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I consider myself to be frugal, economical, and at least somewhat environmentally savvy.  However, I noticed a "disconnect" when it comes to food: I wanted to learn more about how I could become a better consumer, while also showing food (and the planet) the respect it deserves.

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A recent report on household food waste shows that up to 68% of household food waste was edible food.

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Uneaten, moldy or forgotten. If you've ever been brave enough to sieve through your trash cans at home, you more than likely found quite a lot of discarded food. Yet much of that could have been eaten.

A of household three-month survey of 119 households in Seattle found about one-third of the food thrown away was edible. Of the discarded food, about half was unused produce, one-third was uneaten leftovers, and the rest was other uncooked food. A separate food waste across the cities of Nashville, Denver and New York found that up to 68 percent of discarded food was edible.

"Consumers and households are still the biggest laggards [when it comes to food waste]," said Andrea Spacht, a food specialist at the Natural Resources Defense Council. "We think we are doing better but we can't be, given the waste. We have to understand that food comes with huge embedded resources. We do a good job of conserving water in the household now, but not food."

Across the U.S., an estimated 40 percent of all the food produced is wasted. For every item thrown away, the cost is far more than just an uneaten meal. It's also about the land and resources used to growfood and feed animals, and process, package and cook that food. Throwing out just one hamburger, for example, wastes as much water as a 90-minute shower.

Food waste on a global level is responsible for 8 percent of the world's climate emissions, according to the Food and Agriculture Organization of the United Nations. To put that in perspective, that is greater than the national emissions of every country in the world apart from the U.S. and China.

And it's not just an environmental problem, it points to the stark truth of food inequality. The waste of nutrition and resources on this scale makes little sense when 15 million American households have been classified as food-insecure by the U.S. Department of Agriculture ― meaning they cannot access adequate food. Children in 2.9 million U.S. households experienced food insecurity in 2017.

Lower-income households already consume less fresh fruit and fewer fresh vegetables, with inequitable access to healthy food a major contributor to health disparities in the U.S. The nongovernmental organization ReFED has estimated that the country spends $218 billion a year growing, processing, transporting and ultimately discarding food that is never eaten.

This is just a snapshot of our role in the food waste scandal. It's a problem, say activists, that the U.S. ― often cited as the biggest culprit in the world ― may finally be recognizing.

The past few years have seen an awakening among consumers of the scale and impact of the problem on our planet. A n increasing number of food waste companies and charities have emerged to help people cut their own food waste and also ensure unwanted food makes its way to where it is needed. And with it has come a surge in new food waste companies with more than $125 million of venture capital funding invested in food waste startups in 2018.

But food waste is not just about consumers. The vast scale of the problem lays bare the flaws in the whole food system, right back to the farm level where waste is happening on a large scale. A recently published study found that more than 40 percent of vegetables on the 68 fields of vegetable crops it analyzed in North Carolina never even made it out of the field.

Most farm food waste is down to a lack of buyers or prices that are too low, said Lisa Johnson, of the Department of Horticultural Science at North Carolina State University and author of the study. "Growers are constantly looking to reduce losses because vegetable production is not lucrative," she said.

Without a guarantee of an income that will at least cover the costs of harvesting, growers have no choice but to leave food in the field ― despite the huge waste that represents, said Johnson.

Grocery stores are often seen as major villains in the food waste scandal. In 2010, the USDA estimated in-store food losses at 43 billion pounds, equivalent to 10 percent of the total retail food supply. Some countries have tried to get a handle on this waste. In France, grocery stores are banned from throwing away edible food, facing fines of $4,500 each time they flout the ban. No such law exists yet in the U.S., but Danielle Nierenberg, president of the nonprofit Food Tank, says it may be necessary to force outlets to account for the "true cost" of wasted food.

For the time being, the U.S. remains a contradiction, say food waste activists. "It's the place in the world where the most food is wasted, but also where some of the most exciting solutions are," said Tristram Stuart, author of and founder of Waste: Uncovering the Global Food Scandal Toast Ale, which makes beer from bread that would otherwise be thrown away . "I see a huge uptake in public awareness and a big investment in companies tackling food waste."

