Final answer:
The percentage of carcass thrown away varies, but it reflects larger issues in food waste and agricultural efficiency. Less than 20 percent of the energy from grains fed to animals reaches humans, indicating significant losses in the production process. Reducing carcass waste is part of broader efforts to enhance sustainability in our food systems.
Step-by-step explanation:
The question regarding what percentage of the carcass is thrown away on average can be examined from an environmental and biological perspective, focusing on food waste and agricultural efficiency. The Environmental Protection Agency highlights that in 2017, over 40 million tons of food waste were generated, constituting a considerable percentage of all trash in landfills. Moreover, when we discuss the efficiency of animal food production, we frequently encounter a 10:1 input:output energy ratio, indicating that much of the energy in animal feed does not convert directly into edible animal products. Given these insights, the percentage of carcass thrown away can vary greatly depending on multiple factors such as meat processing efficiency, consumer habits, and food service industry practices.
An important consideration is the proportion of cereal grain that is transformed into animal products like meat, eggs, milk, and cheese. While an average person in a typical industrial society might consume four-fifths of a tonne of cereal grain per year, less than 20 percent of this grain's food energy makes it to humans in the form of animal products. This suggests a significant portion of energy is lost in the process, which includes portions of carcasses not used for human consumption.
Overall, the amount of waste, including unused parts of carcasses, points to areas where improvements could be made in terms of sustainability and food resource management. This emphasizes the importance of reducing food waste, not only for environmental reasons but also to improve energy efficiency in our food supply systems.