ERS Charts of Note

Subscribe to get highlights from our current and past research, Monday through Friday, or see our privacy policy.
See also: Editors' Pick: Charts of Note 2020 gallery.

Reset

Most U.S. counties exempt groceries from sales taxes

Friday, November 5, 2021

Foods purchased at grocery stores, supercenters, and other retail venues were exempt from sales taxes in 57 percent of U.S. counties in 2019. The remaining counties taxed food purchases at various levels across 18 states, mostly in the Southeast and Midwest. Alabama’s Tuscaloosa and Cullman counties had the highest grocery tax rate at 9 percent (4 percent State plus 5 percent county). Grocery tax rates not only vary across different States, counties, and cities, but they can also change over time. Using county-level tax data in combination with the USDA’s National Household Food Acquisition and Purchase Survey (FoodAPS), researchers at USDA, Economic Research Service (ERS) recently examined whether grocery taxes are associated with how much money U.S. households spend for food at retail outlets and restaurants. ERS found that grocery taxes were associated with differences in food spending among lower-income households that were eligible for the Supplemental Nutrition Assistance Program (SNAP) but did not participate in it. Among those households, researchers were able to associate taxes on groceries with reduced food spending at retail stores and increased food spending at restaurants. However, Federal law and USDA regulations stipulate that foods purchased with SNAP benefits are exempt from State and local sales taxes, and no such relationship was found among households participating in SNAP. This chart is drawn from the ERS report Food Taxes and Their Impacts on Food Spending, released September 2021.

Chicken products labeled 'raised without antibiotics' and 'organic' command higher prices than conventional chicken products

Friday, September 24, 2021

Processed chicken products whose labels show they were raised without antibiotics (RWA) were on average $2.23 per pound more expensive than conventional chicken products between 2012 and 2017, representing a 55-percent markup over conventional products. Processed chicken products include fresh or frozen chicken products that are cooked, marinated, breaded, or fried. A recent USDA, Economic Research Service (ERS) report shows consumer awareness of antibiotic use in meat and poultry production has increased over the past decade, and a growing market has emerged for chicken products that carry an RWA label. Though raising animals without antibiotics can be costly, producers can benefit from doing so when consumers are willing to pay higher prices for RWA products. Analyzing national household scanner data and a constructed dataset of chicken product labels, ERS researchers also found prices for organic processed chicken products were higher than those with RWA labels. From 2012 to 2017, prices for organic processed chicken products were on average $5.13 a pound more than conventional chicken products, representing a 125-percent total markup. These price differences suggest there are significant market opportunities for production practices that fall somewhere between conventional and the standards required for organic production. This information is drawn from the ERS report, The Market for Chicken Raised without Antibiotics, 2012-17, released September 2021.

Trans fat levels in U.S. youth dropped from 1999 to 2010

Monday, July 19, 2021

A 2020 USDA, Economic Research Service (ERS) study analyzed data publicly released for the first time in March 2019 and found that blood plasma levels of trans fats among youth fell by more than three-fifths (61.9 percent) from 1999-2000 to 2009-2010. Trans fats raise artery-clogging “bad” cholesterol (low-density lipoprotein, or LDL) levels and lower “good” cholesterol (high-density lipoprotein, or HDL) levels. Thus, increased intake of trans fats can result in an elevated risk of cardiovascular disease. The decrease in blood plasma levels of trans fats among youth came after a recommendation in the 2005 Dietary Guidelines for Americans to limit consumption of trans fats and a Federal Government requirement that trans fats content be included on packaged food labels. While young people are at a lower risk of developing cardiovascular disease than adults, intake of trans fats in early childhood and adolescence could set in motion processes that lead to the disease in adulthood. Data on blood plasma levels of trans fats of children (ages 6-11 years) and adolescents (ages 12-19 years) living in the United States were drawn from the 1999-2000 and 2009-2010 waves of the National Health and Nutrition Examination Survey, a nationally representative survey that assesses the health and nutritional status of the U.S. population. Blood plasma levels of the type of trans fat often found in partially hydrogenated oils fell by about two-thirds (67.2 percent) from 1999-2000 to 2009-2010, compared with a 60.5 percent decline in blood plasma levels of the type often found in dairy products. This chart appears in the ERS’ Amber Waves article, Trans Fat Levels Among U.S. Youth Fell From 1999 to 2010, June 2021. See also an Amber Waves finding from June 2017, Blood Levels of Trans Fats Among American Adults Fell from 1999 to 2010.

