Basic Information about Food Waste
Food Waste
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Food waste includes uneaten food and food preparation scraps from residences or households, commercial establishments like restaurants, grocery stores, cafeterias and industrial sources.
The amount of food wasted in the US is staggering. The US generates more than 34 million tons of food waste each year. Paper is the only material category where we generate more waste, but we also recycle more. Food waste is more than 14 percent of the total municipal solid waste stream. Less than three percent of the 34 million tons of food waste generated in 2009 was recovered and recycled. The rest —33 million tons— was thrown away. Food waste now represents the single largest component of MSW reaching landfills and incinerators.
Generating food waste has significant economic as well as environmental consequences. Whether you’re an individual, family, or business, chances are a considerable portion of your budget goes towards buying food — either for you, your family, or your customers. And since we now throw away more food than anything else, that means we are throwing away a lot of our money. Often, simple changes in food purchasing, storage and preparation practices can yield significant reductions in food waste generation. Not only will this reduce waste, but it will make your food dollars go further. Food waste cost savings have even greater potential at commercial establishments. Saving food means saving money.
Total Municipal Solid Waste Generation, 2009: Click on Chart to View Information in Text Format
Municipal Solid Waste Discarded (by material) in 2009
Click on the graph for information in text format.
Environmental Benefits
Not only does this wasted valuable resource have huge economic impacts, it also has huge and immediate environmental impacts. When food is disposed in a landfill it quickly rots and becomes a significant source of methane — a potent greenhouse gas with 21 times the global warming potential of carbon dioxide. Landfills are a major source of human-related methane in the United States, accounting for more than 20 percent of all methane emissions. Reducing, recovering, and recycling food waste diverts organic materials from landfills and incinerators, reducing GHG emissions from landfills and waste combustion. The use of recycled food waste (compost) has many environmental benefits such as: improving soil health and structure; increasing drought resistance; and reducing the need for supplemental water, fertilizers, and pesticides.
An additional benefit of food waste reduction, donation, and composting is improved sanitation, public safety and health for both your facility and community. Food wastes dumped in standard trash cans and dumpsters in the back ally of a home, store or restaurant can attract rodents and insects, – as well as generate bad odors. By placing food scraps in a closed, leakproof, durable, and reusable container, and having it frequently picked up for donation or composting you can significantly reduce, and even eliminate the these problems.
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