What is Our Role in Reducing Food Waste?

Written By Scott Shaw
 

Food waste has been recognized as a serious threat to our food security and environment.1 For several years, there have been many attempts to quantify global food waste and gauge ‘waste’ in relation to global malnutrition. According to the Food and Agricultural Organization (FAO) approximately one-third of all produced foods for human consumption is wasted every year?3 The monetary value of this is estimated at about USD $936 billion  - an amount like this is enough to feed one-eighth of the world’s undernourished population.4 This amount could potentially address the global challenge to satisfy the increased food demand, which could reach about 150–170% by 2050.5

With the ability to feed nearly 2 billion people a 2,100 kcal/day diet globally,6 food waste problems intensify resource scarcity problems and the negative environmental impact associated with agriculture. 

Reducing food waste plays an important role in creating a sustainable food system. It embodies the amount of resources used to produce uneaten food. This includes cropland, agricultural chemicals such as fertilizers and pesticides, and irrigation water; in simpler terms, inputs used to grow food which is ultimately wasted by consumers.7

There are many formal definitions of waste based on different legal jurisdictions.  Food waste occurs at different stages of our food supply chain and is affected by varying environmental controls. The point of production contributes to the problem but a larger portion comes from food lost after it was bought which is at the consumer and retail levels.8 Unlike other commodities, food is an organic material which is easily spoiled and nutritional quantities vary greatly per item. To add, the extent of food availability is dependent on its usage. It can be used for human consumption, for feeding livestock, or for biofuels and biomaterials production.8  The exact impact on sustainability is complicated.

As we strive to make the current food system more sustainable we must develop appropriate strategies to reduce food waste and losses. One of the most common strategies we can look at is improving our diet quality.

One of the most common strategies we can look at is improving our diet quality. When we improve the quality of our diet, we are able to simultaneously reduce environmental impact and achieve sustainable developmental outcomes.9 How do we lessen food waste in relation to improving a healthy diet?

Try these simple steps:


  1.  Plan meals ahead of  time. 

You not only save money and time but also lessen the burden of food waste and losses. If you buy no more than what you use, you will be able keep it fresh and use it all. 

  1. Incorporate your schedule into your meal planning.

When you make your shopping list, keep in mind how often you eat at home. Do you have lunch out with friends this week? Or do you have a dinner party this Friday?  If so, don’t purchase food for those meals.


  1. Create your shopping list after planning your meals.

Before you go shopping, make sure that you have already planned out a one-week healthy meal plan and stick to it. Only buy the things needed for those meals and snacks. On your shopping list include quantities by noting how many meals you’ll make with each item to avoid overbuying. 

Example: lettuce - enough for two servings


  1. Check your supplies on hand before finalizing your list.

Always check your refrigerator and pantry first of the ingredients available to avoid buying food you already have. You can even make a list each week of what needs to be used up and plan upcoming meals around it.


  1. Stick to your list. 

You should only buy what you need and will use. Although you may think buying in bulk is more practical, it can only save your money if you are able to use it before it spoils.


  1. Plan for leftovers.

Plan meals around leftovers.  If you aren’t a leftover lover, utilize leftover ingredients into a new meal the next day.  For example, cook steaks, potatoes and Brussels sprouts for dinner one night and utilize strips of leftover steak and Brussels Sprouts into a salad for lunch the next day.


  1. Try batch cooking.

Cook once or even chop once and eat twice, or thrice.  For a family of 4 cook for 8-12.  Serve the meal that night for dinner and prepare the leftovers into homemade frozen dinners on those days you’re short on time.  This also works well for pre making lunches for the next day or two.


  1. Donate if you overestimate.

If you overestimate, you’re not alone.  Consider donating nutritious and safe untouched food to food banks to help those in need.  If you have a business trip that takes you out of town and have perishable food on hand, make a neighbor happy and donate the food to them.


  1. Compost scraps and unsafe food items.

Collect food scraps instead of throwing them away and make your garden thrive! Don’t know how to start your own compost? Don’t worry! We will be providing you the details in our next article.

Most of us are not aware how much food we are wasting every day — from uneaten leftovers down to spoiled produce. By increasing our self-awareness, we can make a big impact in addressing food waste issues. Let us all help resolve this issue in our own simple ways by planning meals, setting new habits and making one change at a time.  Remember, there is no perfection, only self-accountability. Have fun and get your family or roommates involved in creating a solution that the household can implement together.



References:

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