In the U.S., 40 percent of our food goes to waste. Upon hearing that statistic, many of us tend to think about the waste that occurs in our kitchens or in restaurants. A large portion of that waste, however, also takes place on farms because of logistical issues during harvest. Additionally, an increasing number of people grow food themselves in backyards and community gardens across the country, and sometimes food even gets wasted on these small “farms.” During good growing seasons with adequate rain and few pests, people can wind up with too much of a particular crop and then don’t know what to do with it.
Let’s face it, we are all guilty of throwing away food. Whether you accidentally cooked too much last week and never got around to reheating it or maybe that unlucky item that was pushed to the back of your pantry expired, we all have had a reason to discard unused or unwanted food. It’s just food right? What harm can food possibly do? Well, all that food has to go somewhere. Food waste goes directly to landfills and incinerators with only 4% being diverted for composting. Every year around 36 million tons of food waste reaches our landfills. Although food waste does decompose, it produces methane, a potent greenhouse gas when it breaks down in landfills. Here are some tips on what we can do to reduce our carbon footprint and divert food waste from our landfills.