular food groups, such as seafood.
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