NBA all-star Kevin Durant is among the investors in Imperfect Produce, a startup selling ugly fruit and vegetables that are often discarded at the farm or grocery store level purely for aesthetic reasons. The startup now operates across 12 U.S. cities. And one of North America's largest fresh produce distributors ― Baldor Specialty Foods ― is aiming to be zero food waste. It already has a policy of sending no food waste to landfill and is working with its restaurant and retail customers to reduce surplus orders. More than 20 companies, including Walmart and Pepsico, have also committed to cut food loss and waste in their own operations in half by 2030.

Stuart said he hopes that action to tackle the problem can be rapidly scaled up. "Food waste is a microcosm for the environmental catastrophe unfolding on planet Earth. The hope lies in the fact that in a short space of time food waste has gone from a non-issue without any corporate or governmental policy or press coverage to a place where you cannot be a big company without having a food waste strategy," he said.

While campaigners are celebrating the rising consumer and corporate recognition of food waste as a major problem, they do not expect the problem to disappear overnight. Only last summer, the Boston Consulting Group the amount of food wasted around the world would grow by a third by 2030. Tackling the problem requires "a transformation that will take years," said Evan Lutz, co-founder of the food waste company Hungry Harvest.
For more content and to be part of the "This New World" community, follow our Facebook page. HuffPost's "This New World" series is funded by Partners for a New Economy and the Kendeda Fund. All content is editorially independent, with no influence or input from the foundations. If you have an idea or tip for the editorial series, send an email to thisnewworld@huffpost.com

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2019 Could Be The Year We Stop Throwing Away Ridiculous Amounts Of Food

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Uneaten, moldy or forgotten. If you've ever been brave enough to sieve through your trash cans at home, you more than likely found quite a lot of discarded food. Yet much of that could have been eaten. A of household three-month survey of 119 households in Seattle found about one-third of the food thrown away was edible.

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The labels you find on packaged foods are guidelines for enjoying them at their peak flavor.  Most foods are still perfectly edible well past these dates!

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Websites like savethefood.com are great resources for tips on the best ways to store food, plan meals, and what to do with food that's "past-its-prime."

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40% of all food in the U.S. is never eaten. The good news: we can do something about it.

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A law went into effect in France in 2016 which prohibits grocery stores from throwing away edible food.  This means the food immediately goes to food banks, to feed those in need.  It has generated a huge increase in the quality, quantity, and variety in food bank donations.

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Every morning at a supermarket called Auchan in central Paris, Magdalena Dos Santos has a rendezvous with Ahmed "Doudou" Djerbrani, a driver from the French food bank.

Dos Santos, who runs the deli section of the store, is in charge of supervising the store's food donations. She sets aside prepared dishes that are nearing their expiration date.

Opening a giant fridge, Dos Santos shows what else the store is giving away - yogurt, pizza, fresh fruits and vegetables, and cheese.

But giving leftover food to charity is no longer just an act of goodwill. It's a requirement under a 2016 law that bans grocery stores from throwing away edible food.

Stores can be fined $4,500 for each infraction.

Food waste is a global problem. In developing countries, food spoils at the production stage. Well-off nations throw it away at the consumption stage. Grocery stores are responsible for a lot of that waste. France is trying to change that with its 2-year-old law.

Out back on the store's loading dock, Djerbrani plunges a thermometer into a yogurt. "I take the temperature of dairy products to make sure they've been kept refrigerated," he says.

Djerbrani loads the food into his van and drives it across town to a church, which will distribute it to poor families.

Gillaine Demeules is a volunteer with the St. Vincent de Paul charity. She's getting ready for the weekly food handout.

"Tomorrow, we'll give people soup, sardines, pasta and whatever fresh items they deliver us today," she says. "We never know what they're gonna bring."

Across France, 5,000 charities depend on the food bank network, which now gets nearly half of its donations from grocery stores, according to Jacques Bailet, head of the French network of food banks known as Banques Alimentaires. The new law has increased the quantity and quality of donations. There are more fresh foods and products available further from their expiration date.

He says the law also helps cut back on food waste by getting rid of certain constraining contracts between supermarkets and food manufacturers.

"There was one food manufacturer that was not authorized to donate the sandwiches it made for a particular supermarket brand. But now, we get 30,000 sandwiches a month from them - sandwiches that used to be thrown away," Bailet says.

