Food Loss: Why Food Stays On the Farm or Off the Market

Gregory Astill

Amber Waves:The Economics of Food, Farming, Natural Resources, and Rural America, 2020, vol. March 2020, issue 02

Abstract: Reducing food loss in produce—when fruits and vegetables are not eaten by consumers—is a priority for the USDA and other national and international food and environmental entities. Food may be left unharvested in a field or not sold by a distributor for a variety of economic reasons, so reducing food loss should be considered alongside other goals like improving farm income.

Keywords: Agricultural and Food Policy; Consumer/Household Economics; Financial Economics; Marketing (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uersaw:302916

DOI: 10.22004/ag.econ.302916

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