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The Food Waste Problem & What You Can Do

Posted by Nan Fischer on February 23rd, 2016 under Healthy Living, Organic Updates, General

 

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If you’re reading this, you likely have a certain degree of awareness about food waste. Being the kind of person who clicks on an article titled: “The Food Waste Problem & What You Can Do”, you’re also likely to be the kind of person who feels a pang of guilt when you scrape leftovers into the trash. But on a global level, over time, food waste has become has become built in to the process and structure of our society and is becoming a bigger issue all the time.

In 2012, the National Resources Defense Council (NRDC) wrote a report about food waste in which Dana Gunders estimated that a whopping 40% of food grown in the US is thrown away. 

Image via Flickr from bsabarnowl

Not only is 40% of our precious food being wasted, but so are the resources of land, water, fuel, and labor that it takes to get it to your table and dispose of it. Gunders states: "Getting food from the farm to our fork eats up 10 percent of the total U.S. energy budget, uses 50 percent of U.S. land, and swallows 80 percent of all freshwater consumed in the United States." 

"A whopping 40% of food grown in the US is thrown away"

 

Food waste is a complicated issue, with loss occurring all along the supply chain from farm to consumer. The issue is so serious and widespread, the USDA and the EPA now have a goal to reduce food waste 50% by 2030 to ‘improve food security and conserve natural resources’.

According to the USDA, food loss and waste in the US accounts for "31 percent—or 133 billion pounds—of the overall food supply available to retailers". This amount of waste significantly impacts food security, resource conservation and even climate change. The USDA states that "food loss and waste is the single largest component of disposed U.S. municipal solid waste, and accounts for a significant portion of U.S. methane emissions. Landfills are the third largest source of methane in the United States.”

 

Where's the waste coming from?

The USDA calculates that 10% of food waste occurs in retail venues, while 21% is a result of consumer habits. 

Image via Flickr from Wei Tchou

Restaurants have long had huge waste streams, and we now know that about half that waste is food. One of the culprits is portion size – which we know are far too big. We can’t finish our food (and often portions are so big that we shouldn’t try!) so uneaten food goes back to the kitchen and into the trash. Extensive menus also mean a lot of food must be on hand at all times - and if not used in a timely manner, it too is destined for the trash. 

There is alot of waste occuring in the supermarket as well. Fully stocked, abundant-looking produce is appealing to customers - marketing says this communicates freshness and encourages customers to make a purchase. But at the end of the day, whatever isn't purchased goes into the bin. 

"Stores often don't even stock 'ugly food'....[it] goes directly into the dumpster"

 

In addition to perfectly stacked produce, supermarkets (by way of consumer demand - at least partially) stock perfectly shaped and colored produce. Misshapen, discolored, or dinged items, also known as Ugly Food are either overlooked, and eventually thrown out, or they aren't stocked in the first place. Stores often don't accept 'ugly food'; it comes out of the box, and goes directly into the dumpster.

Image via Flickr from Joe Shlabotnik

 

What can YOU do to reduce food waste?

Although a very big and complicated issue, don't doubt that your daily habits can and will make a difference. Experts have projected that reducing food losses by just 15 percent would provide enough food for more than 25 million Americans every year, helping to sharply reduce incidences of food insecurity for millions. 

Image via Flickr from Ruth and Dave

 
  • Pack a doggy bag. Bring home whatever you can't eat when eating out and enjoy the leftovers.
  • Plan meals your meals & stick to a list.  Shop only for the ingredients on your list and eat through everything before stocking up again. 
  • Serve reasonable portion sizes and pack leftovers in lunches.
  • Compost your kitchen scraps. If there are restrictions in your neighborhood, find out if your town has a composting program. 
  • When you have a party, offer leftover food to your friends to bring home. When you go to parties, make the same suggestion to the hosts. Educate others this way!
  • Redefine 'ugly'. Food can never be ugly, if it’s edible, it’s perfect! Besides, if you don’t buy that apple with a little insect bite (or the curved cucumber), it'll go in the trash. Buy ugly food and keep it out of the landfill!
  • Start a conversation. Check out the produce at your local market - is it all perfectly formed and colored with no dings? Then have a polite chat with the produce manager - ask them to start stocking Ugly Food. They could package it up as Ugly Food soup stock or juicing kits, or alternatively suggest that the store donate Ugly Food to a soup kitchen or food pantry. 

 

We need a culture shift

Start by educating yourself and then spread the word to affect change. Let's change the way we look at food and perusade business and organizations to do the same. Let's make the practice of throwing away edible food as socially unacceptable as littering.


Sources:

http://www.usda.gov/wps/portal/usda/usdahome?contentid=2015/09/0257.xml&...

https://www.nrdc.org/food/files/wasted-food-ip.pdf

http://www.endfoodwaste.org/ugly-fruit---veg.html

 

Nan Fischer

Nan Fischer is the founder of the Taos NM Seed Exchange, a free community service for home gardeners to trade seed. She has been working with plants for 40 years as farmer, landscaper, home gardener, and nursery owner. She holds a degree in Plant Science from the University of New Hampshire, and shares her knowledge by teaching others how to grow their own food. She is a home and garden writer who takes time out for reading, hiking, gardening, and experimenting in the kitchen.