It’s estimated that 54 million tons of food or almost a quarter of all food in the U.S. is wasted. That translates to 90 billion meals.

Food waste is not just an issue of food that could go to those who are food insecure or hungry, but it is an environmental issue as well.

How are we wasting so much food and what can be done to stop it?

With us today on Smart Talk is Jackie Suggitt, Director of Capital, Innovation & Engagement, with ReFED, which describes itself as a national nonprofit dedicated to ending food loss and waste across the U.S. food system.

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