Ways to Reduce Food Waste

By Bella Roberts
Remember the Brussels sprouts you found in the back of the fridge and immediately
scraped into the garbage because you assumed they perished? Food waste is the
second largest cause of solid waste in the United States, with a whopping 100
million tons tossed annually. If nothing is done, food waste is expected to rise an
additional 26 million tons by 2020.
Food waste results in enormous energy, land, and water losses associated
with the production of it all. Around 10 percent of the total U.S. energy budget ($28
billion), 50 percent of U.S. land resources, and 80 percent of U.S. freshwater is also
unnecessarily squandered on disposed goods. A recent study reveals that
Americans throw out a horrifying 40 percent of all the food we grow, harvest, and
buy; accounting for around 14 percent of the total waste. This costs the average
family of four the equivalent of $1,600 per year. Given all the resources required for
food production, it is critical to ensure the least amount of food possible is
squandered.
Every year, we scrap about $165 billion worth of good food, then shell out an
additional $750 million to dispose of the full 33 tons of it in landfills. It then
decomposes anaerobically, releasing large amounts of methane, a potent
greenhouse gas that plays a huge part in climate changes. This extraordinary waste
of food is even more lamentable given the shameful reality that 50 million
Americans struggle with hunger issues every day. Reducing losses by just 15
percent could feed 25 million starving Americans every year.
The above reasons are why we need to conserve our food. Some ways to do
this are: eat what you already have at home before you buy more; buy only what
you will actually use; freeze or can surplus fruits or vegetables; and compost
leftover food scraps. You can also donate extra, unexpired food to your local food
bank or food donation center. Conserving this food will also cut down on your
disposal costs, diminish energy waste, and minimize unnecessary labor.
The average American consumer disposes of 10 times as much food as
someone in Southeast Asia, up almost 50 percent from the 1970s. If we identify our
excesses at every level of the food supply chain, we can help reduce waste by
reusing or donating them. By increasing the efficiency of our food system, we can
make better use of our precious resources, provide financial saving opportunities,
and enhance our ability to meet nourishment demands.
The way we shop influences how much food we use or dont use in our
homes. The convenience and per-unit cost savings of purchasing goods in large
quantities is lost if the food deteriorates or spoils before you can consume it; chilled
or fresh foods are perishable and have a limited shelf life. Because of this, you

should keep your refrigerators shelves neat and organized, with the oldest food in
the front and the newest in the back. This encourages you to eat the old food before
the new, greatly reducing food waste in your home.
According to scientific predictions, in 2050, the world will need to produce
approximately 69 percent more calories, or 6000 trillion kilocalories (kcals), more
than what was produced in 2006, to feed a projected 9.6 billion people on Earth.
Scientists estimate that if the current rate of food loss and waste were cut in half by
the year 2050, the world would need only about 4,686 trillion kcals per year, saving
roughly 22 percent.
Think back to those Brussels sprouts you dumped. Were they really rotting, or
did you just forget about them and assumed that they went bad? Could you have
made them into, say, a Brussels sprout stew? Or if they were really that bad,
couldnt you still compost them? Remember, even the smallest actions of food
conservation help. Dont buy those Brussels sprouts next time, or at least keep
them at eye level, right where you can see them. If everyone in the United States
works to conserve, we could be saving almost 100 million tons of food per year!
Energy would be preserved, landfills would not grow to unmanageable heights, and
the world would be able to accommodate population growths, maybe even with
extra food to serve the hungry.
I think Ill eat my Brussels sprouts.

Bibliography:
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Newcomer, Laura. "29 Smart and Easy Tips to Reduce Food Waste." Greatist.
Greatist, 26 Nov. 2013. Web. 10 May 2015.
"Environmental Issues: Food and Agriculture." Reducing Food Waste and Losses in
the U.S. Food Supply. N.p., 21 Aug. 2012. Web. 10 May 2015.
"Planning and Buying Your Food." Love Food Hate Waste. NSW EPA, n.d. Web. 10
May 2015.