Food Waste : History & Effects of the Food Waste Epidemic

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

DESIGNED AND COMPILED BY BIANCA FRANK

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

DESIGNED AND COMPILED BY BIANCA FRANK

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC Book design copyright © 2011 by Bianca Frank Published by Bianca Frank for course GR434, Typography 4, instructor Lian Ng, Spring 2011 Academy of Art University, San Francisco, CA. Bound at The Key, Oakland, California © All rights reserved.

DEDICATION This book is dedicated to those that

continue to inspire me everyday. The

designers that have come before me, and the artists that will continue to inspire me throughout my career.

I hope to show that in all of this our motivation in life and in the pursuit of our dreams is only stopped by our own inability to see the final outcome.

To my son, to all of my friends and family that have pushed me along and stood beside me through this difficult journey.

Thank you for being the source of my continued inspiration.

Love Always, Bianca

DEDICATION

15

AMERICANS HAVE MORE FOOD

TO EAT

THAN ANY OTHER PEOPLE

IN THE WORLD AND MORE DIETS

TO KEEP THEM FROM

EATING IT

CONTENTS TABLE OF

INTRODUCTION

FOODWASTE 19

CHAPTER 4

WASTEREDUCTION 61

CHAPTER 1

WHATISIT? 25

CHAPTER 5

TIPSTOAVOIDIT 71

CHAPTER 2

WASTE&OBESITY 35

CHAPTER 6

PROMOTINGCHANGE 79

CHAPTER 3

CAUSESOFLOSS 51

FOOD WASTE

GLOSSARY 89

FOOD WASTE INTRODUCTION

There is no questioning the fact that Americans live in a culture of excess. We constantly take our dwindling natural resources for granted and create millions of tons of waste in the process. Food is no exception. In today’s society, going “green” has become some-

thing of a buzzword. Media outlets constantly cover businesses and individuals that have “gone green” in their practices. Products are popping up everywhere with labels such as “All-Natural,” “Plant-based ingredients,”and “Organic.” Even the color green is being plastered on every marketable product or group.

HOW ARE CITIES COPING? Some cities have issued instructions for all city-supported organizations, such as schools, libraries, and government institutions, to clean up their acts and become more environmentally-friendly. Many of the cities and communities alike are following these precedents. America realizes the necessity to reduce its waste and impact the environment in positive ways, the need arises to implement initiatives that counteract the massive food waste epidemic. The best possible way to achieve this is to initiate a hierarchy of food waste recovery that integrates a combination of strategies which productively utilizes surplus food and reduces waste.

Among a slew of problems which draw frequent attention lays a critical issue that the majority of Americans overlook on a daily basis: the increasing waste of food. It accounts for the single-largest component by weight in the waste stream of the United States and has significant environmental, economic, and cultural ramifications (EPA). How often do people think about what happens to the food that is tossed in the trash unopened or left on to plates after meals? While there are a multitude of easy alternatives that can be taken to reduce the amount of food waste, there is an obvious need to implement a program that has a radical impact on the amount of this waste that is sent to landfills as this problem cannot continue at the current rate. The best solution to the problem of excessive food waste is to implement a specific hierarchy of waste disposal. These programs need to be enforced through laws and regulations, thus making this solution the most effective, and feasible, and affordable.

A surplus of food wasn’t always a problem in the United States. Often food lines stretched for miles. The over abundance of availability of food in the marketplace increases the food waste epidemic.

INTRODUCTION

23

FOOD WASTE BY REGIONS IN THE U.S.

Region 3 includes Pennsylvania, Deleware,

Where you live in the United States deter-

West Virginia, Virginia and Maryland

mines what is being done in your localized

Concerned with reducing waste, states in

area regarding food waste. The following

Region 3 have made composting a prior-

pages will explore what, if anything, is

ity, focusing on yard waste. The vegetative

being changed and how where you live

waste management and yard waste com-

affects food waste.

posting regulations in Virginia allow com-

Region 1 includes New Hampshire, Vermont, Connecticut, Maine, Rode Island, and Massachusetts Education and outreach are primary concerns of several composting programs in Region 1. Connecticut and New Hamp-

posting of leaves, grass, brush and other collected material, but not composting of land-clearing debris. Guidelines have been written for yard waste composting facilities and provide instructions on recycling options.

shire provide school composting guides,

Region 4 includes Kentucky, Tennessee,

while Maine and Massachusetts sponsor

North & South Carolina, Georgia, Missis-

composting workshops. Food scraps, a

sippi, Alabama and Florida

compost waste stream, are being studied

Tips from states located in this region help

in pilot programs and projects in Con-

municipal, home, and commercial com-

necticut, Maine, and Massachusetts.

posters. Guidance includes fact sheets

Region 2 includes New York, New Jersey To increase solid waste reduction, states in Region 2 are composting. Encompassing sewage sludge (biosolids) from publicly-owned treatment works (POTW’s); food

on how to compost, technical assistance publications, and rules and regulations.

Providing pollution prevention and waste reduction information specifically for the “green industries”.

residuals recycling from food recovery

Region 5 includes Minnesota, Michigan,

programs; industrial organic waste from

Wisconsin, Illinois, Indiana, Ohio

food processing facilities; used paper

Yard and tree wastes are banned from

products; yard waste; or other organic

landfills in Minnesota, Indiana, and

materials, New York’s organic waste re-

Wisconsin. With the hopes of reducing

cycling program recycles nearly 2 million

household waste generated in Region 5,

tons of organic waste (1998). New Jersey’s

the states provide information primarily

program focuses primarily on yard waste,

for home composters. Many municipalities

and has removed significant amounts of

and businesses in Indiana are also part of

material from the waste stream.

the compost market. The Indiana Recycling Grants Program encourages environmental beneficial results through grant opportunities, public recognition awards, broad-based educational programs and technical assistance.

24

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

Region 6 includes New Mexico, Oklahoma,

Region 8 includes Montana, North & South

Arkansas, Texas and Louisiana

Dakota, Wyoming, Utah and Colorado

To learn more about compost and how to

States in this region are making strides to

compost, producers and users can visit

reduce the amount of waste that could be

websites from states in Region 6. Provid-

composted from entering landfills. Each

ing step-by-step directions, you can learn:

state provides backyard composting tips

how to start composting, what materials

to homeowners and others interested in

can be composted, if the compost needs

the effort. In 2003, Montana added 3,000

to be in a bin, what temperature the com-

composting systems through the “Back-

post should be, what needs to be done to

yard Gold� project and diverted nearly

the compost to allow the organics to de-

1000 tons of material from landfills, as

compose, and how compost can be used.

well as improving Montana soil.

Texas legislation provides incentives for composting to reduce materials landfilled by 15 percent.

Region 9 includes California, Nevada, Arizona and Hawaii States in this region encourage homeown-

Region 7 includes Nebraska, Iowa, Kansas,

ers, renters, commercial businesses and

and Missouri

institutions to reduce the amount of green

By diverting organic materials from land-

waste they produce by composting. A sur-

fills, states in Region 7 not only reduce

vey was conducted in 2000 to provide the

waste, but they expand the market for

California Integrated Waste Management

recycled materials and improve soil condi-

Board with information on the number of

tions. Missouri, Kansas and Iowa pro-

producers, feedstock sources, products,

vide users with detailed instructions for

and markets for compost and mulch. The

composting, mulching and grasscycling.

