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Food waste contributes to pollution

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In a world where people are dying from hunger, one-third of all food produced is thrown away every year. Not only does food waste exacerbate food insecurity, but it also causes severe damage to our environment. When we factor in all the different variables that go into producing the food we eat, the hidden impact it has on the environment is revealed. How does food waste affect the environment? Read on to find out. __
Tossing away uneaten food may appear like meagre damage to the planet when compared to other issues, but the haunting reality is that it is just as harmful.

What Is Food Waste?

Food waste is food that is intended for human consumption that is wasted and lost, and can occur anywhere throughout the entire supply chain from farm stage to harvest to households. Although the term may be self-explanatory, two types of food waste are apparent . The first being "food loss", which refers to the food that we lose at the early stages of its production process. The second being "food wastage", which refers to food that is perfectly fit for human consumption, but it gets discarded for a different reason.

How Is Food Waste Produced?

The typical stages of the food production process consists of the food being grown, processed, sorted, packaged, transported, marketed, and then eventually sold. When we look at the statistics, food waste can be identified as occurring at all stages throughout its production. Therefore, every time food is wasted, all the resources used in each step of the production is also wasted, bringing the social cost up even higher.

Looking at the production process as a chain framework can help identify where the issues are. At the beginning of this chain, also known as the "upstream" stage, the food is grown, harvested, processed and sent to be sold. At later stages of the chain, also known as the "downstream" stage, food is successfully processed and sent to consumers and commerce markets but it is wasted for other reasons unrelated to whether it is fit for human consumption or not.

The later the food is wasted along the chain, the greater its environmental impact is as the further down the chain we go, the more energy and natural resources are needed in the complete production process of the food.

In 2013, the Food and Agriculture Organisation of the United Nations (FAO) released a report that analysed the impacts of global food wastage on the environment . They identified patterns in food waste on a global level.

They found that middle to higher income countries' food waste occurs in the "downstream" phase of the production process, as they found that their food was wasted by consumers and commerce businesses. They also established that developing countries were more likely to contribute to food waste in the "upstream" phase of the production process, usually due to infrastructural challenges such as lack of refrigeration, improper storage facilities, technical constraints in harvesting techniques etc.

How Does Food Waste Affect the Environment?

1. Waste of Natural Resources

There are a number of ways in which food waste can affect the environment. When we waste food, we waste the natural resources used for producing that food, the three main ones being energy, fuel and water.

Water is needed for all stages of the food production process, as well as in all types of food produced. Agriculture accounts for 70% of the water used throughout the world. This includes the irrigation and spraying required for crops, and the water needed for rearing cattle, poultry and fish. By wasting food, we are wasting fresh water. Given that countries have a severe water shortage , with countries being predicted to be uninhabitable in a few decades , conserving freshwater should be a global mission.

Growing plants and rearing animals drains a huge volume of fresh water . Food such as fruit and vegetables are water-laden, and require a huge amount of water to grow. Additionally, different types of plants need different amounts of water to grow. Animals also require a large amount of water for both their growth and their feed. Producing meat requires more water supply, yet meat is the food that is thrown out the most.

Therefore, growing food that goes to waste ends up using up to 21% of freshwater, 19% of our fertilisers, 18% of our cropland, and 21% of our landfill volume . Throwing away a kilogram of beef is equivalent to throwing away 50,000 litres of water. Pouring a glass of milk down the sink is nearly 1,000 litres of water wasted. Additionally, taking into account global food transportation, large amounts of oil, diesel and other fossil fuels are consumed as well.
You might also like: 20 Shocking Facts About Food Waste
2. Contribution to Climate Change

It contributes towards 20% of the global greenhouse gas emissions released. When we factor in the greenhouse gas emissions released from the use of natural resources, the contribution to climate change is astonishing. If a decent food waste treatment system were implemented, it would stop 11% of global greenhouse gas emissions.

If we stopped throwing food away, we can save the equivalent of 17 metric tonnes of CO2, which can be the environmental equivalent of five cars off the roads in the UK.

3. Degradation of Land

Our irresponsible use of food products has an adverse impact on the physical land itself. There are two ways in which we waste land. The land we use for producing the food, and the land we used for dumping the food.

These statistics show that we are over-stressing land for food production and if we are not mindful in the future, the ability to yield will diminish overtime as we gradually degrade the land. Not only are we disrupting our beautiful, natural landscapes, but we are also harming the biodiversity present in nature, as converting arable land into pastures will cause a loss of habitat for animals and could also severely disrupt food chains in the ecosystem.

4. Harm to Biodiversity

Biodiversity simply refers to the different species and organisms that make up an environment's ecosystem.

Agriculture in general causes harm to our biodiversity. Mono-cropping and converting our wild lands into pastures and suitable agricultural terrains is a common practice where there is an increase in demand for the production of livestock.

Deforestation and conversion of our natural lands into non-arable land destroys the natural flora and fauna present, and in some cases, to the point of their extinction.

Marine life has also been recorded decreasing in population, with the large quantities of fish being caught causing the decimation of our marine ecosystems . The average annual increase in global fish consumption is reportedly outpacing population growth, yet at the same time, places like Europe are discarding 40-60% of fish because they do not meet supermarket quality standards. As the world continues to overexploit and depleting fish stocks, we are creating a severe disruption to the marine ecosystems and food chains, as well as threatening aquatic food security.
You might also like: The Remarkable Benefits of Biodiversity
What's Next?

As with every other current issue posed against the environment, a global effort needs to be achieved in order to tackle the problem of food waste. Farmers, individual consumers, commercial businesses, governments, NGOs and the private sector all need to play their part and work together to fight this issue.

Consumer re-education has to be broadened, investment into waste treatment infrastructure needs to be made, food collection methods in line with redistribution have to be discussed, waste diversion systems need to be created for the commercial and retail sector, and further research as to the best ways to recycle and reuse the food waste that cannot be consumed have to be carried out.
You might also like: Solutions for Food Waste
More research and effort into developing food harvesting techniques, storing processes and redistribution processes are needed to be invested in. Steps need to be taken to ensure that food waste from oversupplying should be redistributed and diverted to people who need it the most.

Food that is unfit for human consumption needs to be recycled. It can be used for feeding livestock in the food production process, or even used as home compost in the home of consumers.

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How Does Food Waste Affect the Environment? | Earth.Org

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From wasting natural resources and exacerbating food insecurity, how does food waste affect the environment? Read on to find out.

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Food waste happens when problems occur in manufacturing/transportation facilities or when it doesn't meet standards in look. It can also happen from a personal consumer when they waste it.

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When we stop food waste, we take a big step toward ending hunger.

America has more than enough food for everyone to eat. But each year, billions of pounds of perfectly good food go to waste. Meanwhile, 34 million face hunger in the United States.

As the country's largest food rescue organization, Feeding America partners with food manufacturers, grocery stores, restaurants, and farmers to rescue food and deliver it to food banks serving our neighbors.

What is food waste?

Food waste is safe, high-quality food that is thrown away rather than eaten. Food waste occurs for a variety of reasons, including:

Uneaten food that is thrown out at homes, stores, and restaurants

Crops left in fields because of low crop prices or too many of the same crops being available

Problems during the manufacturing and transportation of food

Food not meeting retailers' standards for color and appearance

How much food waste is there in the United States?

Each year, 119 billion pounds of food is wasted in the United States. That equates to 130 billion meals and more than $408 billion in food thrown away each year. Shockingly, nearly 40% of all food in America is wasted.

Food goes to waste at every stage of food production and distribution - from farmers to packers and shippers, from manufacturers to retailers to our homes. Food waste in our homes makes up about 39% of all food waste - about 42 billion pounds of food waste. While commercial food waste makes up about 61% of all food waste or 66 billion pounds of food waste. Feeding America focuses on reducing food waste on farms and in food service, manufacturing, and retail.

What is Feeding America doing about food waste?

Last year, the Feeding America network and our partners rescued 3.6 billion pounds of groceries. That food went directly to meals for people facing hunger. This makes Feeding America the largest food rescue organization in the country.

Food rescue, or food recovery, is collecting high-quality food that would otherwise go to waste and distributing it to people facing hunger. We work with manufacturers, retailers, and farmers to reduce food waste and provide rescued food to our neighbors. Those industries contribute 66 billion pounds of food waste every year.

We identify food at risk of going to waste, offer rescued food to food banks, safely ship food over long distances and keep food fresh longer once it reaches a food bank.

We're working on new ways to get perfectly good food to our neighbors who need it most, including:

MealConnect, makes safe and quick food donations possible by matching food banks to food donations for local businesses. Grocery stores, restaurants, hotels, caterers, and more can use the no-cost platform to donate surplus meals. MealConnect has recently rescued 3 billion pounds of food. Learn how MealConnect works and join today.

Waste It or Taste It?

Can you spot the food that may be destined for the dumpster?
Take the quiz.

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Find out how the Feeding America network of food banks and our partners prevent food waste in the US by rescuing almost 4 billion pounds of food each year.

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The date stamped on your packaging is not often the date when the food needs to be tossed. Use you nose and your common sense. Freeze food that won't get used right away, or cook large quantities and freeze the leftovers. Future you will be thankful for the meals you stashed ahead of time.

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Originally appeared in Presence Marketing News, July 2019
By Steven Hoffman

"I mean, I ate heavy cream I think 10 weeks past date, and then meat sometimes a good month past its date. It didn't smell bad. Rinse it off, good to go," Scott Nash shared with the Washington Post in a June 18, 2019, interview. Nash is the founder and CEO of MOM's Organic Market based in Rockville, MD, with 19 stores in four Eastern states. According to the Post, Nash consumed yogurt months after the expiration date printed on the label, and tortillas a year past their expiration date. It was all part of his year-long experiment to test the limits on food that had passed its expiration date. Nash blogged about that experiment in February 2019.

Of course, you can get very sick eating expired food, but more often than not we're throwing away food that is perfectly safe to eat. Some foods, such as deli meats, unpasteurized milk and cheeses, and prepared foods like potato salad that you don't reheat, probably should be thrown away after their "Use By" date for safety reasons. However, in many cases, the Post reports, expiration dates do not indicate when the food stops being safe to eat; rather, they tell you when the manufacturer thinks that particular product will stop looking and tasting its best.

Why does it matter? A lot of good, safe food gets thrown away, generating unnecessary food waste in landfills and greenhouse gas emissions. The FDA estimates that we throw out a third of our food, worth $161 billion a year, and the agency believes that confusion over expiration dates may be contributing a significant portion of that waste, reported Popular Science.

In an effort to find a solution for clearer package date labels, in 2017, the grocery industry, led by the Grocery Manufacturers Association and the Food Marketing Institute, announced a voluntary standard on food-date labeling. Together, they narrowed a number of date-label terms down to two: "Best if Used By" and "Use By." "Best if used by" describes product quality, meaning that the product might not taste as good past the date but is safe to eat. "Use by" is for products that are highly perishable and should be used or disposed of by that date.

To help dispel confusion, the FDA announced on May 23, 2019, that it is supporting the food industry's efforts to standardize the use of the term "Best if Used By" on its packaged food labeling "if the date is simply related to optimal quality - not safety," said the agency in a statement. Studies have shown that this best conveys to consumers that these products do not have to be discarded after the date if they are stored properly, the agency said. "We expect that over time, the number of various date labels will be reduced as industry aligns on this 'Best if Used By' terminology," said Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response. "This change is already being adopted by many food producers."

When it comes to food safety, the FDA said that manufacturers can put whatever terminology they want to convey health risk. While the FDA is encouraging manufacturers to use "Best if Used By" terminology as a best practice, it is not required by law. There is no federal law that requires dates on food, except for infant formula, which is required to bear a "Use By" date, reports the FDA. Other industry experts have suggested using language that indicates shelf life after opening or the date when the product was packed.

"They're trying to bring clarity to the descriptor of the date," MOM's Organic Market's Scott Nash said. "OK, that's great, that's better than what we have now. But I think some things just shouldn't be dated."

FDA advises consumers to routinely examine foods that are past their "Best if Used By" date to determine if the quality is sufficient for use. "If the products have changed noticeably in color consistency or texture, consumers may want to avoid eating them," FDA advises. FDA also developed a FoodKeeper App for Apple and Android phones, designed to promote understanding of food and beverage storage to maximize freshness and quality.

FDA says its efforts are part of a White House initiative called Winning on Food Waste, a collaboration between the FDA, USDA and the Environmental Protection Agency to educate consumers on ways to reduce food waste and how to do it safely without risking illness from consuming spoiled food.

Winning on Reducing Food Waste
FDA Letter to Food Industry, May 23, 2019
FDA's Food Waste and Loss Resource Page, May 23, 2019

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Beyond "Best By" - MOM's Organic Market CEO Ate Expired Food for a Year - Compass Natural Marketing

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Originally appeared in Presence Marketing News, July 2019 By Steven Hoffman "I mean, I ate heavy cream I think 10 weeks past date, and then meat sometimes a good month past its date. It didn't smell bad.

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Improving food production and transportation will eliminate waste in the beginning of the process. And recycling food waste to feed animals or to create compost, bioenergy, and natural fertilizers will also help reduce food waste and benefit the environment.

https://www.hsph.harvard.edu/nutritionsource/sustainability/food-waste/

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Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate control; losses from cooking; and intentional food waste. [1]

This waste is categorized differently based on where it occurs:

Food "loss" occurs before the food reaches the consumer as a result of issues in the production, storage, processing, and distribution phases.

Food "waste" refers to food that is fit for consumption but consciously discarded at the retail or consumption phases.

Wasted food has far-reaching effects, both nationally and globally. In the U.S., up to 40% of all food produced goes uneaten [2], and about 95% of discarded food ends up in landfills [3]. It is the largest component of municipal solid waste at 21%. [1] In 2014, more than 38 million tons of food waste was generated, with only 5% diverted from landfills and incinerators for composting. [3] Decomposing food waste produces methane, a strong greenhouse gas that contributes to global warming. Worldwide, one-third of food produced is thrown away uneaten, causing an increased burden on the environment. [4] It is estimated that reducing food waste by 15% could feed more than 25 million Americans every year. [5]
Benefits of Less Food Waste

Cost savings on labor through more efficient handling, preparation, and storage of food that will be used.

Cost savings when purchasing only as much food as needed, and avoiding additional costs of disposal.

Reduced methane emissions from landfills and a lower carbon footprint.

Better management of energy and resources, preventing pollution involved in the growing, manufacturing, transporting, and selling of food.

Community benefits by providing donated, untouched, and safe food that would otherwise be thrown out. [6]

Proposed Solutions to Food Waste
Globally, reducing wasted food has been cited as a key initiative in achieving a sustainable food future. Sustainable Development Goal 12 addresses responsible consumption and production, which includes two indicators to measure (in order to ultimately reduce) global food loss and food waste. [7]

In the U.S, on June 4, 2013, the Department of Agriculture and Environmental Protection Agency launched the U.S. Food Waste Challenge, calling on entities across the food chain, including farms, agricultural processors, food manufacturers, grocery stores, restaurants, universities, schools, and local governments. [1] The goals are to:

Reduce food waste by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods.

Recover food waste by connecting potential food donors to hunger relief organizations like food banks and pantries.

Recycle food waste to feed animals or to create compost, bioenergy, and natural fertilizers.

On September 16, 2015, both agencies also announced for the first time a national food loss and waste goal, calling for a 50% reduction by 2030 to improve overall food security and conserve natural resources.

The National Resources Defense Council issued a summary paper providing guidelines on how to reduce waste throughout the food production chain. [2] The following are some focal points:

State and local governments can incorporate food waste prevention and education campaigns, and implement municipal composting programs. Governments can provide tax credits to farmers who donate excess produce to local food banks. Proposed bills are currently in place in California, Arizona, Oregon, and Colorado.

Businesses such as restaurants, grocery stores, and institutional food services can evaluate the extent of their food waste and adopt best practices. Examples include supermarkets selling damaged or nearly expired produce at discounted prices, or offering "half-off" promotions instead of "buy-one-get-one-free" promotions. Restaurants can offer smaller portions and donate excess ingredients and prepared uneaten food to charities. Schools may experiment with concepts that allow children to create their own meals to prevent less discarded food, such as with salad bars or build-your-own burritos.

