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A new study conducted by researchers at the Johns Hopkins Center for a Livable Future aims to calculate the nutritional value of the food wasted in America every day, shining a light on just how much protein, fiber, and other important nutrients go to waste in a single year.

These lost nutrients are important for healthy diets, and some—including, dietary fiber, calcium, potassium and vitamin D—are currently consumed below recommended levels. Nutrient-dense foods like fruits, vegetables, seafood and dairy products are wasted at disproportionately high rates.

“Huge quantities of nutritious foods end up in landfills instead of meeting Americans’ dietary needs,” says study lead author Marie Spiker, a fellow at the center and a doctoral candidate in the Department of International Health at the Bloomberg School of Public Health. “Our findings illustrate how food waste exists alongside inadequate intake of many nutrients.”

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Image: By Foerster – Own work, CC0, https://commons.wikimedia.org/w/index.php?curid=27091014

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