Waste Board provides regulatory oversight

Each state includes pertinent information

and marketing assistance to compost and

about materials that can and cannot be

mulch producers.

recycled through organics recycling. To encourage the organics market development in Iowa, the state offers a rebate to any non-residential purchaser of compost purchasing compost for the first time through programs.

Region 10 includes Alaska, Washington, Idaho and Oregon Composting facilities in Oregon and Washington are regulated to protect human health and the environment. Large facilities in Oregon, and those handling non-green feedstocks substances that pose a present or future hazard to human health or the environment; and substances that are high-in, and likely to support, human pathogens must comply with more healthful protections.

FOOD WASTE WHAT IS IT?

25

10

8

9

7

6

1 2

5 FOOD WASTE BY REGION

Region 1 New Hampshire, Vermont, 3

Connecticut, Maine, Rode Island, Massachusetes Region 2 New York, New Jersey Region 3 Pennsylvania, Deleware, West Virginia, Virginia, Maryland Region 4 Kentucky, Tennessee, North & South Carolina, Georgia, Mississippi, Alabama, Florida

4

Region 5 Minnesota, Michigan, Wisconsin, Illinois, Indiana, Ohio Region 6 New Mexico, Oklahoma, Arkansas, Texas, Louisiana Region 7 Nebraska, Iowa, Kansas, Missouri Region 8 Montana, North & South Dakota, Wyoming, Utah, Colorado Region 9 California, Nevada, Arizona, Hawaii Region 10 Alaska, Washington, Idaho, Oregon

Calories from the U.S. Per Capita Food Supply, Adjusted for Losses, Increased 19 Percent between 1983 and 2000. Rounded to the nearest hundred not calculated for years before 1970.

FOOD WASTE CHAPTER 1 WHAT EXACTLY IS

The U.S. food supply is the most varied and abundant in the world. Americans spend

a smaller share of their disposable income on food than citizens of any other country

and choose from an average of 50,000 different food products on a typical outing to the supermarket. In 1994, the food supply provided an estimated 3,800 calories per person per day, enough to supply every American with more than one and a half times their average daily energy needs. Given this abundance, few of the Nation’s resources have traditionally been devoted to measuring or reducing food waste.

THE HISTORY OF FOOD WASTE According to a study in 1996 by the U.S.

environmentally-friendly community. The

Department of Agriculture, one of the

first solution targets the heart of Ameri-

few actually conducted on food waste,

can consumerism—the household. This

more than 96.4 billion pounds of the 356

method would attempt to make citizens

billion pounds of edible food was never

aware of the large quantity of food that is

eaten. This turns out to be about three

wasted and educate each citizen on ben-

thousand pounds per second or about one

eficial ways to reduce, reuse, and recycle.

pound of food per person per day (USDA).

At its basis, this solution would consist

With 36 million Americans struggling to

of year. These figures do not take into ac-

eat each day, there is no excuse for these

count the food waste that was industrially

overwhelming numbers (Census Bureau).

generated during packaging, processing,

Food waste is currently the third largest

and transporting (EPA, Municipal 2007).

component of municipal solid waste—

Furthermore, the remaining 97% of food

residential and commercial trash—in the

waste ends up rotting in a landfill. This

United States, which accounts for about

process produces methane gas which is

12% of the total waste stream and falls

about twenty-one times more potent than

only behind paper products and yard trim-

carbon dioxide and a large component of

mings (Figure 1). However, it is important

greenhouse gases. In fact, globally, land-

to note that while over half of these two

fills are the largest human-related source

leading components are recovered for

of methane emissions, and the United

composting, less that 3% of all food waste

States is the leading contributor with close

was recovered last Possible Strategies for

to 30% of all emissions (EPA). Of course,

Reduction These statistics should be a big

eliminating food waste will not solve all of

wake-up call for urgent attention. In lieu

the problems of world hunger or green-

of this problem, there are many solu-

house-gas pollution; however, it could be

tions to the dilemma of America’s serious

a small step in the right direction without

excessive food waste; however, four

a huge amount of effort or money.

prominent solutions should be analyzed as movements towards a more waste-free,

30

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

Historical transformations have changed

Historical shifts occurred in the concep-

the type and amount of food waste gener-

tion of food waste. The term “garbage�

ated. Hunter-gatherer cultures often dis-

originated in the French word for entrails

carded bones as their only primary food

and once referred exclusively to food

waste. The development of agriculture

waste. Later the word signified all refuse,

added more plant materials to the food

since food waste embodies the most un-

waste stream. Industrialized agriculture

acceptable characteristics of solid waste,

increased organic waste by-products from

putrefaction and attraction of vermin.

large-scale food processing. Increased population growth and urbanization along with multiplied and concentrated the amount of food waste, which was increasingly dumped as the cities that generated waste became located farther from agricultural areas.

Material prosperity reduces the economic necessity for food conservation and reuse, and conspicuous consumption and disposal are demonstrations of social status. Food in postindustrial societies is inexpensive relative to total income, and wasting food is increasingly accepted.

Technology that improves the durability of foods, such as plastic packaging, has reduced food waste from spoilage but has created a new waste problem as food packaging contributes more to the waste stream than food itself. Regardless of consumption and disposal practices, the growing world population has increased food waste.

FOOD WASTE WHAT IS IT?

31

WARONWASTE DO WITHOUT THAT SECOND

HELPING, THAT EXTRA SNACK,

UNLESS YOU REALLY NEED THEM. TURN TODAY’S SCRAPS

INTO TOMOROW’S

SOUPS AND SAVORUIES. OUR WASTE IS HITLER’S WEAPON.

During World War II food rationing, and food conservation awareness was at it’s peak. A slew of imagery and posters were displayed all over the world depicting citizens “political responsibility” to their country of origin to be weary of food waste.

THE DEFINITION OF FOOD WASTE The definition of waste is a contended

Overall, the definition of food waste can

subject, often defined on each situational

vary in many ways, including, but not lim-

basis, so it follows that food waste is the

ited to: what food waste consists of, how

same;professional bodies, including inter-

food waste is produced, and where/what

national organizations, state governments

it is discarded from/generated by. The

and secretariats may formally have their

definition can be varied and complicated

very own definitions.

by other issues; certain groups do not

Food waste is “any food substance, raw or cooked, which is discarded, or intended or required to be discarded”, according to the legal definition of waste by the EU Commission. Since there are several definitions of waste, equally many definitions of food waste exist; professional bodies,

consider (or have traditionally not considered) food waste to be a waste material, due to its applications; some definitions of what food waste consists of are based on other waste definitions (e.g. agricultural waste), and which materials do not meet their definitions.

including international organizations, state governments and secretariats may formally have their own definitions.

The United States Environmental Protection Agency defines food waste for the United States as being: “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”. Although it is a nation-wide agency, states are free to define food waste individually, according to policies, preference and other definitions,though many choose not to.

FOOD WASTE WHAT IS IT?

