Food rescue, also called food recovery, is the practice of safely retrieving edible food that would otherwise go to waste, and distributing it to those in need.
The recovered food is edible, but often not saleable. Products that are at or past their “sell by” dates or are imperfect in any way – a bruised apple or day-old bread – are donated by grocery stores, food vendors, restaurants, and farmers markets. Other times, the food is unblemished, but restaurants may have made or ordered too much, or may have edible pieces of food (such as scraps of fish or meat) that are byproducts of process of preparing foods to cook and serve. In addition, food manufacturers may donate product that marginally fails quality control or that has become short-dated.
Americans waste more than 40% of the food produced for consumption, which comes at an annual cost of at least $100 billion. Meanwhile, more than one-tenth of Americans do not have enough to eat. Similar figures on wastage, shortage (and obesity) are found throughout the Western world.
Organisations that encourage food recovery, food rescue, sharing, gleaning and similar waste-avoidance schemes come under the umbrella of food banks, food pantries or soup kitchens.
Read more about Food Rescue: Details, Outside The US
Famous quotes containing the words food and/or rescue:
“To say that a work of art is good, but incomprehensible to the majority of men, is the same as saying of some kind of food that it is very good but that most people can’t eat it.”
—Leo Tolstoy (1828–1910)
“Our Father in heaven, hallowed be your name. Your kingdom come. Your will be done, on earth as it is in heaven. Give us this day our daily bread. And forgive us our debts, as we also have forgiven our debtors. And do not bring us to the time of trial, but rescue us from the evil one.”
—Bible: New Testament, Matthew 6:9-13.