How are they calculating the value of food thrown away? Are they assuming you could deconstruct the uneaten portion into its ingredients then resell them at th

How are they calculating the value of food thrown away? Are they assuming you could deconstruct the uneaten portion into its ingredients then resell them at their retail price? Perhaps pro-rating the menu price of a restaurant dish? Or are they using the actual street value of a half-eaten Applebee's chicken fried steak? If they're doing the latter then yeah, that's pretty wasteful. If not, they're just doing bad math based on bad assumptions. Might as well talk about the trillions of dollars in used cars going to junkyards, assuming that every 1978 Ford Cutlass is still worth its inflation-adjusted showroom price.