Expert Panel on Technical Questions and Data Gaps for the ERS Loss-adjusted Food Availability (LAFA) Data Series PDF Download
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Author: Mary K. Muth
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages :
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Book Description
The Economic Research Service's (ERS's) Loss-Adjusted Food Availability (LAFA) data series is derived from ERS's Food Availability (FA) data by adjusting for food spoilage, plate waste, and other losses to more closely approximate actual intake. ERS refers to the LAFA data series as preliminary and recognizes the need to systematically update and improve the loss assumptions underlying the LAFA per capita availability estimates. The goal of this project was to develop recommendations to improve the integrity, transparency, and validity of the LAFA data series and build on lessons learned from prior efforts. The overall objective was to research and recommend workable, concrete solutions to technical questions underlying the data and to close data gaps. In collaboration with RTI International, a team of four academic experts reviewed background materials, examined current data, searched for and analyzed alternative data sources, and developed recommendations for the set of technical questions and data gaps provided by ERS. The expert panel prioritized the recommendations based on their assessment of ease of implementation and the effect on improving the LAFA data series. The views expressed are those of the authors and should not be attributed to the Economic Research Service or USDA.
Author: Mary K. Muth
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages :
Get Book Here
Book Description
The Economic Research Service's (ERS's) Loss-Adjusted Food Availability (LAFA) data series is derived from ERS's Food Availability (FA) data by adjusting for food spoilage, plate waste, and other losses to more closely approximate actual intake. ERS refers to the LAFA data series as preliminary and recognizes the need to systematically update and improve the loss assumptions underlying the LAFA per capita availability estimates. The goal of this project was to develop recommendations to improve the integrity, transparency, and validity of the LAFA data series and build on lessons learned from prior efforts. The overall objective was to research and recommend workable, concrete solutions to technical questions underlying the data and to close data gaps. In collaboration with RTI International, a team of four academic experts reviewed background materials, examined current data, searched for and analyzed alternative data sources, and developed recommendations for the set of technical questions and data gaps provided by ERS. The expert panel prioritized the recommendations based on their assessment of ease of implementation and the effect on improving the LAFA data series. The views expressed are those of the authors and should not be attributed to the Economic Research Service or USDA.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309314208
Category : Social Science
Languages : en
Pages : 147
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Book Description
The United States Department of Agriculture's (USDA's) Economic Research Service's (ERS) Food Availability Data System includes three distinct but related data series on food and nutrient availability for consumption. The data serve as popular proxies for actual consumption at the national level for over 200 commodities (e.g., fresh spinach, beef, and eggs). The core Food Availability (FA) data series provides data on the amount of food available, per capita, for human consumption in the United States with data back to 1909 for many commodities. The Loss-Adjusted Food Availability (LAFA) data series is derived from the FA data series by adjusting for food spoilage, plate waste, and other losses to more closely approximate 4 actual intake. The LAFA data provide daily estimates of the per capita availability amounts adjusted for loss (e.g., in pounds, ounces, grams, and gallons as appropriate), calories, and food pattern equivalents (i.e., "servings") of the five major food groups (fruit, vegetables, grains, meat, and dairy) available for consumption plus the amounts of added sugars and sweeteners and added fats and oils available for consumption. This fiscal year, as part of its initiative to systematically review all of its major data series, ERS decided to review the FADS data system. One of the goals of this review is to advance the knowledge and understanding of the measurement and technical aspects of the data supporting FADS so the data can be maintained and improved. Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss is the summary of a workshop convened by the Committee on National Statistics of the National Research Council and the Food and Nutrition Board of the Institute of Medicine to advance knowledge and understanding of the measurement and technical aspects of the data supporting the LAFA data series so that these data series and subsequent food availability and food loss estimates can be maintained and improved. The workshop considered such issues as the effects of termination of selected Census Bureau and USDA data series on estimates for affected food groups and commodities; the potential for using other data sources, such as scanner data, to improve estimates of food availability; and possible ways to improve the data on food loss at the farm and retail levels and at restaurants. This report considers knowledge gaps, data sources that may be available or could be generated to fill gaps, what can be learned from other countries and international organizations, ways to ensure consistency of treatment of commodities across series, and the most promising opportunities for new data for the various food availability series.
Author: Mary K. Muth
Publisher: DIANE Publishing
ISBN: 1437981097
Category : Reference
Languages : en
Pages : 123
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Book Description
The FAD System developed by the ERS tracks annual food and nutrient availability for many commodities. The FAD series in this system overstates actual consumption, so ERS has included an additional series, the Loss-Adjusted Food Availability (LAFA) data, to adjust the FAD for non-edible food parts and food losses, including losses from farm to retail, at retail, and at the consumer level. This report proposes new consumer-level loss estimates for "cooking loss and uneaten food" to replace those currently used in the LAFA data and proposes their adoption for the entire data span. The proposed loss percentages are calculated by subtracting food consumption estimates from food purchase or availability estimates for each food. A print on demand report.
Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 0309490553
Category : Medical
Languages : en
Pages : 117
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Book Description
Even as malnutrition in the form of hunger and obesity affect the health and well-being of millions of people worldwide, a significant amount of food is lost or wasted every day, in every country, and at every stage in the supply chain from the farm to the household. According to a 2011 estimate by the Food and Agriculture Organization of the United Nations (FAO), about one-third of food produced is lost or wasted globally. Beyond quantity estimates, however, less is known about the impacts on farmers, food prices, food availability, and environment of reducing food loss and waste. On October 17, 2018, the National Academies of Sciences, Engineering, and Medicine organized a workshop to examine key challenges that arise in reducing food loss and waste throughout the supply chain and discussed potential ways to address these challenges. This publication summarizes the presentations and discussions from the workshop.
Author: Mary K. Muth
Publisher: DIANE Publishing
ISBN: 1437944302
Category : Reference
Languages : en
Pages : 123
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Book Description
The Food Availability (FA) Data System tracks annual food and nutrient availability for many commodities. The FA data series overstates actual consumption, so the Loss-Adjusted FA data adjusts the FA data for non-edible food parts and food losses, incl., losses from farm to retail, at retail, and at the consumer level. This report proposes new consumer-level loss estimates for "cooking loss and uneaten food" of the edible share to replace those currently used in the Loss-Adjusted FA data and proposes their adoption. Overall, if the proposed loss estimates are used in the loss-adjusted series, the average Amer. would consume 17.3 pds. less each year, or 42 fewer calories per day, than suggested by the currently used loss estimates. A print on demand report.
Author: Christian Reynolds
Publisher: Routledge
ISBN: 0429870701
Category : Technology & Engineering
Languages : en
Pages : 557
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Book Description
This comprehensive handbook represents a definitive state of the current art and science of food waste from multiple perspectives. The issue of food waste has emerged in recent years as a major global problem. Recent research has enabled greater understanding and measurement of loss and waste throughout food supply chains, shedding light on contributing factors and practical solutions. This book includes perspectives and disciplines ranging from agriculture, food science, industrial ecology, history, economics, consumer behaviour, geography, theology, planning, sociology, and environmental policy among others. The Routledge Handbook of Food Waste addresses new and ongoing debates around systemic causes and solutions, including behaviour change, social innovation, new technologies, spirituality, redistribution, animal feed, and activism. The chapters describe and evaluate country case studies, waste management, treatment, prevention, and reduction approaches, and compares research methodologies for better understanding food wastage. This book is essential reading for the growing number of food waste scholars, practitioners, and policy makers interested in researching, theorising, debating, and solving the multifaceted phenomenon of food waste.
Author:
Publisher:
ISBN:
Category : Consumer behavior
Languages : en
Pages : 114
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Book Description
Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 0309670713
Category : Medical
Languages : en
Pages : 231
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Book Description
Patterns of food consumption and nutritional intake strongly affect the population's health and well-being. The Food Economics Division of USDA's Economic Research Service (ERS) engages in research and data collection to inform policy making related to the leading federal nutrition assistance programs managed by USDA's Food and Nutrition Service. The ERS uses the Consumer Food Data System to understand why people choose foods, how food assistance programs affect these choices, and the health impacts of those choices. At the request of ERS, A Consumer Food Data System for 2030 and Beyond provides a blueprint for ERS's Food Economics Division for its data strategy over the next decade. This report explores the quality of data collected, the data collection process, and the kinds of data that may be most valuable to researchers, policy makers, and program administrators going forward. The recommendations of A Consumer Food Data System for 2030 and Beyond will guide ERS to provide and sustain a multisource, interconnected, reliable data system.
Author: United States Department of Agriculture
Publisher: CreateSpace
ISBN: 9781505400557
Category :
Languages : en
Pages : 36
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Book Description
This report provides the latest estimates by USDA's Economic Research Service (ERS) on the amount and value of food loss in the United States. These estimates are for more than 200 individual foods using ERS's Loss-Adjusted Food Availability data. In 2010, an estimated 31 percent or 133 billion pounds of the 430 billion pounds of food produced was not available for human consumption at the retail and consumer levels. This amount of loss totaled an estimated $161.6 billion, as purchased at retail prices. For the first time, ERS estimates of the calories associated with food loss are presented in this report. An estimated 141 trillion calories per year, or 1,249 calories per capita per day, in the food supply in 2010 went uneaten. The top three food groups in terms of share of total value of food loss are meat, poultry, and fish (30 percent); vegetables (19 percent); and dairy products (17 percent). The report also provides a brief discussion of the economic issues behind postharvest food loss.
Author: Jean C. Buzby
Publisher:
ISBN: 9781457853609
Category :
Languages : en
Pages : 39
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Book Description
This report provides the latest estimates by the U.S. Dept.of Agriculture (USDA) on the amount and value of food loss in the U.S. These estimates are for more than 200 individual foods using the Economic Research Service's (ERS's) Loss-Adjusted Food Availability data. In 2010, an estimated 31% or 133 billion pounds of the 430 billion pounds of food produced was not available for human consumption at the retail and consumer levels. This amount of loss totaled an estimated $161.6 billion, as purchased at retail prices. For the first time, ERS estimates of the calories associated with food loss are presented in this report. An estimated 141 trillion calories per year, or 1,249 calories per capita per day, in the food supply in 2010 went uneaten. The top three food groups in terms of share of total value of food loss are meat, poultry, and fish (30%); vegetables (19%); and dairy products (17%). The report also provides a brief discussion of the economic issues behind postharvest food loss. Figures and tables. This is a print on demand report.
