Cutting food waste is a vital yet often overlooked opportunity in the fight against climate change. In the United States, there’s rare bipartisan support when it comes to tackling this issue. Even amidst various political shifts, efforts to reduce food waste are gaining traction.
In July 2023, bipartisan senators introduced a bill to standardize food expiration labels, a key factor in unnecessary waste. Meanwhile, initiatives from the U.S. Environmental Protection Agency aim to connect food donors with those in need, keeping edible food out of landfills. The Biden administration also revealed a national strategy to reduce food waste and enhance organic recycling.
Despite this agreement, progress is sluggish. According to the food waste nonprofit ReFED, around one-third of food produced in the U.S. is wasted. This waste accounts for a staggering 8-10% of global emissions—equivalent to five times the emissions from global aviation. The United Nations estimates that if food waste were a country, it would be the third-largest greenhouse gas emitter after China and the U.S.
Experts emphasize that tackling food waste is challenging because it occurs at every step of the supply chain, from farms to dinner tables. Many people underestimate the issue, not realizing that reducing food waste can significantly impact both the environment and our finances. Dana Gunders, head of ReFED, highlighted during a climate summit that “nobody wakes up wanting to waste food.” Understanding the climate impact of our habits is crucial.
Most food waste originates in households, restaurants, and retailers. Yet, the majority of emissions—about 92%—come from production, not disposal. This means that wasting food also wastes the resources that went into its growth and transportation. Even though fruits and vegetables are plentiful in American households, they account for 44% of the total food waste, while meat and seafood have a smaller share despite their high environmental costs.
Addressing food waste can be remarkably effective in reducing emissions. According to organizations like Project Drawdown, this is an “emergency brake” solution that can slash emissions without waiting for new technologies. Experts advocate for better planning when buying food, using smaller portions, and creatively repurposing leftovers.
In homes, around 35% of food waste is generated, driven by overbuying, confusing expiration dates, and lack of composting options. A growing awareness is needed; Emily Broad Leib from Harvard suggests launching a national campaign similar to the UK’s “Love Food, Hate Waste” to educate consumers about food waste’s impact on both the environment and their wallets.
Meanwhile, improvements in labeling could drastically reduce the confusion surrounding expiration dates. Many consumers toss perfectly good food simply because of unclear dates on packaging. By adopting a two-label system—”Best if used by” for quality and “Use by” for safety—up to 425,000 tons of food could be saved each year, translating to millions of meals.
Despite the challenges, there are encouraging signs of progress at the state level. For instance, California has enacted legislation to ban confusing “Sell by” dates and promote a clearer labeling system. Several states have implemented mandates preventing commercial food waste from going to landfills, although the success of these policies varies.
The need for coordinated action is clear. Efforts to reduce food waste not only address climate change but also improve economic and social outcomes. With strategic changes, such as better consumer education and clearer policies, we can make remarkable strides in reducing food waste and its environmental impact.
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