January is a great time to change our habits, especially when it comes to food waste. Food waste is a serious issue, and it’s also something we can easily tackle together.
First, let’s consider the facts. Around 44 million Americans struggle with food insecurity. In Sonoma County, one in five adults doesn’t have enough to eat. We produce enough food to meet everyone’s needs, yet a lot ends up in the trash.
Food waste also impacts our environment. According to the Environmental Protection Agency (EPA), it contributes about 8% of greenhouse gas emissions in the U.S. That’s more than the airline industry. The major greenhouse gas produced is methane, which is much more powerful than carbon dioxide. But remember, it’s not just consumers who waste food; a lot is discarded before it reaches our homes.
We can’t control everything, but we can make better choices about what we buy and keep in our fridges.
To dive deeper into this topic, I spoke with Annie Stuart and Marie Kneemeyer, climate activists and zero waste advocates. They have practical ideas for reducing food waste in our lives.
So, how much waste are we talking about in our region?
Marie shared, “In Sonoma County, about 105,000 tons of food waste end up in landfills each year.” Efforts are being made by local organizations to educate and change this trend.
Research shows that American households waste nearly a third of their food, according to a study from Penn State University. Not wasting food not only helps the planet but saves us money, too. It’s a true win-win!
I asked Marie what motivates her to reduce waste. She said, “I want to take care of the beautiful planet we live on. It drives me to change my habits.”
Marie also shared some effective strategies. One is using resources like SavetheFood.com. A simple habit she suggests is “shopping your fridge” before heading to the grocery store. This helps you stay mindful of what you already have.
Annie adds that planning meals and making lists can prevent impulse buying. Regularly checking what’s in your pantry and fridge can save food from spoiling. Often, food labels like “Best By” and “Use By” are just suggestions for quality, not strict cutoff dates. Trust your senses; they can guide you in deciding whether food is still good to eat.
At my home, we have a fun practice called “Good Use of Product” meals. Here are a few tips:
- Check your pantry and fridge for items nearing expiration and come up with meal ideas around them.
- Use wilting greens and old onions in a quick sauté with beans and a tasty sauce.
- Older vegetables like cauliflower can be roasted as a topping for grains.
- About to toss that summer squash? Blend it into a pesto; it freezes well and boosts nutrition.
- Bruised fruit can be chopped up and frozen for smoothies or desserts later.
By changing just a few habits, each of us can contribute to reducing food waste. Fewer trips to the trash mean a healthier planet and a more connected community.
Naomi Crawford has spent 35 years in the restaurant industry and is a Petaluma resident. Her mission is to connect people through food and food systems.
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