According to a 2012 report published by the Natural Resources Defense Council, 40 percent of the food produced in the United States is never eaten. Food waste is generated during production, processing, distribution, retail and consumption. Some food identified as waste is still okay to eat, like over-production items at a food manufacturing plant, unsold goods at a retail establishment and leftovers from a catered event. These present opportunities to donate food for redistribution by non-profit organizations such as food banks, pantries and soup kitchens. Feeding people in need through such donations, reduces the amount of food waste and its associated costs. To learn more, visit the USDA webpage.