Resource Library

The Food Operating System: How AI is Being Deployed Across the Food System to Reduce Waste

Drawing on more than 40 interviews with industry leaders, technology developers, operators, and solution providers, as well as peer-reviewed academic research, case studies, and pilot program data, this report examines how AI is currently being applied to food waste reduction, where it is delivering measurable results, and where its impact remains constrained.

Building the Business Case for Customizable Portions

Two recent research projects from ReFED and partners show that restaurant owners and operators who offer portion customization have an opportunity to cut costs and attract new segments of customers who are looking for more control over their portions and menu options. This one-pager highlights key takeaways from this research, including that ReFED’s modeling estimates offering different portion sizes at restaurants has the potential to reduce 2.35 million tons of food waste annually while saving the foodservice sector $547 million.

Food Waste by Sector: Farm

Food waste happens across the entire food system—this is a snapshot of food waste in the farm, or producers, sector. All estimates come from ReFED and are based on 2024 data (the most recent year available). Note: ReFED's on-farm estimates only cover loss and waste related to produce.

Food Waste by Sector: Foodservice

Food waste happens across the entire food system—this is a snapshot of food waste in the foodservice sector. All estimates come from ReFED and are based on 2024 data (the most recent year available).

Food Waste by Sector: Manufacturing

Food waste happens across the entire food system—this is a snapshot of food waste in the manufacturing sector. All estimates come from ReFED and are based on 2024 data (the most recent year available).

Food Waste by Sector: Residential

Food waste happens across the entire food system—this is a snapshot of food waste in the residential sector. All estimates come from ReFED and are based on 2024 data (the most recent year available).

Food Waste by Sector: Retail

Food waste happens across the entire food system—this is a snapshot of food waste in the retail sector. All estimates come from ReFED and are based on 2024 data (the most recent year available).

Food Waste in the United States

This is a snapshot of the extent and impact of food waste across the United States. All estimates come from ReFED and are based on 2024 data (the most recent available) except where noted.

2025 Annual Impact Report

Executive Summary: Upstream Food Loss Across Beef and Dairy Supply Chains in the U.S.

This is the executive summary for ReFED's "Upstream Food Loss Across the Beef and Dairy Supply Chains" report. For this report, ReFED, supported by the Global Methane Hub, commissioned World Wildlife Fund (WWF) to conduct a comprehensive assessment of upstream food loss in U.S. beef and dairy systems from a structured review of 91 peer-reviewed scientific papers and technical reports from both U.S. and international sources, alongside 14 primary interviews.

Progress on the Plate: 2026 ReFED U.S. Food Waste Report

As affordability and food prices remain top of mind for Americans, a harsh reality remains true: in the United States, nearly one third of all food is lost or wasted as it makes its way from farm to fork. But as you’ll see throughout this report, progress on food waste is not only possible—it’s happening. Pulling together ReFED data analysis and modeling with external research and supported by narratives developed through our work with partners across the food waste ecosystem, this report is intended to help the food system understand food waste and what can be done to solve it.

Upstream Food Loss Across the Beef and Dairy Supply Chains

In this report, ReFED, supported by the Global Methane Hub, commissioned World Wildlife Fund (WWF) to conduct a comprehensive assessment of upstream food loss in U.S. beef and dairy systems from a structured review of 91 peer-reviewed scientific papers and technical reports from both U.S. and international sources, alongside 14 primary interviews. The analysis synthesizes the most current available data on upstream U.S. beef and dairy losses, and serves as a necessary first step toward estimating the scale of food loss in U.S. beef and dairy production, its economic and environmental costs, and where targeted solutions can meaningfully reduce those impacts

U.S Food Waste Commitment Landscape

This report examines public food waste commitments across 75 parent companies with significant U.S. operations, spanning Retail, Foodservice Contractors, Quick-Service Restaurants (QSR), and Manufacturing/CPG. Using publicly available disclosures as of February 2026, ReFED coded each company into one of four tiers reflecting increasing commitment maturity: no mention of food waste, acknowledgment without a measurable target, diversion-based goals including food waste, and quantitative reduction targets.

Customizable Portions: A Cost-Conscious Approach To Reducing Plate Waste

Food waste is a significant and costly challenge for the U.S. foodservice industry, driven largely by front-of-house plate waste—food sold but not consumed—despite many reduction efforts targeting back-of-house and supply chain optimization. Portion customization presents a key solution, offering untapped potential to enhance profitability, support sustainability goals, and improve customer satisfaction.

