Meat Not Eaten
Photo By Nicholas Benner
On average, less meat is wasted each year than fruits, vegetables and grains. But new findings by MU’s Christine Costello, an assistant research professor, indicate that, when it comes to the price we pay for meat waste, less is indeed more — this because significantly more energy and energy-related materials are needed to put meat, poultry and seafood on the nation’s dinner tables. You can read more about Costello and her study in our Profile feature on page 40.