Millions of pounds of food go to waste across the U.S. every year, and Arizona is no exception. From leftover meals at restaurants to expired groceries in homes, food waste has become a growing issue with serious environmental and economic consequences. The good news? Arizona individuals, families and businesses have the power to reduce food waste and make a meaningful impact.
Understanding what food waste is, its effects on the planet and economy and how to take simple, practical steps to minimize waste can help create a more sustainable future. Here’s how Arizona residents can curb food waste and make the most of every meal.
Food waste is the discarding of food that is safe and nutritious to eat. Over one-third of all food is lost or wasted every year while millions of people go hungry every day. This waste happens throughout every stage of the food supply chain, from production to consumption.
Food waste is the most common material found in U.S. landfills and incinerators, according to the U.S. Environmental Protection Agency. Reducing and preventing food waste can increase food security, foster productivity and economic efficiency, promote resource and energy conservation, and address climate change, according to the EPA.
When food producers overestimate demand and produce more than necessary, this overproduction and excess inventory often is not sold or can spoil before reaching the consumer. Inadequate food storage, inventory mismanagement and inaccurate inventory forecasting contribute to food waste.
Since most customers prefer perfect-looking fruits and vegetables, non-appealing produce that doesn’t meet high standards often is thrown out. Inefficient packaging causes some food to spoil or to get damaged during the supply chain transit, and inadequate refrigeration also causes food waste.
Ninety-two billion pounds of food are wasted annually in the U.S., which equates to 145 billion meals, according to Feeding America. In the U.S., 40% of food is lost or wasted, which costs an estimated $218 billion per year, according to the EPA.
When food waste occurs in homes, stores, restaurants and farms, that perfectly good, safe-to-eat food that’s thrown away decomposes in landfills. Decomposition accelerates the heating of the planet faster than carbon dioxide. It also releases methane, a greenhouse gas that is more potent than carbon dioxide, contributing to climate change.
To understand the environmental impacts of U.S. food waste even more, below are comparative statistics from the EPA:
• Greenhouse gas emissions of more than 42 coal-fired power plants
• Enough water and energy to supply more than 50 million homes
• An area of agricultural land equal to California and New York
Improving inventory management and keeping track of expiration dates, enhancing food packaging to extend the life of perishable foods and monitoring the temperature of food during transit and storage are just some of the solutions to reduce food waste in the supply chain.
For the average person, supporting and donating to local food rescues is pivotal to reducing the amount of food waste that is trashed.
Food rescues are different than food banks. While food is brought back to a food bank’s warehouse to sort and distribute at a later time, food rescue nonprofits like Waste Not pick up food and deliver it the same day to agencies that feed thousands of Arizonans in need.
Residents can also start composting in their backyard or patio. Kitchen scraps and yard waste can be layered in a compost bin with brown carbon-rich and green nitrogen-rich material to speed up the decomposition and create a nutrient-rich compost. The composted material can then be used to fertilize the ground for gardens and plants.
Waste Not has been working for over 35 years to prevent food waste by rescuing surplus food from businesses and restaurants. Our mission is to eliminate food waste and hunger in Arizona.
Food waste is an issue that has profound implications for people and the planet. The vast amount of food lost or wasted every year contributes to significant greenhouse gas emissions while highlighting inefficiencies in the global food systems.
Targeted interventions are necessary to address these challenges. Improvements in infrastructure, inventory management, transportation practices and packaging are key to reducing global food waste. Through collaborative and innovative partnerships and changing the mindset of what residents do with their food waste, there is a sustainable and flourishing future.
Editor’s note: Tonia Smith is development manager for Waste Not, a Scottsdale-based nonprofit that rescues surplus perishable food for distribution by nonprofit partners Valleywide. Please send your comments to AzOpinions@iniusa.org. We are committed to publishing a wide variety of reader opinions, as long as they meet our Civility Guidelines.
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