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STANDARDS

NGSS: Core Idea: ESS3.C

CCSS: Reading Informational Text: 2

TEKS: 6-8.2C, B.12E

What a Waste!

Americans throw away a lot of perfectly good food. Find out why that’s bad for people and the planet.

ESSENTIAL QUESTION: What might be some of the unintended consequences of throwing away food?

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.

NOT SO GREEN

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IT’S BANANAS! About 52 percent of fruits and veggies are thrown out instead of eaten.

When you throw away food, a lot of resources are being wasted that you don’t actually see. “People don’t fully understand what’s required to make the food they’re eating,” says Jennifer Schmitt, a biologist at the University of Minnesota. “When studying food waste, you look at what’s wasted along the whole supply chain—from growers, processors, retailers, and consumers.”

It takes manual labor, water, fuel, fertilizers, containers, and other resources to make the food we eat. When a package of strawberries goes bad in the fridge, all of the resources that went into growing, packaging, and transporting the fruit are wasted too.

According to a report from the University of Minnesota, producing uneaten food wastes about 25 percent of cropland, 20 percent of fertilizer, and as much as 15 percent of the water used to grow food in the U.S. In addition, about 2 percent of all energy produced in the U.S. goes toward making food that’s just thrown away. But the harmful effects of wasted food don’t end once it’s in the garbage.

When you throw away food, many resources are being wasted. But you don’t see them. “People don’t fully understand what’s required to make the food they’re eating,” says Jennifer Schmitt. She’s a biologist at the University of Minnesota. “When studying food waste, you look at what’s wasted along the whole supply chain—from growers, processors, retailers, and consumers.”

The food we eat takes many resources to make. These include manual labor, water, fuel, fertilizers, and containers. When a package of strawberries goes bad in the fridge, the fruit is wasted. So are all of the resources that went into growing, packaging, and transporting it.

The University of Minnesota made a report on the problem of producing uneaten food. The report says this wastes about 25 percent of cropland in the U.S. It also wastes 20 percent of fertilizer and up to 15 percent of the water used to grow food. Plus about 2 percent of all energy produced in the U.S. goes toward making food that’s thrown away. The food lands in the garbage, but its harmful effects don’t end there.

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SAVE IT! Eating leftovers is a good way to reduce food waste.

Data from the U.S. Environmental Protection Agency (EPA) shows that food is the single largest component of our everyday trash, much of which ends up in landfills. Not only does excess trash take up space, but rotting food waste also produces methane. This greenhouse gas traps heat in Earth’s atmosphere, causing the planet’s average temperature to rise. Almost all scientists believe that methane and other greenhouse gases are the main cause of global climate change.

“[Methane is] a huge problem for the environment,” says Schmitt. She explains that the gas traps about 30 times more heat in the atmosphere than carbon dioxide, another greenhouse gas, which is emitted by burning fossil fuels such as coal, oil, and natural gas. According to the EPA, landfills are the third-largest source of methane in the U.S., after the burning of fossil fuels and the digestive gases produced by farm animals. Reducing the amount of food in our landfills could make a big difference in the fight against climate change, says Schmitt.

Food makes up the biggest part of our everyday trash, according to the U.S. Environmental Protection Agency (EPA). Much of this trash ends up in landfills. Extra trash not only takes up space, but rotting food waste also produces methane. This greenhouse gas traps heat in Earth’s atmosphere. As a result, the planet’s average temperature rises. Almost all scientists believe that methane and other greenhouse gases are the main cause of global climate change.

“[Methane is] a huge problem for the environment,” says Schmitt. She explains that the gas traps about 30 times more heat in the atmosphere than carbon dioxide. That’s another greenhouse gas that comes from burning fossil fuels such as coal, oil, and natural gas. The EPA says that landfills are the third-largest source of methane in the U.S. The first two are fossil fuel use and the digestive gases produced by farm animals. Schmitt says that’s a good reason to lower the amount of food in our landfills. It could make a big difference in the fight against climate change.

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FOOD FOR ALL?

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.

RESCUING FOOD

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.

MICHAEL F. MCELROY/THE NEW YORK TIMES/REDUX

GARDEN FERTILIZER: Saving food scraps is a good way to make your own compost.

CHANGING BEHAVIORS

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.”

MAKE IT! Check out our DIY Challenge to design a plan to prevent, recover, and recycle food at your school that would otherwise be wasted.

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