By Lisa Thresher
It’s lunchtime on a Saturday and my stomach guides me to the kitchen. I notice an avocado sitting on the counter. Perfect, it’ll be a nice addition to a salad! Then I notice grey fuzz protruding from the top of it. My avocado went bad, and is moldy through and through! This is not good – in more ways than one.
Since I’m a new hire in EPA’s Resource Conservation and Pollution Prevention program, one of my main responsibilities is to foster increased food recovery here in the Heartland. So having food spoil is unacceptable to me. Not on my watch! Fortunately, I know of a resource to help me prevent more food from spoiling.
EPA has partnered with the West Coast Climate and Materials Management Forum on a toolkit called Food: Too Good to Waste. This resource is designed specifically to help household consumers buy what they need, use what they have, and minimize waste as much as possible. Usually, the toolkit is utilized on a community-wide scale, where a neighborhood signs up to use the toolkit for a few weeks and tracks its progress.
One of the toolkit’s strategies and tools that is directly applicable to my current situation is the Fruit and Vegetable Storage Guide. Following the case of my avocado, I’d have known to refrigerate it once it ripened. Thankfully, this convenient guide is available online, or I might’ve panicked and stuffed all my fruits and vegetables into the refrigerator to prevent them from spoiling.
Another unfortunate result of wasting my avocado is the loss of time and resources that went into producing it. I’m not just referring to the money I spent to buy it, but the natural resources, energy, time, and labor as well. When pondering the entire life cycle of the avocado, I think about the land, pesticides and fertilizers used, the farm equipment likely powered by fossil fuels, the time and effort spent by the farmer, and other farm-related operations.
My avocado’s journey on a farm is only one part of its life cycle. Considering all the steps involved in getting it from the farm to the store where I bought it, I’m amazed that all of that went into one piece of fruit. It’s not easy to make the connection between the complex process that brought the avocado to me as a consumer and the money that I paid for it.
This blog is about my unfortunate avocado, but the story of sustainable food management is a much bigger one – not only a national concern, but a global one. According to the Food and Agriculture Organization of the United Nations in 2011, about one-third of all food products – equivalent to 1.3 billion tons – are lost or wasted in food production and consumption systems worldwide every year. This is a monumental loss that impacts people, the economy, and the planet.
I’ve learned my lesson about food spoilage and will continue to refine my food purchasing, storage, and consumption habits. We’re fortunate that EPA and other agencies have plenty of resources to help us prevent the loss of food. Pair them with focused daily efforts, and throwing food in the trash will be a thing of the past.
Well, I‘m off to compost this avocado so it can at least go into the soil – instead of my lunch!
About the Author: Lisa Thresher is a Life Scientist with EPA Region 7’s Air and Waste Management Division. She recently graduated from Philadelphia University with a degree in environmental sustainability and a minor in law and society. Lisa is a Philadelphia native and has an affinity for the arts and staying active.