Farms can evaluate food losses during processing, distribution, and storage and adopt best practices. Farmers markets can sell "ugly" produce, which are discarded, misshapen fruits and vegetables that do not meet the usual standards for appearance. Farms can sell fresh but unmarketable produce (due to appearance) to food banks at a reduced rate.

Consumers can learn when food is no longer safe and edible, how to cook and store food properly, and how to compost. See Tackling Food Waste at Home.

The Environmental Protection Agency provides the "Food Recovery Hierarchy" graphic to explain ways to handle excess food. [8] From the most preferred at the top of the pyramid to the least preferred at the bottom tip, the methods include:

1. Source reduction: Earliest prevention by reducing the overall volume of food produced

2. Feed hungry people: Donating excess food to community sites

3. Feed animals: Donating food scraps and waste to local farmers who can use them for animal feed

4. Industrial uses: Donating used fats, oils, and grease to make biodiesel fuel

5. Composting: Food waste that is composted to produce organic matter that is used to fertilize soil

6. Landfill/Incineration: A last resort for unused food

Read Next: Tackling Food Waste at Home " Related

References

1. United States Department of Agriculture. U.S Food Waste Challenge. https://www.usda.gov/oce/foodwaste/faqs.htm Accessed 3/20/2017.

2. Gunders, D., Natural Resources Defense Council. Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill. Issue Paper, August 2012. IP: 12-06-B. https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf Accessed 3/20/2017.

3. United States Environmental Protection Agency. Sustainable Management of Food. https://www.epa.gov/sustainable-management-food Accessed 3/20/2017.

4. Salemdeeb Ramy, Font Vivanco D, Al-Tabbaa A, Zu Ermgassen EK. A holistic approach to the environmental evaluation of food waste prevention. Waste Manag. 2017 Jan;59:442-450.

5. D. Hall, J. Guo, M. Dore, C.C. Chow, National Institute of Diabetes and Digestive and Kidney Diseases, "The Progressive Increase of Food Waste in America and Its environmental Impact," PLoS ONE 4(11):e7940, 2009.

6. United States Environmental Protection Agency. How to Prevent Wasted Food Through Source Reduction https://www.epa.gov/sustainable-management-food/how-prevent-wasted-food-through-source-reduction Accessed 3/20/2017.

7. United Nations. Sustainable Development Goal 12.3. http://www.fao.org/sustainable-development-goals/indicators/1231/en/. Accessed 1/16/2018.

8. United States Environmental Protection Agency. Food Recovery Hierarchy. https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy Accessed 3/20/2017.

Terms of Use

The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.

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The Big Picture Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate...

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move older food to the front of your fridge. freeze,can, or dry any surplus food. take restaurant leftovers home.

https://food.unl.edu/article/preventing-food-waste

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Between 30-40 percent of the United States food supply goes uneaten according to the Food and Drug Administration. Each year, the average American family of four loses $1,500 to uneaten food. Most people don’t realize how often they waste food and the negative impacts it can have for food security,…

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1. buy only what you need
2. store food wisely
3. eat leftovers

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Greenhouse gases, wasted food,

https://www.worldwildlife.org/stories/fight-climate-change-by-preventing-food-waste

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What is Sustainable Management of Food?

Sustainable Management of Food is a systematic approach that seeks to reduce wasted food and its associated impacts over the entire life cycle, starting with the use of natural resources, manufacturing, sales, and consumption and ending with decisions on recovery or final disposal.

EPA works to promote innovation and highlight the value and efficient management of food as a resource. Through the sustainable management of food, we can conserve resources for future generations, reduce greenhouse gas emissions that contribute to climate change, help businesses and consumers save money, and provide access to food for those who do not have enough to eat. Building on the familiar concept of "Reduce, Reuse, Recycle," this approach aims to ensure that food is used to feed people and to reduce the environmental impacts associated with wasted food.

What is Wasted Food and Where Does it Come From?

The term "wasted food" describes food that was not used for its intended purpose and is managed in a variety of ways, such as donation to feed people, creation of animal feed, composting, anaerobic digestion, or disposal in landfills or combustion facilities. Examples include unsold food from retail stores; plate waste, uneaten prepared food, or kitchen trimmings from restaurants, cafeterias, and households; or by-products from food and beverage processing facilities. EPA uses the overarching term "wasted food" instead of "food waste" for food that was not used for its intended purpose because it conveys that a valuable resource is being wasted, whereas "food waste" implies that the food no longer has value and needs to be managed as waste.

Wasted food is an overarching term to describe food that was not used for its intended purpose and is managed in a variety of ways.

Excess food refers to food that is donated to feed people.

Food waste refers to food that was not ultimately consumed by humans that is discarded or recycled, such as plate waste (i.e., food that has been served but not eaten), spoiled food, or peels and rinds considered inedible that is sent to feed animals, to be composted or anaerobically digested, or to be landfilled or combusted with energy recovery.

Food loss refers to unused product from the agricultural sector, such as unharvested crops.

EPA encourages anyone managing wasted food to reference the Food Recovery Hierarchy. When the higher levels of the hierarchy are no longer feasible, then the remaining food waste should be managed through methods such as composting or anaerobic digestion. Additional resources on wasted food can be found at Further with Food: Center for Food Loss and Waste Solutions.

Why is Sustainable Management of Food Important?

Wasted food is both a growing problem and an untapped opportunity. In 2018 alone, EPA estimates that about 63 million tons of wasted food were generated in the commercial, institutional, and residential sectors. About 32 percent of this wasted food was managed by conversion to animal feed, bio-based materials/biochemical processing, co-digestion/anaerobic digestion, composting, donation, land application, and sewer/wastewater treatment. EPA estimated that in 2018 in the United States, more food reached landfills and combustion facilities than any other single material in our everyday trash (24 percent of the amount landfilled and 22 percent of the amount combusted with energy recovery). Additionally, the U.S. Department of Agriculture (USDA) estimates that in 2010, 31 percent or 133 billion pounds of the 430 billion pounds of food available at the retail and consumer levels was not eaten.

Globally, the United Nations estimates that approximately one-third of all food produced for human consumption is lost or wasted - 14 percent of food is lost before reaching retail, and 17 percent may be wasted from retail to consumer. At the same time, food loss and waste generates nearly eight percent of global greenhouse gas emissions.

Taking simple steps in your everyday life can make a difference in addressing this issue. Reducing wasted food is a triple win; it's good for the environment, for communities, and for the economy.

Conserving Resources and Reducing Greenhouse Gas Emissions

Reducing wasted food does great things for the environment:

Saves Resources - When food is wasted, it also wastes the resources - such as the land, water, energy, and labor - that go into growing, storing, processing, distributing, and preparing that food. Each year, food loss and waste take up an area of agricultural land the size of California and New York combined. This is enough energy to power 50 million U.S. homes for a year, and emissions (excluding landfill emissions) equal to the annual carbon dioxide (CO₂) emissions of 42 coal-fired power plants.

Reduces Greenhouse Gas Emissions - More than 85 percent of greenhouse gas emissions from landfilled food waste results from activities prior to disposal, including production, transport, processing, and distribution. To reduce these emissions, we need to prevent food from being wasted in the first place.

Reduces Methane from Landfills - When food goes to the landfill, the nutrients in the food never return to the soil. The wasted food rots and produces methane, a greenhouse gas 25 times as potent as CO2 at trapping heat in the atmosphere.

Returns Nutrients to the Soil - Even when all actions have been taken to use your wasted food, certain inedible parts will still remain and can be turned into compost to feed and nourish the soil. Composting these wastes creates a product that can be used to help improve soils, grow the next generation of crops, and improve water quality.

In 2021, the U.S. Environmental Protection Agency released From Farm to Kitchen: The Environmental Impacts of U.S. Food Waste to inform domestic policymakers, researchers, and the public about the environmental benefits that can be achieved by reducing U.S. food loss and waste.

Helping People

Preventing and sustainably managing wasted food and recovering wholesome, nutritious food can help you make a difference in your community:

Feed People, Not Landfills - Instead of feeding landfills, we should be feeding people in our communities. You can donate a variety of foods to many different types of organizations. Contact Feeding America or your local food rescue organizations for information about where you can donate and what types of food your local organization is able to accept.

Feed Children - The U.S. Department of Agriculture estimates that five million children lived in food-insecure households in 2021. By redirecting food that would otherwise be wasted to homes and schools, we can help feed our country's children.

Build Cleaner Communities - Reducing waste and improving waste management can help create cleaner communities. Equitable access to food and organics waste collection can improve soil health, generate renewable energy, and keep economic and job benefits of organics recycling in those communities.

Create Job Opportunities - Recovering and recycling wasted food through donation, salvaging, processing, industrial reuse, and composting strengthens infrastructure and creates jobs. Food recycling in these sectors employs more than 36,000 people, supporting local economies and promoting innovation.

Feed the World - According to the Food and Agriculture Organization of the United Nations, from between 702 and 828 million people were affected by hunger in 2021. They predict that by eliminating food loss and wasted food we would have enough food to feed all the chronically undernourished. They also expect that we wouldn't have to increase food production or put additional pressure on our natural resources to do so.

Saving Money

When we waste food, we're not just creating a problem, we're also missing an opportunity to save businesses and consumers money:

Waste Less and Spend Less - You or your organization can spend less and waste less by buying only the food you will use. Preventing wasted food can also reduce energy and labor costs associated with throwing away good food.

Pay Less for Trash Pickup - Organizations might pay less for trash pickup by keeping wasted food out of the garbage. Some haulers lower fees if wasted food is separated from the trash and sent to an organics recycling facility instead of the landfill.

Receive Tax Benefits by Donating - If you donate healthy, safe, and edible food to hungry people, your organization can claim tax benefits. The Bill Emerson Good Samaritan Act protects food donors from legal liability.

Sources of Statistics

1. United States Department of Agriculture, The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States.

2. Food and Agriculture Organization of the United Nations, The State of Food and Agriculture 2019. Moving Forward on Food Loss and Waste Reduction.

3. United Nations Environment Programme, Food Waste Index Report 2021.

4. Food and Agriculture Organization of the United Nations, Food wastage footprint & Climate Change (PDF) (4 pp, 5.4 MB, 2015).

5. United States Environmental Protection Agency, From Farm to Kitchen: The Environmental Impacts of Food Waste (PDF) (113 pp, 11.8 MB, 2021).

6. United States Department of Agriculture Economic Research Service, Food Security in the U.S.: Key Statistics & Graphs.

7. United States Environmental Protection Agency, Advancing Sustainable Materials Management: 2016 Recycling Economic Information Report Methodology (PDF) (129 pp, 2.4 MB, 2016).

8. Food and Agriculture Organization of the United Nations, International Fund for Agriculture Development, the World Food Programme, and the World Health Organization, The State of Food Security and Nutrition in the World 2022. Repurposing food and agricultural policies to make healthy diets more affordable.

9. Food and Agriculture Organization of the United Nations, International Fund for Agriculture Development and the World Food Programme, The State of Food Insecurity in the World 2014. Strengthening the enabling environment for food security and nutrition (PDF) (57 pp, 3 MB, 2014).

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Sustainable Management of Food Basics | US EPA

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Sustainable Management of Food is a systematic approach that seeks to reduce wasted food and its associated impacts over the entire life cycle, starting with the use of natural resources, manufacturing, sales, and consumption and ending with decisions on recovery or final disposal.

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https://www.hsph.harvard.edu/nutritionsource/sustainability/food-waste/

This waist and rotting of food in large quantities contributes to climate change, specifically giving off more methane emissions. It also has a negative effect on the economy and is a wait of not only food but money

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Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate control; losses from cooking; and intentional food waste. [1]

This waste is categorized differently based on where it occurs:

Food "loss" occurs before the food reaches the consumer as a result of issues in the production, storage, processing, and distribution phases.

Food "waste" refers to food that is fit for consumption but consciously discarded at the retail or consumption phases.

Wasted food has far-reaching effects, both nationally and globally. In the U.S., up to 40% of all food produced goes uneaten [2], and about 95% of discarded food ends up in landfills [3]. It is the largest component of municipal solid waste at 21%. [1] In 2014, more than 38 million tons of food waste was generated, with only 5% diverted from landfills and incinerators for composting. [3] Decomposing food waste produces methane, a strong greenhouse gas that contributes to global warming. Worldwide, one-third of food produced is thrown away uneaten, causing an increased burden on the environment. [4] It is estimated that reducing food waste by 15% could feed more than 25 million Americans every year. [5]
Benefits of Less Food Waste

Cost savings on labor through more efficient handling, preparation, and storage of food that will be used.

Cost savings when purchasing only as much food as needed, and avoiding additional costs of disposal.

Reduced methane emissions from landfills and a lower carbon footprint.

Better management of energy and resources, preventing pollution involved in the growing, manufacturing, transporting, and selling of food.

Community benefits by providing donated, untouched, and safe food that would otherwise be thrown out. [6]

Proposed Solutions to Food Waste
Globally, reducing wasted food has been cited as a key initiative in achieving a sustainable food future. Sustainable Development Goal 12 addresses responsible consumption and production, which includes two indicators to measure (in order to ultimately reduce) global food loss and food waste. [7]

In the U.S, on June 4, 2013, the Department of Agriculture and Environmental Protection Agency launched the U.S. Food Waste Challenge, calling on entities across the food chain, including farms, agricultural processors, food manufacturers, grocery stores, restaurants, universities, schools, and local governments. [1] The goals are to:

Reduce food waste by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods.

Recover food waste by connecting potential food donors to hunger relief organizations like food banks and pantries.

Recycle food waste to feed animals or to create compost, bioenergy, and natural fertilizers.

On September 16, 2015, both agencies also announced for the first time a national food loss and waste goal, calling for a 50% reduction by 2030 to improve overall food security and conserve natural resources.

The National Resources Defense Council issued a summary paper providing guidelines on how to reduce waste throughout the food production chain. [2] The following are some focal points:

State and local governments can incorporate food waste prevention and education campaigns, and implement municipal composting programs. Governments can provide tax credits to farmers who donate excess produce to local food banks. Proposed bills are currently in place in California, Arizona, Oregon, and Colorado.

Businesses such as restaurants, grocery stores, and institutional food services can evaluate the extent of their food waste and adopt best practices. Examples include supermarkets selling damaged or nearly expired produce at discounted prices, or offering "half-off" promotions instead of "buy-one-get-one-free" promotions. Restaurants can offer smaller portions and donate excess ingredients and prepared uneaten food to charities. Schools may experiment with concepts that allow children to create their own meals to prevent less discarded food, such as with salad bars or build-your-own burritos.

Farms can evaluate food losses during processing, distribution, and storage and adopt best practices. Farmers markets can sell "ugly" produce, which are discarded, misshapen fruits and vegetables that do not meet the usual standards for appearance. Farms can sell fresh but unmarketable produce (due to appearance) to food banks at a reduced rate.

Consumers can learn when food is no longer safe and edible, how to cook and store food properly, and how to compost. See Tackling Food Waste at Home.

The Environmental Protection Agency provides the "Food Recovery Hierarchy" graphic to explain ways to handle excess food. [8] From the most preferred at the top of the pyramid to the least preferred at the bottom tip, the methods include:

1. Source reduction: Earliest prevention by reducing the overall volume of food produced

2. Feed hungry people: Donating excess food to community sites

3. Feed animals: Donating food scraps and waste to local farmers who can use them for animal feed

4. Industrial uses: Donating used fats, oils, and grease to make biodiesel fuel

5. Composting: Food waste that is composted to produce organic matter that is used to fertilize soil

6. Landfill/Incineration: A last resort for unused food

Read Next: Tackling Food Waste at Home " Related

References

1. United States Department of Agriculture. U.S Food Waste Challenge. https://www.usda.gov/oce/foodwaste/faqs.htm Accessed 3/20/2017.

2. Gunders, D., Natural Resources Defense Council. Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill. Issue Paper, August 2012. IP: 12-06-B. https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf Accessed 3/20/2017.

3. United States Environmental Protection Agency. Sustainable Management of Food. https://www.epa.gov/sustainable-management-food Accessed 3/20/2017.

4. Salemdeeb Ramy, Font Vivanco D, Al-Tabbaa A, Zu Ermgassen EK. A holistic approach to the environmental evaluation of food waste prevention. Waste Manag. 2017 Jan;59:442-450.