35

AMERI CHAPTER 2 FOOD WASTE AND

CAN OBESITY

IS FOOD MARKETING KILLING US? One of the biggest contributors to obesity and environmental degradation in the past 35 years has been the increasing sophistication of all facets of marketing to create an environment where highly processed and energy dense food is easily available to those living in developed countries. Although it is typically argued that lifestyles have become more sedentary over this time, it is pretty clear that consumers have been encouraged to eat more through highly sophisticated marketing activities, including supply chain management (e.g., easy access to convenience and processed food), pricing (e.g., reduced costs,

Ultimately, what this means is that politicians and commentators need to do more than blame consumers, telling them to “eat less” and “exercise more” and start to recognize that not all consumption is good for the economy. While we have increased our energy intake over the past thirty years by more than 1000 calories, other research suggests that physical activity has not significantly declined over that period. So, we are eating nearly 25 per cent more “food” over the past three decades, but have not really changed our activity levels (either way) over that time.

better “value” and longer perishability of

Indeed, marketers themselves need to

processed foods), as well as integrated

recognize that their activities have an

advertising campaigns, to purchase and

effect far beyond simply selling products.

consume foods that provide a high fat,

When consumers make choices in their lo-

high sugar, and high salt “hit”.

cal supermarket, it is the highly processed

While these foods give an instant reward, overconsumption has a cost to both the environment, and to individual health.

The National Institute of Diabetes and Digestive and Kidney Diseases in the US and published in the peer-reviewed journal PLoS One that a “push” effect of marketing has contributed significantly to obesity and environmental degradation do

and packaged foods that have a powerful “push” effect. For example, although a 625 gram block of cheese (promoted as the same price as 500 grams) is presented as “good value”, the consumer will buy (and consume) 125 grams more cheese than they had planned, regardless of the discount for buying in bulk, simply because it was part of the deal.

not come as a surprise. However, the fact

This effect of consuming what we are

that they have been able to calculate the

given create a consumption rebound ef-

actual dimensions of the effect of food

fect, where consumers will increase their

waste and energy dense food consumed

consumption based on the availability

by Americans provides compelling evi-

of the resource, and partly by our need

dence of the extent of this effect.

to consume the portion size that we are given at time of consumption.

38

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

POLITICIANSAND COMMENTATORS NEED TO DO MORE THAN

BLAME CONSUMERS TELLING THEM TO “EAT LESS”

AND “EXERCISE MORE” AND START TO RECOGNIZE THAT

NOT ALL CONSUMPTION IS GOOD FOR THE ECONOMY.

THEPUSH

IF ONE IS GOOD MORE

SHEFFECT

E IS BETTER

The push effect is similar to the wealth effect, where we adapt our lifestyle to suit our income, rather than simply saving more as we earn more.

In the study of psychologyis also referred to as the endowment effect and the prospect theory.

THE PUSH EFFECT HYPOTHESIS One of the biggest contributors to obesity

However, the fact that they have been

and environmental degradation in the past

able to calculate the actual dimensions of

35 years has been the increasing sophisti-

the effect of food waste and energy dense

cation of all facets of marketing to create

food consumed by Americans provides

an environment where highly processed

compelling evidence of the extent of this

and energy dense food is easily available

effect, and easily translates to any Ameri-

to those living in developed countries. Al-

can lifestyles.

though it is typically argued that lifestyles have become more sedentary over this time, it is pretty clear that consumers have been encouraged to eat more through highly sophisticated marketing activities, including supply chain management (e.g., easy access to convenience and processed food), pricing (e.g., reduced costs, better “value” and longer perishability of processed foods), as well as integrated advertising campaigns, to purchase and consume foods that provide a high fat,

Ultimately, what this means is that politicians and commentators need to do more than blame consumers, telling them to “eat less” and “exercise more” and start to recognise that not all consumption is good for the economy. While we have increased our energy intake over the past thirty years by more than 1000 kilojoules according to Hall, other research suggests that physical activity has not significantly declined over that period. So, we are eat-

high sugar, and high salt “hit”.

ing nearly 25 per cent more “food” over

While these foods give an instant reward,

changed our activity levels (either way)

overconsumption has a cost to both the

over that time.

entire environment, and to each individuals overall health. New findings by Kevin Hall and all of his colleagues at the National Institute of Diabetes and Digestive and Kidney Diseases in the US and published in the peer-reviewed journal PLoS One that “push” effect of marketing has contributed significantly to obesity and environmental degradation does not come as a surprise.

the past three decades, but have not really

Indeed, marketers themselves need to

The push effect in this context is similar

recognize that their activities have an

to the wealth effect, where we adapt our

effect far beyond simply selling prod-

lifestyle to suit our income, rather than

ucts. When consumers make choices in

simply saving more as we earn more.

many of their local supermarket, it is the

Ultimately, access to highly processed,

highly processed and packaged foods

energy dense food has meant that we

that have a powerful “push” effect. For

have increased our purchasing and eat-

example, although a 625 gram block of

ing behaviour (and our belts outward) to

cheese (promoted as the same price as

catch up with its availability, rather than

500 grams) is presented as “good value”,

continuing to consume as we always have.

the consumer will buy (and consume)

The effect is devastating to both the envi-

125 grams more cheese than they had

ronment and to our health.

planned, regardless of the discount for buying in bulk, simply because it was part of the deal. This effect of consuming what we are given might be partly explained by the Jevon’s Paradox, or consumption rebound effects, where consumers will increase their consumption based on the availability of the resource, and partly by our need to consume the portion size that we are given.

Similarly, consumers who are asked whether they “want fries with that”, to upsize, or choose a “Value Meal” instead of a single burger, are being manipulated by a psychological effect called the endowment effect and explained by prospect theory – where they feel the pain of loss more than the satisfaction of gain (it hurts more to lose something than gain something) – that ultimately leads them to consume more than they actually need.

FOOD WASTE AND AMERICAN OBESITY

43

FOOD INCREASED

WASTE EPIDEMIC The calculated progressive increase of food

waste suggests that the US obesity epidemic has been the result of a ‘push effect’ of increased

food availability and marketing with Americans being unable to match their food intake with the increased supply of cheap, readily available food,” the authors wrote. “Thus, addressing the oversupply of food energy in the US may help curb the obesity epidemic as well as decrease food waste, which has profound environmental consequences.

A WASTEFUL EPIDEMIC Americans waste about 1,400 calories worth of food per person per day - or 40 percet of total their total food supply with implications for climate change and obesity. The researchers, from the National Institute of Diabetes and Digestive Kideny Diseases in Maryland, found that food waste has increased 50% since 1974, reaching about 150 trillion calories per year in 2003. This takes into account wastage right along the food supply chain, including waste from farms, manufacturers , retailers and consumers.

For the food industry, reducing waste could provide the dual benefits of lower costs and imporoved environmental sustainability as consumers are increasingly taking ethical and environmental issues into account at the checkout.

In addition, the authors argue that the increase in food waste indicates an excessive quantity of cheap food, which could help to explain why the prevalence of obesity has increased so rapidly from 15% in 1980 to 34.3%, with another 32.7% overweight, according to the U.S. Department of Health and Human Services.

