Moving production to controlled environments, such as greenhouses or vertical farming concepts, has the potential to reduce food waste by minimizing environmental exposure that can create cosmetic imperfections. That is stated in a recent report by the USDA. “These production systems also allow production schedules to synchronize to the timing of typical consumer demand patterns rather than to favorable weather patterns, which may also reduce waste through closer alignment of the timing of the demand and supply of perishable produce”, the researchers conclude.
The study provides an overview of the drivers of food loss on the farm and other pre-retail sectors, with a focus on economic incentives that underlie the way fresh foods are grown, processed, and marketed in the United States. The study focuses on the produce sector because fruits and vegetables are highly perishable and important to diet quality.