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Food waste reduction bears an economic burden on businesses
U.S. businesses and consumers together throw away 25% to 40% of the food that is grown, processed, and transported annually. Businesses are in an especially challenging situation when there are limited cost-effective composting options. Developing and committing to cost-effective food waste reduction models is imperative to promoting sustainability within the food industry.
Food Waste Alliance, https://foodwastealliance.org/wp-content/uploads/2020/04/FoodWaste_Final_small.pdf
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