New York is among a growing number of states targeting food waste over concerns it is taking up diminishing landfill space and contributing to global warming as meat, vegetables, and dairy release the greenhouse gas methane after being dumped in a landfill. Rescuing unwanted fruits and vegetables, eggs, cereals and other food also helps to feed hungry families.
Globally, about a third of food is wasted. In the United States, it is even higher, at 40%, according to the Harvard Food Law and Policy Clinic. The U.S. spends about $218 billion each year growing and producing food that is wasted. About 63 tons goes to waste, including 52.4 tons that ends up in landfills and 10 tons never harvested from farms.
“What’s shocking to people often is not only how much we waste … but also the impact,” said Emily Broad Leib, a Harvard University law professor and director of the school’s Food Law and Policy Clinic. “Food waste causes about 8% to 10% of global greenhouse gas emissions.” Broad Leib says 20% of water in the U.S. is used to grow food “that we then just throw away, so we’re basically taking water and putting it directly into a landfill.”
But she and others also note there is growing awareness of the need to do something about food waste in the U.S. In 2015, the U.S. Department of Agriculture and Environmental Protection Agency announced a goal of 50% food waste reduction by 2030. That has prompted a number of state-led initiatives, along with smaller, nonprofit efforts. Ten states and the District of Columbia have passed legislation or executed policies to reduce, compost or donate waste. All 50 states have passed legislation shielding donors and recovery organizations from criminal and civil liability linked to donated food.