Here’s a really smart way for businesses – from restaurants to grocery store chains to hotels and more – to boost their bottom lines: Reduce wasted food.
This week we’re holding a week of action on wasted food. It’s all about sustainability – environmentally and economically – and how we meet the needs of today without compromising the ability of future generations to meet the needs of tomorrow.
In 2012, the United States threw away about 35 million tons of food – more than any other type of waste going to landfills. When that wasted food gets to the landfill, it rots, generating methane gas – one of the most potent contributors to climate change. All of this waste also squanders the water, energy, nutrients and money used to transport that food.
At the same time, many Americans don’t know where their next meal will come from. The U.S. Department of Agriculture estimated that, in 2012, 14 percent of households regularly did not have enough food to live active, healthy lifestyles.