The Ugly Truth about Food Waste and How You Can Fight It
This article is part of a new series “What are we waiting for?” where we address things we can all do today to improve our well-being and help protect the environment.
BY Olive Dyrbye-Wright
June 23, 2025
In the U.S., each year, up to 40% of all food is thrown out. That includes food that is 100% safe and edible – just undervalued. Think post-meal leftovers, aesthetically imperfect or ugly produce, and kitchen scraps… all just filling trash cans and landfills.
When food is discarded, so are ALL the resources used to produce, harvest, process, and move it—from the farm to your plate. This waste costs $218 billion [1] annually (about 1.3% of GDP), and requires 2 trillion liters of water, 14 billion pounds of fertilizer, and 664 billion kilowatt-hours of energy to produce. Plus, wasted food generates greenhouse gas (GHG) emissions equivalent to more than 50 million gas-powered vehicles. Each U.S. consumer spends $728 per year [2] on food they never eat, making food waste not just an environmental or national concern, but a personal finance one.
A major portion of this food ends up in landfills, where it becomes a significant driver of climate change. Food waste accounts for about 24% of municipal solid waste [3] in U.S. landfills. As it decomposes, it generates methane–a GHG 28 times more powerful than carbon dioxide. Food waste is responsible for nearly 60% of the methane released from landfills, and in sum, the decomposing food generates emissions equal to those produced by 15 coal-fired power plants.
Reducing food loss and waste is ranked by Project Drawdown [4] as the single most effective solution for fighting the climate crisis. With one-in-eight Americans [5] facing food insecurity, reducing food waste is also an essential opportunity to address hunger; diverting food waste to feed those in need could significantly improve access to affordable, nutritious food.
Why “Ugly” Produce Matters
Fruits and vegetables are among the most wasted food groups, with over half [6] of what’s grown each year thrown away, often due to appearance, a looming “expiration” or “sell by” date, or damaged packaging [7]. Despite being just as nutritious and flavorful, approximately 6 billion pounds] of “ugly” produce that does not meet stringent cosmetic standards set by consumers is discarded annually prior to reaching grocery shelves [8].
Eating more fruits and vegetables—regardless of how they look—offers numerous health benefits, including lowering your risk of [9]:
Coronary heart disease
Certain cancers
Stroke
Cataracts
Chronic obstructive pulmonary disease (COPD)
Diverticulosis
By intentionally choosing imperfect produce that might otherwise be wasted, you support both your personal health and the planet’s well-being.
Co-Benefits of Reducing Waste
For the U.S. to meet the Paris Agreement’s goal of limiting global warming to 1.5 ⁰C above pre-industrial levels, significant changes must be made to our food system. In 2015, the U.S. announced a goal of halving food loss and waste by 2030, yet in the past ten years, no progress has been made. Achieving this goal has many environmental and social benefits. Current research estimates that by halving what we currently waste [1], we could:
Save water equal to the amount used by 29 million homes
Recover enough energy to power more than 50 million homes
Cut annual CO2 emissions equivalent to those from 23 coal-fired power plants
Free up agricultural land larger than the size of Arizona
Provide enough calories to feed every food insecure Americans—more than 2 times over if usable food is made available to those in need
Choose Fresh, Local, Imperfect
Choosing and eating imperfect produce—especially when it’s fresh from local farmers markets—maximizes nutritional value, supports local economies, and reduces emissions from food waste. Every day decisions made by consumers, like choosing to eat “ugly” produce, can drive meaningful change toward a more sustainable and equitable food system.
However, reducing waste isn’t just about individual choices. Policies that hold retailers accountable, like France’s law [10] banning supermarkets from discarding edible food, can drive system-wide impact. In the U.S., organizations like Zero Food Waste Coalition, Food Recovery Network, and Natural Resources Defense Council (NRDC), are advocating for smarter food policies, including stronger incentives for donation, improved date labeling, and institutional purchasing reforms. These changes have the potential to drastically cut waste at scale.
For those not near a farmers market, or looking for more convenience, services like Imperfect Foods and Misfits Market offer a simple way to reduce waste by delivering “ugly” produce directly to your door. These subscriptions support farmers while normalizing the idea that food doesn’t need to look perfect to be tasty and nutritious.
Community Supported Agriculture (CSA) is another great option. By subscribing to a local farm’s harvest, you directly support regional agriculture and receive fresh, seasonal produce that might have otherwise gone uneaten.
Small choices add up. So, what are we waiting for? Whether you’re choosing that oddly shaped carrot, subscribing to a CSA, or calling your legislator about food waste policy, you’re helping to build a more sustainable food future.
Stay tuned to learn more on ways to reduce food waste.
Jaglo K, Kenny S, Stephenson J. From Farm to Kitchen: The Environmental Impacts of U.S. Food Waste (Part 1). U.S. EPA Office of Research and Development; 2021.
U.S. EPA. International Efforts on Wasted Food Recovery. January 2025.
U.S. EPA. Estimating the Cost of Food Waste to American Consumers. Land Research. April 4, 2025.
U.S. Department of Agriculture & U.S. EPA. Food Waste and Methane: What’s the Connection? April 2024.
Project Drawdown. Reduced Food Waste. 2025.
Hu S. Food Waste 101. NRDC. June 20, 2024.
Young A, Sima H, Luo N, Wu S, Gong Y, Qian X. Ugly produce and food waste management: An analysis based on a social cognitive perspective. Journal of Retailing and Consumer Services. 2024;79:103829. doi:10.1016/j.jretconser.2024.103829
Xu Y, Jeong E, Jang S (Shawn), Shao X. Would you bring home ugly produce? Motivators and demotivators for ugly food consumption. Journal of Retailing and Consumer Services. 2021;59:102376.
Van duyn MA, Pivonka E. Overview of the Health Benefits of Fruit and Vegetable Consumption for the Dietetics Professional: Selected Literature. Journal of the American Dietetic Association. 2000;100(12):1511-1521.
Saltzman M, Livesay C, Martelli J, Gouffran D. Is France’s groundbreaking food-waste law working? PBS News. August 31, 2019.