Buy this Article for $10.95

Have a coupon or promotional code? Enter it here:

When you buy this you'll get access to the ePub version, a downloadable PDF, and the ability to print the full article.


  1. Conrad, Zach PhD, MPH
  2. Reinhardt, Sarah L. MPH, RD
  3. McDowell, Acree
  4. Nance, Julie MS, RD


The COVID-19 pandemic has heightened the importance of affordable nutrition. Fruits and vegetables are among the most commonly wasted food items, representing waste of key nutrients that are needed to maintain health and support the immune system. Food waste also represents substantial environmental burden and more than one-quarter of consumer food spending. Practical strategies are urgently needed to help nutritionists support their clients in reducing food waste, which can help improve diet quality, reduce environmental impacts, and increase financial flexibility during this critical time. Fortunately, recent research has demonstrated that efforts to reduce waste of fruits and vegetables at home, as well as meat and seafood away from home, will be particularly impactful. A number of strategies exist to help consumers reduce their food waste while making affordable food choices, and nutritionists are well poised to communicate these strategies to their clients and communities of practice.