Five Things to Know: How Confusing Food Date Labels Are Hitting Consumers' Wallets

Confusion over food date labels remains one of the most persistent, yet solvable, drivers of household food waste in the United States. At a time when grocery prices remain high and households are actively trying to save money, understanding how consumers use (and struggle with) date labels offers a critical opportunity to ensure food that is still edible—despite passing a mostly arbitrary date—is consumed rather than sent to the trash. Drawing from insights from a recent YouGov survey, here are five things to know about food date labels.

U.S. Food Waste Pact 2025 Data Report

The U.S. Food Waste Pact's annual data report details food waste reduction progress in the retail and foodservice sectors. Unsold food rates, food efficiency rates, destination rates, and food waste causes (in foodservice) are a few of the key metrics explored in this report, and a robust methodology section explains how these best-in-class datasets are calculated and maintained. This report, though published alongside the Pact's 2025 Impact Report, summarizes 2024 data, as that is the year of data most recently available from reporting signatories.

U.S. Food Waste Pact 2025 Impact Report

The U.S. Food Waste Pact’s annual impact report details the work that the Pact and its signatories undertook in 2025. It includes overviews of food waste reduction progress in retail and foodservice, pilot summaries, and more.

From Plate to Profit: How Portion Customization Elevates Dining and Reduces Waste

This study from ReFED and Datassential examines the evolving role of portion customization in restaurant experiences and expectations. We explore how well restaurant portions align with diners' actual wants in a single sitting, the strategies eaters use to manage oversized meals, potential interest in flexible and customizable options, and the complex relationship between portions and perceived value.

Closing the Loop: Evaluating Food Waste-to-Feed Pathways for a Circular Food System

In this report, eight waste-to-feed technologies are reviewed and four innovative and underutilized approaches are discussed.

Whole Chain: Yogurt

The U.S. Food Waste Pact commissioned a study on food waste in the yogurt supply chain to identify waste hotspots. Several companies participated in the research across the supply chain, including processing, distribution, and retail. This initial study explored where and why waste is occurring, with the ultimate goal being to catalyze collaboration among supply chain partners to explore solutions that address the root causes of yogurt waste.

Whole Chain: Ground Beef

The U.S. Food Waste Pact commissioned a study on food waste in the ground beef supply chain. Several companies participated in the research, including one processor, two distribution centers, and four retailers. This initial study explored where and why waste is occurring, with the ultimate goal being to catalyze collaboration among supply chain partners to explore solutions that address the root causes of ground beef waste.

2024 Audit Report

Understanding Consumer Food Waste in the U.S. and Strategies to Reduce It

In the United States, consumers are the largest generators of food waste. Combining uneaten groceries and restaurant plate waste, consumer food waste accounts for nearly 50% of surplus food at a cost of $261 billion. The consequences of this waste on our climate and our wallets are enormous. And while organizations and governments can help mitigate this by reshaping consumer environments to make it easier, more convenient, and more affordable to not waste food, much of this waste comes down to problematic—yet very common—consumer behaviors.

2024 Annual Impact Report

Beyond the Plate: Turning Food Waste from a Cost to an Opportunity

Creating a Sustainable Future Through Food Waste Reduction

Progress In Reducing Food Waste

Consumer Perceptions of Food Date Labels 2025 National Survey Policy Brief

In response to the growing momentum around standardizing date labels, and to assess whether levels of confusion had changed, the Harvard Law School Food Law and Policy Clinic, the Johns Hopkins Department of Environmental Health & Engineering, and ReFED reissued a 2016 survey about U.S. consumer perceptions of food date labels. The results of this survey are reported in this document.

2025 ReFED U.S. Food Waste Report

Across the food system, nearly one third of all food is lost or wasted as it makes its way from farms to our plates. This report represents a landscape assessment, pulling together ReFED data analysis and modeling with external research, supported by qualitative narratives developed through our work with partners across the food waste ecosystem.

2025 ReFED U.S. Food Waste Report: Key Statistics & Insights

Food Waste Tons by Sector

Surplus Food by Destination Pathway

Surplus Food by Perishable Items

Top Ten Solutions for Reducing GHG Emissions

Value of Surplus Food

Waste Reduction Investment & Impacts

Repurpose with a Purpose: Operational Research Project Report

The comprehensive report provides the data and background on the initiative along with the financial, environmental, and social impacts of repurposing on foodservice operations.

How Reducing Food Waste Promotes A Circular Economy

Reducing food waste is a key strategy in transitioning to a circular economy—one that minimizes waste and maximizes resource usage. Food waste contributes 6.1% of greenhouse gas emissions in the United States and costs the country $473 billion a year, among other impacts. By preventing food from going to waste in the first place, recovering and redistributing surplus food, and diverting food from landfills through strategies that aim to capture its nutrients and byproducts, we can catalyze the food system into becoming more resilient, sustainable—and circular.