5. D. Hall, J. Guo, M. Dore, C.C. Chow, National Institute of Diabetes and Digestive and Kidney Diseases, "The Progressive Increase of Food Waste in America and Its environmental Impact," PLoS ONE 4(11):e7940, 2009.

6. United States Environmental Protection Agency. How to Prevent Wasted Food Through Source Reduction https://www.epa.gov/sustainable-management-food/how-prevent-wasted-food-through-source-reduction Accessed 3/20/2017.

7. United Nations. Sustainable Development Goal 12.3. http://www.fao.org/sustainable-development-goals/indicators/1231/en/. Accessed 1/16/2018.

8. United States Environmental Protection Agency. Food Recovery Hierarchy. https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy Accessed 3/20/2017.

Terms of Use

The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.

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The Big Picture Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate...

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Take an inventory. Take stock of your pantry, refrigerator and freezer before going to the store to prevent overbuying.

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Almost 133 billion pounds of food in the U.S. is wasted annually. Learn how to reduce food waste, and get a soup recipe using leftovers.

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This post is a recipe for pasta with leftover veggies. Almost any leftover veggies can be combined with pasta or another grain. Maybe make homemade fried rice?

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Today is National Noodle Day according to my favorite foodie holiday source, National Day Calendar. For my pasta loving self, it could be National Noodle Day every day. My first celebratory thoughts went to my Fried Spaghetti Carbonara Balls or some rich creamy dreamy fettuccine Alfredo, but I recently got back from a vacation, which means vacation eating. (Vacation splurge meals, don't count, I tell myself, right?) So I knew I had to turn my attention to a healthier alternative and to the bowl of leftover vegetables in my fridge.

I'm making one of my old favorites: Pasta Primavera. We love our veggies in this house and I love that this meal only takes 15 minutes. It's definitely a healthier pasta alternative with no butter or cream, but if you insist, you could add it along with leftover rotisserie chicken, too. It is a very light lemony pasta meal and I usually reserve it for hot summer days not Fall ones...but it's still in the nineties here!

I have made this dish with just about all vegetables and vegetable combinations. Today my bowl of leftover vegetables includes: zucchini, squash, broccoli, carrots, onions, and mushrooms. (Yes, leftovers from stir-fry cooking.)

One of my favorite things to do when boiling pasta is to throw in a peeled garlic clove or two. The result is nice soft garlic for spreading on bread for the easiest garlic bread ever. For this recipe, you'll want to throw in a few more cloves for the sauce, too.

Ingredients

Instructions

Notes

If you happen to have leftover noodles, go ahead and indulge in the fried cheesy pasta balls for me...please.

Put your TO COOK IS TO CREATE thinking cap on: Have some sliced cherry tomatoes or sun-dried tomatoes? Add them. How could you change the seasoning based on what veggies you are using? How about Cajun or Mexican spices? Only have one kind of vegetable, highlight it! I have used all broccoli, 1 TBSP peanut butter in place of the wine, butter, or cream and topped with crushed peanuts for "pad thai" style noodles. Is your family a bunch of cheeseaholics? Put pasta Primavera in casserole dish mixed with ricotta cheese, top with mozzarella cheese and bake until cheese melts, like a vegetable casserole. Meat eaters? Add leftover rotisserie chicken or sliced smoked sausage. Have leftovers? Stuff eggplants and bake.

FOOD FUN: Doesn't it seem as if Pasta Primavera, has been around for ages in restaurants? But it didn't premiere until the mid to late 1970's in a New York restaurant, Le Cirque. According to the restaurant's history, however, Spaghetti Primavera was never actually put on the menu. It is said, the chef at the time, didn't want "spaghetti" in his kitchen, so the dish was prepared tableside. It still is not on the menu, but can be requested and served without denial from the kitchen.

Leftover Vegetables Pasta Primavera

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Leftover Vegetables Pasta Primavera ~ Welcome to MAKEOVER MY LEFTOVER

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Today is National Noodle Day according to my favorite foodie holiday source, National Day Calendar. For my pasta loving self, it could be National Noodle Day every day. My first celebratory thoughts went to my Fried Spaghetti Carbonara Balls or some rich creamy dreamy fettuccine Alfredo, but I recently got back from a vacation, which means vacation eating.

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restaurants, homes, landfills

https://www.epa.gov/sustainable-management-food/sustainable-management-food-basics

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What is Sustainable Management of Food?

Sustainable Management of Food is a systematic approach that seeks to reduce wasted food and its associated impacts over the entire life cycle, starting with the use of natural resources, manufacturing, sales, and consumption and ending with decisions on recovery or final disposal.

EPA works to promote innovation and highlight the value and efficient management of food as a resource. Through the sustainable management of food, we can conserve resources for future generations, reduce greenhouse gas emissions that contribute to climate change, help businesses and consumers save money, and provide access to food for those who do not have enough to eat. Building on the familiar concept of "Reduce, Reuse, Recycle," this approach aims to ensure that food is used to feed people and to reduce the environmental impacts associated with wasted food.

What is Wasted Food and Where Does it Come From?

The term "wasted food" describes food that was not used for its intended purpose and is managed in a variety of ways, such as donation to feed people, creation of animal feed, composting, anaerobic digestion, or disposal in landfills or combustion facilities. Examples include unsold food from retail stores; plate waste, uneaten prepared food, or kitchen trimmings from restaurants, cafeterias, and households; or by-products from food and beverage processing facilities. EPA uses the overarching term "wasted food" instead of "food waste" for food that was not used for its intended purpose because it conveys that a valuable resource is being wasted, whereas "food waste" implies that the food no longer has value and needs to be managed as waste.

Wasted food is an overarching term to describe food that was not used for its intended purpose and is managed in a variety of ways.

Excess food refers to food that is donated to feed people.

Food waste refers to food that was not ultimately consumed by humans that is discarded or recycled, such as plate waste (i.e., food that has been served but not eaten), spoiled food, or peels and rinds considered inedible that is sent to feed animals, to be composted or anaerobically digested, or to be landfilled or combusted with energy recovery.

Food loss refers to unused product from the agricultural sector, such as unharvested crops.

EPA encourages anyone managing wasted food to reference the Food Recovery Hierarchy. When the higher levels of the hierarchy are no longer feasible, then the remaining food waste should be managed through methods such as composting or anaerobic digestion. Additional resources on wasted food can be found at Further with Food: Center for Food Loss and Waste Solutions.

Why is Sustainable Management of Food Important?

Wasted food is both a growing problem and an untapped opportunity. In 2018 alone, EPA estimates that about 63 million tons of wasted food were generated in the commercial, institutional, and residential sectors. About 32 percent of this wasted food was managed by conversion to animal feed, bio-based materials/biochemical processing, co-digestion/anaerobic digestion, composting, donation, land application, and sewer/wastewater treatment. EPA estimated that in 2018 in the United States, more food reached landfills and combustion facilities than any other single material in our everyday trash (24 percent of the amount landfilled and 22 percent of the amount combusted with energy recovery). Additionally, the U.S. Department of Agriculture (USDA) estimates that in 2010, 31 percent or 133 billion pounds of the 430 billion pounds of food available at the retail and consumer levels was not eaten.

Globally, the United Nations estimates that approximately one-third of all food produced for human consumption is lost or wasted - 14 percent of food is lost before reaching retail, and 17 percent may be wasted from retail to consumer. At the same time, food loss and waste generates nearly eight percent of global greenhouse gas emissions.

Taking simple steps in your everyday life can make a difference in addressing this issue. Reducing wasted food is a triple win; it's good for the environment, for communities, and for the economy.

Conserving Resources and Reducing Greenhouse Gas Emissions

Reducing wasted food does great things for the environment:

Saves Resources - When food is wasted, it also wastes the resources - such as the land, water, energy, and labor - that go into growing, storing, processing, distributing, and preparing that food. Each year, food loss and waste take up an area of agricultural land the size of California and New York combined. This is enough energy to power 50 million U.S. homes for a year, and emissions (excluding landfill emissions) equal to the annual carbon dioxide (CO₂) emissions of 42 coal-fired power plants.

Reduces Greenhouse Gas Emissions - More than 85 percent of greenhouse gas emissions from landfilled food waste results from activities prior to disposal, including production, transport, processing, and distribution. To reduce these emissions, we need to prevent food from being wasted in the first place.

Reduces Methane from Landfills - When food goes to the landfill, the nutrients in the food never return to the soil. The wasted food rots and produces methane, a greenhouse gas 25 times as potent as CO2 at trapping heat in the atmosphere.

Returns Nutrients to the Soil - Even when all actions have been taken to use your wasted food, certain inedible parts will still remain and can be turned into compost to feed and nourish the soil. Composting these wastes creates a product that can be used to help improve soils, grow the next generation of crops, and improve water quality.

In 2021, the U.S. Environmental Protection Agency released From Farm to Kitchen: The Environmental Impacts of U.S. Food Waste to inform domestic policymakers, researchers, and the public about the environmental benefits that can be achieved by reducing U.S. food loss and waste.

Helping People

Preventing and sustainably managing wasted food and recovering wholesome, nutritious food can help you make a difference in your community:

Feed People, Not Landfills - Instead of feeding landfills, we should be feeding people in our communities. You can donate a variety of foods to many different types of organizations. Contact Feeding America or your local food rescue organizations for information about where you can donate and what types of food your local organization is able to accept.

Feed Children - The U.S. Department of Agriculture estimates that five million children lived in food-insecure households in 2021. By redirecting food that would otherwise be wasted to homes and schools, we can help feed our country's children.

Build Cleaner Communities - Reducing waste and improving waste management can help create cleaner communities. Equitable access to food and organics waste collection can improve soil health, generate renewable energy, and keep economic and job benefits of organics recycling in those communities.

Create Job Opportunities - Recovering and recycling wasted food through donation, salvaging, processing, industrial reuse, and composting strengthens infrastructure and creates jobs. Food recycling in these sectors employs more than 36,000 people, supporting local economies and promoting innovation.

Feed the World - According to the Food and Agriculture Organization of the United Nations, from between 702 and 828 million people were affected by hunger in 2021. They predict that by eliminating food loss and wasted food we would have enough food to feed all the chronically undernourished. They also expect that we wouldn't have to increase food production or put additional pressure on our natural resources to do so.

Saving Money

When we waste food, we're not just creating a problem, we're also missing an opportunity to save businesses and consumers money:

Waste Less and Spend Less - You or your organization can spend less and waste less by buying only the food you will use. Preventing wasted food can also reduce energy and labor costs associated with throwing away good food.

Pay Less for Trash Pickup - Organizations might pay less for trash pickup by keeping wasted food out of the garbage. Some haulers lower fees if wasted food is separated from the trash and sent to an organics recycling facility instead of the landfill.

Receive Tax Benefits by Donating - If you donate healthy, safe, and edible food to hungry people, your organization can claim tax benefits. The Bill Emerson Good Samaritan Act protects food donors from legal liability.

Sources of Statistics

1. United States Department of Agriculture, The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States.

2. Food and Agriculture Organization of the United Nations, The State of Food and Agriculture 2019. Moving Forward on Food Loss and Waste Reduction.

3. United Nations Environment Programme, Food Waste Index Report 2021.

4. Food and Agriculture Organization of the United Nations, Food wastage footprint & Climate Change (PDF) (4 pp, 5.4 MB, 2015).

5. United States Environmental Protection Agency, From Farm to Kitchen: The Environmental Impacts of Food Waste (PDF) (113 pp, 11.8 MB, 2021).

6. United States Department of Agriculture Economic Research Service, Food Security in the U.S.: Key Statistics & Graphs.

7. United States Environmental Protection Agency, Advancing Sustainable Materials Management: 2016 Recycling Economic Information Report Methodology (PDF) (129 pp, 2.4 MB, 2016).

8. Food and Agriculture Organization of the United Nations, International Fund for Agriculture Development, the World Food Programme, and the World Health Organization, The State of Food Security and Nutrition in the World 2022. Repurposing food and agricultural policies to make healthy diets more affordable.

9. Food and Agriculture Organization of the United Nations, International Fund for Agriculture Development and the World Food Programme, The State of Food Insecurity in the World 2014. Strengthening the enabling environment for food security and nutrition (PDF) (57 pp, 3 MB, 2014).

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Sustainable Management of Food Basics | US EPA

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Sustainable Management of Food is a systematic approach that seeks to reduce wasted food and its associated impacts over the entire life cycle, starting with the use of natural resources, manufacturing, sales, and consumption and ending with decisions on recovery or final disposal.

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It harms the environment, wasting water, oil, releases methane, & harms biodiversity.

https://www.newfoodmagazine.com/article/43551/five-ways-food-waste-environment/

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More than 50 percent of the waste occurs during “upstream,” or the production, yield handling, and storage phase, and the remaining happens during processing, distribution, and consumption stages or the “downstream” phase.

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https://www.usda.gov/media/blog/2022/01/24/food-waste-and-its-links-greenhouse-gases-and-climate-change
exacerbates the climate change crisis with its significant greenhouse gas (GHG) footprint.

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Food loss and waste is estimated to be roughly one third of the food intended for human consumption in the United States. When food is discarded, all inputs used in producing, processing, transporting, preparing, and storing discarded food are also wasted. Food loss and waste also exacerbates the climate change crisis with its significant greenhouse gas (GHG) footprint. Production, transportation, and handling of food generate significant Carbon Dioxide (CO2) emissions and when food ends up in landfills, it generates methane, an even more potent greenhouse gas.

The connection between food loss and waste and climate change is increasingly recognized as important and so is the link between climate change and agriculture and supply chain resiliency. We are increasingly seeing how extreme weather events are disruptive to both agriculture and supply chain resiliency.

The U.S. Environmental Protection Agency (EPA) published a report in 2021 on the environmental impacts of food waste (PDF, 12 MB). EPA estimated that each year, U.S. food loss and waste embodies 170 million metric tons of carbon dioxide equivalent (million MTCO2e) GHG emissions (excluding landfill emissions) - equal to the annual CO2 emissions of 42 coal-fired power plants. This estimate does not include the significant methane emissions from food waste rotting in landfills. EPA data show that food waste is the single most common material landfilled and incinerated in the U.S., comprising 24 and 22 percent of landfilled and combusted municipal solid waste, respectively. The report also highlights the benefits of preventing food loss and waste in terms of agricultural land, blue water (i.e., freshwater from surface water and groundwater), fertilizer, and energy.

Reducing and preventing food waste can increase food security, foster productivity and economic efficiency, promote resource and energy conservation, and address climate change, which in turn, could also decrease climate change-related shocks to the supply chain.

Read more blogs on the topic of food loss and waste.

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Food Waste and its Links to Greenhouse Gases and Climate Change

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Food loss and waste is estimated to be roughly one third of the food intended for human consumption in the United States. When food is discarded, all inputs used in producing, processing, transporting, preparing, and storing discarded food are also wasted. Food loss and waste also exacerbates the climate change crisis with its significant greenhouse gas (GHG) footprint.

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Compost, safely store leftovers, use leftovers creatively

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Almost 133 billion pounds of food in the U.S. is wasted annually. Learn how to reduce food waste, and get a soup recipe using leftovers.

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Be less pick eaters https://www.abcpediatrictherapy.com/health-and-social-impact-of-a-picky-eater/#:~:text=Not%20only%20does%20picky%20eating,%2C%20isolating%2C%20and%20extremely%20frustrating.

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Mealtimes and food are such an important part of our society and culture. We eat together as families, we go out to restaurants with friends, and we bring appetizers and snacks to gatherings for all to enjoy. A significant amount of our social lives and family routines revolves in part around food. For families with children who are picky eaters, these enjoyable and social experiences can become stressful and conflict-causing situations.

