Farms aren't tossing perfectly good produce. You are. - The Washington Post - 0 views
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f food waste were a country, it would be the world’s third-largest emitter of CO2, after China and the United States. In our nation alone, we throw away some 63 million tons of food a year, even as 40 million Americans are considered food insecure.
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advocates are getting the problem exactly backward. Less than 20 percent of total food waste happens at farms and packinghouses, where the ugly-produce movement works its magic, according to ReFED, a nonprofit dedicated to researching food waste policies.
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The vast majority of waste — more than 80 percent — is generated by homes and consumer-facing businesses like grocery stores and restaurants.
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Despite the dramatic anecdotes about truckloads of landfilled crops, little of farm waste is due to merely “cosmetic” blemishes. Much of it is bruised or weeping goods that can quickly break down and rot the entire crate. With many crops, misshapen produce knocks against its neighbors during transit, poking holes and jeopardizing entire bins. “Drops” (produce that’s fallen on the ground) are left behind because otherwise they tend to cause food-poisoning outbreaks. Farms till excessively damaged produce back into the soil along with the crop’s stems and leaves, recycling their nutrients.
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North America’s packinghouses discard about 1 percent of the produce that enters their doors, according to the United Nations Food and Agriculture Organization — usually because it’s straight-up rotten.
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For the most part, ugly-produce initiatives are simply gentrifying second-grade produce that was already being eaten — just not, perhaps, by upscale shoppers. It’s the food equivalent of Lyft “inventing” a bus.
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“Approximately 20% of organic and conventional produce in the U.S. never leaves the farm just because it looks a little different. . . . We think that’s crazy.”
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The single biggest source of U.S. food waste, accounting for 43 percent of the problem, is our own homes
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Most of all, we should sync our shopping habits with our eating habits. Affluent shoppers waste the most produce because of how much of it they buy and then trash
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The most important behavioral change consumers can make to address food waste isn’t to buy certain kinds of produce. It’s to actually eat what we bring home.
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Homes, food service and grocery stores generate 7.8 million tons of food waste per year that can’t be salvaged, accounting for 12 percent of the problem. This waste needs to be recycled. The Environmental Protection Agency says that the United States composts only 5 percent of its food waste. (Compare that with 15 percent in the European Union.)
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Biochar — made by heating inedible food and other organic waste until it becomes inert, odorless, nutrient-rich charcoal — could be a very effective way to recycle food waste, but it’s underutilized, because the equipment to do it at municipal scale is so new. Like composting, biochar can be used as a fertilizer, returning food waste’s nutrients back to the soil. Unlike composting, it can handle food waste that’s mixed with general nonhazardous trash — no need for costly separate collection and handling. Biochar also sequesters carbon for centuries.
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But the infrastructure — donation matching software, cold storage and refrigerated trucks — to handle large donations of eggs, dairy, meat, bread and produce is still being built. Funding more food bank infrastructure, educating potential donors about liability laws, creating more donation tax incentives and standardizing food safety regulations would recover up to 996,000 tons of food, or 1.7 billion meals, per year, according to ReFED.
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For certain crops like berries, tomatoes, leafy greens and cucumbers, farms can take advantage of state and federal funds that would help them switch from open-field to hoophouse or greenhouse methods. Already common in East Asia and Europe, these methods boost yields and dramatically reduce how much of the crop is too damaged to leave the farm
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As long as we eat fresh food instead of shelf-stable nutrient bars, perishability is part of the bargain. The only way to completely eliminate food waste is to abolish fresh food. Beyond that, all we can do is manage the waste.