What's the word on sustainability?
Learn about how farmers and ranchers are continually improving to meet consumer needs:
Americans pay the least for food
U.S. consumers spend just 10% of their disposable income on food each year, while those in other countries spend much more. Of that 10% we spend on food, 46% is for food eaten at home and 54% is for food eaten away from home.
Taste, not waste
Each month, Americans throw about about 25% of the food they bring home. In addition, a whopping 40% of all food grown and produced in the U.S. is never eaten.
One U.S. farm feeds 166 people
America's farms and farmers are the world's most productive. Today, each farm produces food and fiber for 166 people annually in the United States and abroad. In 1975, that number was 98 people.
How will we feed us all?
The global population is expected to increase by 2.2 billion by 2050, which means the world's farmers will have to grow about 70% more food than what is produced now.
Biotechnology benefits consumers
Improved crop disease protection through biotechnology provides a more reliable harvest. This means food is consistently available and more affordable.
Doing more with less
The pounds of feed a cow needs to eat to produce 100 pounds of milk has decreased by more than 40% in the last 30 years.
How big is an acre and what can it grow?
An acre is about the size of a football field without the end zones. Depending on the soil type and fertility (and how much rain and sunshine that acres gets) on average, that acre can produce:
- 840 lbs. of cotton -- One bale of cotton weighs about 480 lbs. One bale can be used to make 215 pairs of jeans or 313,600 $100 bills.
- 2,784 lbs. of wheat (or 46.4 bushels) -- One bushel of wheat produces about 42 pounds of flour, which can be used to make 42 loaves of bread or 42 pounds of pasta. One bushel of whole wheat yeilds 64 pounds of flour and makes 64 loaves of bread or 64 pounds of pasta.
- 50,000 lbs. of strawberries -- Just one serving of strawberries provides 160% of your daily vitamin C.
All facts courtesy American Farm Bureau Foundation for Agriculture's publication Food and Farm Facts