What a Waste!

Thanksgiving means spending time with family and friends and, of course, enjoying foods like turkey, mashed potatoes, and pumpkin pie. But much of the food that’s grown, sold, and prepared for holiday feasts—as well as everyday meals—doesn’t actually end up on people’s plates. It gets thrown in the trash instead.

According to new findings from the Natural Resources Defense Council, an environmental group based in New York City, as much as 40 percent of the food produced in the U.S. never gets eaten. The tossed-out food is worth about 1,500 calories per person per day—almost enough to feed an additional person. All that waste adds up to a staggering $165 billion annually (see The Foods We Waste).

Thanksgiving means spending time with family and friends. It also means enjoying foods like turkey, mashed potatoes, and pumpkin pie. But much of the food that’s grown, sold, and prepared for holiday feasts doesn’t actually end up on people’s plates. Neither does plenty of the food meant for everyday meals. It gets thrown in the trash instead.

The Natural Resources Defense Council is an environmental group based in New York City. It’s just found that up to 40 percent of the food produced in the U.S. never gets eaten. The tossed-out food is worth about 1,500 calories per person per day. That’s almost enough to feed an extra person. All that waste adds up to a shocking $165 billion per year (see The Foods We Waste).

“Some people might claim they don’t waste food, but all of us do,” says Elise Golan, a food economist at the U.S. Department of Agriculture in Washington, D.C. “We just don’t pay attention.”

Growing food that ends up as garbage isn’t just wasteful. It takes a toll on the environment too, using up water and other resources and adding to already overflowing landfills when that food could be used to help those who don’t have enough to eat. All of this has led Golan and others to search for solutions to fight widespread food waste.

Elise Golan is a food economist at the U.S. Department of Agriculture in Washington, D.C. “Some people might claim they don’t waste food, but all of us do,” she says. “We just don’t pay attention.”

Growing food that ends up as garbage isn’t just wasteful. It hurts the environment too. It uses up water and other resources, and it adds to landfills that are already overflowing. Instead, that food could help people who don’t have enough to eat. That’s why Golan and others are searching for ways to fight widespread food waste.

There’s another reason it’s important to reduce waste: In the U.S., more than 42 million people—including 13.1 million children—live in homes that face food insecurity. That means about 13 percent of American households lack access to a consistent source of food. With that in mind, researchers say we need to come up with solutions that provide food to those who need it most instead of sending it to the dump.

One way to do that is to develop ways to keep foods fresher longer to prevent them from spoiling before they can be eaten. Another strategy is to recover food destined for the trash that is still safe to eat. Golan says some of the food we waste is perfectly edible and could be donated to food banks to feed the hungry.

There’s another important reason to reduce waste. In the U.S., more than 42 million people live in homes that face food insecurity. That means they don’t have a regular source of food. That number includes 13.1 million children and about 13 percent of American households. Researchers say we need to find ways to provide food to those who need it most. That’s better than sending it to the dump.

One solution is to develop ways to keep foods fresher longer. That would stop them from spoiling before they can be eaten. Another is to save food that’s headed for the trash but is still safe to eat. Golan says some of the food we waste is perfectly fine for eating. It could be given to food banks to feed the hungry.

Grocery stores and restaurants are major sources of food waste. They often send back food shipments because they don’t look appealing or are slightly damaged (see Why It’s Wasted). But these “ugly” foods are still nutritious and safe to eat. In an effort to combat this waste, some stores have begun selling not-so-perfect apples, bananas, and other produce at cheaper prices. Others are stocking foods rejected by competitors because they’re close to their sell-by dates. Both tactics offer healthy and inexpensive options for people in need.

Ismail Samad is the executive chef at the Daily Table, a grocery store in Massachusetts serving low-income families. His store works with local farmers, fishermen, and manufacturers to recover surplus food at low or no cost. “Our core mission is to offer healthy, nutritious food that’s the same price as unhealthy fast food,” says Samad.

Grocery stores and restaurants are big sources of food waste. They often send back food shipments. Why? The food doesn’t look good or is slightly damaged (see Why It’s Wasted). But these “ugly” foods are still nutritious and safe. Some stores are trying to fight this waste. They’ve started selling not-so-perfect apples, bananas, and other produce at cheaper prices. And some stores are stocking foods that other stores have returned. These foods are close to their sell-by dates. Both solutions offer healthy and low-cost food for people in need.

Ismail Samad is the executive chef at the Daily Table. This grocery store in Massachusetts serves low-income families. His store works with local farmers, fishermen, and manufacturers. They collect extra food at low or no cost. “Our core mission is to offer healthy, nutritious food that’s the same price as unhealthy fast food,” says Samad.

The reality, though, is that the general public is the biggest source of food waste in the U.S., according to Golan. People buy too much of something and let it rot before they can eat it. They also take large portions and throw away the leftovers. But some simple steps could help reduce this waste.

Spoiled food, as well as food scraps, can be turned into compost—fertilizer made up of decayed organic matter. Golan also encourages people to eat leftovers. “Leftovers are a treasure!” she says. “Invite people over for leftovers the day after Thanksgiving instead of throwing away the food.”

But the general public is the biggest source of food waste in the U.S., says Golan. People buy too much of something. Then it rots before they can eat it. They also take large helpings and throw away the leftovers. But some simple steps could help lower this waste.

Spoiled food and food scraps can be turned into compost. That’s a fertilizer made up of rotting organic matter. Golan also encourages people to eat leftovers. “Leftovers are a treasure!” she says. “Invite people over for leftovers the day after Thanksgiving instead of throwing away the food.”