We all know that food waste is a problem, right?

Between 30 and 40 percent of the food in the U.S. ends up in landfills, and much of it is still perfectly edible when it gets dumped in the trash.

Consumer awareness, which can lead to more efficient shopping and cooking, not to mention consumption of leftovers, can help reduce that total, but it’s been interesting to watch more restaurants, grocery stores, food suppliers and nonprofits work together to rescue prepared foods and whole ingredients and redistribute them to people who don’t have enough to eat.

In yesterday’s Sunday Life & Arts section, I profiled Keep Austin Fed, a volunteer organization that recently got its official nonprofit certification to accept food from donors, which can include restaurants and grocers, to nonprofits that serve Austinites in need, such as Casa Marianella and Lifeworks’ Street Outreach.

Keep Austin Fed joins nonprofits including the Capital Area Food Bank of Texas, which has long accepted food donations from food outlets like Walmart, Kiolbassa and Sodexo, and Mobile Loaves and Fishes, which a few years ago started receiving excess barbecue from Rudy’s, to keep edible food from going to waste.

The process isn’t without its hurdles, especially how to keep the food safe during transportation, but I’m glad to see people like Keep Austin Fed’s Ira Kaplan, who have the will to find a way to make it work.