And what you can do about it.

Globally, one-third of all food that is produced goes to waste. That is equivalent to 1.3 billion tons of food a year. This is food that is still edible yet is disposed at many points in the supply chain. Food can be commonly lost during harvesting due to lack of infrastructure, poor storage, or unfavorable weather. This is more common in developing countries. In most Western countries the opposite is true, with a higher percentage of losses at the consumer and retail level.

 Consumer losses in the US are often due to inconsistencies in food labeling, improper storage or over-purchasing. The dates placed on food products, often accompanied by a “best by” or a “use by” label, are not regulated by the FDA and vary greatly between states. Often these dates are promoting a level of food quality not food safety, meaning that the food is still safe to eat after the date; it just won’t be at its peak quality. A study done by the Harvard Food Law and Policy Clinic found that more than a third of people always dispose of food by the date and up to 84% occasionally do. A different study estimates that having a standardized food labeling system could reduce food waste in the US by 400,000 tons a year. Additionally, about half of states have restrictions or completely prevent food donations after the “best by” date leading to even more waste from grocery stores with no choice but to discard food. A federal bill first introduced in 2016 would change both of these, if it could get passed into law.

 Another major area of waste in the US is the prepared food industry. This spans past restaurants to include other institutions such as hotels, college cafeterias, and hospitals. A single restaurant makes between 25,000 to 75,000 pounds of waste in a year. 84% of this waste ends up in landfills instead of composting or food donations. In addition, $57 billion is lost by consumer-facing businesses due to food waste.  

 A goal introduced by the UN to cut food waste in half by 2030 would help carbon emissions considerably. Food waste globally contributes to 8% of GHG emissions, putting it on par with road transportation. Cereals, vegetables, and meat have the highest potential for change on a consumer level based on the combined value of carbon footprint and waste percentage. This is especially true in high-income countries. The US has the second highest GHG emissions in the world. Putting in an effort to buy less food, cook less food, and compost waste is an easy way to make a difference on an individual level. As well as supporting organizations that work to redistribute food and restaurants that follow more sustainable practices.

 Food waste is a problem on many levels. It is not just left-over food, but also the accumulation of all the energy, labor, and emissions that went into the product. It is wasted money and lack-of-profit for businesses and the economy. It is food that is not reaching those that need it and it is a major contributor to climate change, but it doesn’t have to be. 

DEVIN O’DONNELL’s interest in travel was cemented by a multi-month trip to East Africa when she was 19. Since then, she has continued to have immersive experiences on multiple continents. Devin has written for a start-up news site and graduated from the University of Michigan with a degree in Neuroscience.