Food waste is the disposal of food that is safe and healthy for people to eat. Food waste is different from food loss—the loss of food in transit from the producer to the market. It is estimated that nearly one-third of all food produced worldwide is either lost or wasted.
Food waste occurs in many ways. For instance, supermarkets and other food sellers may throw away produce and other foods that are not the ideal shape, size, or color. Overbuying—buying too much food—also contributes to food waste. Food sellers and buyers may throw away food that is near or past its labeled “best before” date, even though it may still be safe for consumption. Restaurants and their customers contribute to food waste by throwing out large quantities of unused or leftover food.
Food waste harms the environment. The process of producing food, like many human activities, contributes greenhouse gases to the atmosphere. Such gases trap heat from the sun, contributing to global warming. When food goes to waste, greenhouse gases have been produced unnecessarily. Producing food that is not eaten is also a waste of such resources as labor, water, energy, and land. Food waste is of particular concern because many people do not get enough food to eat.
Individuals can help to reduce food waste in many ways. One way is to shop carefully to avoid overbuying. Another way is to donate unused food to organizations that feed the hungry. Composting leftover or excess food can help to mitigate (reduce the effects of) food waste. In composting, food scraps are collected and broken down to make fertilizer. Composting helps to replenish the soil and support future food growth.
Reducing food waste could lead to more efficient land use, with less agricultural land needed to feed the world’s people. Throwing away less food would also help to reduce the burden on landfills. In addition, reducing food waste could help to relieve climate change.
