We waste a lot of food each year. According to an article in the NY Times 2-25-15, “60 million tons of food is wasted a year in the US, with an estimated value of $162 Billion. About 32 metric tons of it end up in municipal landfills, at a cost of about $1.5 billion a year to local governments.” “Food waste is not only a social cost, but it contributes to growing environmental problems like climate change, experts say, with the production of food consuming vast quantities of water, fertilizer, and land. The fuel that is burned to process, refrigerate and transport it also adds to the environmental cost. Most food waste is thrown away in landfills,, where it decomposes and emits methane, a potent greenhouse gas.”

According to government figure, an estimated 40% of all edible food in the US is wasted at a cost of $165 billion a year. This is from farm to fork, all segments of the food chain.

Percentage of food waste by average American (from Natural Resources Defense Council):

·       33% meats

·       25% seafood

·       20% vegetables

·       18% grains

·       17% dairy products

·       15% fruits

Remember the three R’s: recycle, reuse, and reduce when it comes to food waste. Recycle by using compost; reuse black bananas into banana bread or smoothies; reduce the amount you make or purchase. We need to prevent food waste as well as find better ways to deal with it.

According to USDA: FOOD:

1.     Buy it with thought

2.     Cook it with care

3.     Use less wheat and meat

4.     Buy local foods

5.     Serve just enough

6.     Use what is left; don’t waste it