Picky eating can lead to serious health concerns and have long-term effects on the well-being of the child. Picky eaters often have a very limited diet - eating only a handful of foods willingly. Because of this, picky eaters are not typically getting all their nutritional needs each day. This can lead to deficiencies, such as iron, calcium, zinc, and vitamin deficiencies for example, which can lead to other illnesses and complications later in life. These deficiencies can also have the following negative effects:

· weaken their immune system, making it harder to fight off illnesses and diseases

Not only does picky eating affect a child's health and well-being, it also negatively impacts the social well-being of the child and the family as a whole. As a parent, one of your primary roles is to provide for your child, and not being able to fulfill that role can be stressful, isolating, and extremely frustrating. Increased stress can lead to conflict in relationships, including the parent-child relationship, as well as the relationship of the parents. Picky eating can lead to refusal of foods and negative behaviors from the child (screaming, crying, etc.). These behaviors can all increase a parent's stress and frustration, as well as lead to negative feelings and attitudes towards mealtimes and family routines. For the child, not being able to participate in snack or mealtimes at school or daycare can negatively impact his/her ability to interact with peers and learn social norms.

For more information on typical oral motor and feeding development in children, visit abcpediatrictherapy.com and review the developmental checklists. If you have concerns regarding picky eating, here are a few tips to try at home:

· Give your child choices. Children like to be in control and letting them pick from a few choices of what they will have on their plates is a good way to increase cooperation.

If you try these suggestions and are still struggling with success at mealtimes, please reach out to us at ABC Pediatric Therapy Network. We can help! Family time should be full of wonderful memories and not stressful power struggles.,

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Health and Social Impact of a Picky Eater - ABC Pediatric Therapy

# data[].attributes.attachment_link.description
Mealtimes and food are such an important part of our society and culture. We eat together as families, we go out to restaurants with friends, and we bring appetizers and snacks to gatherings for all to enjoy. A significant amount of our social lives and family routines revolves in part around food.

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“Food waste is any food, and inedible parts of food, removed from the food supply chain to be recovered or disposed

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Food waste is when a consumer wastes foods, governments are trying to cut down on consumer food waste in cities.

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Ending food waste starts with you

Public and private entities as well as consumers from across the food systems, must work to cut food loss and waste to enhance the use of natural resources, mitigate climate change and support food security and proper nutrition for all. The International Food Loss and Waste: Get Involved guide offers key messages, facts and figures, and actions that stakeholders can take to help reduce food loss and waste.

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Ending food waste starts with you Public and private entities as well as consumers from across the food systems, must work to cut food loss and waste to enhance the use of natural resources, mitigate climate change and support food security and proper nutrition for all.

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1. Create a meal plan

2. Save and eat leftovers safely

3. Store food appropriately

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Almost 133 billion pounds of food in the U.S. is wasted annually. Learn how to reduce food waste, and get a soup recipe using leftovers.

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https://www.wm.edu/news/stories/2020/study-calculates-true-cost-of-food-waste-in-america.php
Food waste represents massive amounts of wasted money and needless environmental impact from wasted greenhouse gas emissions and energy

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by Adrienne Berard |

Americans looking to save money should start by looking in their fridge.

A new study by Zach Conrad, assistant professor in William & Mary's Department of Kinesiology & Health Sciences, finds that the average American consumer spends roughly $1,300 per year on food that ends up being wasted.

To put that into context, his study found that on average Americans spent more annually on wasted food than they did on vehicle gasoline ($1,250); apparel ($1,207); household heating and electricity ($1,149); property taxes ($1,046); and household maintenance, repairs and insurance ($936) for the average single-person household in 2017.

"Across America, people report that saving money is the most important motivator for reducing their food waste," Conrad said. "So it can be particularly helpful for people to compare those potential savings with the money they spend on everyday household expenses - that can really put food waste into perspective."

The study, published today in Nutrition Journal, integrated dietary data from nearly 40,000 adults. The data were collected over a 16-year period and use nationally-representative information on food waste, food prices, eating location and food price inflation.

The findings demonstrate that consumers spent, on average, over one-quarter of their daily food budget on food that ended up being wasted, representing over $3.50 per day, Conrad explained. Meat and seafood accounted for the greatest proportion of daily food budgets spent on wasted food, followed by fruits and vegetables, grains, sweets and dairy.

"Until now, we didn't have up-to-date information about the amount of money that people were spending every day on food that ends up being wasted," Conrad said. "We didn't know whether that waste was occurring at home or at restaurants. This study fills those gaps, and pinpoints specific foods that contribute most to that expense on a daily basis. That can help people reduce their waste and increase their budgets."

Changing habits saves money, but it could also save lives. Conrad notes that poor diet is the leading risk factor for morbidity and mortality in the U.S. Less than 10 percent of Americans consume the recommended amounts of fruits and vegetables, and 60 to 70 percent exceed the recommendations for empty calories like added sugars and saturated fat, he added.

At the same time, the average American wastes about one pound of food every day, including large amounts of healthy foods like fruits and vegetables, Conrad explained.

And it's not just food that goes to waste. All of the agricultural inputs like pesticides, fertilizers, irrigation water and energy go to waste right along with it. These wasted inputs contribute to environmental problems like greenhouse gas emissions, water pollution, soil erosion and biodiversity loss, Conrad explained.

"Food waste represents massive amounts of wasted money and needless environmental impact from wasted greenhouse gas emissions and energy," Conrad said. "At a time when we all need to reduce our environmental footprint and tighten our purse strings, reducing our food waste can help us accomplish both of those goals."

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Study calculates true cost of food waste in America

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by Adrienne Berard | Americans looking to save money should start by looking in their fridge. A new study by Zach Conrad, assistant professor in William & Mary's Department of Kinesiology & Health Sciences, finds that the average American consumer spends roughly $1,300 per year on food that ends up being wasted.

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At restaurants, always get a takeaway box for your leftovers because restaurants waste food a lot.

https://www.fda.gov/food/consumers/tips-reduce-food-waste

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en Español (PDF: 764.45KB)
We can all play a part in reaching the national food waste reduction goal - to reduce food waste by 50% by the year 2030. Start using these tips today to reduce food waste, save money, and protect the environment.

At the Grocery Store or When Eating Out

Preplan and write your shopping list before going to the grocery store. As you write your list, think about what meals you will be preparing the following week, and check your fridge to see what items you already have.

When at the store, buy only what you need and stick to your shopping list. Be careful when buying in bulk, especially with items that have a limited shelf life.

If available, purchase "ugly" fruits or vegetables that often get left behind at the grocery store but are safe to eat. "Ugly" produce has physical imperfections but are not damaged or rotten. "Ugly" fruits and vegetables are safe and nutritious and can sometimes be found at discounted prices.

When eating out, ask for smaller portions to prevent plate waste and keep you from overeating. You can also request a take-away box to take leftovers home instead of leaving food on your plate.

In the Kitchen - Storage and Prep

Check the temperature setting of your fridge. Keep the temperature at 40° F or below to keep foods safe. The temperature of your freezer should be 0° F.

Use the FoodKeeper App for information on how to safely store different foods to maintain freshness and quality.

Refrigerate peeled or cut veggies for freshness and to keep them from going bad.

Use your freezer! Freezing is a great way to store most foods to keep them from going bad until you are ready to eat them. Check the FoodKeeper App for information on how long different items can be stored in the freezer.

Create a designated space in your fridge for foods that you think will be going bad within a few days.

Check your fridge often to keep track of what you have and what needs to be used. Eat or freeze items before you need to throw them away.

If you have more food on hand than you can use or you need, consider donating your extra supply of packaged foods to a local food pantry or a food drive.

Learn about food product dating - Many consumers misunderstand the purpose and meaning of the date labels that often appear on packaged foods. Confusion over date labeling accounts for an estimated 20 percent of consumer food waste.
Except for infant formula, manufacturers are not required by Federal law or regulation to place quality-based date labels on packaged food.

There are no uniform or universally accepted descriptions used on food labels for open dating (calendar dates) in the United States. As a result, there are a wide variety of phrases used for product dating.

FDA supports efforts by the food industry to make " Best if Used By " the standard phrase to indicate the date when a product will be at its best flavor and quality. Consumers should examine foods for signs of spoilage that are past their "Best if used by" date. If the products have changed noticeably in color, consistency or texture, consumers may want to avoid eating them. If you have questions or concerns about the quality, safety and labeling of the packaged foods you buy, you are encouraged to reach out to the company that produced the product. Many packaged foods provide the company's contact information on the package.

Manufacturers apply date labels at their own discretion and for a variety of reasons. The most common is to inform consumers and retailers of the date to which they can expect the food to retain its desired quality and flavor.

Industry is moving toward more uniform practices for date labeling of packaged foods. But, for now, consumers may see different phrases used for product dating, such as Sell By, Best By, Expires on, etc.

At Home: Cooking, Serving and Enjoying Food with Family and Friends

Use "ugly" fruits or vegetables to whip up healthy smoothies and soups for your friends or family. No one will notice the difference!

Be creative and have fun! Create new dishes and snacks with leftovers or items you think will go bad if not eaten soon. Have a cook off to find out who can come up with the best dish.

Follow the 2-Hour Rule. For safety reasons, don't leave perishables out at room temperature for more than two hours, unless you're keeping it hot or cold. If the temperature is above 90° F, food shouldn't be left out for more than one hour. Also, remember to refrigerate leftovers within two hours.

Use serving size information on the Nutrition Facts label to help you portion meals or snacks. You can always add more to your plate after finishing off the first helping.

Prepared too much food for a party at your home? Pack extras in containers for guests to take home or take some over to a neighbor as a nice gesture.

Have a friendly competition with your friends or family members to see who can go the longest without any food waste.

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en Español (PDF: 764.45KB) We can all play a part in reaching the national food waste reduction goal - to reduce food waste by 50% by the year 2030. Start using these tips today to reduce food waste, save money, and protect the environment. Preplan and write your shopping list before going to the grocery store.

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Increase in global emissions by ten percent
https://www.usda.gov/media/blog/2022/01/24/food-waste-and-its-links-greenhouse-gases-and-climate-change

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Food loss and waste is estimated to be roughly one third of the food intended for human consumption in the United States. When food is discarded, all inputs used in producing, processing, transporting, preparing, and storing discarded food are also wasted. Food loss and waste also exacerbates the climate change crisis with its significant greenhouse gas (GHG) footprint. Production, transportation, and handling of food generate significant Carbon Dioxide (CO2) emissions and when food ends up in landfills, it generates methane, an even more potent greenhouse gas.

The connection between food loss and waste and climate change is increasingly recognized as important and so is the link between climate change and agriculture and supply chain resiliency. We are increasingly seeing how extreme weather events are disruptive to both agriculture and supply chain resiliency.

The U.S. Environmental Protection Agency (EPA) published a report in 2021 on the environmental impacts of food waste (PDF, 12 MB). EPA estimated that each year, U.S. food loss and waste embodies 170 million metric tons of carbon dioxide equivalent (million MTCO2e) GHG emissions (excluding landfill emissions) - equal to the annual CO2 emissions of 42 coal-fired power plants. This estimate does not include the significant methane emissions from food waste rotting in landfills. EPA data show that food waste is the single most common material landfilled and incinerated in the U.S., comprising 24 and 22 percent of landfilled and combusted municipal solid waste, respectively. The report also highlights the benefits of preventing food loss and waste in terms of agricultural land, blue water (i.e., freshwater from surface water and groundwater), fertilizer, and energy.

Reducing and preventing food waste can increase food security, foster productivity and economic efficiency, promote resource and energy conservation, and address climate change, which in turn, could also decrease climate change-related shocks to the supply chain.

Read more blogs on the topic of food loss and waste.

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Food Waste and its Links to Greenhouse Gases and Climate Change

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Food loss and waste is estimated to be roughly one third of the food intended for human consumption in the United States. When food is discarded, all inputs used in producing, processing, transporting, preparing, and storing discarded food are also wasted. Food loss and waste also exacerbates the climate change crisis with its significant greenhouse gas (GHG) footprint.

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"The term “wasted food” describes food that was not used for its intended purpose and is managed in a variety of ways, such as donation to feed people, creation of animal feed, composting, anaerobic digestion, or disposal in landfills or combustion facilities."

https://www.epa.gov/sustainable-management-food/sustainable-management-food-basics

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What is Sustainable Management of Food?

Sustainable Management of Food is a systematic approach that seeks to reduce wasted food and its associated impacts over the entire life cycle, starting with the use of natural resources, manufacturing, sales, and consumption and ending with decisions on recovery or final disposal.

EPA works to promote innovation and highlight the value and efficient management of food as a resource. Through the sustainable management of food, we can conserve resources for future generations, reduce greenhouse gas emissions that contribute to climate change, help businesses and consumers save money, and provide access to food for those who do not have enough to eat. Building on the familiar concept of "Reduce, Reuse, Recycle," this approach aims to ensure that food is used to feed people and to reduce the environmental impacts associated with wasted food.

What is Wasted Food and Where Does it Come From?

The term "wasted food" describes food that was not used for its intended purpose and is managed in a variety of ways, such as donation to feed people, creation of animal feed, composting, anaerobic digestion, or disposal in landfills or combustion facilities. Examples include unsold food from retail stores; plate waste, uneaten prepared food, or kitchen trimmings from restaurants, cafeterias, and households; or by-products from food and beverage processing facilities. EPA uses the overarching term "wasted food" instead of "food waste" for food that was not used for its intended purpose because it conveys that a valuable resource is being wasted, whereas "food waste" implies that the food no longer has value and needs to be managed as waste.

Wasted food is an overarching term to describe food that was not used for its intended purpose and is managed in a variety of ways.

Excess food refers to food that is donated to feed people.

Food waste refers to food that was not ultimately consumed by humans that is discarded or recycled, such as plate waste (i.e., food that has been served but not eaten), spoiled food, or peels and rinds considered inedible that is sent to feed animals, to be composted or anaerobically digested, or to be landfilled or combusted with energy recovery.

Food loss refers to unused product from the agricultural sector, such as unharvested crops.

EPA encourages anyone managing wasted food to reference the Food Recovery Hierarchy. When the higher levels of the hierarchy are no longer feasible, then the remaining food waste should be managed through methods such as composting or anaerobic digestion. Additional resources on wasted food can be found at Further with Food: Center for Food Loss and Waste Solutions.

Why is Sustainable Management of Food Important?

Wasted food is both a growing problem and an untapped opportunity. In 2018 alone, EPA estimates that about 63 million tons of wasted food were generated in the commercial, institutional, and residential sectors. About 32 percent of this wasted food was managed by conversion to animal feed, bio-based materials/biochemical processing, co-digestion/anaerobic digestion, composting, donation, land application, and sewer/wastewater treatment. EPA estimated that in 2018 in the United States, more food reached landfills and combustion facilities than any other single material in our everyday trash (24 percent of the amount landfilled and 22 percent of the amount combusted with energy recovery). Additionally, the U.S. Department of Agriculture (USDA) estimates that in 2010, 31 percent or 133 billion pounds of the 430 billion pounds of food available at the retail and consumer levels was not eaten.

Globally, the United Nations estimates that approximately one-third of all food produced for human consumption is lost or wasted - 14 percent of food is lost before reaching retail, and 17 percent may be wasted from retail to consumer. At the same time, food loss and waste generates nearly eight percent of global greenhouse gas emissions.

Taking simple steps in your everyday life can make a difference in addressing this issue. Reducing wasted food is a triple win; it's good for the environment, for communities, and for the economy.

Conserving Resources and Reducing Greenhouse Gas Emissions

Reducing wasted food does great things for the environment:

Saves Resources - When food is wasted, it also wastes the resources - such as the land, water, energy, and labor - that go into growing, storing, processing, distributing, and preparing that food. Each year, food loss and waste take up an area of agricultural land the size of California and New York combined. This is enough energy to power 50 million U.S. homes for a year, and emissions (excluding landfill emissions) equal to the annual carbon dioxide (CO₂) emissions of 42 coal-fired power plants.

Reduces Greenhouse Gas Emissions - More than 85 percent of greenhouse gas emissions from landfilled food waste results from activities prior to disposal, including production, transport, processing, and distribution. To reduce these emissions, we need to prevent food from being wasted in the first place.

Reduces Methane from Landfills - When food goes to the landfill, the nutrients in the food never return to the soil. The wasted food rots and produces methane, a greenhouse gas 25 times as potent as CO2 at trapping heat in the atmosphere.

Returns Nutrients to the Soil - Even when all actions have been taken to use your wasted food, certain inedible parts will still remain and can be turned into compost to feed and nourish the soil. Composting these wastes creates a product that can be used to help improve soils, grow the next generation of crops, and improve water quality.

