Food waste is a huge problem. In the U.S., about one-third of all food produced ends up in the trash. This is not just wasteful; it has a big impact on our environment. We need to rethink how we treat food, not just as consumers but as a society.
Hunger exists even though we have enough food for everyone. The issue isn’t scarcity but inequities in food distribution. Many people go hungry because they cannot access food due to economic constraints, while grocery stores overflow with items.
The rising cost of groceries adds urgency to finding solutions for those struggling to afford food. One effective method is food waste recovery. This involves ensuring that leftover food is used rather than tossed away. The benefits are clear: we can feed those in need, value resources better, and reduce methane emissions that come from rotting food in landfills.
So, what can we do about this? Start by only buying what you need. Any excess food should be donated or reused before considering composting or animal feed. Throwing food away should be a last resort. It’s essential to focus on using food to nourish people, which is its main purpose. According to the U.S. EPA, we can make a big difference by being mindful of how much we waste.
Some, out of necessity or principle, resort to “dumpster diving” — retrieving edible food from trash bins. While this is often looked down upon and can be illegal, it reveals a troubling contradiction: it’s socially acceptable to throw away good food but frowned upon to reclaim it.
Learning about food labeling can also help. Many people misunderstand expiration dates. In fact, the FDA doesn’t require these dates on most foods, except for infant formulas. These dates are just suggestions from manufacturers. With a bit of knowledge, you can judge food quality based on sight and smell instead.
Many grocery stores discard perfectly good food just because it’s past these dates. This practice, known as “spoilage,” is driven by the need to keep shelves stocked. As a result, we’re essentially paying for food that never reaches our plates. Moreover, cosmetic standards lead to tons of edible food being discarded because it doesn’t look perfect. Just because a fruit or vegetable isn’t picture-perfect doesn’t mean it isn’t nutritious.
At the industry level, food waste recovery can mean redirecting still-good food to food banks. Some stores do this, but policies differ widely. Fear of liability often holds them back. However, the Bill Emerson Good Samaritan Food Donation Act of 1996 offers some protections for those donating food, reducing fear of legal repercussions.
If you’re looking to take action, consider joining local initiatives that promote food preservation. For example, workshops may teach you how to preserve surplus produce instead of letting it go to waste. These classes offer practical skills and also contribute to community efforts to tackle food waste.
By making small changes in our kitchens and supporting community programs, we can help transform food waste into food recovery. Together, we can build a more sustainable and equitable food system.
Source link
Sustainability Matters, Robin Boles, food waste, food dating, food recovery, column