INCREASED CALORIE INTAKE Recent spikes in food prices have led to

Energy from ingested food supports basal

increasing concern about global food

metabolism and physical activities, both

shortages and the apparent need to

of which are functions of body weight.

increase agricultural production. Surpris-

Surplus ingested energy is stored in the

ingly little discussion has been devoted

body and is reflected by a change of body

to the issue of food waste. Quantifying

weight. Because the average body weight

food waste at a national level is difficult

of the US population has been increasing

because traditional methods rely on struc-

over the past 30 years, it is not immediate-

tured interviews, measurement of plate

ly clear how much of the increased food

waste, direct examination of garbage, and

supply was ingested by the population.

application of inferential methods using

Quantifying the food intake underlying an

waste factors measured in sample popula-

observed change of body weight requires

tions and applied across the food system.

knowing the energy cost of tissue deposi-

In contrast, national agricultural produc-

tion and the increased cost of physical

tion, utilization, and net external trade

activity and metabolic rate with weight

are tracked and codified in detailed food

gain. Here, we develop and validate a

balance sheets published by the Food and

mathematical model of human energy ex-

Agriculture Organization of the United

penditure that includes all of these factors

Nations. The food balance sheets provide

and used the model to calculate the aver-

a comprehensive assessment of the main

age increase of food intake underlying the

national food supply, including alcohol

observed increase of average adult body

and beverages, adjusted for any change

weight in the US since 1974 as measured

of food stocks over the reference period.

by the US National Health and Nutrition

Since 1974, there has been a big and

Examination Survey (NHANES) .

progressive increase in the per capita US food supply. Over the same period, there has also been an increase of body weight as manifested by the US obesity epidemic.

We sought to estimate the energy content of food waste by comparing the US food supply data with the calculated food consumed by the US population.

46

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

1,000

TOTAL FOOD SUPPLY AVAILABLE FOR CONSUMPTION

3,000

CALORIES

3,500

FOOD SUPPLY ADJUSTED FOR SPOILAGE, COOKING LOSSES, PLATE WASTE AND OTHER LOSSES.

2,500

2,000 1960

1970

1980 YEAR

Calories from the U.S. Food Supply, Adjusted for Losses, Increased 19 Percent between 1983 and 2000. Rounded to the nearest hundred not calculated for years before 1970.

1990

2000+

150,000,00 20

PREVALENCE OF OVERWEIGHT PEOPLE

AMONG CHILDREN & ADULTS, BY YEAR.

15

PERCENTAGE OF CHILDREN

PERCENTAGE OF ADULTS

PERCENT

10

5

0 1963-70

1971-74

1976-80

1988-94

1999-02

00,000,000

TOTAL CALORIES WASTED

INCREASED FOOD AVAILABILITY AND MARKETING

CREATES

AMERICANS THAT CAN NO LONGER

MANAGE PORTION CONTROL

Cutting portion sizes in half can contribute significantly to your reduction of not only food waste but also in increased calorie intake due to large portion sizes.

FOOD CHAPTER 3 PRIMARY CAUSES OF

LOSS In countries who operate either commercial or industrial agriculture, food waste can occur at most stages of the extensive food industry and in significant amounts. In

subsistence agriculture, the amounts of food waste are unknown but are likely to be in-

significant by comparison, due to the limited stages at which waste can occur, and given that food is grown for projected need as opposed to a global marketplace demand.

Nevertheless, on-farm losses in storage in developing countries, can be high although the exact amount is unknown.

FOOD WASTE IN FARMING

FOOD WASTE IN PROCESSING

Food waste begins at farms. With lettuce,

U.S. supermarkets throw away an estimat-

for example, the average harvest rate has

ed 30 million pounds of food every day—

been estimated at 85% to 90%. The rest

damaged goods, expired products, dented

of the lettuce—heads that don’t look or

boxes and the like. According to a recent

feel perfect on quick inspection—are left

study by the USDA, in 2006 supermarkets

in the field. One cucumber grower said

tossed out, on average, 8% of their fresh

that at least half of the cucumbers on his

fruit, 8% of their fresh vegetables, 5% of

farms aren’t harvested,mostly because

their fresh meat and poultry and 9% of

they are too curved (making them hard to

their fresh seafood. (Among the most

pack) or have white spots or small cracks.

frequently discarded items were mus-

Farm losses are generally higher for hand-

tard greens, at 61%, papaya, at 51%, and

picked fruit and perishable vegetables

veal, at 28%.) Some of the unwanted food

than for machine-harvested commod-

gets composted or donated, but most of

ity crops like corn and wheat; about 9%

it ends up in landfills. Researchers also

of commodity crops planted in the U.S.

estimate that American households waste

aren’t harvested.

15% to 25% of the food that they buy, but

LOST IN TRANSIT

the actual figure may be higher.

The average item in the produce section

Food waste continues in the postharvest

of your supermarket travels some 1,500

stage, but the amounts of loss involved

miles before arriving at its destination,

are relatively unknown and difficult to

either a wholesaler or a supermarket’s re-

estimate. Regardless, the variety of fac-

gional distribution center. These journeys

tors that contribute to food waste, both

by truck, train, plane and ship bring more

biological/environmental and socio-eco-

opportunities for lost food, as items decay

nomical, would limit the usefulness and

or get damaged en route. In-transit losses

reliability of general figures. In storage,

reach 10% to 15% for some crops, with

considerable quantitative losses can be

tomatoes, leafy greens and grapes among

attributed to pests and microorganisms.

the most fragile.

FOOD WASTE AT THE RETAIL LEVEL

Commercial kitchens (in hospitals, schools

Packaging protects food from damage

and restaurants) throw away between 4%

during its transportation from farms and

and 10% of the food that they purchase,

factories via warehouses to retailing, as

for reasons like overproduction, spoil-

well as preserving its freshness upon ar-

age, expiration, trimmings, burned items,

rival. Although it avoids considerable food

catering leftovers and contamination. Up

waste, packaging can compromise efforts

to 10% of the items at fast-food restau-

to reduce food waste in other ways, such

rants are discarded because they’ve sat

as by contaminating waste that could be

too long after being prepared. The losses

used for animal feedstocks.

continue on the plate. A researcher from

Retail stores can throw away large quantities of food. Usually this consists of items that have reached their sell-by date or use-by date Most, if not all, of this food is edible at the time of disposal but stores often go to great lengths to ensure that

the Cornell University Food and Brand Lab found that diners leave an average of 17% of their meals uneaten, because of factors like large serving sizes or unwanted side dishes. And roughly 55% of major leftovers aren’t taken home.

poor or homeless people are unable to access it. On the other hand some stores work with charitable organizations to distribute food they can no longer display on their shelves. Retailers also contribute to waste as a result of their contractual arrangements with suppliers. Failure to supply agreed quantities renders farmers or processors liable to have their contracts cancelled. As a consequence they plan to produce more than actually required in order to meet the contract, in order to have a margin of error. Most of the surplus production is thrown away.

PRIMARY CAUSES OF FOOD LOSS

55

FOOD SCRAPS

2%

6%

14%

18%

BOUGHT SOMETHING THEY ALREADY HAD

FAMILY DIDN’T LIKE

LEFT OUT TOO LONG & CHILDREN REFUSED

FOOD OVERCOOKED & DIDN’T LIKE

31%

35%

46%

48%

LEFTOVERS WHEN COOKING

LOOKED “OFF”

SMELLED “OFF”

PAST “USE BY” DATE

52%

55%

PART OF FOOD NOT EATEN

PLATE SCRAPS

REASONS FOR HOUSEHOLD FOOD WASTE Consumer research identifies a large number of reasons for households wasting food. second-largest component of the national waste stream, making up 19% of what we put into landfills. (Americans compost only about 2.5% of the food that they discard.) Food in landfill creates methane, a source of greenhouse gas.

In addition, 2% of all U.S. energy consumption goes into producing food that is ultimately JUST thrown out.