Availability of caloric sweeteners drops nearly 19 percent over last 20 years

Monday, May 3, 2021

In 2019, 123.2 pounds per person of caloric sweeteners were available for consumption by U.S. consumers, a 19 percent decrease from a high of 151.5 pounds per person in 1999. According to the USDA, Economic Research Service’s (ERS) Food Availability (Per Capita) Data System, availability of total corn sweeteners (high-fructose corn syrup, glucose syrup, and dextrose) contributed to the drop, falling from its peak of 83.6 pounds per person in 1999 to 52.7 pounds per person in 2019. High corn prices, price competition with refined cane and beet sugars and other caloric sweeteners, as well as shifting preferences among consumers and food manufacturers have contributed to this decline. Availability of refined cane and beet sugars fell from 102.3 pounds per person in 1972 to 60.0 pounds per person in 1986, then remained relatively flat for the next two and a half decades. Refined sugar availability began to rise in 2010, surpassing corn sweetener availability and reaching 68.4 pounds per person in 2019. Rising honey imports have contributed to recent increases in per capita honey availability, according to ERS’s Sugars and Sweeteners Yearbook Tables. In 2019, per capita honey availability stood at 1.3 pounds and per capita availability of edible syrups was 0.8 pounds. This chart is from ERS’s Ag and Food Statistics: Charting the Essentials data product, updated January 14, 2021.

People spent more time preparing food and eating at home when working from home, 2017-18

Wednesday, March 3, 2021

The U.S. Federal Government announced social distancing guidelines in March 2020 to slow the spread of COVID-19, and many U.S. jurisdictions followed by issuing stay-at-home orders. As a result, many people have been working from home since then, which prompts the question: Do individuals who work from home spend time on their daily tasks differently than those who work away from home? While USDA, Economic Research Service (ERS) researchers do not have time-use data from the COVID-19 period for the United States, analyses of past time-use patterns provide some insights. ERS researchers used data from the 2017-18 Leave and Flexibilities Job Module of the Bureau of Labor Statistics’ American Time Use Survey to study the amount of time respondents spent in food preparation and eating at home, according to the location from which they worked the day covered by the interview. They found that over an average weekday in 2017-18, prime working-age adults who worked from home were more likely to prepare food (75 percent versus 63 percent) and to spend more time doing so (41 minutes compared with 30 minutes) than individuals who worked away from home. Individuals who worked from home spent 49 minutes eating at home, which was nearly double the amount reported by individuals who worked away from home (27 minutes). Teleworkers may consume a healthier diet if the greater time spent preparing food translates into eating more home-prepared meals and less eating out. Home-prepared meals tend to be lower in calories and higher in positive nutrients than meals prepared away from home, according to studies by ERS researchers. This chart appears in the ERS’ Amber Waves article, “Working From Home Leads to More Time Spent Preparing Food, Eating at Home,” February 2021.

U.S. per capita consumption of total meat was up in 2017

Wednesday, February 12, 2020

In 2017, the per capita supply of red meat, poultry, and fish and shellfish available for Americans to eat, after adjusting for some of the spoilage, plate waste, and other losses in grocery stores, restaurants, and homes, rose to 143.9 pounds, continuing an upward trend that began in 2014 after an earlier decline. The 7.8-percent rise from 2014’s total was largely driven by increases in loss-adjusted availability of beef and chicken. Over 2015-17, beef had the largest percentage increase in per capita loss-adjusted availability—growing by 6 percent. Recovering consumer incomes after the 2007-09 recession and stable or declining retail prices have increased U.S. consumers’ demand for red meat in recent years. For chicken, the recent increase continues an upward trend that saw loss-adjusted availability of chicken more than doubling from 22.4 pounds per capita in 1970 to 52.3 pounds per capita in 2017. Efficiencies in chicken production have expanded supplies and kept prices in check. This chart appears in “U.S. Per Capita Availability of Red Meat, Poultry, and Seafood on the Rise” in ERS’s December 2019 Amber Waves.