Repurpose with a Purpose: Operational Toolkit

Over a 12-week period, nearly 40 leaders from nine Menus of Change University Research Collaborative (MCURC) institutions came together for a research sprint to exchange learnings and develop best practices for reducing food waste through the creative practice of repurposing.

The Methane Impact of Food Loss and Waste in the United States

Global climate leaders have zeroed in on methane reduction as a key “emergency brake” in the fight against climate change. Methane is a powerful and short-acting greenhouse gas that only persists in the atmosphere for 12 years. Therefore, reducing methane emissions now has a cooling effect that will be felt in just a decade or two—which is crucial for limiting near-term warming.

Big Progress in Reducing Retail Food Waste

The Pacific Coast Food Waste Commitment shares its retail data for 2022 as well as a comprehensive analysis of year-over-year data since 2019.

Quantis Greenhouse Gas Emissions of Food Waste Methodology

Read the methodology used to quantify the greenhouse gas footprint of food production and surplus disposal for dozens of food categories, tailored to the U.S. market.

2023 Annual Impact Report

2023 was a landmark year for those working to reduce food waste. Investing in solutions that feed people instead of landfills became more than just a nice idea — it became a priority. This year’s Annual Impact Report theme — Acceleration — is a tribute to that evolution and the rapid progress that has been made. In the pages ahead, you’ll discover a collection of stories and moments that epitomize this sense of acceleration — moments that we will be able to point to ten years from now as having altered the trajectory of food waste, both domestically and globally. Thank you for believing in our work, and accelerating us toward a world that makes the very best use of the food we grow.

Reducing Food Loss and Waste: A Roadmap for Philanthropy

Stratium Insect Protein Table

2023 Female Led Solution Providers | International Women's Day 2023

As part of ReFED’s efforts to catalyze capital to scale food waste solutions, we’re celebrating and amplifying female leaders across the food system who are working to ensure we make the best use of the food we grow.

Building a Food System That Works for Everyone: A Look at the Intersection of Food Waste with Justice, Equity, Diversity, and Inclusion

While the connections between food waste and sustainability and resilience are clear, its link to justice, equity, diversity, and inclusion (JEDI) can often be harder to discern. ReFED's new landscape assessment explores the intersection between food waste and JEDI issues across five "Insight Areas" – the treatment of workers within the food system, capital flows, food assistance infrastructure and processes, consumer education strategies, and food waste disposal infrastructure – featuring potential solutions and case studies.

2023 Mid-Year Impact Report

Scaling Action: Opportunities for Food Waste Solution Providers to Engage with ReFED

Learn about partnership opportunities, how to make the most of ReFED’s tools and resources, and how we can support and amplify your work.

2022 Year-End Report for the Pacific Coast Food Waste Commitment

This report provides an overview of PCFWC’s progress in 2022 in the key areas of recruitment, signatory engagement, and data reporting. Building off of its landmark 2019 retail data set from the previous year, in 2022, the PCFWC collected and added 2020 and 2021 data to its compilation, allowing for year-over-year comparison and a more robust analysis than ever before. This dataset now stands as one of the most comprehensive resources in food waste research at the retail level and is being used to inform similar data tracking and analysis among PCFWC signatories within additional sectors.

2022 Annual Impact Report

2022 was a milestone year for the sector and for ReFED — food waste reduction has been elevated in the global conversation as to how to achieve rapid climate impacts, as governments, businesses, funders, and more recognize just how powerful a lever it can be. This annual report shines a spotlight on our accomplishments to give you a better sense of the work we’re doing and the progress your support makes possible.

2022 State Food Waste Bills

2022 State Food Waste Bills

How Food Waste Solutions Can Drive Methane Mitigation

Slashing methane emissions is the single most powerful lever we have to limit the impacts of climate change on our communities and our ecosystems. Food waste is responsible for methane emissions through two pathways–landfills and livestock–and represents a critical opportunity to target methane, along with other greenhouse gasses, while providing diverse co-benefits spanning water conservation, protection of biodiversity, improved food security, improved local air quality, and more.

Insights Engine Glossary

Roadmap to 2030: Reducing U.S. Food Waste by 50%

Food waste is a systemwide problem, and solving it will require a systemwide response. Our Roadmap to 2030: Reducing U.S. Food Waste by 50% looks at the entire food supply chain and identifies seven key action areas to help guide the food system’s efforts over the next ten years. In line with the "Target-Measure-Act" framework for food waste reduction that’s been adopted around the world, the Roadmap to 2030 is a critical blueprint to help the food system take action. View the entire report on this website or download our "at-a-glance" version with key highlights.

