Food Waste: A Weighty Problem, But One with Real Solutions

By Gregory McNamee

Here’s a little exercise in money management. The next time you’re at the bank, withdraw $2,000 or so in whatever denominations you wish. Find the nearest trashcan, throw the stack of bills into it, and walk away.

That’s an outlandish, preposterous scenario. But an American family of four spends somewhere between $8,000 and $10,000 a year on food (two metrics can be found here and here). That same family, by some estimates (see here and here, for example) throws out more than one-fourth of the food it purchases—a figure that has steadily risen since statistics were first kept in the 1970s. That is to say, each American, on average, throws away about half a pound of food a day, or 182.5 pounds of food a year.

Some indexes (see here and here, for example) put the percentages and the pounds much higher. Whatever the true figure—and the statistics are slippery—food waste represents a huge amount of money in the United States. (Food waste is a problem elsewhere as well, but it is nowhere near as pronounced.) It also represents a huge amount of wasted energy: even the low end of the estimated annual food loss represents more gas and oil than is produced in the United States in the same period of time. Why do we waste so much food? For one thing, we simply buy too much of it. Though you might not know it when it comes time to pay at the register, food costs are at an all-time low in the United States. There is therefore not much incentive to restrain oneself.

Part of our overconsumption, too, lies in how far we have to travel to buy groceries. “Food deserts” are a problem in inner cities, but even outside them, most people live more than two miles from the nearest food store, for which reason most of us drive to get our groceries, which alone makes a recipe for overbuying. Too, more and more of us are buying food from warehouse club stores—which sell big boxes of things. Unless you’re sure that you can quickly eat, say, ten pounds of salmon, it is probably a better course to buy smaller quantities.

Food waste is concentrated in two categories in particular: dairy products and vegetables. If you regularly pour out milk that has spoiled, then the obvious solution is to buy smaller portions. As for vegetables, buying them fresh is critical, but actually using them is all the more so. Many of us buy fresh vegetables because we’re supposed to, because we feel like bad parents if we don’t serve them to our kids. The problem is, those ought-to feelings usually translate to not serving them at all, with the result that the bag of spinach you just bought is going to be slimy and inedible when you dig it out of the crisper three weeks from now.

One waste-reducing strategy being adopted in school and company cafeterias around the country is to do away with trays. When I was an undergraduate in the 1970s, it was received wisdom that a first-year student living in a dorm was going to gain 10 pounds in the first semester. Today, the number is 25 pounds, which speaks to more than the long-standing practice of setting no limits on the size of a meal purchased with a meal ticket. Whatever the case, huge amounts of food are wasted, since it is all too easy to pile a tray high with goodies. It is harder to do that with a single plate, though, as the figures bear out. When Virginia Tech went trayless a few years ago, for instance, food waste declined by 38 percent.

No one wastes food in a conscious effort to be bad; we waste food mostly because we’re unaware that we’re doing so. Cynics may argue otherwise, but we can learn to change our habits of consumption. After all, it was once said that Americans, accustomed to a world of endless plenty, would never submit to the idea of recycling—and yet nowadays we recycle some one-third of our waste, another figure that rises each year.
Making less waste in the first place is a good start.

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