Approximately 35 million tons of food are wasted annually in the United States, as outlined in the latest report by ReFED, a nonprofit organization dedicated to reducing food waste, which states that 31% of food produced in the country goes unsold or uneaten, reports BritPanorama.
Consumer behavior contributes to roughly half of this waste. “That’s either groceries — the strawberries that spoil in your fridge — or the meal you ordered at the restaurant and only ate half of or didn’t eat the leftovers when you brought them home,” said Sara Burnett, executive director of ReFED.
The environmental impact of this waste is significant. Burnett highlighted that the 35 million tons of food waste result in greenhouse gas emissions equivalent to 154 million metric tons of carbon, akin to the emissions produced by 36 million passenger cars in a year, while also consuming about 9 trillion gallons of water, equating to approximately 13 million Olympic-sized swimming pools.
On Thanksgiving alone, ReFED estimates that around 320 million pounds of food—valued at about $550 million—will be discarded in a single day. This trend of waste persists despite rising inflation and food prices. “The cost of being wasteful goes up,” Burnett noted.
Addressing this issue is essential both for financial and environmental reasons. Various strategies can help consumers reduce food waste, such as preserving fresh produce through drying, freezing, canning, pickling, and repurposing. Such practices not only save money but are also beneficial for the planet.
Burnett emphasized education as a critical factor in combating food waste. “Education is a huge piece: questioning our assumptions, educating ourselves, and then sharing that knowledge with others so we can all do a little better,” she stated.
Have a food plan
Implementing a systematic approach at home can be beneficial. Chef Michele Casadei Massari recommended creating an “opportunity box” in the fridge for trimmed, labeled food items that can be quickly transformed into soups, salads, or frittatas. He advises to “buy less but more often, store correctly, pre-portion, and give every item a ‘next-life plan’ the day it arrives.”
Utilizing scraps creatively can also minimize waste. Hard suggests incorporating food remnants into dishes like frittatas and stratas. “Both are great back-pocket recipes, (which means) they’re easy to pull together… and can handle all sorts of odds and ends.”
Don’t rinse your jars
Claire Dinhut, a content creator and author of “The Condiment Book,” highlighted the importance of using every last bit of flavor from jarred products. In her “never rinse a jar” social media series, she demonstrates how to maximize this practice, showing that nearly empty jars can be repurposed for various dishes like flavored milk or salad dressings.
Moreover, engaging with food waste reduction can save families significant amounts of money. Strategies like picking unused ingredients to incorporate into meals are effective. “Many home cooks are already really thoughtful about food utilization,” Dinhut remarked, noting that anyone can improve their efforts to reduce waste.
Don’t peel those carrots
Questioning traditional cooking norms can further aid in waste reduction. Hard encourages cooks to consider whether peeling vegetables is truly necessary. “Having a sense of curiosity and questioning your habits — do you really need to peel that carrot? — is a helpful frame of mind to go into it with,” she noted.
Emphasizing the value of utilizing every part of food encourages sustainable practices and improves the overall quality of dishes. For example, utilizing banana peels in recipes has proven to enhance flavor while contributing to waste reduction.
As discussions around food sustainability continue to unfold, the need for practical applications and community engagement remains paramount. The issue of food waste is not just about conserving resources; it reflects broader societal habits and attitudes towards consumption.
