Unlocking the Hidden Climate Solution in America’s Landfills: Transforming Trash into Treasure | The Invading Sea

In the U.S., food waste is a growing issue that surprisingly has bipartisan support. While politics can divide us, everyone agrees that wasting food is a problem that needs fixing. Recent legislative efforts aim to make food expiration labels clearer. Complicated date labels often confuse consumers and contribute to waste.

In September 2023, the Environmental Protection Agency (EPA) kicked off a program to link food donors with those who need it, aiming to reduce edible food from ending up in landfills. The Biden administration also introduced a national strategy to cut down on food waste and encourage composting.

Despite these initiatives, progress is slow. In 2023, about a third of the food supply was wasted, according to ReFED, a food waste nonprofit. Food waste contributes significantly to global emissions—between 8% and 10%. If food waste were a country, it would rank as the third-largest emitter of greenhouse gases, trailing only China and the U.S.

Experts argue that food waste remains a tough nut to crack because it occurs at all stages. From farms to your kitchen, every step contributes to this loss. Dana Gunders, president of ReFED, emphasizes that nobody intends to waste food, yet it happens regularly.

Interestingly, reducing food waste can be one of the simplest yet most effective ways to combat climate change. Brian Lipinski from the World Resources Institute argues that it’s an underexplored area with immense potential. Addressing this issue could lead to significant climate benefits. “Preventing food from becoming waste is really the most effective solution,” says Minerva Ringland from ReFED.

Most food waste occurs at home, in restaurants, and in retail spaces. Surprisingly, 92% of emissions from food waste happen during production. When you toss food, you waste all the resources—water, land, and energy—that went into producing it. In the U.S., 44% of waste is fruits and vegetables, while more expensive items like meat and seafood see less waste. Yet, wasting meat has a massive environmental impact due to the resources required for its production.

Experts agree that education is key. Many households can reduce waste by planning meals, buying only what they need, and being mindful of portion sizes. The EPA suggests strategies like donation and upcycling as preferable approaches, but 40% of donated food still goes to waste.

So where does this wasted food end up? Most goes to landfills, which produce methane, a potent greenhouse gas. Unfortunately, current U.S. policies set an ambitious goal of halving food waste by 2030, but experts warn that without action, this goal may not be met.

In 2024, California made strides by establishing a two-label system for food products. This new law will help consumers make better decisions. Other states are following suit, enacting laws to reduce food waste sent to landfills.

Experts believe stronger incentives for businesses to donate food could significantly reduce waste. There’s progress, but tackling the challenge requires coordinated action across the entire food supply chain.

To sum it up, reducing food waste is not just about being careful with your purchases. It’s about a collective effort that can have a lasting impact on our environment and economy. Making small changes in how we approach food can lead to significant benefits for our planet and society.



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