NOT ALL WASTE IS PREVENTABLE

USDA’s Economic Research Service

Of course, not all food that is lost is suit-

(ERS) recently undertook a review of

able for consumption. Some losses—like

the current data on foodwaste and built

the condemnation nature of such losses

on this knowledge to generate new

is much debated. Diseased animals at

estimates of food loss by food retail-

the slaughtering house, or the discard of

ers (supermarkets,convenience stores,

moldy fruit from the produce shelf at the

and other retail outlets), and consumers

supermarket—are necessary to ensure

and foodservice establishments (stor-

the safety and wholesomeness of the U.S.

age, preparation, and plate waste in some

food supply. Such foods are not recover-

households and foodservice places.

able for human use.

According to the new ERS estimates,

Likewise, plate scraps are appropriately

about 96 billion pounds of food, or 27

discarded at eating establishments out of

percent of the 356 billion pounds of the

health considerations. In addition, not all

edible food available for human consump-

food that is lost is economically recover-

tion in the United States, were lost to hu-

able. Food recovery efforts are often lim-

man use at these three marketing stages

ited by financial and logistical constraints

in 1995. Fresh fruits and vegetables,

that make it difficult to match recovered

fluid milk, grain products, and sweeten-

food with potential recipients.

ers (mostly sugar and high fructose corn

Nevertheless, large quantities of whole-

syrup) accounted some of these losses.

some, edible food, are lost at every stage

ERS does not know the share of these

of the marketing system. Examples of such

losses that are recoverable. However, we

losses include meats, bread, and other

can get an idea of the significance of loss

foods prepared by a restaurant or caterer

by calculating the potential benefit of

but never served and the discard of blem-

recovery. On average, each American con-

ished or over-ripe produce, which may be

sumes about 3 pounds of food each day.

unmarketable for cosmetic reasons, but

If even 5 percent of the 96 billion pounds

are otherwise nutritious and safe.

were recovered, that quantity would

Even a modest increase in the recovery of such wholesome foods could reduce hunger by supplementing existing foodassistance efforts; provide tax savings to farmers, supermarkets, and foodservice

represent the equivalent of a day’s food for each of 4 million people. Recovery rates of 10 percent and 25 percent would provide enough food for the equivalent of 8 million and 20 million people.

establishments that donate food; and lessen the environmental impacts of waste disposal. Understanding where and how much food is lost is an important step in reducing waste and increasing the efficiencyof food recovery efforts.

58

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

The loss estimates presented here are tentative and are intended to serve as a starting point for additional research.

Many of the studies on which these estimates are based on dates from the mid–1970’s or before.

Dramatic changes have occurred in the food marketing system since then, including innovations in food processing technology and unprecedented growth in the foodservice sector. While we made crude adjustments for these changes in our analysis, additional research—especially updated data on foodservice, processing, and household food losses—is needed to add precision to these estimates and to provide a more complete picture of food loss across the entire marketing system.

Research into the food industry of the U.S., whose food supply is the most diverse and abundant of any country in the world, found food waste occurring at the beginning of food production. From planting, crops can be subjected to pest

96 BILLION POUNDS OF EDIBLE FOOD

ARE CONSIDERED

RECOVERABLE

infestations and severe weather, which cause losses before harvest. Since natural forces (e.g. temperature and precipitation) remain the primary drivers of crop growth, losses from these can be experienced by all forms of agriculture.

PRIMARY CAUSES OF FOOD LOSS

59

NOT ALL FOOD WASTE IS AVOIDABLE Of course, not all food that is lost is suitable for consumption. Some losses—like the condemnation nature of such losses is much debated.

Diseased animals at the slaughtering house, or the discard of moldy fruit from the produce shelf at the supermarket are necessary to ensure the safety of the U.S. food supply.

WASTE REDUCTION CHAPTER 4 MAIN STRATEGIES OF

Specific criteria must be established in order to decide which possible alternative offers

the most successful solution. First, the solution must be effective. It must be easy to implement and receive action by the largest amount of the population as a small response

would not give the desired results. Secondly, the solution must be feasible. It must have the capacity to be initiated through regulations and laws, and still maintain reasonable requirements. There are currently no incentives or regulatory laws that require residential or commercial disposal of food scraps in an efficient manner. This would be necessary to ensure cooperation from the entire community. And lastly, the solution must be affordable and, essentially, profitable. As the economy is constantly fluctuating, it would be ideal if the solution could provide some type of payback into the system itself. The best solution will go far beyond simply reducing the amount of food waste.

CONSUMER FOOD WASTE REDUCTION The first solution targets the heart of

The environmental impact of food waste

American consumerism—the household.

disposed of in landfill is large. As food de-

This method would attempt to make citi-

cays it can produce methane (a significant

zens aware of the large quantity of food

greenhouse gas). In addition the energy

that is wasted and educate each citizen

used in production, processing, trans-

on beneficial ways to reduce, reuse, and

portation etc of most foods is significant

recycle. At its basis, this solution would

this is now often thought of in ‘carbon

consist of properly storing food, not

equivalent’ terms.

buying bulk, better preparing meals, or creating personal compost bins. Ideally, the aim is for each citizen to consider all the possibilities of what can be done with food before tossing it in the trashcan or using excess water and energy to grind it

Though it may be the cheapest to execute, the majority of consumers simply don’t realize how much food they actually waste. This solution is considerably cheap and affordable as it relies on the con-

through the disposal.

scious consumer to make smarter choices;

Whilst clearly a lot can be done to reduce

a law that instructs citizens not to buy

household food waste, it is important

bulk groceries, cook too much food, or

to note that food waste coming from

require households to compost their

food preparation in the home is often an

own waste. Even though the campaigns,

inevitable part of home cooking. Whilst

such as Reduce, Reuse, Recycle, which

households might reduce their inedible

surround this solution have reaped some

food waste (peelings etc) by purchasing

successful results, the need arises for food

readily prepared meals, this would have an

waste reduction to take a bigger turn.

impact up-stream by increasing produc-

however, it is not exactly feasible to enact

tion of peelings etc in the supply chain.

Although reducing food waste through

There are a number of reasons for the

growing problem solely at the consumer

high percentage going to landfill: domes-

level is clearly not the most effective or

tic composting food waste is complicated

only reasonable solution.

awareness is affordable, attacking this

by the safety issues around meat based foods, and ‘recycling’ is not an option. So households tend to see disposal in black bins as being the ‘default’ for many types of food waste.

It was typical during the years of the depression for families to have a “food study” chart in each home showing what a typical portion size should be. Here a mother measures her slice of bread to verify the correct amount.

FOOD RECOVERY AND GLEANING The second proposed solution is food

This solution cannot be completely effec-

recovery and gleaning which also fails to

tive as it lacks the ability to receive action

completely meet the specified criteria for

by a large majority of the population even

success. Again, this method entails the

though it is extremely easy to utilize. In

collection of wholesome food for the dis-

Birmingham, Magic City Harvest is a non-

tribution to the poor and hungry. This is

profit organization that collects prepared

achieved through four main efforts. Field

and perishable food. While it has had

gleaning is collection from fields that have

major impact in the greater Birmingham

already been mechanically harvested or

area, this organization constantly sends

where it is not economically profitable to

out flyers and letters begging for dona-

harvest. Perishable food rescue is recover-

tions (The Harvester). Also, this method

ing food from wholesale or retail sources

does not take into account all kinds of

such as groceries stores. Food rescue is

food waste such as the scraps that aren’t

the recovery of prepared foods from the

suitable for consumption. This solu-

food industry such as cafeterias or res-

tion also fails to be completely feasible

taurants. Nonperishable food collection is

as it is not practical for our government

the recovery of food with long-shelf lives

to enact laws that require citizens or

such as canned goods (USDA, EPA).

companies to donate left-over or surplus

While this solution is cost effective, it is not fully effective or feasible. According to the USDA, donations to food recovery organizations were down by an astonishing 9% last year and 20% of the requests for emergency food assistance in the U.S. were not met.

food. Many regulations must be put into place concerning what can be deemed as edible,and a system must be developed that closely monitors this process (EPA).

