Doing something about the Food Waste Problem. Here’s what you need to know.
According to the U.S. Environmental Protection Agency, in 2014, more than 38 million tons of food waste was generated, with only 5.1 percent diverted from landfills and incinerators for composting. (FYI: Organic matter does not compost in landfills, leaving rotten food and foul odors behind). About 1.3 billion tons of global food produced every year is wasted or lost, that would be enough to feed all the hungry mouths and yet its still a big problem.
Why?
Here are some reasons we have food waste; unharvested crops that don’t leave the farm is called unmarketable, oversupply, surplus, culls, seconds, trash, or sometimes, ugly. As it turns out, a significant amount of healthy, nutrient-dense fruit and vegetables is left unharvested in farmer’s fields, never reaching the food supply. When produce reaches markets the ‘ugly’ produce often end up in the garbage. Restaurants usually prepare more food than they sell. And staled foods are pulled off the shelves.
To reduce the food heading to landfills, food companies, grocery stores, and restaurants will have to take some responsibility. And many are. But many of us are not.
Advocacy and educators
“Forty to 50 percent of food waste comes from consumers and 50 to 60 percent from businesses,” says the EPA’s Ashley Zanolli. She helped create a program to teach consumers to be more efficient in the kitchen. It’s called Food: Too Good to Waste. You can participate in their KEEP GOOD FOOD FROM GOING TO WASTE challenge now! It’s a smart way to plan and stay organized in your kitchen. As well as learning how to store produces and fresh foods to last longer. Of course, canning or pickling are ways to save your surplus produce.
The Greatist has compiled a list of ideas to help with food waste problem in the home. The take away is to plan smart, be realistic and buy what you need or have time to make. Rotating your food so that leftovers are front and center will help you stay on top of your food inventory. Always eat leftovers and compost whatever you can’t consume! At the end of the day, if you are throwing food away, it means you need to rethink your grocery habits.
Rob Greenfield is an adventurer, environmental activist, humanitarian, making a difference. He’s the creator of The Food Waste Fiasco, a campaign that strives to end food waste. His mission is to lead the way to a more sustainable world and has rescued food from over two thousand dumpsters across the United States.
Trash is for Tossers creator Lauren Singer, who’s been living a zero-waste lifestyle since 2012, recently opened a Package Free Shop in Brooklyn New York. Her blog demonstrates how to reduce waste in the home and is simple, cost-effective, timely, fun, & entirely possible for everyone and anyone.
Zero waste and package free shops are growing in popularity especially across Europe. In Feb, a Grocery store in the Netherlands launched a plastic-free isle, mostly addressing the growing plastic waste issue.
Interesting food wastes start-ups:
Rise Products — gives a second life to many of those waste materials and transform them into new products and ingredients. They have created nutritious ingredients such as flour from upcycled organic byproducts. Very excited to see what they do next.
Mintscraps — Utilizes technology to empower restaurants and food service businesses to track and monitor food waste with the goal of reducing wasteful output and landfill disposal. By implementing new waste management solutions, restaurants and food service businesses can have a better understanding of their waste, uncover cost savings, and support sustainability initiatives.
412FoodRescue — Partners with food retailers, nonprofit organizations, and #FoodRescueHeroes to bring healthy food directly to those experiencing food insecurity.
Zero-waste Restaurants
More and more restaurants are doing their part to reduce food wastes, you can find some located in NYC and London here.
Italian chef Massimo Bottura opened his sixth Refettorio community kitchen in Paris. The concept is to provide a sumptuous feast to the most vulnerable of Paris while also battling food waste. Food conceived the idea of Refettorio Paris for Soul, a non-profit organization founded by chef Massimo Bottura and Lara Gilmore to empower communities to fight against food waste through social inclusion.
Finding your own path to sustainability.
There are a lot of ways we can solve the food waste. It takes a community, a country of people working together to combat this growing problem. As a young boy growing up, I was always taught to eat every grain of rice in my bowl as there are many less fortunate people cannot afford food. That has always been part of my life and personal philosophy.
In my perspective, the technology could be used for good but have often created more problems. I’d love to explore traditional ways of using food scraps before composting, increasing the value of our once abundant resources. As I believe that we should fully utilize our resources and reap the benefits nature has provided us.
Join a sustainable revolution. Be an advocate and reduce waste together! Please comment on your food waste saving ideas!
