Food Waste In America Essay
The Unpalatable Truth about Food Waste in America
Each year, nearly forty percent of food is wasted in America. Per person, about one thousand four hundred calories are wasted each day (Hall, et al. 1). We turn up our noses at a bruised apple. At milk that’s a few days past its “sell by” date. At unappetizing overcooked broccoli. We dump out slightly wilted kale. Cans that have been dented on one side. Anything past its expiration date. We’re secure in our privilege, so we destroy food without a second thought. But with one in six Americans lacking a secure supply of food (Coleman-Jensen, et al. 12), this is clearly not a harmless habit. Food waste in America is detrimental to us all, and it’s critical that we resolve this problem.
This is an issue that starts at the source. For fruits and vegetables, in particular, it’s hard to estimate the amount needed. Things like diseases and parasites can decimate crops. A farmer may overcompensate, and end up with far more food than the market requires (Gunders 7).
Waste continues as the food makes its way into retail. For supermarkets, the appearance of the store and the products inside of it is critical. They keep fully stocked shelves. Towering heaps of apples. Stacks of premade wraps. To keep up this façade of perfection, only blemish-free products are allowed in. Overstocked …show more content…
shelves add to the amount of food that is thrown out once its expiration date hits. The store may have overestimated the amount of a product that customers want, and so that food will also be thrown out (Gunders 10). It would be easy to chalk up the problem of food waste to grocery stores. Unfortunately, they only make up about two percent of the total wasted food in America (BSR 15).
Food waste is also prevalent in restaurants. Stringent rules are in place to ensure that customers only receive the freshest foods. As a result of this, perfectly edible food is discarded because it was prepared the day before. Waste also falls on the consumers, though. A careless attitude towards food results in half-eaten meals left on restaurant tables (Gunders 11). The amount of waste caused by restaurants is a staggering thirty-seven percent of total food waste (BSR 15).
If the food has managed to make it into a home, the store that it came from may still have a detrimental influence. When stores offer sales like “buy one, get one free” and other deals that encourage buying in bulk, customers may buy more than they need. Much of at home food waste can be chalked up to poor planning. Those preparing the food may create far too many leftovers, which rot uneaten in the fridge. Confusion over expiration dates heightens the amount of waste. “Sell by” dates indicate when the store needs to have sold the item, but not when the item is no longer edible. “Best before” dates indicate the time that the food is at optimal freshness. Many foods, especially canned ones, can last long after their “best before” date has passed.
Perhaps the most harmful aspect of at-home waste is the casual attitude that many people have towards food. The majority of Americans live a privileged life where access to food is a given. They think nothing of throwing out food (Gunders 12). Homes create an overwhelming forty-seven percent of food waste (BSR 15). This is clearly unacceptable. This is something that needs to be changed.
But even in such bleak state, there is hope. Food waste can be reduced everywhere. In the farming and harvesting stage, extra food can be donated to local food pantries. Malformed produce deemed unsuitable for grocery stores can also be donated. In California, Arizona, Oregon, and Colorado, bills have been passed to give tax credits to farmers who donate their excess produce (Gunders 8).
Donating food is still an option once the food has made its way to grocery stores. France has become the first country to ban supermarkets from throwing out food. Instead, food nearing its expiration date or deemed otherwise unsuitable must be donated (Chrisafis 2016). Unfortunately, this is only a partial fix, due to the small percentage of waste created by grocery stores.
It’s understandable that restaurants would create some waste since the government enforces strict regulations to ensure that the food has no chance of harming a customer. However, the restaurant managers can make an effort to decrease waste. They should be aware of the types of food wasted and investigate the possibility of getting smaller containers of the types of food that are regularly thrown out. They should make sure the fridge and freezer are kept clean and organized, with the older foods towards the front to be used before they spoil. In general, managers should be conscientious of what goes in and out of the kitchen (Gale et al. 9).
And once the food has made it out to the customer, it becomes the customer’s responsibility. If you don’t finish your food, ask for a box. If you don’t like your food, ask if someone else at your table wants it to take home. Try to find alternatives that don’t involve sending the food back to be thrown out.
And yet, that amount pales in comparison to the sheer quantity of waste that leaves homes. It’s important to remember how much of this is a problem at home. It’s something that can be changed. This is not a problem of huge corporations carelessly wasting resources. This problem happens in every house. This is a problem anyone can work to reduce.
Buy only what you need. Have a backup plan in case your original plan for that food falls through. Monitor what comes into and out of your house. Take note of anything that seems to regularly end up in the trash. Nearly all food can be frozen if it’s nearing the end of its lifespan. Keep a close eye on leftovers. Eat them for breakfast, lunch, or when you don’t feel like cooking an elaborate dinner. Remember that food purchased or prepared first should be eaten first. Remember that even if the expiration date is past, the food is often fine.
Most of all, remember that a single individual can help.
This is a problem that’s been escalating for far too long. It’s time for America to become aware of the copious amounts of food it wastes. Start caring more about the food being wasted in your own house. Tell your friends. Let them tell their friends. Make the United States a place where people are deliberately reducing food waste. Because they care. About the environment. About the economy. About people who are starving. Food waste in America is a huge problem. So next time you’re at the grocery store, spare a thought for that forty-seven percent of food that’s headed for your garbage
can.