While the world wastes about one-third of the food it produces, and France wastes as much as 66 pounds per person per year, Americans waste some 200 billion pounds of food a year. That is enough to fill up the 90,000-seat Rose Bowl stadium every day, says Jonathan Bloom, the author of American Wasteland, about food waste in the United States. He says there are different ways of cutting back on food waste. For example, you can start from the end of the chain by banning food in landfills.

Bloom says the French law is great, and he would love to see such a policy shift in Washington. But it strikes him as difficult, politically, especially in today's climate. He knows Americans will be less excited about the government telling businesses what to do.

"The French version is quite socialist, but I would say in a great way because you're providing a way where they [supermarkets] have to do the beneficial things not only for the environment, but from an ethical standpoint of getting healthy food to those who need it and minimizing some of the harmful greenhouse gas emissions that come when food ends up in a landfill," he says.

The French law seem to have encouraged the development of a whole ecosystem of businesses that are helping grocery stores better manage their stocks and reduce food waste, although a formal review is still in the works.

Parliamentarian Guillaume Garot wrote the law. He believes the fight against food waste should be as important as other national causes, like wearing seatbelts. Garot says he has been contacted by people from all over the world who want to do the same thing.

"It's changed the supermarkets' practices," he says. "They're more attentive to their environment, and they give more."

But most important, says Garot, is that a supermarket is now seen as more than just a profit center. It's a place where there has to be humanity.

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French Food Waste Law Changing How Grocery Stores Approach Excess Food

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Every morning at a supermarket called Auchan in central Paris, Magdalena Dos Santos has a rendezvous with Ahmed "Doudou" Djerbrani, a driver from the French food bank. Dos Santos, who runs the deli section of the store, is in charge of supervising the store's food donations.

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We need to think of it in terms of not just food being wasted: it is a waste of all the resources (water, electricity, gasoline) that went into growing, processing, and transporting the food.

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The way we eat, produce and waste food is the greatest threat to our planet, according to a new study published in the World Food Day by WWF, an entity . The food system is the largest consumer of natural resources and emitter of greenhouse gases. Despite using 34% of the land, consuming 69% of the water, and being the main cause of deforestation and loss of habitat, a third of all the food produced is not consumed. The food system is responsible for a quarter of greenhouse gas emissions, and of this 25%, one third comes from food waste.

The survey reveals that 40% of young people surveyed between 18 and 24 years old believe that the impact is not significant. Meanwhile, 80% of respondents say that more can be done to address the problem: 66% want governments to take stronger measures and 60% want companies to increase their efforts.

When a food is lost or wasted, all the resources that have been used to produce it (water, land, energy) are also wasted, at the same time as the calories and nutrients they contain are wasted. In this article we briefly review the environmental implications associated with the production of food and the amount of resources that are used in bucket to produce food that nobody takes advantage of; resources that, if managed responsibly, could be used to ensure the supply of food, which is seriously compromised by the limitation of natural resources.

The carbon footprint of food waste and waste, in general terms, is estimated at 3,300 million tons of CO2 released into the atmosphere: to have an idea, this means that food waste is the third GHG emitter, after from the USA and China. As for the water footprint, (ie, the consumption of surface and underground water resources), the volume of water used to produce food that will end up in the garbage is 250 km ³ , this is equivalent to the annual flow of the Volga River , or, three times the volume of Lake Geneva. Food produced in vain occupy almost 1.4 million hectares of land; this represents about 30% of the world's agricultural land ¹ .

Here is a summery : What Occurred by Food Waste

Each time food is wasted all the resources that went into producing, processing, packaging, and transporting that food is wasted too. This means huge amounts of chemicals, energy, fertilizer, land and 25% of all freshwater in the U.S. is used to produce food that is thrown away.

Additionally, most uneaten food rots in landfills where it accounts for almost 25% of U.S. methane emissions. Methane is a powerful greenhouse gas that is 21 times more harmful to the environment than CO2.

Getting food to our tables uses 10 percent of the total U.S. energy budget, uses 50 percent of U.S. land,and swallows 80 percent of freshwater consumed in the United States.

Only about 3% of food scraps in the U.S. are composted.