Throughout most of the day, more women prepared food than did men in 2014-2017

Wednesday, January 29, 2020

ERS researchers used data for 2014-17 from the Bureau of Labor Statistics’ annual American Time Use Survey (ATUS) to determine when Americans engage in food preparation and to look at gender differences. Over an average day in 2014-17, 54 percent of people age 15 and older engaged in food preparation with a noticeable gender disparity: 65 percent of women prepared food on an average day, compared to 41 percent of men. Counting only those Americans who prepared food on the day recorded in the survey, an average of 51 minutes per day were devoted to the activity, and women devoted more time than men (57 minutes versus 42 minutes). The peak times for food preparation were at 7 to 7:59 a.m. (14 percent), followed by a smaller peak at noon to 12:59 p.m. (12 percent) and a much larger peak at 5 to 5:59 p.m. (28 percent). More women than men engaged in food preparation from 7 a.m. to 6:59 p.m. A version of this chart appears in the ERS report, Food-Related Time Use: Changes and Demographic Differences, November 2019.

ICYMI... American adults consumed ready-to-eat foods more often in 2015–16 than in 2007–08

Friday, November 29, 2019

Flexible Consumer Behavior Survey (FCBS) module, developed by ERS, has been part of the National Health and Nutrition Examination Survey since 2007. FCBS questions are designed to collect data on U.S. consumers’ dietary knowledge, attitudes, and habits, including their consumption of frozen meals and “ready-to-eat” foods such as salads, soups, chicken, sandwiches, and cooked vegetables from the salad bars and deli counters of grocery stores. Preparing food at home can be a time-intensive activity, and some American adults turn to prepared foods offered in grocery stores when faced with time constraints. ERS researchers used FCBS data to examine changes between 2007–08 and 2015–16 in the frequency of eating grocery-store-prepared dishes and frozen meals and pizzas. Although the average number of times Americans age 20 and older reported consuming frozen meals or pizzas in the past month was similar in both time periods, average past-month consumption of ready-to-eat foods increased by about 26 percent, from 1.9 times in 2007–08 to 2.4 times in 2015–16. Many grocery stores have expanded their ready-to-eat options in recent years. More information from the Flexible Consumer Behavior Survey can be found in the Food Consumption & Demand topic page on the ERS website. This Chart of Note was originally published April 26, 2019.

Potatoes and tomatoes are America’s top vegetable choices

Tuesday, November 26, 2019

If mashed potatoes are on your Thanksgiving menu, you are not alone. Potatoes rank number one among vegetables in terms of consumption. In 2017, 49.2 pounds of fresh and processed potatoes per person were available for Americans to eat after adjusting for losses, according to ERS’s loss-adjusted food availability data. The loss-adjusted food availability data series takes per capita supplies of food available for human consumption and more closely approximates actual consumption by adjusting for some of the spoilage, plate waste, and other losses in restaurants and grocery stores, as well as at home. Loss-adjusted availability of fresh potatoes was 22.9 pounds per person in 2017, followed by frozen potatoes at 20.5 pounds per person. Loss-adjusted availability of canned and dehydrated potatoes, along with potato chips and shoestrings, totaled 5.9 pounds per person in 2017. While loss-adjusted canned tomato availability, at 16.1 pounds, leads fresh tomatoes, total tomato loss-adjusted availability—fresh and canned—came in second (28.7 pounds per person). Loss-adjusted availability of fresh and dehydrated onions was 11.3 pounds per person in 2017. Head lettuce came in fourth at 8.3 pounds per person while romaine and leaf lettuce surpassed carrots and sweet corn, reaching 6.8 pounds per person. Consumption of carrots and sweet corn finished the list of America’s top 7 vegetable choices. This chart appears in the Food Availability and Consumption section of ERS’s Ag and Food Statistics: Charting the Essentials data product, updated September 2019.

ICYMI... Adults who use restaurant nutrition information consume fewer calories per day than similar adults who do not use the information

Thursday, November 14, 2019

As part of the Federal Government’s National Health and Nutrition Examination Survey (NHANES), respondents are asked whether they see nutrition or health information on fast-food and full-service restaurant menus. If the answer is “yes,” respondents are also asked whether they use that information to decide which foods to buy. ERS researchers compared daily calorie intakes of adults who saw and used the menu information with intakes of adults who noticed the information but chose not to use it. Because information users may differ from nonusers in other ways, ERS researchers also adjusted intakes for differences in socio-demographic characteristics and interview-related factors (e.g., whether intake occurred on a weekday or weekend). Even after accounting for such differences, ERS analysis of NHANES data from 2007–14 reveals that restaurant menu label users consumed 167–180 fewer calories per day than nonusers consumed—a calorie intake gap that is 8 to 9 percent of a 2,000-calorie reference diet. This chart appears in “New National Menu Labeling Provides Information Consumers Can Use To Help Manage Their Calorie Intake” in the October 2018 issue of the ERS Amber Waves magazine. This Chart of Note was originally published March 22, 2019.

