How much food do Americans waste in 2025?
Brace yourself for a reality check: The United States remains the world’s biggest offender when it comes to food waste. In 2025, Americans are expected to throw away almost 60 million tons — that’s 120 billion pounds — of perfectly edible food. This staggering figure amounts to nearly 40% of the entire US food supply, or roughly 325 pounds per person per year. Imagine every American tossing out 975 apples directly into the trash. It’s no surprise that discarded food is now the largest single contributor to US landfills, accounting for 22% of municipal solid waste (MSW).

A billion-dollar problem… while millions starve
Ironically, while this mountain of waste rots in landfills, 35 million Americans — including 10 million children — struggle daily with food insecurity. Meanwhile, the economic value of all this wasted food is close to $218 billion annually, enough to provide an estimated 130 billion meals to those who need it most.

Why is America wasting so much food?
The reasons run deeper than just leftovers scraped off plates. One of the biggest culprits? Confusing date labels. Research shows that over 80% of Americans throw away good food simply because they misunderstand phrases like “sell by,” “use by,” or “best before.” Fearing spoiled food and potential illness, people choose the bin over their plates — even though most of these dates are about peak freshness, not safety.

Spoilage — both real and perceived — combined with ingrained habits, overshopping, and poor meal planning, fuels the crisis. On the supply side, supermarkets and restaurants also discard large quantities of food for cosmetic reasons or to make space for fresher stock.

Can this be fixed?
In recent years, nonprofits, startups, and policy makers have ramped up efforts to curb this waste monster. From clearer labeling standards and “ugly produce” markets to food donation apps and local composting initiatives, solutions are growing — but progress is slow. Experts agree that fixing America’s food waste crisis needs a shift not just in supply chains, but in mindsets.

So next time you glance at that “best by” date, remember: It might not mean “bad.” And reconsider before adding perfectly edible food to the landfill that so many Americans wish they could access.

If you think you know what’s for dinner next year — think again. Culinary insiders and top chefs are spilling secrets about what’s really cooking in 2025, and some trends are downright mind-blowing. Daily Global Diary rounds up the top predictions that promise to transform your plate, your kitchen, and maybe even your palate.

1. Lab-Grown Delicacies Hit the High-End Menu
Get ready to order cell-cultured seafood and steaks at your favorite upscale bistro. With sustainability at the forefront, lab-grown meats are shedding their “science experiment” reputation and being reimagined by Michelin-star chefs who swear blind taste tests fool even seasoned food critics.

2. AI is Now Your Personal Chef
Food tech giants are betting big on AI meal planners that analyze your health data and shopping habits. In 2025, expect apps that auto-generate recipes from what’s in your fridge — and even order missing ingredients to your door. It’s healthy eating, minus the hassle.

3. Hyper-Local Ingredients — Even in Cities
Forget avocado toast flown halfway around the world. Urban rooftop farms and vertical indoor gardens mean city restaurants are growing herbs, leafy greens, and micro veggies right above your table. “From roof to plate in minutes,” promises one New York chef.

4. Zero-Waste Goes Mainstream
More chefs are taking zero-waste from trend to standard practice. Expect menus designed entirely from root-to-stem cooking — think carrot top pesto, cauliflower leaf kimchi, and citrus peel syrups. Edible packaging is also on the rise: your takeaway container might taste better than the meal itself!

5. Bold Global Fusion Will Break the Rules
Boundaries are out, bold mashups are in. 2025’s diners will see more exciting pairings like Filipino-Italian pasta, Nigerian-inspired sushi, and Korean BBQ tacos. Social media has turned chefs into cultural explorers, and adventurous eaters can’t get enough.

Foodies are in for a wild ride. With sustainability, tech, and creativity colliding, the dining scene is evolving faster than ever. So, next time you sit down to eat, remember: what seems strange today could be tomorrow’s biggest craze.

Bon appétit, 2025 style!

If your taste buds crave surprises, USA TODAY’s freshly announced Restaurants of the Year 2025 list promises a culinary adventure you won’t forget. This year’s spotlight shines brightly on Aarzu Modern Indian Bistro, nestled in the heart of Freehold Borough, which is turning heads with its innovative spin on Indian classics.

One dish that has everyone talking? The Togarashi Papad Tikki — an appetizer that reimagines the humble tikki with a dash of Japanese flair. Imagine this: velvety cottage cheese, delicately crusted with crunchy papadam and dusted with Japanese gun powder (Togarashi) for that tongue-tingling heat. One bite and you’re instantly transported from traditional North India to a modern Asian crossover that leaves you craving more.

Chef partners at Aarzu believe in respecting tradition while fearlessly experimenting. Their menu is dotted with surprising combos: think mango chutney caviar, Kashmiri lamb shanks plated with a truffle jus, and desserts that merge saffron with Belgian chocolate. The decor matches the mood — elegant yet playful — offering an ambiance where each course feels like theatre.

Food critics say 2025 marks a bold turn for the American dining scene. Post-pandemic palates are hungry for boundary-pushing plates, and Aarzu’s success mirrors this trend. Customers are swapping routine curry nights for curated tasting menus and Instagram-worthy plating that brings Indian cuisine to fine-dining heights.

Other restaurants on USA TODAY’s list echo this spirit — from a Nashville spot serving Southern barbecue with Korean kimchi, to a Seattle café reinventing vegan brunch with molecular gastronomy. This diverse selection is a reminder that America’s culinary scene thrives when cultures collide and chefs dare to dream.

So, whether you’re planning a special night out or a weekend food trail, Aarzu Modern Indian Bistro should top your 2025 foodie bucket list. If their papad tikki doesn’t make you a believer, nothing will.