2021 PCFWC Annual Report

2021 end-of-year report features a special section with the first public data release from this initiative. Data collection is critical for food waste reduction efforts, as it is used to: Establish a baseline for improvement; Monitor progress; Identify hotspots that need action; and Highlight successes that can be replicated. Throughout 2021, data collection was a major focus of the PCFWC, and by the end of the year, we had received 2019 data on Unsold Food Rates and Unsold Food Destinations from more than 30% of regional grocery market share. This information is a significant contribution to the body of knowledge and will support food waste reduction by highlighting where attention and resources need to be directed – by PCFWC signatories and those businesses that have not yet joined.

ReFED, Inc. Female Led Solution Providers_IWD 2022

2021 Annual Impact Report

2021 State and Federal Food Waste Bills

Download a comprehensive list of state and federal bills introduced in 2021.

EPA: From Farm to Kitchen: The Environmental Impacts of U.S. Food Waste

2021 Mid-year Impact Report

ReFED's 2021 mid-year impact report showcases the actions we've taken this year to build a better food system and make the best use of the food we grow.

Connecting Food Loss and Waste to Greenhouse Gas Emissions: Guidance for Companies

Restaurant & Food Service Reopening Guidelines

Restaurants and other foodservice businesses have been hit hard by COVID-19, and many still don’t know when they’ll be able to reopen completely – or at all. These guidelines can help you add food waste reduction procedures into your reopening and post-COVID operational plans.

2020 Annual Report

Explore our 2020 Annual Report. Like many organizations, much of our 2020 work focused on COVID-19 — from helping the food system understand the scope of its impact, to sharing insights about how businesses could reopen and operate safely, and connecting innovators with funding to scale their food waste reduction and hunger relief initiatives. This report highlights that work, as well as other milestones we achieved throughout the year.

PCC 2020 End-of-Year Report

The Pacific Coast Collaborative's Food Waste Reduction Project's 2020 year-end report details the efforts of the public-private partnership to create a less wasteful and more sustainable food system – with the goal of making significant reductions in carbon emissions and contributing to the health and economic success of the West Coast region.

ReFED 2020 COVID-19 Food Waste Solutions Fund Impact Report

COVID-19 has sent shock waves through our entire food system. In response to these challenges and leveraging our expertise on advancing data-driven solutions to food waste, we launched the ReFED COVID-19 Solutions Fund to quickly deliver more than $3.5 million in vital funding to 37 mid-sized, for-profit and nonprofit organizations across the U.S. View the Impact Report to learn more about the Fund.

Accelerator Expert Network Knowledge Series: Thomas Mcquillan, Baldor Specialty Foods

Check out this interview with Thomas McQuillan, Vice President of Corporate Strategy, Culture and Sustainability at Baldor Specialty Foods, to learn about his work implementing major sustainability initiatives throughout their foodservice operations.

Accelerator Expert Network Knowledge Series: Robert Egger, LA Kitchen

Check out this interview with Robert Egger, founder of LA Kitchen, DC Central Kitchen and Campus Kitchens Project, who shared lessons learned from years of working on issues of food waste, food insecurity, and workforce development.

Accelerator Expert Network Knowledge Series: Rebeckah Piotrowski, City Harvest

In this week's interview, we hear from Rebeckah Piotrowski, Director of Institutional Partnerships at City Harvest to learn more about their mission-aligned partnerships that scale their impact to end hunger in New York.

Accelerator Expert Network Knowledge Series: Nicole Flewell, Taylor Farms

Check out this interview with Nicole Flewell, Director of Sustainability at Taylor Farms, where she delves into the opportunities she sees for nonprofit organizations to bring fresh prepared food to low-income individuals.

Accelerator Expert Network Knowledge Series: Jasmine Crowe, Goodr

In this week's interview, we hear from Jasmine Crowe, Founder of Goodr, to learn about how this innovative platform combines blockchain technology with a desire to reduce food waste.

Accelerator Expert Network Knowledge Series: Hannah Koski, Blue Apron

Check out this interview with Hannah Koski, Director of Procurement and Sustainability at Blue Apron, to learn about how their innovative model reduces household waste and improves access to delicious fresh and healthy ingredients.

Scaling Food Recovery and Hunger Relief: Learnings from ReFED’s Nonprofit Food Recovery Accelerator

Our new report offers guidance to the entire food system on how to support innovative food recovery organizations as they scale their work to reduce food waste and fight hunger. Includes best practices, case studies, and expert insights from a network of world-class food business and technology executives, capital providers, innovators, and subject matter experts.