America’s top fruit choices? Apples and oranges

Friday, October 4, 2019

In 2017, 113.8 pounds of fresh and processed fruit per person were available for U.S. consumption after adjusting for losses, according to ERS’s loss-adjusted food availability data. This data series takes per capita supplies of food available for human consumption and more closely approximates actual consumption by adjusting for some of the spoilage, plate waste, and other losses in eating places, grocery stores, and the home. Loss-adjusted apple juice availability at 13.8 pounds (1.6 gallons) per person in 2017, combined with fresh apples (almost 10 pounds per person), and canned, dried, and frozen apples (3.4 pounds per person), puts apples in the top spot for total fruit consumption. While orange consumption came in second, loss-adjusted orange juice availability has steadily declined, reaching a low of 18.2 pounds (2.1 gallons) per person in 2017. Loss-adjusted availability of fresh bananas was 14.1 pounds per person in 2017, which is 4 pounds per person more than fresh apples. Loss-adjusted availability of grapes reached 7.6 pounds per person, and strawberries, pineapple, and watermelon rounded out the list of America’s top fruit choices. This chart appears in ERS’s Ag and Food Statistics: Charting the Essentials data product, updated September 2019.

ICYMI... U.S. shellfish availability more than doubled from 1970 to 2016

Thursday, August 29, 2019

Low in calories and saturated fat, and rich in omega-3 fatty acids, seafood is a nutrient-dense source of dietary protein. In 2016, 15 pounds per person of seafood products were available for consumption in the United States, an increase from 11.7 pounds per person in 1970. In 2016, the category with the greatest availability was fresh and frozen fish at 6 pounds per person, followed by fresh and frozen shellfish at 5.3 pounds per person, which more than doubled since 1970. These two seafood categories together accounted for 76 percent of fishery product availability in 2016. Fresh and frozen shellfish availability has steadily increased over the past four and a half decades, surpassing canned tuna in 1991. The third highest seafood product, canned tuna, fell to 2.1 pounds per person in 2016 after reaching almost 4 pounds per person in 1989. Availability of the remaining canned and cured seafood products was 1.6 pounds per person in recent years down from a high of 2.5 pounds per person in 1972. The data for this chart come from the Food Availability data series in ERS’s Food Availability (Per Capita) Data System. This Chart of Note was originally published May 10, 2019.

Romaine and leaf lettuces almost as popular as head lettuce

Friday, June 21, 2019

In 2017, 13.2 pounds per person of fresh head lettuce (iceberg, butter, Boston, and Bibb lettuces) were available for domestic consumption, according to ERS’s Food Availability data. Fresh head lettuce has declined 54 percent from its high of 28.6 pounds per person in 1989. In contrast, availability of romaine and leaf lettuces (such as red and green leaf lettuces) increased, reaching 12.5 pounds per person in 2017 from 3.3 pounds per person in 1985 and almost equaling head lettuce. The growing popularity of prepackaged, ready-to-eat salad greens contributed to the rise in availability of romaine and leaf lettuces. ERS annually calculates national supplies available for domestic consumption by summing domestic production, beginning inventories, and imports and then subtracting exports and ending inventories. Per capita estimates are calculated by dividing these national supplies by the U.S. population. The data for this chart come from the Food Availability data series in ERS’s Food Availability (Per Capita) Data System.

