Reduce Emissions by Reducing Food Waste
Published May 17, 2022
Food waste contributes to climate change, threatens food security, and wastes valuable resources. As per the Food and Agriculture Organization of the United Nations (FAO), 14% of food produced is lost between harvest and retail, while an estimated 17% of total global food production is wasted.
The EPA uses “wasted food” to emphasize that a key resource has been mismanaged. Unsold food from stores, uneaten prepared food, or kitchen trimmings in household, commercial, and industrial settings are wasted food. “Food waste” refers to food that has been served but not eaten, and spoiled foods. EPA data noted in 2010 that roughly 218.9 lbs of food was wasted per person. The same year, the USDA found that 30-40% of the food supply was either lost or wasted, corresponding to approximately 133 billion pounds and $161 billion worth of food.
To offset the impact of wasted food, companies are working to improve food and beverage product development, storage, labeling, marketing, and cooking methods to reduce waste. Many organizations work to connect potential food donors to critical hunger relief organizations. Wasted food is being recycled as animal feed, compost, natural fertilizer, or to generate bioenergy.
In California, organic waste disposal is regulated by methane emissions reduction targets known as SB1383. These regulations focus on reducing organic waste disposal by 75% by 2025. Beginning in 2022, California jurisdictions must provide organic waste collection services and organic material recycling options to residents and businesses. These regulations are crucial because food waste is currently the most abundant material placed in landfills. It’s estimated that the methane emitted from municipal solid waste sites accounts for 14% of human-related emissions.
Together we can work towards reaching the national food waste reduction goal of 50% by 2030. The Food and Agriculture Organization of the United Nations (FAO) states that households are responsible for 11% of global food waste. Here’s how you can help:
🥕 Make a shopping list and a weekly menu.
🥕 Avoid buying too much and stick to your shopping list.
🥕 Store food correctly.
🥕 Freeze extras.
🥕 Eat leftovers.
Sources:
CalRecycle. California’s Short-Lived Climate Reduction Strategy. CalRecycle. <https://calrecycle.ca.gov/organics/slcp/>
Environmental Protection Agency. Sustainable Management of Food Basics. EPA. <https://www.epa.gov/sustainable-management-food/sustainable-management-food-basics#:~:text=EPA%20uses%20the%20overarching%20term,to%20be%20managed%20as%20waste.>
Environmental Protection Agency. From Farm to Kitchen: Environmental Impacts of U.S. Food Waste. EPA. <https://www.epa.gov/land-research/farm-kitchen-environmental-impacts-us-food-waste>
U.S. Food and Drug Administration. Tips to Reduce Food Waste. FDA. <https://www.fda.gov/food/consumers/tips-reduce-food-waste>
Harvard. The Nutrition Source. Harvard. <https://www.hsph.harvard.edu/nutritionsource/sustainability/food-waste/>
U.S. Department of Agriculture. Why Should We Care About Food Waste. USDA. <https://www.usda.gov/foodlossandwaste/why>
World Wildlife. Over 1 Billion Tonnes More Food Being Wasted Than Previously Estimated, Contributing 10% of All Greenhouse Gas Emissions. WWF. <https://www.worldwildlife.org/press-releases/over-1-billion-tonnes-more-food-being-wasted-than-previously-estimated-contributing-10-of-all-greenhouse-gas-emissions>
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