Food Waste

What is food waste? It is the “carbon-rich” waste that arises anywhere food is produced, packaged, and consumed … from our homes, restaurants, universities, grocery stores ...

As we see in the graphic - if global food waste were a country, it would be the third-largest emitter (https://www.nrdc.org/stories/food-waste-101#effects ) of greenhouse gas in the world, following only China and the United States.

Food waste is a tragedy in so many ways …

… first, the dumping of food in western countries when millions are starving or malnourished worldwide

… second, the wasting of the “invested carbon” in the production and transport of food that ends up in a landfill (or hopefully composted)

… and finally, the methane emissions arising from landfills due to this organic waste.

We, as consumers, need to address waste in general.

In short … we must start to reduce our waste in ALL areas – this is especially important with food waste.

Look at the preparation of food – we need to cook the “right amount” ...

food waste begins when we make more food than we can consume.

... there is an answer – make less.

And if you do make too much … learn to love your leftovers. Eat it again …. Freeze it … Worst case – feed it to the animals (given it is ok for them to eat it …)

Now – dinner is done .... but what to do with the remaining food … so hopefully there is not much leftover food (if there is – you need to adjust the amount of food you prepare ;-)).

First rules of post-meal cleaning – no food into the trash … and no food into the water.

When food waste goes into the landfill - it is broken down by anaerobic fermentation which releases the methane emissions – one of the chief greenhouse gases expelled from landfills.

Food waste represents 55% of methane emissions in landfills and creates the same emissions as 50 million passenger vehicles.

Some statistics ...

· About a billion metric tons of food is wasted globally every year

· Food loss and waste accounts for about 7% of global greenhouse gas emissions and nearly 30% of the world’s agricultural land is currently occupied to produce food that is ultimately never consumed

· Nearly half of food produced in the U.S. (https://www.ncsl.org/agriculture-and-rural-development/fighting-foodwaste) is wasted each year

· U.S. annual food loss and waste is the equivalent of the annual CO2 emissions of 42 coal power plants

· Food waste in landfills which are the third-largest source of human-related methane emissions in the United States (EPA)

AND we continue to see an increase in per capita food waste every year – and this is one of the areas each of us can begin to attack today!!

Let’s start with a discussion of buying food …

FIRST buy “good foods” that are nutritious and good for your health!

Do you realize that over 70% of the US food supply is ultraprocessed -https://www.cnn.com/2025/02/26/health/ultraprocessed-hyperpalatable-foods-wellness/index.html -- these products are not healthy and unfortunately, they make up much of our diet because they are so inexpensive compared to good food. And they also tend to be the majority of the food waste. Sadder yet – it is the key food category for lower income families.

But that is just the first “buying” issue – people also need to look closely at packaging – we will come back to this in our discussion on plastics but your decision to stay away from non-sustainable packaging is another area for you to review.

Some approaches to consider when you shop …

· Buy locally grown and produced food, when possible

· When you buy foods - choose foods with a lower carbon footprint

· Move towards vegan/plant rich diets, including healthy plant proteins

· Avoid/reduce environmentally demanding foods (emissions, water, deforestation)

· Avoid buying bigger packages unless you are buying for large family

· Plan your shopping with a check list and avoid impulse buying

... so what to do with the organic waste

... time to start COMPOSTING!!