By Sarah Dominguez
Yesterday I opened up the produce drawer in my fridge to put away some apples. Lying inside were two wilted heads of lettuce and a rotting zucchini. Thankfully, we have curbside compost collection in the Bay Area, so I made a mental note to remind my roommate to put inedible food in the compost bin.
Later that day at work, preparing for America Recycles Day on November 15th, I realized that my conversation with my roommate shouldn’t be just about the correct bin to use, but also about preventing the food from being wasted in the first place. That lettuce and zucchini could have been a delicious salad. Before I came to the EPA, I had a vague idea that I shouldn’t waste food. But now every time I throw out food I don’t just see dollar signs- I see the wasted water, energy and methane produced by food waste.
This year for America Recycles Day, we’re focusing on wasted food and the many ways it can be avoided, especially through donation to those in need. We are not talking about wilting vegetables when we mention donation, but instead fresh, safe to eat food that is donated before it expires. There will be food donation focused events across the country:
- In Wilmington, Delaware, the grocer ShopRite is meeting with their partners at the Delaware Food Bank to donate food they must take off their shelves, but that is edible and wholesome.
- In Washington State, Joint Base Lewis-McChord is encouraging attendees of their 4th Annual Recycling Extravaganza to bring non-perishable food items to donate to the Tacoma Rescue Mission.
- The University of Texas, Arlington is celebrating America Recycles Day with a Campus Sustainability Food Drive. Their event is helping to spread awareness about wasted food and food insecurity.
For my roommate, it was too late to donate his vegetables (but not too late to feed the soil through composting). But if I share with him the implications of wasted food and strategies to reduce it (like meal planning, proper storage or recipe creativity), next time he can avoid tossing a head of lettuce and maybe make dinner for me at the same time.
About the author: Sarah Dominguez is a University of Southern California Masters Fellow in EPA’s San Francisco Office. She works on the Sustainable Materials Management Program’s Food Recovery Challenge. In her Urban Planning program at USC, she studies sustainable land use and environmental justice focusing on the built environment.