Community Solutions
What is one way to reduce food waste from restaurants or stores?
What is "donate or share extra food, compost, properly store extra food, meal prep, etc."
(USDA) (EPA)
Does a “Best if Used By” date always mean the food is unsafe after that date?
What is "no, the “Best if Used By” usually refers to the quality (texture, flavour, etc.), not safety"
(USDA) (NRDC)
What should you use to check if your fridge is cold enough?
What is "a thermometer"
Why should leftovers be labeled with dates?
What is "so you know when to use them"
What is composting?
What is "turning food waste into soil"
About what share of food produced in the U.S. goes unsold or uneaten each year?
What is "roughly 29% (around one third)"
(ReFED)
Which date label should you treat as a safety indicator: “Use By” or “Best Before”?
What is "Use By is the safety-related date while the Best Before or Best if Used By is about quality"
(USDA) (NRDC)
What national goal has the U.S. set for reducing food loss and waste by 2030?
What is "reduce food loss and waste by 50% from baseline levels by 2030"
(U.S. National Strategy)
What should you do before going to the grocery store?
What is "make a shopping list"
(ReFED)
Why is a landfill a bad place for food waste?
What is "because it creates pollution and methane"
(EPA)
What is the best choice for edible extra food?
What is "feed people first/donate to groups who can properly redistribute food"
(EPA)
True or false: Most date labels in the U.S. are regulated by a single federal standard.
What is "false, data labelling is confusing and inconsistent, and there is no current standard nationally"
(USDA) (NRDC)
What is a good and sterile way to cool hot food faster?
What is "put it in shallow containers"
(USDA)
What is one way to help food last longer?
What is "freeze extra food"
(USDA) (ReFED)
Which of the following sectors account for the largest share of surplus food in the U.S., Consumers, retail, or farms?
What is "consumers: household & restaurant plate waste are the largest single contributor"
(ReFED)
What is food rescue?
What is "saving extra edible food and giving it to people"
(Food Recovery Hierarchy) (EPA) (ReFED)
Name one policy change some places are using to reduce waste from confusing labels.
What is "standardizing labels (for example, clarifying Best if Used By vs. Use By), California Ban on Sell By dates, etc."
(NRDC) (Too Good To Go)
How long can cooked chicken stay in the fridge?
What is "about 3-4 days"
(USDA)
What is one easy way to waste less food at home?
What is "make a meal plan before shopping"
(ReFED)
Globally, what percentage of food produced is estimated to be lost or wasted somewhere along the supply chain?
What is "most estimates put it in the range of 30-40%"
(FAO) (WRI)
How much does the average American spend on food that goes uneaten each year?
What is "About $700-$800 per person per year"
(ReFED estimate of $762)
What are safety indicators for frozen products (ex. Best if used by for non-frozen)?
What is "freeze by, best if used or freeze by”
(CSPI)
What temperature should a refrigerator be at?
What is "40 degrees (f) or below"
(USDA)
What type of waste can smaller portions help reduce?
What is "plate waste"
(ReFED)
Is composting an aerobic (oxygen-required) or anaerobic (without oxygen) decomposition process?
What is "aerobic (oxygen-required): decomposition process carried out by microorganisms such as bacteria and fungi"
(US EPA)