Sentences with phrase «percent of the food»

Forty percent of food in the U.S goes uneaten every year.

According to a report on food franchising by Franchise Business Review, 51.5 percent of food franchises earn profits of less than $ 50,000 a year; roughly 7 percent top $ 250,000, with the average profit for all restaurants coming in at $ 82,033.

A good CPA can legally argue for a tax - write off even for business class, 50 percent of food and entertainment when you're traveling for work, and a host of other goodies.

And in one study in Somalia, researchers found that only 35 percent of a food aid budget went to beneficiaries, compared to a cash program, where 85 percent of aid went to beneficiaries.

We can't really blame them: As recently as 2015 a measly one percent of food and beverage sales took place online.

Approximately four to 10 percent of food purchased by restaurants is lost before reaching the customer.

Thirty to fifty percent of all food produced never reaches a human stomach.

U.S. consumers bought more organic fare than ever before in 2016, with sales increasing 8.4 percent to $ 47 billion and accounting for more than 5 percent of all food sales in the country, according to the Organic Trade Association.

Opponents say that about 70 percent of food sold in the state, by dollar volume, would not be covered by the initiative, an exemption list that includes restaurant meals, meat and dairy products sold in supermarkets, and alcohol.

The National Resources Defense Council recently released a study that says Americans throw away 40 percent of their food every single day.

Ninety percent of the food - and wood - gathering work in African families is done by women, who spend 40 billion hours per year — the equivalent of the entire French workforce's annual labor — collecting water.

A recent study suggests we throw away 40 percent of food produced.

An estimated 15 to 25 percent of food in American households goes unused.

Today in America as much as 40 percent of food produced is never eaten.

According to 2016 data from SPINSscan Consumer Insights powered by IRI Shopper Network, online sales of natural and organic products account for nearly 30 percent of food and beverage sales in the United States, which is three times higher than their brick and mortar share.

What has changed is the fact that I no longer eat animal products, and ninety percent of the food that I put in my body is whole, clean, and healthy.

Fifty - four percent of all food production comes from California, Iowa, Texas, Nebraska, Minnesota, Illinois, Kansas, North Carolina, Wisconsin and Indiana, according to the U.S. Department of Agriculture.

The university's dining halls and retail locations also compost 90 percent of the food waste it produces, and purchase from local growers as often as possible, he adds.

From August to December 2009, the school diverted more than 23,300 pounds of food from the landfill, which equaled 0.5 percent of the food consumed on campus.

The United States Department of Agriculture (USDA) estimates that 30 to 40 percent of food is wasted, equivalent to $ 162 billion.

Nearly 12 percent of food products bought by consumers are never eaten and are eventually thrown in the trash.

- A large part of their diet is eaten uncooked, in the summer, as much as 80 percent of the food is eaten in its natural state.

Today, 70 - 80 percent of the foods people eat in the United States contain ingredients that have been genetically modified.

In 2010, thirty one percent of all food available at the retail / consumer level went uneaten, according to the United States Department of Agriculture.

Food production consumes significant land, water, energy and other resources, but as much as 40 percent of the food produced in the United States is never eaten.

Food manufacturers diverted 94.6 percent of food waste generated from landfills to higher uses, such as donation and recycling.

It is estimated that 25 - 40 percent of the food that is grown, processed and transported in the United States will never be consumed.

«Clarifying and standardizing date label language is one of the most cost effective ways that we can reduce the 40 percent of food that goes to waste each year in the United States,» said Emily Broad Leib, Director, Harvard Law School Food Law and Policy Clinic (FLPC).

Dairy accounts for less than one percent of food - borne illness.

Stasz concluded, «Food waste can happen anywhere along the supply chain, from the farm to the manufacturer to the retailer or restaurant, and in our homes or at work — it's estimated that 25 - 40 percent of the food that is grown, processed and transported in the United States will never be consumed — so the opportunity and the need to reduce food waste have never been greater.»

Last year, GMA member companies recycled 93 percent of the food waste generated from manufacturing and donated 106 million pounds of food to food banks.

«Consumers are responsible for 44 percent of food waste sent to landfills.

Last week, The Consumer Goods Forum (CGF)-- whose membership includes hundreds of consumer brands from a range of industries around the world, including food giants Campbell Soup, Clif Bar, Hershey, Mars and Procter & Gamble — announced a new resolution to mitigate the roughly 40 percent of food wasted globally by agreeing to halve food waste within the operations of its 400 retailer and manufacturer members by 2025, and to support wider UN Goals on the issue.

Hana Uman of 412 Food Rescue was the guest speaker who told students that 40 percent of food produced is wasted.

Tyler Malek, Salt & Straw's co-founder and head ice cream maker, said in a statement, «The fact that we waste 40 percent of our food in the United States while there are families and children not getting the food they need is a horrific reality and something that all of us in the food industry need to focus on changing.

In our analysis, the average site invested less than one percent of food sales, and saw the cost of its food waste decline by over 60 percent.

Consumer education about food loss and waste Consumers account for 21 percent of food loss and waste in the United States.

The mesquite beans, which are sugar - rich, provide food for both animals and man, and it once provided up to forty percent of the food in the diet of Native Americans in Texas.

In the US, about 40 % percent of the food produced is never consumed.

Approximately four percent of foods certified gluten - free tested at or above 20 ppm gluten.

Fifty - nine percent of food - insecure households in the survey reported that in the previous month they had participated in one or more of the three largest Federal food and nutrition assistance programs: SNAP, WIC, and school lunch.

Each year approximately 40 percent of food produced in America — nearly $ 165 billion worth — is thrown away.

Greeley - Evans School District 6 is also a National Farm to School Network super-star — nearly 25 percent of their food purchases are local, with the rate increasing each year.

Did you know that approximately 40 percent of food produced in America is thrown away?

McMillan's report offers a good, if somewhat depressing, snapshot of the state of local school food sourcing nationwide, finding that «only about 13 percent of the food budgets at schools serving local food actually went to stuff that was grown nearby.»

The incident at Laraway highlights the problems that have plagued the nation's school lunch program, which provides roughly 15 percent of the food students in the U.S. eat.

Furthermore, a mere eight foods cause 90 percent of all food allergies: milk, eggs, peanuts, soy and soybeans, tree nuts (such as almonds, hazelnuts, pistachios, walnuts, cashews), fish, shellfish and wheat.

Tanner hopes that they'll eventually spend 65 percent of their food budget locally and 25 percent on organic.

Americans add 570 million pounds of food packaging to their landfills each day, while pre-packaged foods force consumers to buy more than they need, stuffing their bellies and their trash bins: 27 percent of food brought into U.S. kitchens ends up getting tossed out.

Schakowsky's proposed database is modeled in part on a system used by the Agriculture Department, which purchases about 17 percent of the food served in schools.