About 2/3 of household waste is due to food spoilage from not being used in time, whereas the other 1/3 is caused by people cooking or serving too much.

14 percent of greenhouse gases in the United States are associated with growing, manufacturing, transporting, and disposing of food.

Water Comparison
Freshwater is a global resource that is depleting whenever food is wasted. Have a look at these facts about water usage in the production of commonly bought- and in many cases wasted-food items.

It takes over 12,000 gallons of water to produce one pound of beef. Meanwhile, the largest percentage of food waste from the average American consists of meat products, and 33% ends up in a landfill.

The production of one glass of orange juice requires 45 gallons of water. 15% of wasted food from the average American consists of fruit.

Wheat consumes about 12 % of the global water use for crop production.

Americans waste about 18% of grains.

Global Food Waste

About one third of all food produced for human consumption goes to waste.

Consumers in rich countries waste almost as much food, 222 million tons, as the entire net food production of sub-Saharan Africa.

Industrialized countries waste 670 million tonnes. Developing countries lose 630 million tonnes. Total lost or wasted globally: 2.3 billion tonnes.

The United States is the number one country in the world that wastes food. Close behind are Australia and Denmark, followed by Switzerland and Canada.

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Environmental Impact of Food Waste in the US

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The way we eat, produce and waste food is the greatest threat to our planet, according to a new study published in the World Food Day by WWF, an entity . The food system is the largest consumer of natural resources and emitter of greenhouse gases.

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By disposing of food in a non-recycling receptacle, it goes into landfills, where the lack of oxygen causes the food to create methane, a greenhouse gas.  Alternatively, composting and/or using green waste recycling bins are the ideal solutions: composted food scraps create a rich soil, ideal for gardening and growing new food!

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This law took effect in 2016, and required businesses that produce 8 or more cubic yards of food waste to arrange for green waste recycling service.  The law was strengthened in 2019 to apply to businesses that produce 4 or more cubic yards of food waste.
https://www.calrecycle.ca.gov/Organics/Food/HealthCare/

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Many Grocery Stores will donate their unsold food to food banks, or sell it to distribution centers, who then sell it to "salvage stores" (who then sell to consumers at great discounts).

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It doesn't all end up in the trash. Once food hits its sell-by date, many markets donate products to food banks or sell them to salvage stores.

As darkness falls, your local supermarket becomes a hive of activity. From canned vegetables and salad dressings to fresh fruits and deli meats, countless items are removed from shelves by night staff. Approaching their expiration dates or because they are no longer at their peak quality, most stores consider them unfit for sale. With 15,000 different products in an average supermarket and 25,000 in a superstore according to the Food Marketing Institute (FMI), retailers in the U.S. are lumbered with endless pounds of past-their-prime items every year.

So what comes of all of this food? Fresh vegetables and meats are often cooked up for in-store deli and salad counters before they spoil, says supermarket consultant David J. Livingston. A portion of it is inevitably thrown into the garbage and ends up in landfills. But a surprisingly amount of it finds a second home. Some is given away to food banks, some sold to salvage stores, and the rest taken by people who scrounge outside supermarkets.

With the current economic troubles, expired foods are increasingly becoming a part of America's diet. Salvage stores are seeing a steady uptick in business from cost-conscious consumers. Similarly, food banks across the country have reported an increase of up to 40 percent in the demand for emergency food assistance in the past year, according to a survey by Feeding America, a network of over 200 food banks.

And even the Food and Drug Administration approves of outdated fare. The government agency decided that expiration dates are simply an indication of optimum quality as deemed by the manufacturer. "Foods can remain safe to consume for some time beyond sell-by and even use-by dates provided they are handled and stored properly," says Dr. Ted Labuza, a professor of food science at the University of Minnesota. For fresh produce and refrigerated foods this means storage at or below 41 degrees Fahrenheit. Canned foods and shelf-stable goods like salad dressings, Labuza adds, can be consumed for years beyond their expiration dates. While their quality might suffer -- for example, emulsified dressings may split -- they will not pose a safety hazard unless contaminated. Apart from baby formula and certain types of baby foods, product dating is not even required by federal regulations.
"We don't expect to lose any customers as the economy gets better, because when they hit the regular stores, they won't be able to handle those prices any more." BACK ON THE STORE SHELVES
Take a walk through the Country Discount Grocery in Wautoma, Wisconsin, and you'll see outdated packs of Quaker's granola bars, Cheerios cereal boxes, and bottles of A1 Steak Sauce. Hundreds of salvage grocery stores just like this one take advantage of the fact that retailers are generally not beholden to abide by dates stamped on food items.

