Pandemic leads to food waste reduction after 4 years, Refed reports

U.S. Experiences a Decrease in Surplus Food Generation, According to Refed

In a break from a trend of increasing food waste following the pandemic, recent findings from the U.S. Food Waste Report by the nonprofit Refed indicate a 2.2% reduction in surplus food generation in the United States in 2024. This reduction marks a fall from the previous year’s estimates to approximately 70 million tons. Surplus food encompasses all food that has been left unused by any business and food that remains uneaten in homes or restaurants.

Refed’s annual report, published on Tuesday, examines the food waste situation across the supply chain, beginning from production to its final disposal by residences. According to the report, about 85% of the surplus food generated has been wasted, while the remaining portion is either donated, used as livestock feed, or put to industrial uses.

Factors Behind the Reduction in Surplus Food Generation

The overall decrease in surplus food generation, which amounts to a 3.7% per capita decrease in food waste, seemed to be primarily attributed to a nearly 950,000-ton reduction in residential food waste. Refed suggests that supportive regulations coupled with an increase in expenditure on solutions may be aiding the nation in moving beyond the phase of “peak food waste”.

In 2019, the amount of surplus food generated across the supply chain reached a record high of 74.6 million tons. 2020 saw a steep drop to 56.4 million tons, due to the impact of the pandemic on consumer behavior. However, this was followed by annual increases to reach 71.6 million tons in 2023.

Areas for Improvement and Future Prospects

Despite the decline, the nonprofit emphasizes that there is still significant scope to capture and divert more food waste. The 70 million tons of surplus food in 2024 represents approximately 29% of the total U.S. food supply. The residential sector continues to account for around one third of surplus food at home, farms generate 24.2%, manufacturers create 18.8%, food service produces 17.9%, and retail contributes 5.7%.

Both the public and private sectors are investing in strategies to reuse surplus food, thereby preventing it from being discarded. Refed’s report revealed a 6% increase in overall funding for these solutions in 2025 compared to 2024. This happened despite a decline in federal funding after the Trump administration canceled the Inflation Reduction Act grants intended for composters and other food waste solutions. In response, the private sector increased its commitment to the issue by 16%, more than making up for the lost funding.

Refed’s President, Dana Gunders, stated in a release accompanying the U.S. Food Waste Report, “This is an opportune moment to focus on wasting less food. The wind is at our backs, and it’s time to step on the gas.” Gunders also noted a growing understanding within company leadership about the significant impact of food waste reduction on their bottom line, particularly amidst concerns over rising grocery costs and reducing disposal capacity.