In 2021, the U.S. Environmental Protection Agency released From Farm to Kitchen: The Environmental Impacts of U.S. Food Waste to inform domestic policymakers, researchers, and the public about the environmental benefits that can be achieved by reducing U.S. food loss and waste.

Helping People

Preventing and sustainably managing wasted food and recovering wholesome, nutritious food can help you make a difference in your community:

Feed People, Not Landfills - Instead of feeding landfills, we should be feeding people in our communities. You can donate a variety of foods to many different types of organizations. Contact Feeding America or your local food rescue organizations for information about where you can donate and what types of food your local organization is able to accept.

Feed Children - The U.S. Department of Agriculture estimates that five million children lived in food-insecure households in 2021. By redirecting food that would otherwise be wasted to homes and schools, we can help feed our country's children.

Build Cleaner Communities - Reducing waste and improving waste management can help create cleaner communities. Equitable access to food and organics waste collection can improve soil health, generate renewable energy, and keep economic and job benefits of organics recycling in those communities.

Create Job Opportunities - Recovering and recycling wasted food through donation, salvaging, processing, industrial reuse, and composting strengthens infrastructure and creates jobs. Food recycling in these sectors employs more than 36,000 people, supporting local economies and promoting innovation.

Feed the World - According to the Food and Agriculture Organization of the United Nations, from between 702 and 828 million people were affected by hunger in 2021. They predict that by eliminating food loss and wasted food we would have enough food to feed all the chronically undernourished. They also expect that we wouldn't have to increase food production or put additional pressure on our natural resources to do so.

Saving Money

When we waste food, we're not just creating a problem, we're also missing an opportunity to save businesses and consumers money:

Waste Less and Spend Less - You or your organization can spend less and waste less by buying only the food you will use. Preventing wasted food can also reduce energy and labor costs associated with throwing away good food.

Pay Less for Trash Pickup - Organizations might pay less for trash pickup by keeping wasted food out of the garbage. Some haulers lower fees if wasted food is separated from the trash and sent to an organics recycling facility instead of the landfill.

Receive Tax Benefits by Donating - If you donate healthy, safe, and edible food to hungry people, your organization can claim tax benefits. The Bill Emerson Good Samaritan Act protects food donors from legal liability.

Sources of Statistics

1. United States Department of Agriculture, The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States.

2. Food and Agriculture Organization of the United Nations, The State of Food and Agriculture 2019. Moving Forward on Food Loss and Waste Reduction.

3. United Nations Environment Programme, Food Waste Index Report 2021.

4. Food and Agriculture Organization of the United Nations, Food wastage footprint & Climate Change (PDF) (4 pp, 5.4 MB, 2015).

5. United States Environmental Protection Agency, From Farm to Kitchen: The Environmental Impacts of Food Waste (PDF) (113 pp, 11.8 MB, 2021).

6. United States Department of Agriculture Economic Research Service, Food Security in the U.S.: Key Statistics & Graphs.

7. United States Environmental Protection Agency, Advancing Sustainable Materials Management: 2016 Recycling Economic Information Report Methodology (PDF) (129 pp, 2.4 MB, 2016).

8. Food and Agriculture Organization of the United Nations, International Fund for Agriculture Development, the World Food Programme, and the World Health Organization, The State of Food Security and Nutrition in the World 2022. Repurposing food and agricultural policies to make healthy diets more affordable.

9. Food and Agriculture Organization of the United Nations, International Fund for Agriculture Development and the World Food Programme, The State of Food Insecurity in the World 2014. Strengthening the enabling environment for food security and nutrition (PDF) (57 pp, 3 MB, 2014).

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Sustainable Management of Food Basics | US EPA

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Sustainable Management of Food is a systematic approach that seeks to reduce wasted food and its associated impacts over the entire life cycle, starting with the use of natural resources, manufacturing, sales, and consumption and ending with decisions on recovery or final disposal.

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https://moveforhunger.org/the-environmental-impact-of-food-waste
Resturants supermarkets

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The World Food Programme estimates that more than 345 million people across the globe will not have access to sufficient food to lead a healthy life - more than double the number of food insecure people in 2020, which was about 811 million people. About 9 million people are reported to die from hunger every year, including 3.1 million children. But at the same time, roughly one-third of the food that is produced in the world is lost or wasted due to one reason or the other. Food wastage, which includes both food loss and food waste, causes huge economic losses as well as severe damage to the world around us.

Wasting food isn't just a humanitarian or social issue - it's also an environmental one. The food cycle doesn't just end at our trash can. Food waste that ends up in landfills and rots produces a large amount of methane - a more powerful greenhouse gas than even CO2. The food wasted in landfills is responsible for roughly 8 percent of global emissions. Additionally, when we throw away food, we're also wasting the time, resources, and energy that went into creating the food initially.

What causes food waste?

Food loss happens at the production stage mainly due to insufficient skills, natural calamities, lack of proper infrastructure, and poor practices. Food loss happens before the food reaches the consumer.

Food waste occurs when edible food is intentionally discarded by consumers after the food spoils, goes past the expiration date, or simply gets thrown away.

At times, food waste can also happen due to overproduction. Overproduction occurs when restaurants, grocery stores, and other similar establishments order more food than they need, leading to an increase in perishable foods that are wasted. Forbes states "overproduction uses resources like fuel, water, fertilizer, increasing greenhouse gas emissions in the process. And then when food is wasted, you need landfill space and there's even more CO2 production."

On top of that, retailers tend to reject a lot of food because it doesn't conform to their quality and aesthetic standards. According to the UN Environment Programme's (UNEP) Food Waste Index Report 2021, 17% of global food production is wasted, with 43% of this waste coming from households, 26% from food service, and 13% from retail.

Food waste in the United States

Around 35% of food produced in America goes unsold or uneaten. According to ReFed, if we recovered about half (46 billion pounds) of the food being wasted, we could feed every hungry person in the United States 3 meals a day, every day.

American consumers, businesses, and farms spend $218 billion, or 1.3% of their gross domestic product, growing, processing, and disposing of food that is never eaten. On average, businesses are taking a $74 billion loss on food waste every year.

Their research also shows that 43% of food wasted by weight - 27 million tons every year - occurs at home. The average American household family of four throws out about $1,600 in produce annually.

Impact of food waste on the environment

A 2013 FAO (Food and Agriculture Organization of the United Nations) report was able to discern a clear pattern in food waste at the global level. While middle and higher-income regions showed greater food loss and waste during the downstream phase (at the consumption level), developing countries were more likely to lose or waste food at the upstream phase due to a lack of proper harvest techniques and infrastructure.

The later the food is wasted along the chain, the greater its environmental impact because then we also have to take into consideration the energy and natural resources expended in processing, transporting, storing, and cooking it. If it was included in a list of countries ranked according to their greenhouse emissions, food waste would come in the third spot, right after the U.S. and China.

Food waste that ends up in landfills produces a large amount of methane - a more powerful greenhouse gas than even CO2. For the uninitiated, excess amounts of greenhouse gases such as methane, CO2, and chlorofluorocarbons absorb infrared radiation and heat up the earth's atmosphere, causing global warming and climate change.

With agriculture accounting for 70 percent of the water used throughout the world, food waste also represents a significant waste of freshwater and groundwater resources. It is said that the water used to produce just the food that is not eaten each year is three times the volume of Lake Geneva in Switzerland (with a total water volume of 21 cubic miles). By throwing out one kilogram of beef, you are essentially wasting 25,000 liters of water that were used to produce that meat. In the same way, over 1,000 liters of water are wasted when you pour one liter of milk down the drain.

Around 3.4 million acres of land, which is roughly one-third of the world's total agricultural land area, is used to grow food that is wasted.

What can be done to tackle food waste?

In 2020, FAO director Jose Graziano da Silva said, "in addition (to) the environmental imperative, there is a moral one: We simply cannot allow one-third of all the food we produce to go to waste when 870 million people go hungry every day."

To stop food waste, changes have to be brought in at every stage of the process - from farmers and food processors to supermarkets and individual customers. As a first step, priority should be given to balancing production with demand. This translates to lesser use of natural resources to produce surplus food that will rot in the field.

Secondly, more effort should go into developing better food harvesting, storing, processing, and distributing processes. If oversupply happens, steps should be taken to redistribute the food or divert it to people who are in need. Though the UN says that food production will have to increase by more than half to meet the demands of the growing population by 2050, the actual increase would be much lesser if food waste was reduced.

Large restaurants, supermarkets, retail outlets, and individual consumers can also reduce their "food footprint" by identifying where waste occurs and taking steps to tackle the same, much like the City of San Diego did in January of 2022. Fruits which are misshaped or "ugly" are not necessarily bad and can still be bought and used in dishes like soups.

Consumers should also try to buy food in accordance with a meal plan so that they don't end up wasting edible food. Food may be cheaper when you purchase in bulk, but in reality, you are not really saving money when all you are doing is chucking it in the bin at the end of the week.

If the food still ends up unfit for human consumption, it can be used for feeding livestock, saving precious resources that would have otherwise been used for producing commercial feed. If the food cannot be reused at all, then it should be used in compost or, at the least, recycled. The average home can divert about 330 lbs of food waste a year from local waste disposal facilities by adopting home composting into their day-to-day practices.

Be part of the change!

Want to help in the fight against food waste and protect the planet? Donate to Move For Hunger as we've helped deter over 32 million lbs of food from ending up in landfills, while also preventing over 1,150 tons of CO2 from entering the atmosphere!

Learn more about recycling, and sustainability by checking out our blogs on composting, food waste, 23 Ways to Fight Hunger in 2023, and 20 Eco-Friendly Hacks for a Happier Planet. If you want to join the fight against hunger, consider becoming a monthly donor!

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The Environmental Impact of Food Waste | Move For Hunger

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More than 40% of the food in the United States each year is wasted. Learn more about the causes of food waste, the impact of food waste on our environment, and what we can do to reduce food waste.

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Food wasit happens at all stages of the food production process. But it happens more during the the retail and consumer stage in developed countries, and during harvest and transport more in developing nations.
https://www.hsph.harvard.edu/nutritionsource/sustainability/food-waste/

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Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate control; losses from cooking; and intentional food waste. [1]

This waste is categorized differently based on where it occurs:

Food "loss" occurs before the food reaches the consumer as a result of issues in the production, storage, processing, and distribution phases.

Food "waste" refers to food that is fit for consumption but consciously discarded at the retail or consumption phases.

Wasted food has far-reaching effects, both nationally and globally. In the U.S., up to 40% of all food produced goes uneaten [2], and about 95% of discarded food ends up in landfills [3]. It is the largest component of municipal solid waste at 21%. [1] In 2014, more than 38 million tons of food waste was generated, with only 5% diverted from landfills and incinerators for composting. [3] Decomposing food waste produces methane, a strong greenhouse gas that contributes to global warming. Worldwide, one-third of food produced is thrown away uneaten, causing an increased burden on the environment. [4] It is estimated that reducing food waste by 15% could feed more than 25 million Americans every year. [5]
Benefits of Less Food Waste

Cost savings on labor through more efficient handling, preparation, and storage of food that will be used.

Cost savings when purchasing only as much food as needed, and avoiding additional costs of disposal.

Reduced methane emissions from landfills and a lower carbon footprint.

Better management of energy and resources, preventing pollution involved in the growing, manufacturing, transporting, and selling of food.

Community benefits by providing donated, untouched, and safe food that would otherwise be thrown out. [6]

Proposed Solutions to Food Waste
Globally, reducing wasted food has been cited as a key initiative in achieving a sustainable food future. Sustainable Development Goal 12 addresses responsible consumption and production, which includes two indicators to measure (in order to ultimately reduce) global food loss and food waste. [7]

In the U.S, on June 4, 2013, the Department of Agriculture and Environmental Protection Agency launched the U.S. Food Waste Challenge, calling on entities across the food chain, including farms, agricultural processors, food manufacturers, grocery stores, restaurants, universities, schools, and local governments. [1] The goals are to:

Reduce food waste by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods.

Recover food waste by connecting potential food donors to hunger relief organizations like food banks and pantries.

Recycle food waste to feed animals or to create compost, bioenergy, and natural fertilizers.

On September 16, 2015, both agencies also announced for the first time a national food loss and waste goal, calling for a 50% reduction by 2030 to improve overall food security and conserve natural resources.

The National Resources Defense Council issued a summary paper providing guidelines on how to reduce waste throughout the food production chain. [2] The following are some focal points:

State and local governments can incorporate food waste prevention and education campaigns, and implement municipal composting programs. Governments can provide tax credits to farmers who donate excess produce to local food banks. Proposed bills are currently in place in California, Arizona, Oregon, and Colorado.

Businesses such as restaurants, grocery stores, and institutional food services can evaluate the extent of their food waste and adopt best practices. Examples include supermarkets selling damaged or nearly expired produce at discounted prices, or offering "half-off" promotions instead of "buy-one-get-one-free" promotions. Restaurants can offer smaller portions and donate excess ingredients and prepared uneaten food to charities. Schools may experiment with concepts that allow children to create their own meals to prevent less discarded food, such as with salad bars or build-your-own burritos.

Farms can evaluate food losses during processing, distribution, and storage and adopt best practices. Farmers markets can sell "ugly" produce, which are discarded, misshapen fruits and vegetables that do not meet the usual standards for appearance. Farms can sell fresh but unmarketable produce (due to appearance) to food banks at a reduced rate.

Consumers can learn when food is no longer safe and edible, how to cook and store food properly, and how to compost. See Tackling Food Waste at Home.

The Environmental Protection Agency provides the "Food Recovery Hierarchy" graphic to explain ways to handle excess food. [8] From the most preferred at the top of the pyramid to the least preferred at the bottom tip, the methods include:

1. Source reduction: Earliest prevention by reducing the overall volume of food produced

2. Feed hungry people: Donating excess food to community sites

3. Feed animals: Donating food scraps and waste to local farmers who can use them for animal feed

4. Industrial uses: Donating used fats, oils, and grease to make biodiesel fuel

5. Composting: Food waste that is composted to produce organic matter that is used to fertilize soil

6. Landfill/Incineration: A last resort for unused food

Read Next: Tackling Food Waste at Home " Related

References

1. United States Department of Agriculture. U.S Food Waste Challenge. https://www.usda.gov/oce/foodwaste/faqs.htm Accessed 3/20/2017.

2. Gunders, D., Natural Resources Defense Council. Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill. Issue Paper, August 2012. IP: 12-06-B. https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf Accessed 3/20/2017.

3. United States Environmental Protection Agency. Sustainable Management of Food. https://www.epa.gov/sustainable-management-food Accessed 3/20/2017.

4. Salemdeeb Ramy, Font Vivanco D, Al-Tabbaa A, Zu Ermgassen EK. A holistic approach to the environmental evaluation of food waste prevention. Waste Manag. 2017 Jan;59:442-450.

5. D. Hall, J. Guo, M. Dore, C.C. Chow, National Institute of Diabetes and Digestive and Kidney Diseases, "The Progressive Increase of Food Waste in America and Its environmental Impact," PLoS ONE 4(11):e7940, 2009.

6. United States Environmental Protection Agency. How to Prevent Wasted Food Through Source Reduction https://www.epa.gov/sustainable-management-food/how-prevent-wasted-food-through-source-reduction Accessed 3/20/2017.

7. United Nations. Sustainable Development Goal 12.3. http://www.fao.org/sustainable-development-goals/indicators/1231/en/. Accessed 1/16/2018.

8. United States Environmental Protection Agency. Food Recovery Hierarchy. https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy Accessed 3/20/2017.

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The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.

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The Big Picture Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate...

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Veggies can almost always be turned into soup. Add some beans, tomatoes, and broth and it becomes minestrone. Add some stale bread to that, and you have ribollita.

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The only thing better than soup with bread? Soup that not only has chunks of bread in it, but crunchy croutons on top as well. This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parmesan. A note on that cheese: If you've been throwing out your Parm rinds all these years, that stops right now. The rind is full of flavor, and makes a great addition to any broth-y, stewy situation.

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The only thing better than soup with bread? Soup that not only has chunks of bread in it, but crunchy croutons on top as well. This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parmesan.

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If food goes to the landfill and rots, it produces methane,a greenhouse gas even more potent than carbon dioxide, which can cause global warming.

