The US wastes anywhere from 30-40 percent of its food according to the USDA (United States Department of Agriculture). Broadway Marketplace in Cambridge focuses on finding a balance between minimizing food waste and serving quality produce.

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"When you're working with food there is bound to be waste, but we make sure there is as little as possible by using as much as we can," Raymond, the produce manager of the marketplace, said. Raymond did not to share his last name.

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Produce that is less likely to get sold is either sent to the market chef to include in the daily hot meals, or sent to a catering company in Brighton to make baked goods, including banana bread and pies, according to Raymond.

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The food on the salad bar is stocked daily and if it is not used, it is repackaged and sold rather than wasted, according to Jo Randolph, an employee, and graduate of Johnson and Wales University, one of the country's premiere culinary schools. 

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"I've worked at hotels, restaurants, other grocery stores, and most of them were pretty wasteful," Randolph said. "Instead of repackaging, they'd just throw the food out."

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Raymond (pictured below) packaging produce. 

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Food waste continues to be a problem for the country and the world, and especially with millions of people in the country going hungry everyday, the only way the problem will not persist is if a conscious effort is made.