Source: USDA, 2018 from 2012-13 data.
This chart recently released by the USDA’s Economic Research Service shows that more than 90 percent of the calories consumed by U.S. residents come from the commercial food sector: supermarkets and other food stores, restaurants and other food service outlets. Fewer than 10 percent of calories come from those sectors of the food system controlled by the public (e.g., school food), individuals or nonprofit organizations. Since the composition of commercial sector food is highly controlled by giant food corporations, these products are more likely to be the high in fat, sugar and salt. The global food system is built on the more profitable highly processed products that are easier to store, ship and market, even though they are the primary causes of the global epidemics of diet-related diseases.
Nutrition and public health researchers and food advocates should be asking: what would it take to increase the less than 10 percent of calories that comes from sources other than Big Food to 15 or 20 percent? And how can the non-commercial food sector—food systems controlled by public and civil society groups– serve as both a healthier alternative to and a competitive pressure on transnational corporate food producers?