Overproduction is the leading cause of food waste, accounting for approximately one-third of all food produced.

Air pollution is not a major environmental impact of food waste.

Approximately 1.3 billion tons of food is wasted globally each year.

The economic cost of food waste in the United States is estimated to be $210 billion per year.

Increasing food production is not a strategy for reducing food waste.

Spoilage is the primary cause of food waste in developing countries, due to poor storage and transportation infrastructure.

Increased deforestation is not a benefit of reducing food waste.

Consumers can reduce food waste by buying less food, storing food properly, and composting food scraps.

Economic incentives are not a challenge in reducing food waste.

Reducing portion sizes, composting food scraps, and educating staff about food waste are all effective ways to reduce food waste in the food service industry.

Governments can reduce food waste by setting food waste reduction targets, providing financial incentives for food waste reduction, and educating the public about food waste.

All of the above are promising areas for future research on food waste.

The ultimate goal of efforts to reduce food waste is to eliminate food waste completely.

Food waste can be used to generate energy through anaerobic digestion, incineration, and composting.

Food banks play a vital role in reducing food waste by collecting and distributing surplus food to those in need, educating the public about food waste, and advocating for policies that reduce food waste.