In the U.S., food waste is the single largest contributor of waste by weight in our landfills. Our nation alone generates over 30 million tons of discarded food each year. In other words, the leftovers that we don’t want, the food that was forgotten well past its due date, and the stuff that spoiled or just doesn’t look appetizing any longer create a significant amount of detriment to our environment.

Waste Created from Food

Right from the start we already create waste by not consuming the food that we purchase. Consider the amount of energy it took to grow or manufacture the food, process and package the food, and transport the components, packaging and end product to the consumer. All of that energy is wasted if the calories are not utilized.

As soon as we dump that food into the garbage, the waste continues. Besides the additional energy it takes to carry the item to the landfill, food decomposition creates a considerable impact on the environment. As food decays, it produces methane gas, a potent greenhouse gas that, once in our atmosphere, can create damage for 10 years.

Benefits of Reducing Food Waste

It’s easy to see the environmental benefits of reducing food waste. Reduction would be easier on our landfills and our atmosphere. If every person could reduce the amount of food that gets thrown out, we could each lighten our environmental footprint.

And let’s not overlook the significant savings that reducing food waste could have on our budget. Real cost savings can be appreciated from improved food buying, increased food storing and reduced waste. A typical household in the U.S. throws out nearly 15% of their food. That means that 15% of your grocery bill is going in the trash every year. In addition to the money wasted on food purchases, for some there are also additional waste disposal fees based on quantity of trash generated.

Stop Throwing Away Food and Money

The first step in reducing food waste starts with what you do and do not buy. It’s easy to overbuy when finding bargains, buying in bulk, or shopping hungry. Take notice of what gets regularly thrown out. Buying smaller quantities of those items may actually be a better choice. Having a realistic target for the quantity of perishable items that you and your family can consume is important. Drawing up menus and avoiding buying on impulse can help. Remember, it’s not a deal if you end up throwing most or all of it away.

Next, take appropriate steps to store foods that you won’t be consuming immediately. Utilize freezer space to split items bought in larger quantities or for leftovers that you may not want to eat right away.

Finally, although we may be able to reduce the amount of food waste we generate, realistically we will all have some amount of food that will get discarded. One option is recycling food waste via composting. Scraps and leftovers such as vegetables, fruits, coffee grounds, etc. can help in waste reduction as well as provide a nutrient-rich fertilizer.

Another option if we realize that we just aren’t going to ever eat a particular item is donation. Instead of throwing away perfectly good food, consider donating any non-perishable or unspoiled perishable food. There are many local food banks, food rescue programs, soup kitchens, pantries, churches, and shelters that could use the food to feed people. According to the U.S. Environmental Protection Agency (EPA), “over 14% of households in the U.S. (are) food insecure.” After all, food should feed people, not landfills.