Accelerator Expert Network Knowledge Series: Doug Rauch, Daily Table

Check out this interview with Doug Rauch of Daily Table, who applied lessons from his extensive retail career at Trader Joe’s to build an enjoyable shopping experience that promotes dignity and helps low-income customers access nutritious, affordable food.

Accelerator Expert Network Knowledge Series: Bill Reighard, Food Donation Connection

Check out this interview with Bill Reighard of Food Donation Connection, who leveraged his industry knowledge overseeing operations at PepsiCo to launch a for-profit food recovery company that has coordinated more than 550m pounds of food.

Accelerator Expert Network Knowledge Series: Eric Davis And Justin Block, Feeding America

Check out this interview with Eric Davis and Justin Block of Feeding America, where they discuss how they leverage technology and innovation to support their nationwide network of 200 member food banks.

Accelerator Expert Network Knowledge Series: Jessica Grace Torres, City Harvest

Check out this interview with Jessica Grace Torres, Director of Business Intelligence at City Harvest, to learn more about City Harvest’s technology solutions geared towards alleviating hunger amongst food insecure New Yorkers.

Accelerator Expert Network Knowledge Series: Kari Armbruster, The Kroger Co.

Check out this interview with Kari Armbruster, Zero Hunger | Zero Waste Project Manager at Kroger, to learn about their strategies for ending hunger in Kroger communities and eliminating waste across their company by 2025.

Accelerator Expert Network Knowledge Series: Leah Lizarondo, 412 Food Rescue

Check out this interview with Leah Lizarondo, Founder of 412 Food Rescue to learn how to develop a portfolio of initiatives to combat hunger and change behavior around food waste.

Accelerator Expert Network Knowledge Series: Nell Fry, Sodexo

Check out this interview with Nell Fry, Senior Manager of Sustainability Field Support at Sodexo, where she shares her strategy for reducing waste, carbon and water usage at 13,000 sites across North America.

ReFED Food Waste Infographic

Our food system is radically inefficient. In 2019, the U.S. let a huge 35% of food go unsold or uneaten. The good news? Food waste is a solvable problem – here's what you need to know.

2019 Annual Report

2019 marked the transition from awareness to action. Check out ReFED’s 2019 Annual Report below to discover our history, what milestones we achieved, and what our 2020 objectives are.

U.S. Grocery Retail Food Packaging to Product Ratios

This report provides U.S. grocery retail food packaging to product ratios at the department and category levels and describes the methodology used to do so. ReFED has developed this dataset with data from Nielsen combined with packaging weights obtained from primary research as documented in the Appendix

U.S. Grocery Retail Dollar-to-Weight Conversion Factors

This report describes the methodology used to quantify U.S. grocery retail food prices per pound at the department and category levels. ReFED has developed this dataset with data from Nielsen.

U.S. Grocery Retail Food Inedible Parts Factors

This report describes the methodology used to quantify the weight proportion of U.S. grocery food items that are inedible parts (e.g., bones, cores, peels) as opposed to the part of a food item that is intended for human consumption. Numbers are summarized at the food department and category levels. ReFED has developed this dataset with data from Nielsen combined with USDA inedible parts percentages as documented in the Appendix.

2018 U.S. Food Waste Investment Report

The 2018 U.S. Food Waste Investment Report details key trends in the capital and innovation landscape and highlights specific examples of philanthropic, public, and private food waste investment, including a Special Report on Foundation Funding.

Restaurant Food Waste Action Guide

Produced in partnership with leading restaurants and trade associations, this guide is designed to help restaurants develop and implement food waste solutions.

Retail Food Waste Action Guide

Produced in partnership with leading grocery retailers and trade associations, this guide is designed to help retailers develop and implement food waste solutions.

Foodservice Food Waste Action Guide

Produced in partnership with the four largest U.S. foodservice providers and trade associations, this guide is designed to help foodservice providers develop and implement food waste solutions.

The 2016 Roadmap to Reduce U.S. Food Waste by 20 Percent

The Roadmap to Reduce U.S. Food Waste by 20 Percent is the first ever national economic study and action plan to reduce food waste at scale. It identifies the most cost-effective solutions and defines research priorities in an effort to spur multi-stakeholder action.

Foundation Action Guide

Philanthropic support is critical to the successful implementation of Roadmap solutions. This guide demonstrates how food waste initiatives enable foundations to achieve mission objectives, and provides key insights to help funders maximize their impact.