Food waste and alternatives.

Food waste is a growing global issue affecting our environment and economy.

Do we ever ask ourselves how much food we throw away when tossing leftovers or stale and rotten food in the garbage can? Around the world, 1. 3 billion tons of food—about 1/3 of all produced food—goes to waste annually. Food is wasted in farmlands, grocery stores, restaurants, and homes. Food loss results in a massive loss of valuable resources, profoundly impacting our planet and increasing greenhouse gas emissions. Earth’s precious natural resources are depleted as we have a finite number of resources. We must address food waste and find sustainable alternatives for a healthier and more equitable world.

Percentage of land used to grow food for us vs. livestock.

We use 38% of our land to grow food and 29% to grow crops to feed our livestock. Consider this for a minute. We use more land to produce food for our livestock than food that can feed everyone worldwide. And we don’t think twice about throwing our food into the trash bin. Over 800 million people go to bed without food. That is 10% of the world’s population. Why is that?

Overproduction:

Farmers often grow or manufacture more food than needed due to unpredictable factors like weather, pests, or market demand. They have limited storage resources to keep the produce pristine, resulting in waste.

Cosmetic Standards:

We have been conditioned to think that food is only good if it looks perfect. We are so used to seeing advertisements on television that prioritize food based on its appearance, plating, and appetizing. Retailers reject and dispose of fruits and vegetables that don’t meet aesthetic standards when they are perfectly consumable.

Consumer Behavior:

Due to corporate and media marketing tactics, consumers have developed a scarcity mindset, including a need to overfeed their families. This results in purchasing more food than is needed to feed a family of four. Our refrigeration systems have built larger freezers, and consumers forget the food they have purchased, which ends up in the trash due to freezer burns.

A lack of understanding of expiration labels contributes to food waste at the household level. Most expiration dates adhere to the sell-by date regulations, not the use-by date. As a result, perfectly edible food is discarded and ends up in our landfills, releasing methane into the atmosphere.

How much do distribution inefficiencies impact food waste?

Farmland and Grocery Stores Waste:

Approximately 30-40 percent of food farmers produce worldwide never reaches the grocery stores. About 21 to 33 percent of water used across U.S. farms is wasted. Poor infrastructure, storage facilities, and transportation networks in some regions cause food to spoil before it reaches the retailers.

Grocery stores discard about 30% of produce and food. U.S. retail stores generate around 16 billion pounds of food waste annually. The value of this wasted food is nearly double the profit earned from food sales.

Food Waste and the Environmental Impact:

Food waste impacts climate change and global warming. Landfills filled with decomposing food release methane, a potent gas that stays in the atmosphere for 7 – 12 years, heating up our environment. It impacts our land, water, labor, and energy resources.

We have the means and resources to change how food is distributed, consumed, and discarded, but many obstacles, including policies, rules, and regulations, still need to be overcome.

What are the alternatives to mitigate Food Waste?

Addressing food waste is a complex issue that requires changes in consumer behavior, supplier and distribution, and policies and regulations.

Upcycling Food Products:

Many generations have used imperfect fruits and vegetables to make jams, sauces, soups, and snacks. We can adopt these practices by making them at home and avoiding all the preservatives used to increase shelf life.

Companies increasingly turn to upcycling to reduce waste, offering consumers creative products while minimizing the environmental impact.

Composting:

Composting is a process used to turn food scraps into nutrient-rich soil. It reduces the need for chemical fertilizers. Compost enhances soil health, allowing the natural microbiomes to feed the plants with the necessary nitrogen. Households, communities, and businesses can all contribute to composting initiatives. By turning waste into compost, we divert food from landfills and enrich the soil for future production.

Small organic composting businesses offer a composting program where, for a small fee, they will pick up a bucket full of food waste and provide a new bucket for the next cycle. With mindfulness and intent, consumers can decrease food waste that goes into landfills.

For city dwellers, companies like Mill.com provide a convenient way to reduce food waste. Their mill reduces food waste by 80%, filters odors, and provides a way to pick up or ship it to their facilities. The cost of paying for such services outweighs the cost of environmental damage.

Embracing “Ugly” Produce:

We have been conditioned to think that produce with dents does not meet aesthetic standards and is not good, even though it is perfectly safe to eat and has tremendous nutritious value.

Another myth we have been conditioned to is that I am not getting my money’s worth if I purchase produce or fruit that looks imperfect. This considerable misconception leads to throwing away 30% of our food.

Granted, decayed food must be thrown away, but the alternative is to throw it in the compost bin instead. Campaigns encouraging the sale and consumption of “ugly” produce can help reduce waste and educate consumers about food quality versus appearance.

Smarter Inventory Management and Donating Excess Food:

Retailers and food businesses must adopt more innovative inventory management systems to prevent overstocking and minimize food waste and spoilage. Consumers can also benefit from tools like meal planning apps and smart storage solutions to better manage their groceries.

Food banks, shelters, and community organizations can distribute surplus food to needy people. Many businesses are partnering with local charities to ensure that excess food reaches the people who need it most instead of ending up in the trash.

Educational Initiatives, Awareness Campaigns, and Reducing Portion Sizes:

Collectively, we can raise awareness about food waste and provide education on how to reduce it. Workshops, social media campaigns, and public service announcements can inform people about best practices, from proper storage techniques to understanding expiration dates.

Restaurants and cafes can play a vital role by offering smaller portions, promoting healthy living, and reducing food waste. Similarly, households can adopt a “leftovers culture,” creatively repurposing meals and avoiding waste.

Technology Innovation, Policy Changes, and Government Support:

Technology can significantly reduce food waste. Innovative apps connect consumers with surplus food from restaurants, bakeries, and supermarkets at reduced prices. Smart fridges can track expiration dates and suggest recipes based on what’s inside.

Governments have a significant role in addressing food waste. Policies that support food donation standardize expiration labels, and incentivize waste reduction practices can make a substantial impact. Some countries have already enacted laws requiring supermarkets to donate unsold food, while others offer tax breaks to businesses that donate to food banks.

In Summary

Every small step we take as individuals and businesses will contribute to reducing food waste. Whether it’s composting at home, supporting companies that upcycle food, or advocating for policy changes, we all have a role to play in reducing food waste. By acting, we can create a more sustainable food system that respects our resources and ensures a better future for all.