Distinct from outlets run by manufacturers such as Pepperidge Farm and Entenmann's, which retail outdated baked goods from overproduction, salvage grocery stores sell past-their-prime foods discarded by supermarkets and regular grocery stores.

Outdated, damaged, and out-of-season items from supermarkets, collectively known as "unsaleables," are sent to large clearing houses known as reclamation centers. These are most often operated by the supermarket chains themselves or wholesale distributors. Here, dangerous items such as broken jars and obviously contaminated or spoiled foods are disposed of. The remainder is sold into the salvage industry or donated to food banks.

Every two weeks Patricia Quillen, owner of the Country Discount Grocery, re-stock her store with a 53-foot trailer packed full of goods from the reclamation center. The unsaleables are stuffed into cardboard banana boxes, each one containing a mixture of up to 40 different food and health and beauty items. No one box is identical. So Quillen says she really doesn't know what's going to line her shelves until she opens them up. In fact, out of the 1,152 boxes in a single delivery there might be just one jar of much-desired blueberry jam.

Up to 50 percent of Quillen's stock is outdated and a further 10-15 percent is very close to its best-before stamp. But clearly her customers don't mind. "We have about 100 customers every day and 150 on the weekend," Quillen says. She checks online, visits Walmart, and uses leftover price labels on stock as an indicator of the former retail value of her stock. Then she prices it a full 50 percent cheaper. Outdated cans of Campbell's chunky soup at 80 cents and Campbell's regular soups at 50 cents were big winter sellers. With the arrival of spring, Quillen anticipates that the canned fruit will be in demand.

Quillen's customers now don't think about much the dates, but when she first opened the shop five years ago, it was a different scenario. "People thought we were going to kill them," she said, adding with a laugh, "so we told them we only depend on new customers because we killed off our old ones." But she soon educated them. "At first they would buy $10 worth and if they lived through that, they would come back and buy $25," she says. Now some of her customers spend hundreds of dollars at a time.

While other businesses may be suffering during these lean economic times, Quillen says that her sales have increased nearly 40 percent over the past year. And she's confident that this isn't a fad. "We don't expect to lose any customers as the economy gets better, she says, "because when they hit the regular stores, they won't be able to handle those prices any more."

While Gayle Bryant, 37, from Longview, Washington, may not spend big money at salvage stores -- she tries to keep to a weekly grocery budget of $60 to feed her family of six -- she shops at them several times a month. And she often brings home outdated foods. "I did my own research because a lot of people are scared of eating expired foods," says the housewife.

Bryant won't touch outdated dairy products, but she'll happily throw expired canned foods, cereal, and granola bars into her shopping cart. With savings of more than half what she would spend in a regular store for the same amount of food, she knows its worth glossing over a past best-before date or two, especially since she's never had any problems with the quality of her purchases.

Ryan Blankenship, 34, owner of the California Discount Grocery, got into the salvage business less than two years ago when he realized how lucrative an industry it was. Recently he noticed that the amount of expired foods he receives fluctuates with the seasons. " At the beginning of the year we got a lot of outdated holiday foods," he explains, attributing the abundance of stock to the recession's effect on holiday spending. "But now only about 20-25 percent of what we have is expired."

Nonetheless, Blackenship has a store policy of not putting anything on his shelves that is more than three months old -- but that's mostly because the older the food the less likely it will sell. Still, it's easier to shift certain types of outdated items than others. "Canned foods will sell much more easier than, say, cookies or chips if they are past their best-before date. We don't offer old bread like day-old bakeries, or anything like that, just because it would be difficult to sell," he says
FROM SUPERMARKET AISLES TO FEEDING AMERICA'S HUNGRY
According to a 2005 FMI Supermarkets and Food Bank study, more than half of the 8,360 supermarkets surveyed donated 100,000 pounds of product that they could not sell to food banks annually. Feeding America West Michigan Food Bank, which serves over 1,200 soup kitchens, homeless shelters, food pantries, and other charity agencies, is one recipient. According to Executive Director John Arnold, up to 40 percent of the food that they receive is close to expiring or already expired.