Each year, nearly forty percent of food is wasted in America. Per person, about one thousand four hundred calories are wasted each day (Hall, et al. 1). We turn up our noses at a bruised apple. At milk that’s a few days past its “sell by” date. At unappetizing overcooked broccoli. We dump out slightly wilted kale. Cans that have been dented on one side. Anything past its expiration date. We’re secure in our privilege, so we destroy food without a second thought. But with one in six Americans lacking a secure supply of food (Coleman-Jensen, et al. 12), this is clearly not a harmless habit. Food waste in America is detrimental to us all, and it’s critical that we resolve this problem.
This is an issue that starts at the source. For fruits and vegetables, in particular, it’s hard to estimate the amount needed. Things like diseases and parasites can decimate crops. A farmer may overcompensate, and end up with far more food than the market requires (Gunders 7).
Waste continues as the food makes its way into retail. For supermarkets, the appearance of the store and the products inside of it is critical. They keep fully stocked shelves. Towering heaps of apples. Stacks of premade wraps. To keep up this façade of perfection, only blemish-free products are allowed in. Overstocked …show more content…
shelves add to the amount of food that is thrown out once its expiration date hits. The store may have overestimated the amount of a product that customers want, and so that food will also be thrown out (Gunders 10). It would be easy to chalk up the problem of food waste to grocery stores. Unfortunately, they only make up about two percent of the total wasted food in America (BSR 15).
Food waste is also prevalent in restaurants. Stringent rules are in place to ensure that customers only receive the freshest foods. As a result of this, perfectly edible food is discarded because it was prepared the day before. Waste also falls on the consumers, though. A careless attitude towards food results in half-eaten meals left on restaurant tables (Gunders 11). The amount of waste caused by restaurants is a staggering thirty-seven percent of total food waste (BSR 15).
If the food has managed to make it into a home, the store that it came from may still have a detrimental influence. When stores offer sales like “buy one, get one free” and other deals that encourage buying in bulk, customers may buy more than they need. Much of at home food waste can be chalked up to poor planning. Those preparing the food may create far too many leftovers, which rot uneaten in the fridge. Confusion over expiration dates heightens the amount of waste. “Sell by” dates indicate when the store needs to have sold the item, but not when the item is no longer edible. “Best before” dates indicate the time that the food is at optimal freshness. Many foods, especially canned ones, can last long after their “best before” date has passed.
Perhaps the most harmful aspect of at-home waste is the casual attitude that many people have towards food. The majority of Americans live a privileged life where access to food is a given. They think nothing of throwing out food (Gunders 12). Homes create an overwhelming forty-seven percent of food waste (BSR 15). This is clearly unacceptable. This is something that needs to be changed.
But even in such bleak state, there is hope. Food waste can be reduced everywhere. In the farming and harvesting stage, extra food can be donated to local food pantries. Malformed produce deemed unsuitable for grocery stores can also be donated. In California, Arizona, Oregon, and Colorado, bills have been passed to give tax credits to farmers who donate their excess produce (Gunders 8).
Donating food is still an option once the food has made its way to grocery stores. France has become the first country to ban supermarkets from throwing out food. Instead, food nearing its expiration date or deemed otherwise unsuitable must be donated (Chrisafis 2016). Unfortunately, this is only a partial fix, due to the small percentage of waste created by grocery stores.
It’s understandable that restaurants would create some waste since the government enforces strict regulations to ensure that the food has no chance of harming a customer. However, the restaurant managers can make an effort to decrease waste. They should be aware of the types of food wasted and investigate the possibility of getting smaller containers of the types of food that are regularly thrown out. They should make sure the fridge and freezer are kept clean and organized, with the older foods towards the front to be used before they spoil. In general, managers should be conscientious of what goes in and out of the kitchen (Gale et al. 9).
And once the food has made it out to the customer, it becomes the customer’s responsibility. If you don’t finish your food, ask for a box. If you don’t like your food, ask if someone else at your table wants it to take home. Try to find alternatives that don’t involve sending the food back to be thrown out.
And yet, that amount pales in comparison to the sheer quantity of waste that leaves homes. It’s important to remember how much of this is a problem at home. It’s something that can be changed. This is not a problem of huge corporations carelessly wasting resources. This problem happens in every house. This is a problem anyone can work to reduce.
Buy only what you need. Have a backup plan in case your original plan for that food falls through. Monitor what comes into and out of your house. Take note of anything that seems to regularly end up in the trash. Nearly all food can be frozen if it’s nearing the end of its lifespan. Keep a close eye on leftovers. Eat them for breakfast, lunch, or when you don’t feel like cooking an elaborate dinner. Remember that food purchased or prepared first should be eaten first. Remember that even if the expiration date is past, the food is often fine.
Most of all, remember that a single individual can help.
This is a problem that’s been escalating for far too long. It’s time for America to become aware of the copious amounts of food it wastes. Start caring more about the food being wasted in your own house. Tell your friends. Let them tell their friends. Make the United States a place where people are deliberately reducing food waste. Because they care. About the environment. About the economy. About people who are starving. Food waste in America is a huge problem. So next time you’re at the grocery store, spare a thought for that forty-seven percent of food that’s headed for your garbage
can.