In a time of consciousness, shifting ideology towards environmental sustainability and stewardship, there is no need to look far to find the next green technology, or revolutionary gadget or gismo. But what would really benefit the environment, economy, society and your wallet is watching what you waste.
Shaun Wakefield
$160 billion. That is how much food is wasted in the U.S. annually. The EPA has determined that discarded food waste is the biggest single component of landfills nationwide, and that an estimated half of all produce in the U.S. is thrown away. Not only is this accepted behavior disturbing when you envision all the hungry, poverty-stricken individuals in the world, but so is knowing that food waste accounts for 8 percent of global climate pollution. When organic materials such as food waste breakdown in a landfill setting, it releases methane, a greenhouse gas more than 20x as potent as carbon dioxide. If food wastage were a country, it would be the third largest emitting country in the world. So, it is simple to see that fighting food waste should be near the top of governments and policy makers agendas.
Bumps, Blemishes and Bruises, Oh My!
At the forefront of this issue in America is the common misconception that perfectly pruned and polished produce represents a safer, healthier food. How often have you rummaged through half-dozen or so loose apples, rejecting slightly bruised or off-color ones? Or completely disregarded bananas that were a shade too green or brown? Well, you would not be alone. Americans in particular are very picky with perfected visuals of their foods, as seen throughout social media posts by “foodies” and national broadcasts of professional chefs in action, creating a landscape where dishes are no longer enjoyed solely by the restaurant patron, but critiqued and judged by thousands, if not millions, of individuals worldwide purely on aesthetic quality.
Supply Chain Management and “Farm-to-Fork” Problems
This obsession with the picturesque and perfect has also found its way to affect virtually every aspect of the produce supply chain, all the way from “Farm-to-Fork, a term used to describe all the waste that happens before you eat such as wastage in the fields, warehouses, supermarkets, restaurants and fridges. Because farmers and retailers know less-visually appealing product will simply be left on the shelves and never purchased, they are commonly just left in the field to rot, fed to livestock or in some cases shipped directly to the landfill. This is because the expenses and labor involved with harvesting, packaging and distributing what is seen as a “faulty product” is not paying off.
No Shortage of Waste Solutions
Even though this 90-million-pound problem does not have any immediate end in sight, it does not mean that governments, municipalities, entrepreneurs and con-sumers alike are sitting idly by. There have been numerous pledges from the UN, food producers and local business owners to be the example of change. One such example is the multi-stakeholder nonprofit ReFED. Powered by an influential network of the nation’s leading business, non-profit and government leaders committed to reducing food waste in America, ReFED is taking a data-driven approach to transform the idea of food waste prevention to an untapped strategy that can create jobs, conserve water, reduce emissions, alleviate hunger, all while creating a new multi-billion-dollar market opportunity.
Donation Tax Incentives
One such solution includes expanding the federal tax benefits for food donations to all businesses and simplifying donating reporting. This would encourage farms, retailers and food service providers to undergo the necessary changes to donate food instead of disposing it. A foreseeable challenge with this potential solution is that tracking and record-keeping practices necessary for claiming the tax benefits may only be accessible by large farming operations at the start, segregating the smaller farming communities. However, the benefits of this initiative would be substantial. An estimated 638 million meals could be recovered from being wasted, resulting in 383K and 874K tons of waste diverted and greenhouse gas reductions respectively.
Leading the Change
In 2013, the U.S. Department of Agriculture and Environmental Protection Agency launched the U.S Food Waste Challenge, which created a platform for leaders, organizations and businesses across the food chain to share best practices on ways to reduce, recover and recycle food loss and waste. By the end of 2014, they had reached more than 4,000 participants, eclipsing the goal of 1,000 by 2020.
In late 2016, the Obama Administration announced a partnership with the U.S. Department of Agriculture, EPA, private sector and charitable organizations to set the nation’s first ever food waste reduction goal. The ambitious administration set the target at a 50 percent reduction in food waste by 2030 in efforts to improve food security and conserve national resources.
In addition, there have been numerous consumer-level initiatives over the past few years, including apps, to help safely store food and understand labeling. Also, a consumer education campaign through its Center for Nutrition Policy and promotion with information on food loss, waste facts and nutrition tips.
Other countries are also taking part in food waste reduction initiatives including France, who has imposed a ban on supermarkets from throwing away food; this encourages them to compost or donate all expiring or unsold food. Meanwhile, Germany is readdressing the issue of expiration dates, as many argue that they are problematic and exacerbating the issue of food waste. German Agriculture Minister Christian Schmidt pledged 10 Million Euros to fund research projects and startups that will better determine the freshness of foods.
Reduce Your Food Waste at Home and Work
Food waste is a global issue, but some of the heaviest contributors actually stem from local and individual actions. For example, individuals who purchase too much produce or food items in bulk and end up wasting the rest, or cafeterias and restaurants who have leftovers at the end of the day that get tossed.
One of the most important aspects of reducing food waste both in your home and the workplace is simply avoiding excess food to begin with. Only make enough for the meal that you are cooking, or that you are planning to eat. Do not buy produce in bulk unless you know its going to be eaten. For company events, take note of how many individuals will actually be eating, and plan the quantity of food accordingly.
Some organizations have taken the zero-food waste challenge to the next level by having an awareness week where infographics, tips, tricks and recipes are traded between employees with a focus on ensuring edible food still gets used. By creating a platform where employees can share “rescued” recipes leftovers and trimmings that would be tossed are finding new life in delicious and enjoyable meals. Some places of employment also have a “leftovers” fridge where employees can bring unfinished casseroles or entrees from the previous night to be eaten at work by whomever wishes to give it a try.
Change does not happen overnight. It has been said that the best way to encourage participation in waste diversion and reduction strategies at home and in the office is to educate and motivate employees to make small changes in their everyday lives. Global issues cannot be solved by individuals, it takes a collection of like-minded individuals to share and create a platform of learning with one another. Do not waste any more time; take advantage of this ripe opportunity to talk with your staff about food waste.
Shaun Wakefield is the Refuse Management Specialist at Busch Systems (Barrie, ON). With an environmental background with a focus in waste management, Shaun is spreading the word on waste reduction strategies and education. He can be reached at (705) 722-0806 or via e-mail at [email protected].