According to the U.S. Environmental Protection Agency (EPA):
More than one-third of the food produced in the United States is never eaten, wasting the resources used to produce it and creating a myriad of environmental impacts. 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. Reducing and preventing food waste can increase food security, foster productivity and economic efficiency, promote resource and energy conservation, and address climate change.
Resource loss due to food loss and waste in the U.S. each year:
- greenhouse gas emissions equivalent to more than 42 coal-fired power plants;
- enough water and energy to supply more than 50 million homes;
- the amount of fertilizer used in the U.S. to grow all plant-based foods for U.S. human consumption; and
- an area of agricultural land equal to California and New York.
The EPA report, From Farm to Kitchen: The Environmental Impacts of U.S. Food Waste, was prepared to inform domestic policymakers, researchers, and the public about the environmental footprint of food loss and waste in the U.S. and the environmental benefits that can be achieved by reducing U.S. food loss and waste. It focuses primarily on five inputs to the U.S. cradle-to-consumer food supply chain -- agricultural land use, water use, application of pesticides and fertilizers, and energy use -- plus one environmental impact -- green house gas emissions.
The report provides estimates of the environmental footprint of current levels of food loss and waste to assist stakeholders in clearly communicating the significance; decision-making among competing environmental priorities; and designing tailored reduction strategies that maximize environmental benefits. The report also identifies key knowledge gaps where new research could improve our understanding of U.S. food loss and waste and help shape successful strategies to reduce its environmental impact.
Food waste impacts sustainability and economic stability.
Here’s how you can make a significant impact:
1. Repurpose Leftovers and Overripe Produce
Instead of throwing away food that seems past its prime, consider repurposing it. The EPA suggests turning overripe produce into dishes like stir-fries, soups, casseroles, or smoothies. Additionally, use parts of food that you might normally discard. For example, stale bread can become croutons, and vegetable scraps can be used to make soup stock. According to a blog post from The Old Time Farm, you can also save bones, shells, and scraps to create nutritious bone broth ([The Old Time Farm](https://www.oldtime.farm/blogs/news/save-those-bones-make-bone-broth#:~:text=Save%20money%20and%20reduce%20food,cooking%20it%20on%20the%20stove.)). The app Kitche can also aid in providing ideas for leftovers through its collection of hundreds of recipes with convenient features such as an ingredient search filter.
2. Educate Yourself on Food Labels and Storage
Understanding food labels is essential. The EPA advises familiarizing yourself with different types of expiration labels, including “sell-by,” “use-by,” and “best-by” dates. For detailed information, visit the USDA's [food product dating guide](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-product-dating). The app Nosh is an app which can help you keep track of your food’s expiration and use-by dates.
Additionally, learning the right serving sizes and planning your meals can help minimize waste. Meal planning and prepping ensures that ingredients are used before they expire. Create detailed grocery lists to avoid buying excess food and to streamline your shopping experience. The app NoWaste can aid users in their food waste reduction through multiple features including meal planning and weekly logging. The EPA also notes that purchasing in bulk is only cost-effective if the food is used up, and suggests using air-tight containers for bulk storage.
3. Proper Storage for Extended Shelf Life
Properly storing perishable items can significantly extend their shelf life. For specific storage tips, refer to the EPA's guide on preventing wasted food (https://www.epa.gov/recycle/preventing-wasted-food-home#:~:text=Freeze%2C%20pickle%2C%20dehydrate%2C%20can,clear%2C%20labeled%20containers%20with%20dates.).
4. Donate Unused Food
If you have excess food that you can't use, consider donating it. In Delaware, the organization Planting to Feed (https://www.plantingtofeed.org/) operates six community refrigerators across the state, providing a way to share surplus food with those in need. Additionally, consider sharing food with neighbors! Olio is an app which provides a platform for neighbors to share unwanted food and other items. We also recommend checking out your area’s “Buy Nothing” facebook group. By implementing these strategies, you can significantly reduce food waste and contribute to a more sustainable environment.
5. Rescue restaurant leftovers!
Craving takeout? Consider Too Good to Go, an app which aims to reduce food waste of restaurants by allowing customers to purchase and reserve surprise grab bags of the restaurants extra food at a significant discount. Similarly, the app Karma provides a service with the same aim, except users can view their food choices before purchase.
