In the United States, 40 percent of all food produced is never eaten, resulting in lost resources, economic costs to businesses and households, decreased food security and negative climate impacts. As the U.S. moves toward an ambitious goal to significantly reduce food waste by 2030, American University is leading a $15 million, five-year project funded by the U.S. National Science Foundation that will engage communities in California, and the Great Lakes, Mid-Atlantic, and Southeast regions. The initiative represents the largest externally funded research grant in American University’s history.
