Frozen: A Food Waste Solution

Freezing means less wasted food and more access to nutritious portioned meals in every season and community. Frozen foods are often lower in cost-per-serving and have a great shelf life compared to fresh or refrigerated foods.

The Food Waste Problem

food waste problem A
$162 BILLION worth of food is wasted per year. (USDA ERS)1 40% of all food produced in the U.S. is not eaten. (NRDC)2
food waste problem B

The average American family throws out an estimated 25% of the food and beverages they buy. (NRDC)3

A family of four wastes $1,350–$2,275 worth of food each year. (NRDC)4

People are taking notice: 89% of Americans think food waste is of concern. (AFFI)4

Frozen Foods: A Solution to Food Waste

Actions Americans say they would try in an attempt to reduce food waste:

freezing leftovers
0 %
food waste solution A
purchasing frozen food, frozen pre-prepared meals
0 %
food waste solution B
freezing meals and ingredients in advance
0 %

Did you Know?

Frozen food generates 47% less food waste when compared to ambient and chilled food consumed in the home. (Dr. Martindale)6

Farm to Freezer — Freezing is simply nature's pause button


Only the highest quality produce is picked at the peak of ripeness.

farm to freezer harvest
Wash and Prepare

Directly from the field, produce is thoroughly washed and vegetables are blanched. Excess trimmings from preparation are collected and recycled for animal feed.

farm to freezer wash and prepare

Produce is flash frozen within hours of harvest, locking in key vitamins and minerals and preserving taste.

farm to freezer freeze

Fruits and veggies are conveniently packaged allowing for consumers to reduce waste by preparing only what’s needed and storing the rest for later use.

farm to freezer package
Did you Know? 86.8% of food waste from food manufacturing facilities is repurposed for animal feed. (FWA)7
  1. Buzby, J., Wells, H.F., & Aulakh, J. (2014) The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States, U.S. Department
    of Agriculture Economic Research Service. Web. (
  2. Gunders, D. (2012) Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill, National Resources Defense Council, 4. Web. (
  3. Ibid., 12.
  4. Ibid., 12.
  5. (2015) Food Waste Survey; American Frozen Food Institute prepared for by Golin and Toluna.
  6. Martindale, W. (2014) Using consumer surveys to determine food sustainability, British Food Journal, Vol. 116 Iss. 7, 1198. Web. (
  7. (2014) Analysis of U.S. Food Waste Among Food Manufacturers, Retailers, and Restaurants, Food Waste Reduction Alliance prepared for by Business for Social Responsibility, 10-12. Web. (