Food loss (wasted and spoiled food) increases the burden on resources and environmental impacts throughout the entire food chain. This study describes and deploys a model and identifies data sources for estimation of greenhouse gas (GHG) emissions associated with food loss from farm production, delivery and refrigeration, retail sale, household consumption, and waste management in the United States using four California-grown high-value produce as case studies. The ratios of food wasted to food produced are 50%, 60%, 50%, and 64% for avocados, celery, lemons, and strawberries, respectively, and the differences are largely influenced by consumer-level and on-farm food loss. From the consumption perspective, this means, for example, that 1.8 units of strawberries are wasted for every unit consumed. The packaging material is a significant environmental offender, contributing, e.g. 52% to the total emissions (without food loss) for strawberries. End-of-life analysis of wasted food and packaging covers the common waste management practices: landfilling, composting, anaerobic digestion, incineration, and recycling. Uncertainties in the data are assessed through Monte Carlo simulation. With the consideration of food loss, the total GHG emissions from the entire life cycle of strawberries, celery, avocados, and lemons increase by 93%, 62%, 56%, and 53% to 0.26, 0.038, 0.061, and 0.058 kg CO₂ eq. per one serving size, respectively. Emissions from the annually wasted strawberries, avocados, celery, and lemons in California amount to 76, 24, 12, and 12 000 tons of CO₂ eq., respectively. Fourteen percent of the world’s population could have a serving of strawberries just from the annually wasted strawberries in California. However, wasteful consumer action can be even more significant. Emissions from a typical driving scenario to a store to purchase only one produce exceeds the emissions associated with all four produce combined. Reducing food waste during consumption and the environmental impacts of packaging should be prioritized.

粮食损失（浪费和变质的食物）增加了整个食物链中资源和环境影响的负担。这项研究描述并部署了一个模型，并确定了数据源，用于估计在美国使用四个加利福尼亚州种植的农场生产，运输和冷藏，零售，家庭消费和废物管理与食物损失相关的温室气体（GHG）排放作为案例研究的高价值产品。鳄梨，芹菜，柠檬和草莓浪费的食物与生产的食物的比率分别为50％，60％，50％和64％，差异主要受消费者水平和农场食物损失的影响。从消耗量的角度来看，这意味着，例如，每消耗一单位草莓，就会浪费1.8单位的草莓。包装材料是严重的环境违法者，例如占草莓总排放量的52％（无食物损失）。废弃食品和包装的生命周期分析涵盖了常见的废物管理实践：填埋，堆肥，厌氧消化，焚烧和回收。通过蒙特卡洛模拟评估数据的不确定性。考虑到食物损失，草莓，芹菜，鳄梨和柠檬整个生命周期的总温室气体排放量分别增加了93％，62％，56％和53％，分别为0.26、0.038、0.061和0.058千克二氧化碳 和回收。通过蒙特卡洛模拟评估数据的不确定性。考虑到食物损失，草莓，芹菜，鳄梨和柠檬整个生命周期的总温室气体排放量分别增加了93％，62％，56％和53％，分别为0.26、0.038、0.061和0.058千克二氧化碳 和回收。通过蒙特卡洛模拟评估数据的不确定性。考虑到食物损失，草莓，芹菜，鳄梨和柠檬整个生命周期的总温室气体排放量分别增加了93％，62％，56％和53％，分别为0.26、0.038、0.061和0.058千克二氧化碳₂当量 每份一份。在加利福尼亚，每年浪费的草莓，鳄梨，芹菜和柠檬的排放量分别为76、24、12和12000吨CO ₂当量。仅在加利福尼亚每年浪费掉的草莓中，就有百分之十四的世界人口可以食用草莓。但是，浪费的消费者行为可能更为重要。从典型驾驶场景到商店（仅购买一种产品）的排放量超过了所有四种产品相结合的排放量。减少食用期间的食物浪费和包装对环境的影响应放在优先位置。