This solution is, however, affordable as it would not cost the consumer to take this action. Eliminating hunger is certainly a moral issue and for those who lack a compassion for this cause, the problem arises of motivating the population to take the desired action, thus, failing once again to be fully effective. Food recovery and gleaning have the potential to be a successful solution; however, as the only method that is exploited, it lacks the ability to be fully effective and feasible.

66

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

GLEANING IS THE ACT OF

COLLECTING

LEFT OVER

CROPS FROM FARMERS FIELDS

AFTER A COMMERCIAL

HARVEST

FOOD RECYCLING

FOOD RECOVERY AND HIERARCHY

The third proposed solution is food recy-

The final and best solution to reducing

cling or, basically, large-scale composting.

he amount of food waste is the implemen-

This solution is effective as well as feasible

tation of the food waste recovery hierar-

but fails to be completely affordable. This

chy. The food waste hierarchy is effective

is easy to implement as consumers would

in that it includes all levels of food waste,

simply have designated bins to place ex-

from the consumer to the manufacturer.

cess food waste which would be picked up

This can indirectly lower the purchasing

just as normal trash. The job market could

costs as consumers would buy only what

be expanded for garbage disposal com-

is needed. Disposal fees would decrease

panies. Production facilities would need

as food banks offer free pick-ups for

to be built that would turn the waste into

donations, and composting fees are often

renewable energy. This would be a costly

less than landfill fees. Sewage and elec-

process to initiate; buying garbage bins,

tricity are decreased (Citizen’s Guide). The

urging consumers to purchase bio-de-

hierarchy is feasible as certain regulations

gradable bags, educating the community

can be implemented concerning disposal

on how to properly dispose of their waste,

methods and industrial procedures. Tax

and building production plants. However,

deductions can be givento food organiza-

this solution would be profitable. Entire

tions. The solution is also affordable and

communities could be powered by their

contains the potential for revenue. Just as

own food waste. These facilities could

the previous solutions, it does not incur

compost food waste to sell which would

cost to take these actions, besides indus-

be a safe, organic fertilizer that is free of

trially composting food for electricity and

pathogens (EPA, Wie).

heat. Utilizing the costly solution at the end of the chain, this provides the largest potential for food waste to be diverted in more affordable manners. However, this compost can be sold from the farmers and back to consumers or other businesses, thus, further harnessing the profitability (Putting Surplus,Wie). The food recovery hierarchy prioritizes methods of reduction in order to divert the largest possible amount of food away from landfills in every of the most effective, feasible, and cost effective way.

68

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

356 BILLION POUNDS OF EDIBLE FOOD

AVAILABLE

FOR HUMAN CONSUMPTION IN THE UNITED

STATES, WAS LOST SIMPLY

BY HUMAN WASTEFULNESS

STRATEGIES OF WASTE REDUCTION

69

THE FOOD WASTE

HIERARCHY INCLUDES ALL LEVELS OF FOOD WASTE

CONSUMER TO MANUFACTURER. Advances in refrigiration, preparation, on both the consumer and manufacturer if regulated could help to drastically alter the food waste epidemic.

FOOD WASTE CHAPTER 5 TIPS FOR AVOIDING

In addition to the economic and ethical ramifications, our widespread squandering has far-reaching environmental impact. Since each person creates roughly a half-pound of food waste per day, we can play a significant role in reducing it. We have compiled this

chapter to ensure that you have some available ideas at your discretion to implement in your household today.

MARKING CHANGES THAT MATTER “Use it up, wear it out, make do, or do

Food storage can make a big difference.

without” is a favorite adage in both frugal

Some fruits can stay out for weeks and not

and green circles, and it is something I

have a problem. Others go bad in days,

strive to live by. One of the best ways to

even in the refrigerator. The same goes for

“use it up” is to think differently about our

all vegetables.

food and ways to avoid wasting it. Lloyd wrote a great post a while back about the statistics for how much food we waste in the U.S., and the numbers are, frankly, appalling. On average, we waste 14% of our food purchases per year, and the average

Meats, of course, need refrigeration, but they can also freeze quite nicely. If you separate your meat out into the quantities you will need for cooking later, you can buy meat in bulk, and freeze only the ad-

American family throws out over $600 of

ditional excess.

fruit per year. Most of the food we waste

Those sell by and use by dates can make

is due to spoilage; we’re buying too much

a big difference in how much food goes

and using too little of it.

bad in your home. If you’re going to use

We’ve all had it happen: half the loaf of

it up right away, you don’t have too much

bread goes stale because no one wants to eat sandwiches today, and the grapes we bought as healthy snacks for the kids’

to worry about close expiration dates, but if you know it will take a while for you to use the entire package, watch that date

lunches languish in the crisper. With a

closely and get the best one possible.

little creativity, and an eye toward van-

You should also learn to save and use your

quishing waste in our lives, we can make

leftovers better. If you have a lot of left-

use of more of our food before it goes to

overs, they may freeze well. Then again,

waste. Here are a few ideas for you.

they could be tomorrow’s lunch.

Of course, some food waste is unavoid-

You can also think about how much you

able, especially if you have picky eaters in

eat. Eaten food isn’t wasted, as such, but

your family. Sometimes you just can’t get

it can go straight to your waist when you

a child to eat something you thought he

don’t want it to. Think about how much

or she would enjoy. But many other forms

you’re eating. If you realize you’re eating

of food waste can be handled better.

too much, try cutting back.

Start off with how you handle your gro-

Remember that much of your food waste

cery shopping. Think not only about how

does not need to go into the trash. Much

much you’re buying, but how soon it will

of it can be composted instead. Citrus and

go bad. Being realistic about what you and

onions don’t go in the compost so well,

your family will consume in a reasonable

especially if you use worms, but other

period will cut back on what you waste.

food remnants will do quite well. Then you have great fertilizer for your yard and the garden.

74

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

Eating a small quantity of food was once forced upon Americans by the government. The image depicts a typical weekly ration of food for one person. Compare this to what you eat on a weekly basis and see the drastic changes that have occurred.

MANAGING FOOD WASTE HIERARCHY The following graph summarises consumer research results into consumers’ suggestions for managing household food waste.

Whilst clearly a lot can be done to reduce household food waste, it is important to note that food waste coming from food preparation in the home is often an inevitable part of home cooking.

Whilst households might reduce their inedible food waste (peelings etc) by purchasing readily prepared meals, this would have an impact upstream by increasing production of peelings etc in the supply chain.

REDUCE IT RE-USE IT + BETTER PLANNING + IMPROVED STORAGE

76

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

+ INVENTIVE RECIPES + DONATIONS

SHOP SMARTLY Plan a week’s worth of dinners and make a detailed shopping list to prevent overbuying. Leave a few nights free for leftovers or changing plans. Stick to your list and be honest with yourself—don’t buy produce that often goes unused. (Click here for Audubon’s handy label guide, an indispensible source of info to help you decipher the environmental claims plastered on food products lining grocery store aisles.

