MORGANTOWN, W.Va. (WDTV) - Approximately 40 percent of all food produced in the United States goes to waste, according to statistics from the US Department of Agriculture and the EPA.
There are over 200 chapters of the FRN at college campuses across the country.
So, in 2014, a group of WVU students came together to start a chapter of the Food Recovery Network on campus.
"We recover food from dining halls and local businesses that's going to be thrown away at the end of the week, and donate it to charities in the area," said chapter president and WVU senior, Brenna Leasor.
Brenna says preventing food waste just makes sense.
"When you think about the problems with sustainability globally, it doesn't make sense that people are going hungry and we're still throwing away food."
The students also get surplus produce from local farms to help bring fresh fruits and veggies to the community.
Eating locally grown and produced foods means fewer steps from production to table, which helps eliminate more waste.
The WVU Chapter has recovered over 7,000 pounds of food since 2014.
One thing people can do to prevent waste is to not take or make more than they can eat.
Brenna's other tips include making sure to eat any leftovers before making new meals, and donating food that is close to it's expiration date, instead of throwing it out.
Combined, the organization's 230 chapters have donated more than a million meals to people in need. Brenna and her team are proud to have been a part of that number.
To hear more from Brenna, check out the video above.