According to the EPA, only 9% of the Municipal Solid Waste in America was from metals in 2006, but 1/3 of all MSW is from packaging. More than 28,000 community recycling programs in North America collect steel cans for recycling.
According to the Energy Information Administration, over the next 20 years, U.S. energy consumption is projected to increase by 14%. However, according to a 2009 report by McKinsey & Company, if the U.S. fully adopted currently available energy-efficient technologies, annual energy consumption could be reduced by 23%.
• The recycling process is embedded into steel production, meaning that every steel plant is a recycling plant, producing steel of virgin quality while saving valuable resources. Steel’s high recycling rate saves millions of tons of CO2 from polluting the atmosphere every year.[1,3]
According to a study conducted by Scientific Certification Systems, the most energy effective method for food product delivery is canned-ready meals.  Frozen food requires 70% more energy throughout the supply chain than canned food.
Fruits and vegetables begin losing their vitamin content as soon as they are harvested.  Nearly half the vitamins in vegetables may be lost within a few days unless the fresh produce is cooled or preserved. Fresh produce could spend 14 days in transport and in the grocery store before being purchased. [1, 2, 3, 4] Some farmers pick produce before it is truly ripe so that it won’t spoil before it gets to the grocery store. This reduces the flavor and nutritional value of the produce.  Margaret Holmes fruits and vegetables are canned on average within 18 hours of harvest.
Environmental elements such as oxygen, moisture, light and microorganisms all increase the rate of degradation of fresh and frozen foods. No other food package is able to provide the amount of protection from these elements than the steel can provides. The retort process, which is the process of cooking and sterilizing the food, halts any enzymatic activity within the food, preserving the food and its nutrient content for years!
It’s a common misconception that canned food contains large amounts of preservatives. Preservatives are not needed to maintain the quality of canned food because the cooking process renders the food microbiologically safe and the unrivaled barrier properties of steel naturally preserves the food for years. Salt is added to some canned foods to enhance the flavor; it is not needed for preservation.