AVOID PORTION DISTORTION Don’t dish out too much. It’s easy to take seconds, but we don’t often save what’s left on the plate. And beware today’s massive plates make a reasonable amount look tiny. If you’re out to eat, know that you’ll likely get more food than you need

RECYCLE + COMPOSTING + SEGREGATED FOOD WASTE

or want. If leftovers leave you cold, halve your recipes and order differently at the restaurants you go to.

LOVE YOUR LEFTOVERS Eat your leftovers. It’s easy to keep the remains of your dinner, but that’s no help if you don’t eat them. They’re ideal lunches, and they’ll save you time and money.

EXPIRATION EXASPERATION Trust your senses before you rely on the package date. Sell-by dates are aimed at retailers and leave about a week to enjoy an item at home. And best-by is less stringent than use-by.

TIPS FOR AVOIDING FOOD WASTE

77

DON’T DISH OUT

TOO MUCH TODAY’S MASSIVE

SERVINGS MAKE

YESTERDAYS PORTIONS LOOK TINY.

CHANGE CHAPTER 6 PROMOTING THE

STARTING

TODAY Successful food recovery programs can provide many benefits to society which can

offset a portion of these costs. Among other things, food recovery programs can help to reduce hunger; provide tax savings to farmers, food manufacturers, retailers, foodservice operators, and others that donate food; conserve landfill space; and lessen the

costs and environmental impact of solid waste disposal. And in all this is a benefit to all of us that live in this country.

FOOD RECOVERY EFFORTS REACH

USDA National Hunger Clearinghouse

ACROSS MARKETING SYSTEMS

USDA has contracted with World Hunger

A Citizen’s Guide to Food Recovery—USDA

Year, a national nonprofit organization,

has recently published A Citizen’s Guide

to develop the USDA National Hunger

to Food Recovery, a resource guide on

Clearinghouse. The Clearinghouse es-

food recovery programs for businesses,

tablished a communications network and

community-based organizations, private

comprehensive database identifying all

citizens, and local governments. The

known organizations providing hunger-

Guide is designed to support food recov-

and poverty-related services, particularly

ery by showing communities, individuals,

organizations supporting food recovery

and businesses how to support existing

efforts.

food recovery efforts or to begin new programs in their communities.

Food Safety Training for FoodRecovery USDA’s Cooperative State Research, Edu-

In addition to creating the Citizen’s Guide

cation and Extension Service (CSREES),

USDA has taken a wide variety of steps to

in conjunction with the Cooperative

promote citizen service related to all food

Extension System, is helping local hunger

recovery and gleaning:

groups recover food safely. Nationwide

Food Recovery Roundtables Secretary of Agriculture Dan Glickman has convened “round tables” around the country to bring together interested nonprofit groups, corporate leaders, social service agencies, and Government officials for a collaborative action on food recovery.

AmeriCorps Summer of Gleaning In the Summer of 1996, as one part of its AmeriCorps program, USDA sponsored a special AmeriCorps “Summer of Gleaning” program that implemented 22 food recovery projects in 20 States. The program was based on the so-called “volunteer generator” model, in which a handful of compensated Ameri-Corps members recruit volunteers to help implement large-scale tasks. The 88 AmeriCorps members in the

outreach programs like Purdue University’s Safe Food for the Hungry and S.T.R.E.T.C.H. (Safety, Training, Resources, and Education to Combat Hunger) teach food-assistance workers how to transport, store, and prepare food safely. They also show groups dedicated to feeding the hungry how to create nutritious meals from the most commonly donated foodstuffs and bulk supplies. USDA’s Food Safety and Inspection Service (FSIS) is working with the Chef and Child Foundation, the philanthropic arm of the American Culinary Federation, to expand food-safety training for people serving food to the needy at nonprofit feeding program sites, including soup kitchens and shelters.

summer program recruited over 1,600

One of the biggest and most significant changes

volunteers who helped pick, sort, deliver,

can be made easily by be more aware of your

and prepare recovered foods.

purchases at the marketplace.

82

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

National Collaboration of Youth (NCY)

Public Service Announcements

An umbrella group for such youth orga-

USDA worked with the Fox Television

nizations as the Boy and Girl Scouts, Big

Network to air a plot-related public ser-

Brothers/ Big Sisters, YMCA of America,

vice announcements

and the Boys and Girls Clubs. The agreement specifies how the over 40 million members of NCY organizations will be encouraged to volunteer to recover food.

National Summit on Food Recovery USDA, the Congressional Hunger Center, and the nonprofit groups Second Harvest and FoodChain will co-sponsor a National

Federal Cafeterias and Farmers’ Markets

Summit on Food Recovery, which will be

In conjunction with USDA efforts, the

modeled on President Clinton’s Sum-

Washington cafeterias of the Department

mit on America’s Future. The Summit will

of Justice, the Department of Energy, and

bring together leaders from State, county,

the Office of Personnel Management are

and city governments, Indian tribes,

donating excess food to the DC Central

nonprofit organizations, religious groups,

Kitchen in Washington, DC. The DC Cen-

large corporations, and small businesses.

tral Kitchen plans and distributes 3,000

All attendees will be asked to make specif-

meals per day, 7 days a week, to 95 charity

ic commitments to increase food recovery

outlets across the Washington metropoli-

prior to the event.

tan area. The Kitchen is in part staffed by homeless workers 48 per year who also receive 3 months of on-the-job training in food preparation and management from professional chefs who volunteer some of operating skills.

FoodChain FoodChain is the Nation’s largest network of prepared and perishable food rescue programs. It opened its doors in the year of 1992 with a staff of only one person. Today, 116 member programs

USDA is also helping school districts in

and 22 associate programs participate in

both the Washington, DC, and Wichita,

FoodChain, distributing nearly 100 mil-

KS, areas to involve students in commu-

lion pounds of food to some 7,000 social

nity service activities related to fighting

service agencies each year.

hunger and recovering food.

84

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

Foodservice

“Unsaleable” Food Products

Hundreds of nationwide and regional res-

The food industry has developed a Joint

taurant chains of various sizes, along with

Industry Task Force on Unsaleables to

individual foodservice outlets, are chan-

develop new strategies and incentives to

neling unsold food to local food recovery

improve the condition of dented, bruised,

programs.

or otherwise damaged food products for

Second Harvest The largest domestic hunger relief organization, rescued 811.3 million pounds of food in 1995 from going to waste by soliciting donations of food and grocery products from the Nation’s food industry.

Society of Saint Andrew (SoSA) The SoSA Gleaning Network has recovered more than 200 million pounds of fresh fruits and vegetables since its founding in 1979, and distributed them to food pantries and soup kitchens across the U.S.

food banks. These “unsaleables” are channeled through Product Reclamation Centers, which help retailers recover the food for organizations that assist the needy.

These education programs that help consumers change their food discard behavior may also be effective in preventing food loss. For instance, educational programs that help meal planners determine appropriate portion sizes and distinguish between spoiled and safe food can help consumers reduce plate waste and better utilize leftovers. Improved meal planning and purchasing skills—including information that helps consumers understand the meaning of manufacturers’ expiration codes,and “use-by” and “sell-by” dates can reduce the discard of food items.