If there is any doubt over the safety or the quality of a product, the bank's certified dietician will be brought in and subject it to a formal testing procedure. When it comes to a perishable item, there are clear indicators of quality. "If it's going bad there's rarely any mystery," Arnold says. "It lets you know, either with its appearance or its smell or its texture."

But despite general confidence among food banks that expired foods can be safely distributed to their agencies, not everyone agrees. According to Anne Goodman, executive director of the Cleveland Foodbank in Ohio, "when we get retail products from grocery stores we sort out products which are past their expiration date and we throw them away. We never take a chance." Perhaps if Goodman had heard the comment a certain manufacturer once told Arnold, she might be less cautious: "We put enough preservatives in our food to embalm an elephant," the manufacturer confessed.
AND IF YOU DON'T WANT TO BUY OUTDATED, JUST TAKE IT

If you see Leia Mondragon, 24, rifling through trash outside the grocery stores of Manhattan's West Village, don't be tempted to offer her your loose change. Unlike the homeless or needy who must resort to picking from trash, Mondragon's penchant for outdated foods is a lifestyle choice. Mondragan insists that expiration dates exist to propel consumerism. This belief is shared by many of her fellow Freegans -- a community who subsist on minimal consumption and salvaged goods.

"The manufacturing world uses it as a way to push products through the system; a way to get the stores to keep buying in bulk and keep things moving in and out of shops," she says.

At least twice a month and sometimes more, Mondragon arms herself with bags or a cart and goes foraging through New York City's urban jungle either by herself or with friends. In the evening, stores will leave their trash outside on the sidewalk awaiting collection from garbage trucks that come around one or two in the morning. The Freegans ensure they arrive before the trucks to avoid losing their spoils.

"I don't go by the dates, I only pay attention to my senses," Mondragon says. "This is backed up by billions of years of evolution. We've survived by sensing what is good for us and what is not." And with most stores removing stock from shelves on the day or the day before its sell-by dates arrives, Mondragon knows that she has a few days before anything in the trash will go bad. "Stores are not going to sell something that as soon as you buy it it's going to rot," she theorizes. Furthermore, as she picks up her food only a couple of hours after it has been dumped, even produce and fresh meat will not likely spoil from lack of refrigeration.

In fact, spoilage is something that Freegan Sowmya Reddy has never experienced from eating outdated foods from the trash. Neither has she seen any vermin mixed up with her dinner. "Because the trash bags are tied up tightly and dumpsters closed, rats or mice cannot get in," she says.

Having recently moved to New York City from Bangalore, India, for her post-graduate studies, Reddy has even been able to find a taste of home in the trash. When she wants Indian ingredients like chilies and spices, she heads down to Manhattan's Murray Hill, which is full of Indian grocery stores.

"You learn how to be resourceful for things," explains Mondragon, whose favorite supermarkets are D'Agostino's and Gristedes for general groceries. "I know what sorts of things a lot of places throw out, what they usually overbuy or have excess stock on." And even if the Freegan's menu relies on expired fare from the garbage, her choice is far from limited. Mondragon knows exactly where to go for bagels, broccoli rabe, kale, especially ripe mangoes, and even cupcakes.

Venture past the Crumbs bakery on West 8th in Manhattan at 9 p.m. one evening and chances are you'll catch Mondragon with her head inside a trash bag searching for the vanilla cupcakes with chocolate frosting. Just don't fight her for them. There's plenty to go around, she says.
Image: ducu59us/Shutterstock.

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Second Life: What Happens to Old and Expired Supermarket Products

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It doesn't all end up in the trash. Once food hits its sell-by date, many markets donate products to food banks or sell them to salvage stores. As darkness falls, your local supermarket becomes a hive of activity. From canned vegetables and salad dressings to fresh fruits and deli meats, countless items are removed from shelves by night staff.

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To be a more conscientious consumer, minimize my food waste, and dispose of uneaten food in the most environmentally responsible manner.