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Today, an estimated one-third of all the food produced in the world goes to waste. That's equal to about 1.3 billion tons of fruits, vegetables, meat, dairy, seafood, and grains that either never leave the farm, get lost or spoiled during distribution, or are thrown away in hotels, grocery stores, restaurants, schools, or home kitchens. It could be enough calories to feed every undernourished person on the planet.

But wasted food isn't just a social or humanitarian concern-it's an environmental one. When we waste food, we also waste all the energy and water it takes to grow, harvest, transport, and package it. And if food goes to the landfill and rots, it produces methane-a greenhouse gas even more potent than carbon dioxide. About 6%-8% of all human-caused greenhouse gas emissions could be reduced if we stop wasting food. In the US alone, the production of lost or wasted food generates the equivalent of 32.6 million cars' worth of greenhouse gas emissions.

As the world's population continues to grow, our challenge should not be how to grow more food, but to feed more people while wasting less of what we already produce. Thankfully, there are plenty of actions we can take at the consumer level to make a significant difference. From delivering leftovers to those in need to freezing food, shopping smarter, and composting to keep inedible scraps out of landfills, we can all take small steps to curb our emissions.

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Fight climate change by preventing food waste

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Today, an estimated one-third of all the food produced in the world goes to waste. That's equal to about 1.3 billion tons of fruits, vegetables, meat, dairy, seafood, and grains that either never leave the farm, get lost or spoiled during distribution, or are thrown away in hotels, grocery stores, restaurants, schools, or home kitchens.

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Eating leftovers and knowing when things expire or how they are best stored.

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Food Waste: The Hidden Cost of the Food We Throw Out I ClimateScience #9

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Homes, businesses, restaurants

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Households restaurants and super market s
https://moveforhunger.org/startling-reality-food-waste-restaurants

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As you can probably imagine, an enormous amount of food is wasted or thrown out at restaurants all across the country every single day. That piece of chicken you left on your plate because you were too full, or those that giant stack of pancakes that the table next to you didn't finish - it's all going to be thrown out. Or how about the meal that was asked to be taken back because it didn't please the customer? Again, this food is usually wasted and will wind up in a landfill.

According to a recent report, a half a pound of food is wasted per meal in restaurants, whether it's from what is left on a customer's plate, or in the kitchen itself. Approximately 85% of the food that isn't used in a typical American restaurant is thrown out while only a small percentage is recycled or donated. With more than 42 million food insecure people in our country, this amount of food waste is obviously a major problem.

The first step toward reducing the amount of food we waste is to change the behavior of the public, as well as chefs and workers at these restaurants, by finding better and smarter ways to use this food in the kitchen, diverting the food to food banks, or composting the food that would have otherwise been wasted.

Any of these solutions would reduce the amount of food that would have ended up in a landfill. Composting facilities are becoming increasingly popular in the U.S., and they are trying their very best to persuade restaurants to separate their food waste instead of just throwing it out. Black Bear Composting in Charlottesville, for example, already has a growing number of clients from local schools and restaurants.

A restaurant called Blue Hill in New York aims to reduce food waste by making meals out of food that would have been wasted, or feeding livestock on Blue Hill's farm with the food that goes unused.

A new app called Copia aids in the reduction of food waste, as well. A business could easily use this app to schedule pickups of surplus food, and can even have the extra food matched to non-profits that are in need.

The Food Waste Reduction Alliance, which was formed in 2011 by the National Restaurant Association, the Grocery Manufacturers Association, and the Food Marketing Institute have made an effect to help with this problem of food waste in the U.S., but there is a long way to go. The efforts coming from restaurants, however, is certainly a step in the right direction.
Read more about Food Waste in the United States.

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The Reality of Food Waste at Restaurants | Move For Hunger

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An extradorinary amount of food is wasted at restaurants.

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FOOD WASTE DEFINITION any food, and inedible parts of food, removed from the food supply chain to be recovered or disposed

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https://www.eu-fusions.org/index.php/about-food-waste/280-food-waste-definition

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Available scientific publications on the topic demonstrate a tendency from researchers and policy-makers to use and define the same terms ("food waste", "food loss", "avoidable food waste", "unavoidable food waste", "potentially avoidable food waste", etc.) differently. Moreover, the definition of food waste (and its perimeter) has an impact on the way policies are shaped and on the way food waste is quantified across the different sectors of the food supply chain.

FUSIONS has been working on providing a Definitional Framework to harmonise the current definition within the EU28 (see section 1 on Food Waste definition). According to FUSIONS, "Food waste is any food, and inedible parts of food, removed from the food supply chain to be recovered or disposed (including composted, crops ploughed in/not harvested, anaerobic digestion, bio-energy production, co-generation, incineration, disposal to sewer, landfill or discarded to sea)".

Drink and liquid waste, fish discarded to sea and waste of any materials that are ready for harvest, but which are not harvested, are included in FUSIONS's definition of food waste, making its perimeter wider and broader than many other existing definitions. FUSIONS also considers inedible parts of food (e.g. skin, bones...) as food waste in order to support the development of resource efficient and sustainable food systems in the EU.

FUSIONS' theoretical framework is provided in Figure 1 below:

For more information on the methodology to arrive at the FUSIONS definition, please refer to the of our website.
B) FAO's definition of food waste
Within the FAO's definitional framework, food waste is delimited by two other notions: food loss, food waste and food wastage.

Food loss refers to a decrease in mass (dry matter) or nutritional value (quality) of food that was originally intended for human consumption. These losses are mainly caused by inefficiencies in the food supply chains, such as poor infrastructure and logistics, lack of technology, insufficient skills, knowledge and management capacity of supply chain actors, and lack of access to markets. In addition, natural disasters play a role.

Food waste refers to food appropriate for human consumption being discarded, whether or not after it is kept beyond its expiry date or left to spoil. Often this is because food has spoiled but it can be for other reasons such as oversupply due to markets, or individual consumer shopping/eating habits.

Food wastage refers to any food lost by deterioration or waste. Thus, the term "wastage" encompasses both food loss and food waste." (FAO, 2013)

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Available scientific publications on the topic demonstrate a tendency from researchers and policy-makers to use and define the same terms ("food waste", "food loss", "avoidable food waste", "unavoidable food waste", "potentially avoidable food waste", etc.) differently.

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Edible food is discarded at every point along the food chain: on farms and fishing boats, during processing and distribution, in retail stores, in restaurants and at home.
https://foodprint.org/issues/the-problem-of-food-waste/

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America wastes roughly 40 percent of its food. Of the estimated 125 to 160 billion pounds of food that goes to waste every year, much of it is perfectly edible and nutritious. Food is lost or wasted for a variety of reasons: bad weather, processing problems, overproduction and unstable markets cause food loss long before it arrives in a grocery store, while overbuying, poor planning and confusion over labels and safety contribute to food waste at stores and in homes. Food waste also has a staggering price tag, costing this country approximately $218 billion per year. Uneaten food also puts unneeded strain on the environment by wasting valuable resources like water and farmland. At a time when 12 percent of American households are food insecure , reducing food waste by just 15 percent could provide enough sustenance to feed more than 25 million people, annually.

What Is Wasted Food?

There are two main kinds of wasted food: food loss and food waste. Food loss is the bigger category, and incorporates any edible food that goes uneaten at any stage. In addition to food that's uneaten in homes and stores, this includes crops left in the field, food that spoils in transportation, and all other food that doesn't make it to a store. Some amount of food is lost at nearly every stage of food production. Food waste is a specific piece of food loss, which the US Department of Agriculture's (USDA) Economic Research Service (ERS), defines as "food discarded by retailers due to color or appearance and plate waste by consumers." Food waste includes the half-eaten meal left on the plate at a restaurant, food scraps from preparing a meal at home and the sour milk a family pours down the drain.

Food Loss in Manufacturing Facilities

Most waste at manufacturing and processing facilities is generated while trimming off edible portions, such as skin, fat, crusts and peels from food. Some of this is recovered and used for other purposes - in the US, about 33 percent of food waste from manufacturing goes to animal feed. Even with this recovered and reused material taken out of the calculation, about two billion pounds of food are wasted in the food processing or manufacturing stage. A number of issues, like overproduction, product damage and technical problems at manufacturing facilities contribute to these large quantities of food waste. Much like farms, food processing facilities are vulnerable to labor disruptions and shortages. During the COVID-19 outbreak, many meat processing facilities closed as workers fell ill, which forced processing plants to close. This meant that the animals, which could no longer be processed, were slaughtered and discarded by the thousand.

Food Loss in Transportation and Distribution Networks

During food transportation and distribution, perishable foods are vulnerable to loss, especially in developing nations where access to adequate and reliable refrigeration, infrastructure and transportation can be a challenge. While this is not a significant source of food waste in the US; food waste does occur when produce spoils from improper refrigeration. A larger problem occurring at this stage is the rejection of perishable food shipments, which are thrown out if another buyer can't be found quickly. It is estimated that between two and five percent of food shipments are rejected by food buyers. Even if these goods make it to market, they are often wasted anyway because of shorter shelf lives. Often, rejected food shipments are donated to food rescue organizations, but the quantities are too large to accept.

Where is Food Wasted?

Food Waste in Retail Businesses

An estimated 43 billion pounds of food were wasted in US retail stores in 2010. This is particularly disconcerting given that in 2016, 12.3 percent of American households were food insecure. Most of the loss in retail operations is in perishables, including baked goods, produce, meat, seafood and prepared meals. The USDA estimates that supermarkets lose $15 billion annually in unsold fruit and vegetables alone. Unfortunately, wasteful practices in the retail industry are often viewed as good business strategies. Some of the main drivers for food loss at retail stores include: overstocked product displays, expectation of cosmetic perfection of fruits, vegetables and other foods, oversized packages, the availability of prepared food until closing, expired "sell by" dates, damaged goods, outdated seasonal items, over purchasing of unpopular foods and under staffing.

Currently, only 10 percent of edible wasted food is recovered each year, in the US. Barriers to recovering food are liability concerns, distribution and storage logistics and funds needed for gleaning, collecting, packaging and distribution. The Good Samaritan Food Donation Act, signed into law in 1996, provides legal liability protection for food donors and recipients and tax benefits for participating businesses. However, awareness about this law and trust in the protections it offers remains low.
Photo on previous page by Pixavril/Adobe Stock.

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Learn more about our massive food waste problem, from fields and fishing boats to grocery stories and household kitchens.

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Food waste is food n which is not consumed and is ultimately thrown out or not eaten
https://www.carbonbrief.org/food-waste-makes-up-half-of-global-food-system-emissions/

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Greenhouse gases resulting from rotted and otherwise wasted food accounts for around half of all global food system emissions, according to a new study.

Around one-third (pdf) of all food produced is either lost or wasted each year, according to the UN Food and Agriculture Organization (FAO).

One of the UN's Sustainable Development Goals is to halve global food waste and reduce food losses in production and supply by 2030.

The study assesses the emissions of food loss and waste along every link in the supply chain - from the time the food is harvested to when it ends up in landfill or compost.

It finds that, in 2017, global food waste resulted in 9.3bn tonnes of CO2-equivalent (GtCO2e) emissions - roughly the same as the total combined emissions of the US and the EU that same year.

Alongside the carbon emissions, this is occurring at a time when more than 800 million people were impacted by hunger in 2021, according to the UN.

The new study, published in Nature Food, also explores a number of ways in which the emissions from food waste can be reduced, such as halving meat consumption and composting instead of disposing waste through landfills.

Where food waste comes from

The global food system emits around one-third of total annual greenhouse gas emissions. Food waste causes approximately half of these emissions, the new study says.

Location, socioeconomic differences and other factors play a role in the emission levels of food waste around the world.

Developed countries, for example, generally have more advanced, more environmentally beneficial technologies - which can result in lower waste management emissions, the study says.

Prof Ke Yin, a professor at Nanjing Forestry University in China and one of the corresponding authors on the study, says that the team hopes that their findings will make people aware of the "huge amount" of food waste emissions. She tells Carbon Brief:

"Some countries have done some work to prevent food wasting, such as public education and government policies. Some examples are waste sorting in Japan, Germany and, more recently, China. Yet, many countries spend little to no effort [combating the problem] due to various reasons, such as poverty, inequality and political instability."

Developing countries, in particular, face problems avoiding food waste after harvest. If producers, especially those in warmer climates, do not have access to refrigeration, the food can spoil on its way to the consumer.

The study uses food supply data from the FAO that covers 164 countries and regions between 2001 and 2017. It examines the loss and waste of 54 different food commodities across four different categories: cereals and pulses; meats and animal products; roots and oil crops; and fruits and vegetables.

The study assesses the waste emissions from different supply-chain activities and waste-management processes - taking a " cradle-to-grave " approach.

It examines emissions from food loss and waste created during nine different steps after the food is harvested and it travels along the supply chain. These supply stages are: harvest, producer, storage, transport, trade, processing, wholesale, retail and consumer use.

Researchers also assess the emissions resulting from food ending up in landfill or dump sites, examining how food loss and waste emissions vary depending on the country, region and type of food. Income, technological capacity and dietary patterns all affect emissions levels in individual countries and regional areas.

The study finds that - combined - China, India, the US and Brazil generate just over 44% of the global supply-related emissions from food waste and 38% of the global waste-management-related emissions.

The researchers say their findings could help decision-makers tailor different interventions on food loss and waste to specific local contexts.

Dr Melissa Pflugh Prescott, an assistant professor of food science and nutrition at the University of Illinois Urbana-Champaign, who was not involved in the study, says that this localised aspect is an "important" component of the new study, adding that "the efficacy of solutions will differ depending on local contexts".

Cutting down emissions

The researchers considered a range of intervention strategies to reduce food waste emissions, including halving food loss and waste generation, halving meat consumption and two different scenarios of the deployment of technological advances.

If food loss and waste were halved, the researchers find, this would remove around one-quarter of total greenhouse gas emissions from the global food system.

The charts below show the supply waste emissions from different food categories (left) and the percentage of food waste coming from different food types in various parts of the world (right).

Just 2.4% of global supply emissions from food waste come from fruits and vegetables, the study finds.

Meat and animal products result in higher emissions than other types of food. The new study highlights that the processing of beef and lamb generates 13 times more emissions than processing tomatoes in the overall production process.

Therefore, the study says, halving meat and animal product consumption would "profoundly lower the average dietary carbon footprint", reducing overall food system emissions.

In this scenario, the calories of the meat and animal products are assumed to be replaced by the calories of the other three food categories in the study.

The researchers find that this would lead to an emissions reduction of 4.27GtCO2e from the global food system - comparable to that of halving food loss and waste generation.

But this comes at a cost. Reducing animal product consumption would lead to an increase in waste management emissions, as doing so would require increasing the production, consumption and wastage of cereals to compensate for the reduced meat intake, the researchers say.

Cereals and pulses account for between half and three-quarters of all waste-management emissions. This is due to their high carbohydrate content, which generates high emissions in many treatment processes, the study says.

Prescott says that this consideration of the trade-offs is "another strength of the study". She tells Carbon Brief:

"This is very important as improvement in one aspect of the food system, such as consumer food use, may yield unintended consequences in other areas, such as waste management."

Combining these two interventions - halving meat consumption and halving food loss and waste generation - would result in a 43% reduction in global food waste emissions, the study finds.

Using technology

The study also considers the effects of reducing landfill use and using existing technologies, such as anaerobic digestion and composting, to deal with waste.

Anaerobic digestion takes place in a sealed environment and uses bacteria to break down organic matter in the absence of oxygen.

Composting, on the other hand, needs oxygen to convert organic matter into mulch.

Currently, food waste is most commonly disposed of in landfills or dump sites, where it rots and produces methane. Composting and anaerobic digestion are both "promising alternatives" that can help reduce emissions from waste, the researchers write.

The researchers recommend that developed countries focus on improving logistics to reduce the generation of food waste and to improve waste management through composting and anaerobic digestion.

In developing countries, where improved technology may not be available as quickly, the researchers say that interventions should focus on actions such as long-term planning of waste-management facility upgrades.

Meat and animal products account for almost three-quarters of the supply emissions assessed by the researchers.

Beef, lamb and mutton have significantly higher emissions levels than other food groups, according to the chart below from a previous Carbon Brief article examining the climate impact of meat and dairy.

