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U.S. Aims to Cut Food Waste in Half by 2030

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Two federal agencies on Wednesday called for a 50% reduction in food waste in the United States by 2030 and announced a partnership with charities and private sector organizations to cut waste.

The announcement by the U.S. Department of Agriculture and the Environmental Protection Agency comes in advance of a discussion of sustainability at the United Nations in New York City next week.

“Let’s feed people, not landfills,” said EPA Administrator Gina McCarthy in a press release. “Today’s announcement presents a major environmental, social and public health opportunity for the U.S.”

Read more: Here’s How To Cut Down On Food Waste

The average American household of four wastes more than two million calories of food with a value of nearly $1,500 each year, according to the USDA. In total, nearly a third of the food supply goes to waste. At the same, nearly 50 million Americans live in food insecure households. Wednesday’s announcement was billed as the latest in a slew of initiatives to change these trends.

Food waste reduction efforts also help in the fight against climate change. Organic matter that winds up in landfills eventually creates methane gas, a greenhouse gas that accelerates global warming.

5 Foods That Taste Better in September Than They Will All Year

swiss chard
Swiss chard tolerates both cool temperatures and the heat, so you will see tasty varieties in September.Getty Images
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Rutabaga, a fall favorite, can be chunked or mashed, similar to potatoes.Getty Images
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While lettuce is known for growing fast in full sun, Joan Casanova, spokesperson for Bonnie Plants, says it is one of few vegetables that also does well in the shade.Getty Images
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These greens are extremely easy to grow in the fall, when nights become longer and cooler turnip greens get crisper and sweeter, says Casanova.Getty Images
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Leeks don’t produce bulbs like onions do, but they “stash their flavor in thick, juicy stems that look like huge scallions,” says Casanova.Getty Images

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Write to Justin Worland at justin.worland@time.com