By Amanda Beal, Guest Columnist
Did you know that close to 40% of all food produced globally is wasted, and in the U.S., the greatest share of loss happens in the hands of consumers? As we become increasingly concerned about how to healthily and sustainably feed a growing population, this issue of food waste becomes even more important. When food is wasted, so are all of the inputs that were used to grow that food, such as…
Water: Estimates suggest that wasted food accounts for more than one-quarter of all freshwater use;
Energy: In the U.S., it is estimated that 2% of our annual energy consumption is embedded in food that is wasted.
Key nutrients: Phosphorous and nitrogen, key nutrients extracted and manufactured for fertilizer in agricultural use, are predicted to become more difficult and/or costly to acquire.
According to the Bureau of Labor Statistics 2010 Consumer Survey, American households spend an average of $6,129 each year on food — how much money could we save if we cut food waste in our own kitchens?
Here are just a few ways that, as consumers, we can begin to reduce food waste:
- Regularly inventory your fridge and cupboards and make note of what is about to expire — prioritize cooking with these ingredients or freeze them.
- Learn about storage techniques to extend the shelf-life of your food.
- Buy less and shop more often, if possible.
- Buy local food in season, as close to the producer as possible.
- Think ahead — plan meals, paying close attention to when social events or other commitments may mean eating outside the home, therefore reducing the need to stock the shelves as full.
- If all else fails, then compost!
Amanda Beal is a Sustainable Food Systems Research and Policy Consultant and is also enrolled in the Natural Resources & Earth Systems Science Ph.D. program at the University of New Hampshire.