The new study says that areas with higher meat consumption, such as North America and Europe, have larger proportions of their supply emissions resulting from meat waste - upwards of 85%.

For populations that consume a lot of cereals and pulses, researchers say that there may be advantages if the emissions from waste management can be collected and used in other ways. For example, other researchers have assessed the potential of turning food waste from landfill into natural gas through anaerobic digestion.

Consumer choices

Emissions from food that goes to waste after people buy it from shops contributes to more than one-third of the total food loss and waste emissions on the supply side, according to the study.

The researchers find that a one-third reduction in emissions from China and the US at the consumer stage would be comparable to eliminating all global emissions generated from the processing and transport stages.

The study suggests advocating for "rational" food consumption behaviours and advancing technologies to reduce food loss and waste at the consumer level.

As of November 2022, 21 countries have committed to reducing food loss and waste in their national climate pledges under the Paris Agreement.

Prescott says it is "encouraging" that large countries such as the US are focusing more on reducing food waste (pdf), but adds that "there is more that needs to be done".

She tells Carbon Brief that "more resources and priority should be placed on changing consumer behaviour" to avoid waste.

In some places, countries and local governments are undertaking different measures to tackle food waste.

For example, in 2016, France banned shops from throwing away unsold food, instead requiring them to donate to charities and food banks. China's national legislature passed an anti-food waste law in 2021, setting out rules for public entities and private food and catering providers to improve food sourcing, management and preparation. And in South Korea, the vast majority of food waste is recycled and used to create biogas, bio oil and fertiliser.

The authors of the new study also suggest that "carbon labelling" on food products to show the environmental impact of the food could help reduce loss and waste.

Prescott says that carbon labelling "may help bring awareness to the issue", but adds that it is "unlikely that carbon labelling or other educational interventions alone will make large reductions" in food loss and waste.

Zhu, J. et al. (2023) Cradle-to-grave emissions from food loss and waste represent half of total greenhouse gas emissions from food systems, Nature Food doi:10.1038/s43016-023-00710-3

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Food waste makes up 'half' of global food system emissions - Carbon Brief

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Greenhouse gases resulting from rotted and otherwise wasted food accounts for around half of all global food system emissions, according to a new study. Around one-third (pdf) of all food produced is either lost or wasted each year, according to the UN Food and Agriculture Organization (FAO).

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- make a weekly menu
- freeze extra food
- make a shopping list

https://www.medicalnewstoday.com/articles/327325#make-a-weekly-menu

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Food waste contributes to greenhouse gas emissions and wastes the water and other resources it takes to grow the food.

While the average consumer is not a large environmental polluter compared to large corporations, finding ways to reduce food waste throughout the day can help a person avoid contributing to the problem.

In this article, learn about how to reduce food waste in the home, at school, and on the go.

One of the simplest ways to avoid food waste as a consumer is to buy less.

A packed fridge may look appealing, but it may lead to food waste if the household cannot eat all of the food.

Taking a couple of shorter trips to the grocery store each week rather than one longer trip may prevent people from buying too much food and help cut back on waste.

While mold is a definite sign that something belongs in the garbage, it is not necessary to throw out foods that are slightly past their prime.

For instance, many greens and vegetables may slightly soften or wilt when they are just past ripe. They still may make excellent additions to soups, smoothies, or baked dishes.

People can use leftover vegetable scraps to make a soup stock. Even stale bread makes toast or breadcrumbs.

"Best before" dates can be misleading - if produce still appears fresh and usable, it is usually fine to eat it.

Organizing the fridge and pantry can help people keep track of what they have at home and help them to identify foods that are ready to eat.

"FIFO" stands for "first in, first out" and is a useful way to organize food at home. Many restaurants and grocery stores use this system to reduce waste, too.

Placing newly bought foods at the back of the cupboard or fridge will encourage people to use the food in the front row first, which will ensure freshness and reduce waste.

For example, if a person keeps lots of tins at home, ensure that the ones closest to their expiry date are at the front of the cupboard and use those first.

Perishable items, such as fruits and vegetables, each have their best way to store to avoid spoilage.

Some tips include:

keeping the refrigerator below 5°C (41°F)

storing cooked foods on shelves above raw foods

storing food in sealed containers

Always transfer leftovers from open cans into a suitable container. Do not store it in the can.

The United States Environmental Protection Agency also note that some fruits give off natural gases that make nearby foods spoil faster. Storing apples, bananas, and tomatoes apart from other perishables may help keep them all fresh.

Making a meal menu for the week may help some people organize their food usage and cut back on waste.

Using online tools or cookbooks to help plan out meals for the week can a person to compile an accurate shopping list.

It may take a few weeks for each household to get the menu right, but having a set weekly menu might help some people reduce the guesswork around meals and avoid wasting food.

Writing down the types of foods that go bad can help a person identify the foods that they can cut back on.

For example, if someone finds themselves throwing out many oranges as they go bad, the solution might be to buy fewer oranges to avoid this spoilage.

Although buying larger bags of produce rather than one or two pieces may seem cheaper, a person will not save money if they routinely throw away part of the contents.

Freezing foods can help preserve them for later use and prevent them from spoiling. Many fresh fruits and vegetables keep well when frozen, extending their shelf life and reducing waste.

Other foods may preserve well in the freezer as well, such as bread, meats, and even some prepared dishes.

Freezing foods that people use less often, such as herbs, is especially helpful. For those looking to eat more sustainably, freezing extra fresh fruits and vegetables when they are in season locally can reduce the need for buying them when they are out of season and come from far away.

Properly canning or pickling foods can help to extend their shelf life and avoid spoilage. If a person accidentally buys too much of a particular food, preserving the food in this way can prevent it from spoiling and being thrown away.

Examples include turning apples into applesauce or cucumbers into pickles.

People can pickle almost anything, from onions to eggs. Learn how to pickle foods in this article.

Excess food, scraps, and even some bones or other animal drippings are great ingredients for various stocks or broths.

Boiling excess vegetables, peelings, and other scrapings can make a hearty vegetable broth. Boiling a chicken carcass and other remainders, such as bones and skin, can become a tasty chicken broth.

It is best to store homemade broth in the fridge and use it within a few days. However, freezing it will give it a much longer lifespan.

Many manufacturers put different labels on foods, such as "sell by" or "use by." These dates help markets know when to rotate their stock, but they can be confusing for consumers.

The Food and Drug Administration (FDA) estimate that up to 20% of food waste comes from the confusion over these dates.

Many people assume these dates are expiration dates and throw out perfectly edible food. Remember, while tags and labels on foods may give a general idea for how fresh a product is, they are not hard and fast rules.

The easiest way to identify bad foods is to trust the senses. If a product smells, looks, or tastes spoiled, it probably is. When it doubt, however, it is best to throw it out.

Most meal preparation leaves scraps from the stems, peels, and unusable bits of food. Even coffee grounds and tea leaves make a great addition to a compost heap.

Creating a compost heap is one way to help reduce waste by turning even these scraps into nutrient-rich fertilizer.

For people who do not have a garden or space for a composter or compost heap, many municipalities run composting programs.

When eating out, a person can avoid food waste by asking for a meal that does not contain ingredients they do not enjoy.

For instance, if brunch at a restaurant comes with a side of toast that a person would not usually eat, merely asking them to leave off the toast can help prevent waste.

In addition to reducing waste, smaller portions can also help prevent a person from overeating.

When eating in a dining hall or other establishment that uses food trays, opting to avoid the food tray may help prevent waste.

A 2012 study found that not using a food tray reduced food waste by 32% in a university dining hall.

There are several benefits to reducing food waste for the individual and the environment.

The World Resources Institute note that reducing food waste by half would benefit the environment significantly by reducing the need for land, water, and other resources to grow food. The World Resources Institute state that cutting food waste in half would lower greenhouse gas emissions by 1.5 gigatons (1.5 billion metric tons) of carbon dioxide equivalent per year by 2050.

While each individual can help with this process, governments, corporations, and farmers will need to make significant changes to reduce their waste to achieve these goals.

Reducing food waste benefits individuals in many ways, including saving money from buying and wasting less food.

Organizing and structuring meals may save a person significant amounts of time in the long run and make a person's eating habits much simpler and more healthful.

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16 ways to reduce food waste at home, school, and more

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Food waste contributes to greenhouse gas emissions and wastes the water and other resources it takes to grow the food. While the average consumer is not a large environmental polluter compared to large corporations, finding ways to reduce food waste throughout the day can help a person avoid contributing to the problem.

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Supermarkets, restaurants and consumers

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Why is one-third of our food wasted worldwide?

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Steam rises from the top of towering piles of compost at a landfill in western Placer County, California. The jaws of an excavator rake up and churn the heaps, unleashing a stench of decomposing food. Some of the food in these piles has only recently arrived from nearby restaurants, supermarkets…

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Buy food from restaurants at the end of the day. You get a huge discount and the food doesn't get wasted!

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Too Good To Go empowers and inspires people in the fight against food waste together. As a user, save meals from stores and food professionals around you.

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Global warming is worsened because when the wasted food decays in landfills it adds to the emissions of the materials used to make the food

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Food Waste: The Hidden Cost of the Food We Throw Out I ClimateScience #9

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Supermarkets, restaurants and consumers are responsible for the majority of food waste in the U.S. and other developed countries.  Grocery stores contribute to food waste by encouraging consumers to buy more than they need, overstocking shelves, inaccurately predicting shelf life or damaging products.

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Food trash build up from food that us not eaten or properly disposed

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Food waste is safe, high-quality food that is thrown away rather than eaten.
https://www.feedingamerica.org/our-work/reduce-food-waste

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When we stop food waste, we take a big step toward ending hunger.

America has more than enough food for everyone to eat. But each year, billions of pounds of perfectly good food go to waste. Meanwhile, 34 million face hunger in the United States.

As the country's largest food rescue organization, Feeding America partners with food manufacturers, grocery stores, restaurants, and farmers to rescue food and deliver it to food banks serving our neighbors.

What is food waste?

Food waste is safe, high-quality food that is thrown away rather than eaten. Food waste occurs for a variety of reasons, including:

Uneaten food that is thrown out at homes, stores, and restaurants

Crops left in fields because of low crop prices or too many of the same crops being available

Problems during the manufacturing and transportation of food

Food not meeting retailers' standards for color and appearance

How much food waste is there in the United States?

Each year, 119 billion pounds of food is wasted in the United States. That equates to 130 billion meals and more than $408 billion in food thrown away each year. Shockingly, nearly 40% of all food in America is wasted.

Food goes to waste at every stage of food production and distribution - from farmers to packers and shippers, from manufacturers to retailers to our homes. Food waste in our homes makes up about 39% of all food waste - about 42 billion pounds of food waste. While commercial food waste makes up about 61% of all food waste or 66 billion pounds of food waste. Feeding America focuses on reducing food waste on farms and in food service, manufacturing, and retail.

What is Feeding America doing about food waste?

Last year, the Feeding America network and our partners rescued 3.6 billion pounds of groceries. That food went directly to meals for people facing hunger. This makes Feeding America the largest food rescue organization in the country.

Food rescue, or food recovery, is collecting high-quality food that would otherwise go to waste and distributing it to people facing hunger. We work with manufacturers, retailers, and farmers to reduce food waste and provide rescued food to our neighbors. Those industries contribute 66 billion pounds of food waste every year.

We identify food at risk of going to waste, offer rescued food to food banks, safely ship food over long distances and keep food fresh longer once it reaches a food bank.

We're working on new ways to get perfectly good food to our neighbors who need it most, including:

MealConnect, makes safe and quick food donations possible by matching food banks to food donations for local businesses. Grocery stores, restaurants, hotels, caterers, and more can use the no-cost platform to donate surplus meals. MealConnect has recently rescued 3 billion pounds of food. Learn how MealConnect works and join today.

Waste It or Taste It?

Can you spot the food that may be destined for the dumpster?
Take the quiz.

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Find out how the Feeding America network of food banks and our partners prevent food waste in the US by rescuing almost 4 billion pounds of food each year.

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Food loss and waste is food that is not eaten
https://www.hsph.harvard.edu/nutritionsource/sustainability/food-waste/

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Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate control; losses from cooking; and intentional food waste. [1]

This waste is categorized differently based on where it occurs:

Food "loss" occurs before the food reaches the consumer as a result of issues in the production, storage, processing, and distribution phases.

Food "waste" refers to food that is fit for consumption but consciously discarded at the retail or consumption phases.

Wasted food has far-reaching effects, both nationally and globally. In the U.S., up to 40% of all food produced goes uneaten [2], and about 95% of discarded food ends up in landfills [3]. It is the largest component of municipal solid waste at 21%. [1] In 2014, more than 38 million tons of food waste was generated, with only 5% diverted from landfills and incinerators for composting. [3] Decomposing food waste produces methane, a strong greenhouse gas that contributes to global warming. Worldwide, one-third of food produced is thrown away uneaten, causing an increased burden on the environment. [4] It is estimated that reducing food waste by 15% could feed more than 25 million Americans every year. [5]
Benefits of Less Food Waste

Cost savings on labor through more efficient handling, preparation, and storage of food that will be used.

Cost savings when purchasing only as much food as needed, and avoiding additional costs of disposal.

Reduced methane emissions from landfills and a lower carbon footprint.

Better management of energy and resources, preventing pollution involved in the growing, manufacturing, transporting, and selling of food.

Community benefits by providing donated, untouched, and safe food that would otherwise be thrown out. [6]

Proposed Solutions to Food Waste
Globally, reducing wasted food has been cited as a key initiative in achieving a sustainable food future. Sustainable Development Goal 12 addresses responsible consumption and production, which includes two indicators to measure (in order to ultimately reduce) global food loss and food waste. [7]

In the U.S, on June 4, 2013, the Department of Agriculture and Environmental Protection Agency launched the U.S. Food Waste Challenge, calling on entities across the food chain, including farms, agricultural processors, food manufacturers, grocery stores, restaurants, universities, schools, and local governments. [1] The goals are to:

Reduce food waste by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods.

Recover food waste by connecting potential food donors to hunger relief organizations like food banks and pantries.

Recycle food waste to feed animals or to create compost, bioenergy, and natural fertilizers.

On September 16, 2015, both agencies also announced for the first time a national food loss and waste goal, calling for a 50% reduction by 2030 to improve overall food security and conserve natural resources.

The National Resources Defense Council issued a summary paper providing guidelines on how to reduce waste throughout the food production chain. [2] The following are some focal points:

State and local governments can incorporate food waste prevention and education campaigns, and implement municipal composting programs. Governments can provide tax credits to farmers who donate excess produce to local food banks. Proposed bills are currently in place in California, Arizona, Oregon, and Colorado.

Businesses such as restaurants, grocery stores, and institutional food services can evaluate the extent of their food waste and adopt best practices. Examples include supermarkets selling damaged or nearly expired produce at discounted prices, or offering "half-off" promotions instead of "buy-one-get-one-free" promotions. Restaurants can offer smaller portions and donate excess ingredients and prepared uneaten food to charities. Schools may experiment with concepts that allow children to create their own meals to prevent less discarded food, such as with salad bars or build-your-own burritos.

Farms can evaluate food losses during processing, distribution, and storage and adopt best practices. Farmers markets can sell "ugly" produce, which are discarded, misshapen fruits and vegetables that do not meet the usual standards for appearance. Farms can sell fresh but unmarketable produce (due to appearance) to food banks at a reduced rate.

Consumers can learn when food is no longer safe and edible, how to cook and store food properly, and how to compost. See Tackling Food Waste at Home.

The Environmental Protection Agency provides the "Food Recovery Hierarchy" graphic to explain ways to handle excess food. [8] From the most preferred at the top of the pyramid to the least preferred at the bottom tip, the methods include:

1. Source reduction: Earliest prevention by reducing the overall volume of food produced

2. Feed hungry people: Donating excess food to community sites

3. Feed animals: Donating food scraps and waste to local farmers who can use them for animal feed

4. Industrial uses: Donating used fats, oils, and grease to make biodiesel fuel

5. Composting: Food waste that is composted to produce organic matter that is used to fertilize soil

6. Landfill/Incineration: A last resort for unused food

Read Next: Tackling Food Waste at Home " Related

References

1. United States Department of Agriculture. U.S Food Waste Challenge. https://www.usda.gov/oce/foodwaste/faqs.htm Accessed 3/20/2017.

