- Food Waste Monitor
- Acknowledgements
- Overview of Food Waste Monitor
- Farm Methodology
- Scope Boundary
- Calculations
- Data Sources and Limitations
- Planted and Harvested Acreage, Yield, and Market Price
- Never Harvested (Walk-by) Causes
- Maturity of Fields Never Harvested
- Yield Left Behind After Harvest
- Processing Rates Versus Fresh Market
- Field Packing Rates
- Packhouse Loss Rates
- Buyer Rejection Rates
- Left Behind After Harvest Causes
- Packhouse Loss Causes
- Packhouse Loss Destinations
- Buyer Rejection Destinations
- Data Quality Evaluation
- Manufacturing Methodology
- Retail Methodology
- Foodservice Methodology
- Scope Boundary
- Calculations
- Data Sources and Limitations
- National Foodservice Purchases and Sales
- State Restaurant Locations and Employee Counts for Non-Restaurant Segments
- Wholesale Price per Lb
- Pre-Consumer Surplus Rates
- Food Type Breakdown
- Distribution Channels (Dine in vs Takeout vs Catering)
- Plate Waste Rates
- Catering Overproduction Rates
- Pre-Consumer Surplus Causes
- Pre-Consumer Surplus Destinations
- Plate Waste Destinations
- Catering Overproduction Destinations
- Data Quality Evaluation
- Residential Methodology
- Works Cited
- Appendix
- Appendix A: Farm Yield Left Behind After Harvest
- Appendix B: Farm Field Packing Rates for Fresh Market Produce
- Appendix C: Buyer Rejection Rates
- Appendix D: Causes of Fields Never Harvested (Walk-by Fields)
- Appendix E: Causes of Yield Left Behind After Harvest
- Appendix F: Causes of Packhouse Losses
- Appendix G: Destinations of Packhouse Losses
- Appendix H: Retail Margins
- Appendix I: Unshipped Product Rates and Ingredient Utilization Rates
- Appendix J: Destinations of Manufacturing Surplus
- Appendix K: Retail Unsold Food Rates: USDA Supermarket Shrink Estimates
- Appendix L: Retail Unsold Food Rates: FMI Supermarket Security and Loss Prevention Report
- Appendix M: Causes of Retail Surplus
- Appendix N: Destinations of Retail Surplus
- Appendix O: Foodservice Food Type Breakdown and Wholesale Prices
- Appendix P: Plate Waste Rates
- Appendix Q: Catering Overproduction Rates
- Appendix R: Causes of Foodservice Pre-Consumer Surplus
- Appendix S: Destinations of Foodservice Pre-Consumer Surplus
- Appendix T: Destinations of Foodservice Plate Waste
- Appendix U: Destinations of Foodservice Catering Overproduction
- Appendix V: % of Food Obtained From Grocery Stores
- Appendix W: Residential Surplus Rates
- Appendix X: Causes of Residential Surplus
- Appendix Y: Destinations of Residential Surplus
- Appendix Z: Landfill and Incineration Rates
- Appendix AA: Data Quality Rubric
- Solutions Database
- Acknowledgements
- Overview of Solutions Database
- Tons Diversion Potential
- Net Financial Benefit
- GHG Reduction Potential
- Water Savings Potential
- Meal Equivalents
- Job Creation Potential
- Works Cited
- Appendix
- Appendix A: GHG Factors for U.S. Food Production and Surplus Disposal
- Appendix B: Water Footprint Factors for U.S. Food Production
- Appendix C: ReFED Food Destinations in Order of Priority
- Appendix D: Example Calculation of Status Quo GHG Footprint
- Appendix E: Example Calculation of Status Quo Water Footprint
- Appendix F: Job Creation Potential
- Appendix G: Implementation Order
- Appendix H: Solutions Modeling Assumptions
- Impact Calculator
- Capital Tracker
- Acknowledgements
- Overview of Capital Tracker
- Scope
- Methodology
- Works Cited
- Appendix
- Glossary