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Food rescue, also called food recovery or food salvage, is the practice of gleaning edible food that would otherwise go to waste from places such as restaurants, grocery stores, produce markets, or dining facilities and distributing it to local emergency food programs. The recovered food is edible, but often not saleable. Products that are at or past their “sell by” dates or are imperfect in any way – a bruised apple or day-old bread – are donated by grocery stores, food vendors, restaurants, and farmers markets. Other times, the food is unblemished, but restaurants may have made or ordered too much, or may have edible pieces of food (such as scraps of fish or meat) that are byproducts of the process of preparing foods to cook and serve. In addition, food manufacturers may donate product that marginally fails quality control or that has become short-dated. Americans waste more than 40% of the food produced for consumption, which comes at an annual cost of at least $100 billion.〔(Wasted Food )〕 Meanwhile, more than one-tenth of Americans do not have enough to eat. Similar figures on wastage, shortage (and obesity) are found throughout the Western world. Organisations that encourage food recovery, food rescue, sharing, gleaning and similar waste-avoidance schemes come under the umbrella of food banks, food pantries or soup kitchens. == Details == In most cases, the rescued food is being saved from being thrown into a dumpster and, ultimately, landfills or other garbage disposal. Food recovered on farms is kept from being plowed under. On farms, the donations often must be harvested, or gleaned, by volunteers. In the United States, businesses that source food rescue programs have received tax benefits for their donations and have been protected from liability lawsuits by the federal Emerson Good Samaritan Food Donation Act since 1996.〔(Bill Emerson Good Samaritan Food Donation Act )〕 The benefit of many food rescue programs is they offer healthy food to those in need but who may not meet the application requirements of state food-assistance programs. Many programs also provide immediate emergency assistance, without having to wait through an application process. Food rescue organizations are less restricted by cost and availability of food, as so much edible food is thrown out and free for the taking, so eligibility requirements are generally unnecessary. This organizational model often allows food rescues to provide nutritional assistance more quickly, flexibly, and accessibly than other types of hunger relief programs. At the individual level, food recovery is practiced by both freegans and by dumpster divers. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「food rescue」の詳細全文を読む スポンサード リンク
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