2. Gunders, D., Natural Resources Defense Council. Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill. Issue Paper, August 2012. IP: 12-06-B. https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf Accessed 3/20/2017.

3. United States Environmental Protection Agency. Sustainable Management of Food. https://www.epa.gov/sustainable-management-food Accessed 3/20/2017.

4. Salemdeeb Ramy, Font Vivanco D, Al-Tabbaa A, Zu Ermgassen EK. A holistic approach to the environmental evaluation of food waste prevention. Waste Manag. 2017 Jan;59:442-450.

5. D. Hall, J. Guo, M. Dore, C.C. Chow, National Institute of Diabetes and Digestive and Kidney Diseases, "The Progressive Increase of Food Waste in America and Its environmental Impact," PLoS ONE 4(11):e7940, 2009.

6. United States Environmental Protection Agency. How to Prevent Wasted Food Through Source Reduction https://www.epa.gov/sustainable-management-food/how-prevent-wasted-food-through-source-reduction Accessed 3/20/2017.

7. United Nations. Sustainable Development Goal 12.3. http://www.fao.org/sustainable-development-goals/indicators/1231/en/. Accessed 1/16/2018.

8. United States Environmental Protection Agency. Food Recovery Hierarchy. https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy Accessed 3/20/2017.

Terms of Use

The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.

# data[].attributes.attachment_link.description
The Big Picture Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate...

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The  consumption and subsequent discarding of food mostly at the real and consumption stage in the US but occurs all along the production process.

https://www.hsph.harvard.edu/nutritionsource/sustainability/food-waste/

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Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate control; losses from cooking; and intentional food waste. [1]

This waste is categorized differently based on where it occurs:

Food "loss" occurs before the food reaches the consumer as a result of issues in the production, storage, processing, and distribution phases.

Food "waste" refers to food that is fit for consumption but consciously discarded at the retail or consumption phases.

Wasted food has far-reaching effects, both nationally and globally. In the U.S., up to 40% of all food produced goes uneaten [2], and about 95% of discarded food ends up in landfills [3]. It is the largest component of municipal solid waste at 21%. [1] In 2014, more than 38 million tons of food waste was generated, with only 5% diverted from landfills and incinerators for composting. [3] Decomposing food waste produces methane, a strong greenhouse gas that contributes to global warming. Worldwide, one-third of food produced is thrown away uneaten, causing an increased burden on the environment. [4] It is estimated that reducing food waste by 15% could feed more than 25 million Americans every year. [5]
Benefits of Less Food Waste

Cost savings on labor through more efficient handling, preparation, and storage of food that will be used.

Cost savings when purchasing only as much food as needed, and avoiding additional costs of disposal.

Reduced methane emissions from landfills and a lower carbon footprint.

Better management of energy and resources, preventing pollution involved in the growing, manufacturing, transporting, and selling of food.

Community benefits by providing donated, untouched, and safe food that would otherwise be thrown out. [6]

Proposed Solutions to Food Waste
Globally, reducing wasted food has been cited as a key initiative in achieving a sustainable food future. Sustainable Development Goal 12 addresses responsible consumption and production, which includes two indicators to measure (in order to ultimately reduce) global food loss and food waste. [7]

In the U.S, on June 4, 2013, the Department of Agriculture and Environmental Protection Agency launched the U.S. Food Waste Challenge, calling on entities across the food chain, including farms, agricultural processors, food manufacturers, grocery stores, restaurants, universities, schools, and local governments. [1] The goals are to:

Reduce food waste by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods.

Recover food waste by connecting potential food donors to hunger relief organizations like food banks and pantries.

Recycle food waste to feed animals or to create compost, bioenergy, and natural fertilizers.

On September 16, 2015, both agencies also announced for the first time a national food loss and waste goal, calling for a 50% reduction by 2030 to improve overall food security and conserve natural resources.

The National Resources Defense Council issued a summary paper providing guidelines on how to reduce waste throughout the food production chain. [2] The following are some focal points:

State and local governments can incorporate food waste prevention and education campaigns, and implement municipal composting programs. Governments can provide tax credits to farmers who donate excess produce to local food banks. Proposed bills are currently in place in California, Arizona, Oregon, and Colorado.

Businesses such as restaurants, grocery stores, and institutional food services can evaluate the extent of their food waste and adopt best practices. Examples include supermarkets selling damaged or nearly expired produce at discounted prices, or offering "half-off" promotions instead of "buy-one-get-one-free" promotions. Restaurants can offer smaller portions and donate excess ingredients and prepared uneaten food to charities. Schools may experiment with concepts that allow children to create their own meals to prevent less discarded food, such as with salad bars or build-your-own burritos.

Farms can evaluate food losses during processing, distribution, and storage and adopt best practices. Farmers markets can sell "ugly" produce, which are discarded, misshapen fruits and vegetables that do not meet the usual standards for appearance. Farms can sell fresh but unmarketable produce (due to appearance) to food banks at a reduced rate.

Consumers can learn when food is no longer safe and edible, how to cook and store food properly, and how to compost. See Tackling Food Waste at Home.

The Environmental Protection Agency provides the "Food Recovery Hierarchy" graphic to explain ways to handle excess food. [8] From the most preferred at the top of the pyramid to the least preferred at the bottom tip, the methods include:

1. Source reduction: Earliest prevention by reducing the overall volume of food produced

2. Feed hungry people: Donating excess food to community sites

3. Feed animals: Donating food scraps and waste to local farmers who can use them for animal feed

4. Industrial uses: Donating used fats, oils, and grease to make biodiesel fuel

5. Composting: Food waste that is composted to produce organic matter that is used to fertilize soil

6. Landfill/Incineration: A last resort for unused food

Read Next: Tackling Food Waste at Home " Related

References

1. United States Department of Agriculture. U.S Food Waste Challenge. https://www.usda.gov/oce/foodwaste/faqs.htm Accessed 3/20/2017.

2. Gunders, D., Natural Resources Defense Council. Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill. Issue Paper, August 2012. IP: 12-06-B. https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf Accessed 3/20/2017.

3. United States Environmental Protection Agency. Sustainable Management of Food. https://www.epa.gov/sustainable-management-food Accessed 3/20/2017.

4. Salemdeeb Ramy, Font Vivanco D, Al-Tabbaa A, Zu Ermgassen EK. A holistic approach to the environmental evaluation of food waste prevention. Waste Manag. 2017 Jan;59:442-450.

5. D. Hall, J. Guo, M. Dore, C.C. Chow, National Institute of Diabetes and Digestive and Kidney Diseases, "The Progressive Increase of Food Waste in America and Its environmental Impact," PLoS ONE 4(11):e7940, 2009.

6. United States Environmental Protection Agency. How to Prevent Wasted Food Through Source Reduction https://www.epa.gov/sustainable-management-food/how-prevent-wasted-food-through-source-reduction Accessed 3/20/2017.

7. United Nations. Sustainable Development Goal 12.3. http://www.fao.org/sustainable-development-goals/indicators/1231/en/. Accessed 1/16/2018.

8. United States Environmental Protection Agency. Food Recovery Hierarchy. https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy Accessed 3/20/2017.

Terms of Use

The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.

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The Big Picture Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate...

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In places with improper storage that causes food to rot

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One of the biggest impacts on the shelf life of food is how it is stored. Improperly stored food tends to spoil or go stale much faster and ends up being tossed out before it can be used.
Food waste due to improper storage is a really easy fix. All it takes is a little knowledge, and maybe a few new containers.

Here are 5 FoodHero tips for proper food storage to reduce food waste in your home:

Don't overcrowd your fridge

There are two reasons to avoid overcrowding your fridge:

1. It restricts airflow, reducing the efficiency of your refrigerator. This means your fridge is using more energy to run, is at higher risk of breaking down, and may have "warm spots" where food is not being cooled properly and may spoil faster.

2. It makes it really hard to see what you have! Food is more likely to be forgotten and go bad when it's trapped behind a tower of bottles and containers, or under a pile of produce.

Separate "gassy" fruits and vegetables

Some fruits and vegetables produce high volumes of ethylene gas, which others can be quite sensitive to.

Ethylene is a naturally occurring gas given off as produce ages. It can cause more sensitive fruit and veg to age faster. You want to keep the high producers away from the highly sensitive.

The most "gassy" fruit and vegetables include ripe bananas, avocados, cantaloupe, potatoes, pears and more. Sensitive produce includes leafy greens, onions, cucumbers, carrots and more.

Here's a handy guide to which fruit and veg need to be kept separate.

Invest in airtight containers

If your family easily goes through a new box of cereal within a few days, there's no need to transfer it to an airtight container.

But if you frequently have cereal, crackers, cookies, nuts, trail mix or other dried snacks going stale, a small investment in some airtight containers will save you money on food waste in the long run.

You really don't have to get fancy! You can even save and reuse glass or plastic jars from other foods like pasta sauce or peanut butter. Just be sure to clean and dry them really well first.

Freeze the way you'll use

It's tempting to get meat home from the grocery store and freeze it right away in its packaged up tray. Or to dump half a lasagna into one big container and pop it in the freezer.

But is that the way you'll use it? If not, trim, cut or portion out meat into how you'll use it come cooking time, then package and freeze. Portion out leftovers into individual servings and package separately before freezing.

When food is frozen in one big mass, it's less convenient to use and will likely end up sitting in the freezer until it's no good anymore. Or, it may take so long to defrost that you aren't sure of its safety. Freeze food the way you'll use it.

Don't assume the fridge is best

There's a common misconception that food kept at colder temperatures will keep longer. This is not always the case! Some foods spoil or go stale faster if they are kept at cold temperatures.

Melons, for example, should be kept at room temperature until they're cut (at which point, the fridge is best). Bread goes stale faster in the fridge and bananas turn black! Cold temperatures give tomatoes and potatoes an unappetizing texture, and believe it or not, cold is bad for coffee beans!

The fridge is great for prolonging the life and safety of many foods, but not all. If you're unsure, Google it!

BONUS TIP: Store leftovers front and centre

Leftovers are one of the greatest sources of household food waste. You can help reduce leftover waste by storing your leftovers towards the front of your fridge and at eye level. This will help you remember to use them up quickly, and prevent them from ending up in the bin. It's a superhero move!

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5 Tips for Heroic Food Storage That Reduces Waste

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One of the biggest impacts on the shelf life of food is how it is stored. Improperly stored food tends to spoil or go stale much faster and ends up being tossed out before it can be used. Food waste due to improper storage is a really easy fix.

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The discarding of edible food into the trash.

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Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate control; losses from cooking; and intentional food waste. [1]

This waste is categorized differently based on where it occurs:

Food "loss" occurs before the food reaches the consumer as a result of issues in the production, storage, processing, and distribution phases.

Food "waste" refers to food that is fit for consumption but consciously discarded at the retail or consumption phases.

Wasted food has far-reaching effects, both nationally and globally. In the U.S., up to 40% of all food produced goes uneaten [2], and about 95% of discarded food ends up in landfills [3]. It is the largest component of municipal solid waste at 21%. [1] In 2014, more than 38 million tons of food waste was generated, with only 5% diverted from landfills and incinerators for composting. [3] Decomposing food waste produces methane, a strong greenhouse gas that contributes to global warming. Worldwide, one-third of food produced is thrown away uneaten, causing an increased burden on the environment. [4] It is estimated that reducing food waste by 15% could feed more than 25 million Americans every year. [5]
Benefits of Less Food Waste

Cost savings on labor through more efficient handling, preparation, and storage of food that will be used.

Cost savings when purchasing only as much food as needed, and avoiding additional costs of disposal.

Reduced methane emissions from landfills and a lower carbon footprint.

Better management of energy and resources, preventing pollution involved in the growing, manufacturing, transporting, and selling of food.

Community benefits by providing donated, untouched, and safe food that would otherwise be thrown out. [6]

Proposed Solutions to Food Waste
Globally, reducing wasted food has been cited as a key initiative in achieving a sustainable food future. Sustainable Development Goal 12 addresses responsible consumption and production, which includes two indicators to measure (in order to ultimately reduce) global food loss and food waste. [7]

In the U.S, on June 4, 2013, the Department of Agriculture and Environmental Protection Agency launched the U.S. Food Waste Challenge, calling on entities across the food chain, including farms, agricultural processors, food manufacturers, grocery stores, restaurants, universities, schools, and local governments. [1] The goals are to:

Reduce food waste by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods.

Recover food waste by connecting potential food donors to hunger relief organizations like food banks and pantries.

Recycle food waste to feed animals or to create compost, bioenergy, and natural fertilizers.

On September 16, 2015, both agencies also announced for the first time a national food loss and waste goal, calling for a 50% reduction by 2030 to improve overall food security and conserve natural resources.

The National Resources Defense Council issued a summary paper providing guidelines on how to reduce waste throughout the food production chain. [2] The following are some focal points:

State and local governments can incorporate food waste prevention and education campaigns, and implement municipal composting programs. Governments can provide tax credits to farmers who donate excess produce to local food banks. Proposed bills are currently in place in California, Arizona, Oregon, and Colorado.

Businesses such as restaurants, grocery stores, and institutional food services can evaluate the extent of their food waste and adopt best practices. Examples include supermarkets selling damaged or nearly expired produce at discounted prices, or offering "half-off" promotions instead of "buy-one-get-one-free" promotions. Restaurants can offer smaller portions and donate excess ingredients and prepared uneaten food to charities. Schools may experiment with concepts that allow children to create their own meals to prevent less discarded food, such as with salad bars or build-your-own burritos.

Farms can evaluate food losses during processing, distribution, and storage and adopt best practices. Farmers markets can sell "ugly" produce, which are discarded, misshapen fruits and vegetables that do not meet the usual standards for appearance. Farms can sell fresh but unmarketable produce (due to appearance) to food banks at a reduced rate.

Consumers can learn when food is no longer safe and edible, how to cook and store food properly, and how to compost. See Tackling Food Waste at Home.

The Environmental Protection Agency provides the "Food Recovery Hierarchy" graphic to explain ways to handle excess food. [8] From the most preferred at the top of the pyramid to the least preferred at the bottom tip, the methods include:

1. Source reduction: Earliest prevention by reducing the overall volume of food produced

2. Feed hungry people: Donating excess food to community sites

3. Feed animals: Donating food scraps and waste to local farmers who can use them for animal feed

4. Industrial uses: Donating used fats, oils, and grease to make biodiesel fuel

5. Composting: Food waste that is composted to produce organic matter that is used to fertilize soil

6. Landfill/Incineration: A last resort for unused food

Read Next: Tackling Food Waste at Home " Related

References

1. United States Department of Agriculture. U.S Food Waste Challenge. https://www.usda.gov/oce/foodwaste/faqs.htm Accessed 3/20/2017.

2. Gunders, D., Natural Resources Defense Council. Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill. Issue Paper, August 2012. IP: 12-06-B. https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf Accessed 3/20/2017.

3. United States Environmental Protection Agency. Sustainable Management of Food. https://www.epa.gov/sustainable-management-food Accessed 3/20/2017.

4. Salemdeeb Ramy, Font Vivanco D, Al-Tabbaa A, Zu Ermgassen EK. A holistic approach to the environmental evaluation of food waste prevention. Waste Manag. 2017 Jan;59:442-450.

5. D. Hall, J. Guo, M. Dore, C.C. Chow, National Institute of Diabetes and Digestive and Kidney Diseases, "The Progressive Increase of Food Waste in America and Its environmental Impact," PLoS ONE 4(11):e7940, 2009.

6. United States Environmental Protection Agency. How to Prevent Wasted Food Through Source Reduction https://www.epa.gov/sustainable-management-food/how-prevent-wasted-food-through-source-reduction Accessed 3/20/2017.

7. United Nations. Sustainable Development Goal 12.3. http://www.fao.org/sustainable-development-goals/indicators/1231/en/. Accessed 1/16/2018.

8. United States Environmental Protection Agency. Food Recovery Hierarchy. https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy Accessed 3/20/2017.

Terms of Use

The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.

# data[].attributes.attachment_link.description
The Big Picture Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. Reasons include losses from mold, pests, or inadequate climate...