By Mathy Stanislaus
In just a few days, households across the nation will celebrate Thanksgiving, a cherished tradition of spending time with family and friends and sharing a meal. Many households, after enjoying abundant Thanksgiving meals, throw wholesome food into landfills. Did you know that food is the largest part of our everyday trash – more than paper, plastic, and glass? Reducing food waste results in significant environmental, social and financial benefits to our communities.
Food rots quickly in landfills and produces methane, a greenhouse gas that is 25 times more potent than carbon dioxide at trapping heat in the atmosphere. Not only does wasting nutritious food exacerbate climate change, but we miss the opportunity to feed the millions of Americans that live in food insecure households. Additionally, throwing away food squanders money – an average family can spend up to $1,500 on food that is never eaten. Communities can save money, feed those in need and lessen environmental impacts by implementing strategies to prevent and reduce food loss and waste.
Innovative organizations recognize the benefits of sustainably managing food and are making real in-roads to prevent and reduce wasted food. This year’s top Food Recovery Challenge (FRC) national performers kept tons of food from becoming waste in 2015. Their creative practices range from targeting food recovery at farmers’ markets, creating food waste eco-leader volunteer programs in high schools, and adding infrastructure to better manage the distribution of perishable produce. These are a few great examples of what businesses and organizations can do to reduce food loss and waste across their operations.
The efforts of this year’s award winners, as well as the actions of all FRC participants and endorsers, will help us meet the national goal to reduce food loss and waste by 50 percent by 2030 and aligns with the United Nations’ Sustainable Development Goals. The federal government, led by EPA and USDA, is calling on leaders throughout the public and private sectors to heed the Call to Action to meet the 2030 goal. To do this, we need help from every sector, organization and household across America. The FRC participants are leading the way and I encourage others to institutionalize these best practices.
What can you do? Businesses and organizations can assess their food waste and related management practices to find out what’s being thrown out and why by utilizing our tools to determine the best ways to implement reductions in their everyday operations. Individuals can make small shifts in how they shop, prepare and store food to reduce waste (e.g., use up overly ripe produce in creative recipes such as smoothies or compotes). Start by considering a new tradition this Thanksgiving of sending your dinner guests home with a container of nutritious leftovers so they don’t go to waste.
Read about this year’s Food Recovery Challenge results and winners: https://www.epa.gov/sustainable-management-food/food-recovery-challenge-results-and-award-winners
Learn more about what you can do at home to reduce food waste: https://www.epa.gov/recycle/reducing-wasted-food-home
Find creative ways your business or organization can reduce food loss and waste from the Call to Action by Stakeholders: https://www.epa.gov/sustainable-management-food/call-action-stakeholders-united-states-food-loss-waste-2030-reduction#opportunities