This post is the third in a series of short explorations on key climate change solutions, inspired by this fantastic list from Project Drawdown.
What is the impact of food waste on climate change today?
The statistics we have on food waste shocked me when I first heard them. Globally, around 30% of food produced is never consumed. In the U.S., this number is closer to 40%.
Food waste matters in the fight against climate change for a number of reasons. Wasting food means that the greenhouse gasses associated with producing, harvesting, processing, and distributing the food were unnecessarily emitted. Resources such as land, fertilizer, and water that could have been conserved were used for no purpose. And when food is dumped into a landfill, it releases methane, which is a greenhouse gas that is ~25 times more potent than carbon dioxide in holding heat. If all food waste were reduced to zero, we could see up to an 11% reduction in global green house emissions.
Food waste occurs throughout the supply chain, with more waste occurring “downstream” from consumers and retailers in higher-income countries, while lower income countries see more waste “upstream” due to lack of infrastructure. According to the FAO, consumers globally account for ~22% of food wastage, though this wastage accounts for ~37% of the carbon footprint of food waste, since it occurs at the end of the supply chain. The other elements of the supply chain — production, postharvest handling and storage, processing and distribution each account for ~15% of the carbon footprint of food wastage.
Are we on track to meet our goal?
One of the Sustainable Development Goals adopted by all United Nations Member States in 2015 involves reducing food waste:
Sustainable Development Target 12.3: By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.
Champions 12.3, a coalition of governments, businesses, and other organizations dedicated towards achieving the Sustainable Development Target 12.3, has been publishing annual reports detailing our progress. Champion 12.3 track three dimensions across governments and countries: setting targets to reduce food waste, measuring and reporting food waste, and acting to reduce food waste. In general, we still have a long way to go, especially on the government side. So far, no country has announced a halving of food waste and loss, and countries that represent only 15% of the world population are acting at scale to reduce food waste. Companies are doing a bit better, with a third of the world’s 50 largest food companies establishing food loss reduction programs.
What needs to occur to reach the goal?
First, as pointed out by Champion 12.3’s report, more governments and companies need to set targets, measure their food waste, and take action. The United States is one of a few countries with active plans to reduce food waste, but we would need to see similar action from countries with large populations such as China.
In the United States, while the EPA has taken on measuring food waste and securing action towards reaching the 12.3 target by 2030, a significant lever towards reducing food waste comes from consumer behavior changes. To decrease U.S. food waste, we need more consumer education on this issue, clearer and standardized food expiration labels, better food planning processes, and more composting.
What can individuals do to help?
In North America, waste from consumers account for a full 58% of the total tonnage of food wastage. This means that reducing food waste is a climate solution that individuals can fully participate in and take responsibility for. Several actions on the individual level include:
- Shopping preparation: Before grocery shopping, we can perform an inventory of what we already have in our refrigerators and pantries so that we do not over-purchase food. We can plan out what we need to purchase (e.g., enough for a week’s worth of meals) so that food that we cannot finish does not end up languishing and going bad in the back of our fridges.
- Cooking portions: Try to plan meal sizes such that they can be finished without throwing out food scraps. If there are leftovers, make sure to keep them visible within the fridge and have a plan to eat them.
- Expiration dates: “Best if used by”, “sell by”, and “use by” dates generally are not safety dates, but rather indicate peak quality. To determine if a food should be thrown out, look (and smell) for signs of spoilage.
- Preserving food: Use your freezer to extend the life of foods, in particular meat and seafood. Look into pickling and canning as other methods of preserving food.
- Composting: If possible, set up a composting station in your backyard, or contribute to a community composting site. Composting significantly reduced methane emissions compared to putting food in landfills.
There are plenty of other great tips for reducing consumer-level food waste across the internet. Take a look at a few resources such as here and here for some more good tips to advance us towards a more sustainable approach to food production and consumption.
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