The National Resources Defense Council recently published a startling report on the amount of food that goes to waste between production and consumption. Featured in a subsequent exploration of how to fight food waste on NPR’s Science Friday, the study’s author, Dana Gunders, explored the subject with Jonathan Bloom of wastedfood.com,
- Expiration dates are quite conservative and have more to do with food quality than actual spoilage. Have a little flexibility as to when you choose to trash and when you decide to keep.
- There can be a tremendous amount of waste in schools and other institutional settings, often due to strict nutritional guidelines. More choice can lead to less waste.
- Composting works. Not just for hippie vegans, it’s easy and effective way to recycle and reuse.
- Plan meals better. Buying too far in advance often means that unopened food goes into the dump.
We squander so much edible food due to rules and regulations, commercial restrictions, and reckless behavior that, even in this age of acute environmental awareness, much more attention should be paid to making sure that we use all of what we grow.