September 21, 2016
Keeping Food on the Plate, and Out of Landfills
Introduction
Food waste from a grocery store in Redmond, WA before it is converted into organic liquid fertilizer. Stuart Isett for The New York TimesWhile many still go hungry in the United States, as much as 40 percent of the food sold to consumers goes into the garbage, either at stores or after it is purchased. Industrialized countries waste about as much food as is produced in sub-Saharan Africa. Millions are spent growing, processing, transporting and disposing of food that just ends up in landfills.
What can be done to reduce food waste?
Read the Discussion »Debaters
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Simple Steps by Consumers Can Curb Food Waste
Shop, store and cook intelligently. Buy less, freeze more, Google ways to cook up leftovers, and don't freak out bout "buy by" dates.
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Eliminate Laws That Cause Healthy Food to Go to Waste
In the absence of federal law on date labels, no two states have the rules. Several states even restrict or ban the sale or donation of past-date foods, even if they are still fresh.
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Connect Retailers to Surplus Outlets
Because food is uniquely perishable, decisions by grocers and restaurants about what to do with surplus are made quickly.
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Ease Hunger With a Better Food Rescue System
The government should encourage businesses to donate funds and excess food to local food banks.
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