Almonds lead increase in tree nut consumption

Friday, May 31, 2019

Over the past five decades, Americans’ annual consumption of tree nuts has grown from 1.38 pounds per person in 1970 to 3.69 pounds in 2016, according to ERS’s Loss-Adjusted Food Availability data series (a proxy for consumption). Almond consumption experienced the largest growth, increasing by 1.35 pounds per person from 1970 to 2016. Consumption of pecans and walnuts averaged a little over one-third of a pound per person, remaining relatively stable throughout the years. Pistachios have steadily increased in popularity since 1970, reaching 0.33 pound per person in 2016. Consumption of other nuts (cashews, Brazil nuts, chestnuts, pine nuts, and many nut mixes) doubled, reaching almost a pound per person in 2016. Cashews make up the largest share of this grouping. Promotional programs that tout the nutritional value of nuts, including their beneficial levels of vitamin E and omega fatty acids, and increased awareness and demand for nut milks have likely contributed to the growth in per capita nut consumption. The data for this chart come from the Loss-Adjusted Food Availability data series in ERS’s Food Availability (Per Capita) Data System.

Nearly 9 in 10 U.S. households use their own car for their primary grocery shopping

Wednesday, May 15, 2019

ERS developed the Flexible Consumer Behavior Survey (FCBS) module of the National Health and Nutrition Examination Survey to collect data on the dietary knowledge, attitudes, and habits of U.S. consumers. The ease and expense of travelling to grocery stores could affect the variety of perishable foods eaten at home or the choice to prepare a meal at home or dine out. According to 2015-16 FCBS module data, 88.3 percent of households usually drove their own cars to the stores where they did most of their grocery shopping. However, this figure masked differences by family income: While 93.4 percent of households with incomes above 185 percent of Federal poverty guidelines usually drove their own cars to do most of their grocery shopping, the percentage of households below 130 percent of poverty guidelines that usually used this mode of transportation was 78.4 percent. The survey found that 6.7 percent of households usually relied on someone else’s car when traveling to the store where they primarily shopped for groceries; only 3.8 percent usually walked, rode a bicycle, or used public transit. The remaining households (1.2 percent) had another or no usual mode of travel. More information from the FCBS can be found in the Food Consumption & Demand topic page on the ERS website.

U.S. shellfish availability more than doubled from 1970 to 2016

Friday, May 10, 2019

Low in calories and saturated fat, and rich in omega-3 fatty acids, seafood is a nutrient-dense source of dietary protein. In 2016, 15 pounds per person of seafood products were available for consumption in the United States, an increase from 11.7 pounds per person in 1970. In 2016, the category with the greatest availability was fresh and frozen fish at 6 pounds per person, followed by fresh and frozen shellfish at 5.3 pounds per person, which more than doubled since 1970. These two seafood categories together accounted for 76 percent of fishery product availability in 2016. Fresh and frozen shellfish availability has steadily increased over the past four and a half decades, surpassing canned tuna in 1991. The third highest seafood product, canned tuna, fell to 2.1 pounds per person in 2016 after reaching almost 4 pounds per person in 1989. Availability of the remaining canned and cured seafood products was 1.6 pounds per person in recent years down from a high of 2.5 pounds per person in 1972. The data for this chart come from the Food Availability data series in ERS’s Food Availability (Per Capita) Data System.

Americans consumed almost 12 pounds of legumes per person in 2017

Wednesday, May 1, 2019

Naturally gluten-free, high in fiber, and a good source of protein, Americans’ consumption of legumes (beans, peas, lentils, and chickpeas) has trended upward in recent years, according to ERS’s Loss-Adjusted Food Availability data series (a proxy for consumption). U.S. consumption of legumes reached 11.7 pounds per person in 2017, up from 8.0 pounds per person in 2014. Rising demand by U.S. consumers for Tex-Mex dishes and food products like hummus drove the increase. From 1970–2017, the largest growth occurred in the consumption of black beans, increasing to 1 pound per capita, and peas and lentils, increasing to 4.7 pounds per capita—the highest consumption among all categories. Pinto beans experienced an uptick in 2017, climbing to 2.9 pounds per person. Despite falling slightly in 2017, consumption of other legumes (chickpeas, black eyed peas, small white, small red, pink, and other beans) has steadily risen, and has grown 63 percent over the past 47 years. However, not all legumes have grown in popularity. Lima bean consumption fell to 0.2 pound per person in 2017—a 74-percent decrease from 1970. Consumption of navy, great northern, and red kidney beans fell 58 percent during this time period as well. The data for this chart come from the Loss-Adjusted Food Availability data series in ERS’s Food Availability (Per Capita) Data System.

