And now, the synthesis of some notes I took on food waste while doing research for a story I’m writing.
The United States Environmental Protection Agency defines food waste as “uneaten food and food preparation wastes from residences and commercial establishments such as grocery stores, restaurants, and produce stands, institutional cafeterias and kitchens, and industrial sources like employee lunchrooms.” Food waste can occur all throughout the life cycle of a food product, from before the harvest all the way to the dining room table. With the waste that happens at all these different stages taken into account, the percentage of wastage in the US is a pretty big chunk of overall food production. A 2009 study published in PLOS ONE estimates that 40% of food produced in America is wasted, and a 2014 report from the USDA Economic Research Service pegs the number at 31%. In terms of calories, that’s either 1,400 calories per person per day, or 1,249 calories per person per day, respectively.
Obviously, this is a problem. Food production is the dynamo that powers all of human civilization. If that dynamo is inefficient and losing 1.3 billion tons of fuel per year, that’s a problem. If that dynamo is inefficient and losing 1.3 billion blah blah blah, and all of those 1.3 billion tons of fuel took additional fuel and water usage to produce, that’s a really big problem.
To put it another way, the situation isn’t as simple as walking to the store, and taking a wrong turn, and wasting an hour of time being lost before you make it to the store. The situation is driving a gas guzzler/steam engine beast of a vehicle, and taking a wrong turn, and wasting an hour of time and of gas and water and whatever else powers this thing you’re driving before making it to the store. Sustainable farming practices are kind of another kettle of fish, but it’s important to note here that a wasted potato is not just a wasted potato. It’s also a waste of all the resources that went into making that potato, which, depending on what point of the process the potato is wasted at, could be pretty hefty. The UN Food and Agriculture Organization estimated that, for the year of 2011, the carbon footprint of global food loss—the amount of energy put into food that ended up wasted—was 4.4 GtCO2, “or about 8% of total anthropogenic GHG emissions [EC, JRC/PBL, 2012 Emission Database for Global Atmospheric Research, version 4.2]. This means that the contribution of food wastage emissions to global warming is almost equivalent (87%) to global road transport emissions [IPCC, 2014 Fifth Assessment Report. Chapter 8: Transportation].”
How do we arrive at such an enormous amount of wastage? That’s what most of this two-part series of posts will address.Read More »