Over the long run, the reduction and recovery of uneaten food in the United States is a complex undertaking requiring the involvement of public and private institutions, as well as consumers. Efforts to reduce or prevent food loss must be balanced against the cost of conserving and recovering food.

PROMOTING THE CHANGE

85

FOOD DOLLARS IN THE UNITED STATES The average allocation of every dollar spent on food in the US. Thet tiny amount on the left ends up in the hands of farmers and the rest of it goes towards marketing.

ONE U.S. DOLLAR

15.8¢ FARM

84.2¢ MARKETING

THE MARKETING AND FARMING DOLLAR The USDA Economic Research Service

The working man / woman creating the

recently published a report that helps

actual goods is far from the end con-

shed the light on the cost of food. Take a

sumer. Every stop along the supply chain

look at the interesting statistic above. For

needs to make a living too.

every dollar we spend on food, less than 16 cents go to farmers. The rest is spent

But here is the good news for all the food-

on marketing.

ies out there who complain about the high cost of organic grass fed beef or fresh

This shouldn’t surprise you. Authors get

produce find a local farm and buy directly

pennies for every dollar spent on their

from the source. between you and the

books. The bulk goes to the bookstores

farmer there’s 84 cents to split. That’s a

(50%) and to publishers (25—40%). And

bargain for both sides.

in the music industry, numbers are similar.

86

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

FARMERS MARKETS The USDA Economic Research Service recently published a report that helps shed the light on the cost of food. Take a look at the interesting statistic above. For every dollar we spend on food, less than 16 cents go to farmers. The rest is spent on marketing.

This shouldn’t surprise you. Authors get pennies for every dollar spent on their books. The bulk goes to the bookstores (50%) and to publishers (25%—40%). And in the music industry, numbers are similar.

The working man / woman creating the actual goods is far from the end consumer. Every stop along the supply chain needs to make a living too.

But here is the good news for all the foodies out there who complain about the high cost of organic grass fed beef or fresh produce find a local farm and buy directly from the source. between you and the farmer there’s 84 cents to split. That’s a bargain for both sides.

FOOD WASTE IS

THE MOST

OVERLOOKED ACT, THAT WE ALL

PARTAKE IN. It has such a massive impact on so many aspects of our lives. There are so many issues that come from wasting food including the environment, sociological issues or simply hitting our wallets. It’s something that we can’t continue to ignore and have to change our ways if we want to live more sustainably.

GLOSSARY FOOD WASTE

A

Compost

Agricultural Waste

A humus or soil-like material created from

Poultry and livestock manure, and residual

aerobic, microbial decomposition of or-

materials in liquid or solid form generated

ganic materials such as food scraps, yard

from the production and marketing of

trimmings, and manure.

poultry, livestock or fur-bearing animals; also includes grain, vegetable, and fruit

Composting

harvest residue.

A process of accelerated biological decomposition of organic material under

Air Pollution

controlled conditions.

The presence in the outdoor atmosphere of one or more air pollutants or any com-

D

bination thereof.

Decomposition The breakdown of matter by bacteria and

B

fungi, changing the chemical makeup and

Bacteria

physical appearance of materials.

Microscopic living organisms that can aid in pollution control by metabolizing

Digestion

organic matter in sewage, oil spills or

The biochemical decomposition of or-

other pollutants. However, bacteria in soil,

ganic matter, resulting in partial gasifica-

water or air can also cause human, animal

tion, liquefaction, and mineralization of

and plant health problems.

pollutants.

Biodegradable

Dump

Capable of decomposing under natural

A site used to dispose of solid waste with-

physical conditions.

out environmental controls.

C Commercial Waste All solid waste emanating from business or commercial establishments.

GLOSSARY

91

E

L

End User

Landfills

Consumer of products for the purpose of

Sanitary landfills are disposal sites for

recycling. Excludes products for re-use or

non-hazardous solid wastes spread in lay-

combustion for energy recovery.

ers, compacted to the smallest practical volume, and covered by material applied

F

at the end of each operating day.

Fill Man-made deposits of natural soils or

M

rock products and waste materials.

Marketing The return of recyclables to productive

Food Chain

use. Marketing may involve the sale of

A sequence of organisms, each of which

materials, or be a transaction without pay.

uses the next, lower member of the se-

In some instances, marketing may involve

quence as a food source.

payment to a user.

Food Processing Waste

Markets

Food residues produced during agricul-

The businesses who accept the recyclable

tural and industrial operations.

materials for reuse or processing, either for their own consumption or for resale. A

Food Waste

public agency may also be a market.

Uneaten food and food preparation wastes from residences and commercial

O

establishments such as grocery stores,

Organic

restaurants, and produce stands, institu-

1. Referring to or derived from living

tional cafeterias and kitchens, and indus-

organisms. 2. In chemistry, any compound

trial sources like employee lunchrooms.

containing carbon.

G

P

Garbage

Plate Waste

Animal and vegetable waste resulting from

A small scrap or leaving of food after a

the handling, storage, sale, preparation,

meal is completed.

cooking, and serving of foods.

92

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC

R

Scrap

Recyclable

Materials discarded that may be suitable

Products that can be collected and

for reprocessing

remanufactured into new products after they’ve been used. These products do not

Solid Waste

necessarily contain recycled materials and

(see refuse)

only benefit the environment if people recycle them after use.

Sustainability Meeting the needs of the present without

Recycle

compromising the ability of future gen-

Minimizing waste generation by recover-

erations to meet their own needs.

ing and reprocessing usable products that might otherwise become waste

T Trash

Refuse

Material considered worthless or offensive

Unwanted or discarded solid, liquid, semi-

that is thrown away. Generally defined as

solid or contained gaseous material.

dry waste material

Region

W

Two or more municipalities which have

Waste

joined together by creating a district or

1. Unwanted materials left over from a

signing an interlocal agreement or signing

manufacturing process. 2. Refuse from

a mutual contract for a definite period of

places of human or animal habitation.

time concerning solid waste management within such municipalities.

Waste Generation The amount of waste generated by a given

Residual

source or category of sources.

Amount of a pollutant remaining within the environment.

Z Zero Waste

Reuse

A goal that is both pragmatic and vision-

Using a product or component of munici-

ary, to guide people to emulate sustain-

pal solid waste in its original form more

able natural cycles, where all discarded

than once.

materials are resources for others to use.

S Salvage The utilization of waste materials.

GLOSSARY

93

COLOPHON 2 COPIES

PRINTED ON

CANSON 70LB PAPER FOR INSIDE PAGES AND CANSON 100LB PAPER FOR COVER. BOOKS WERE PRINTED ON HP B8550 PRINTER IN MAY 2011 THE TITLES OF THE BOOK WERE COMPOSED IN MISO TYPEFACE BY ADVENT ANDREAS K THE BODY COPY WERE COMPOSED IN MUSEO SANS & ITALIC BY JOS BUIVENGA

HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC If you’ve wondered why Americans are fatter than the average country, you may find the fact that we have the highest rate of food waste out of any of the other developed countries in the world.

This book explores the history, as well as the whys into this epidemic.Also, included are ideas on how you can reduce your overall food waste and begin becoming part of the solution and stop being part of the problem.

FOOD OVERLOAD HISTORY & EFFECTS OF THE FOOD WASTE EPIDEMIC DESIGNED AND COMPILED BY BIANCA FRANK

FOOD OVERLOAD