American adults consumed ready-to-eat foods more often in 2015–16 than in 2007–08

Friday, April 26, 2019

The Flexible Consumer Behavior Survey (FCBS) module, developed by ERS, has been part of the National Health and Nutrition Examination Survey since 2007. FCBS questions are designed to collect data on U.S. consumers’ dietary knowledge, attitudes, and habits, including their consumption of frozen meals and “ready-to-eat” foods such as salads, soups, chicken, sandwiches, and cooked vegetables from the salad bars and deli counters of grocery stores. Preparing food at home can be a time-intensive activity, and some American adults turn to prepared foods offered in grocery stores when faced with time constraints. ERS researchers used FCBS data to examine changes between 2007–08 and 2015–16 in the frequency of eating grocery-store-prepared dishes and frozen meals and pizzas. Although the average number of times Americans age 20 and older reported consuming frozen meals or pizzas in the past month was similar in both time periods, average past-month consumption of ready-to-eat foods increased by about 26 percent, from 1.9 times in 2007–08 to 2.4 times in 2015–16. Many grocery stores have expanded their ready-to-eat options in recent years. More information from the FCBS can be found in the Food Consumption & Demand topic page on the ERS website.

Food-loss quantities and rates for retailers differ among fresh fruits

Tuesday, April 23, 2019

Not all the food that grocers receive ends up in consumers’ shopping carts. Food loss occurs when retailers remove misshaped produce items, overstocked holiday foods, and spoiled foods from their shelves. Rates of supermarket loss for 24 fresh fruits were estimated by comparing pounds of shipments received with pounds purchased by consumers for 2,900 U.S. supermarkets in 2011–12. Loss rates ranged from 4.1 percent for bananas to 43.1 percent for papayas. Greater perishability, as well as overstocking to manage uncertain or uneven demand, may contribute to higher loss rates. ERS researchers applied the 2011–12 loss rates to 2016 quantities of fresh fruits available for sale in retail stores to estimate retail level food loss. Pineapples and apricots had the second- and third-highest loss rates for fresh fruits, respectively. Pineapples also ranked relatively high in terms of the amount—or volume—of retail loss in 2016 (719 million pounds) due to the 2.2 billion pounds of fresh pineapples available for sale in retail stores that year. Loss volumes were highest for fresh watermelon and apples, reflecting the large quantities available for sale by retailers. In 2016, supermarket loss for the 24 fresh fruits totaled 6.7 billion pounds, or 4.7 billion pounds after removing the weight of nonedible pits and peels. Losses for fresh produce and other foods also occur in homes and eating places, such as when food spoils or is served but not eaten (plate waste). The statistics in this chart are from the 2016 ERS report, Updated Supermarket Shrink Estimates for Fresh Foods and Their Implications for ERS Loss-Adjusted Food Availability Data and the Loss-Adjusted Food Availability data series in the ERS Food Availability (Per Capita) Data System.

Amounts and rates of retail food loss vary by type of fresh vegetable

Wednesday, April 10, 2019

Retail-level food loss occurs when grocery retailers remove dented cans, misshapen produce items, overstocked holiday foods, and spoiled foods from their shelves. Estimates of the rates of foodstore loss for fresh produce were developed by comparing data on pounds of shipments received with pounds purchased by consumers for 2,900 U.S. supermarkets in 2011–12. The average supermarket loss rate was 11.6 percent for 31 fresh vegetables. The highest loss rate among the vegetables was for turnip greens, followed by mustard greens, and escarole/endive. ERS researchers applied these loss rates to 2016 quantities of fresh vegetables available for sale in retail stores to estimate retail level food loss. Potatoes, tomatoes, and romaine and leaf lettuce topped the list of fresh vegetables in terms of food loss volumes. Their loss rates are lower than turnip and mustard greens, but their sales volumes are higher. In 2016, potatoes, tomatoes, and romaine and leaf lettuce accounted for 35 percent of food store fresh vegetable sales. Supermarket loss for the 31 fresh vegetables totaled 6.2 billion pounds per year in 2016, or 5 billion pounds per year after removing the weight of nonedible peels, stalks, etc. Losses for fresh produce and other foods also occur in homes and eating places when food spoils or is served but not eaten (plate waste). The statistics in this chart are from the 2016 ERS report, Updated Supermarket Shrink Estimates for Fresh Foods and Their Implications for ERS Loss-Adjusted Food Availability Data, and the Loss-Adjusted Food Availability data series in ERS’s Food Availability (Per Capita) Data System.

Charts of Note header image for left nav