ncl food waste white paper

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© National Consumers League 2014 1 WASTED: SOLUTIONS TO THE AMERICAN FOOD WASTE PROBLEM A National Consumers League White Paper examining challenges and solutions for American food waste. Prepared by Kelsey Albright Linda Golodner Food Safety and Nutrition Fellow National Consumers League INTRODUCTION More than one billion people, or one sixth of the world’s population, suffer from chronic hunger. 1 In the United States alone, 49 million people experienced food insecurity in 2012. 2 While millions struggle to put food on the table, others live in a very different world where food excess and overindulgence are more common. Against this backdrop is the shocking reality that a quarter to a third of all food produced goes to waste. 3 Food waste is a component of food loss, or the amount of edible food not consumed post harvest for any reason. These reasons range from natural shrinkage or loss from mold, inadequate climate control and pests. 4 This whitepaper will examine the scope of the problem in America, evaluate strategies for reducing food waste, and offer suggestions for proper disposal of uneaten food for individual consumers and for restaurants, cafeterias, and grocery stores selling to the public. When food is wasted, so are many other resources that go into producing food. To feed one person for a year, it takes four hundred gallons of oil. Oil, water, land and topsoil are all squandered growing food that ultimately goes uneaten. Food waste creates an artificially

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A National Consumers League White Paper examining challenges and solutions for American food waste. More than one billion people, or one sixth of the world’s population, suffer from chronic hunger. In the United States alone, 49 million people experienced food insecurity in 2012. While millions struggle to put food on the table, others live in a very different world where food excess and overindulgence are more common. Against this backdrop is the shocking reality that a quarter to a third of all food produced goes to waste.

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WASTED:    SOLUTIONS  TO  THE  AMERICAN  FOOD  WASTE  PROBLEM  

A  National  Consumers  League  White  Paper  examining  challenges  and  solutions  for  American  food  waste.  

   

Prepared  by  Kelsey  Albright  

Linda  Golodner  Food  Safety  and  Nutrition  Fellow  National  Consumers  League  

INTRODUCTION    

More   than  one  billion  people,  or  one   sixth  of   the  world’s  population,   suffer   from  chronic  hunger.1  In  the  United  States  alone,  49  million  people  experienced  food  insecurity  in  2012.2  While  millions  struggle  to  put  food  on  the  table,  others  live  in  a  very  different  world  where  food  excess  and  overindulgence  are  more  common.  Against  this  backdrop  is  the  shocking  reality  that  a  quarter  to  a  third  of  all  food  produced  goes  to  waste.3    

Food  waste  is  a  component  of  food  loss,  or  the  amount  of  edible  food  not  consumed  post-­‐harvest   for   any   reason.     These   reasons   range   from  natural   shrinkage   or   loss   from  mold,  inadequate   climate   control   and   pests.4   This   whitepaper   will   examine   the   scope   of   the  problem  in  America,  evaluate  strategies  for  reducing  food  waste,  and  offer  suggestions  for  proper  disposal  of  uneaten   food   for   individual   consumers  and   for   restaurants,   cafeterias,  and  grocery  stores  selling  to  the  public.  

When  food  is  wasted,  so  are  many  other  resources  that  go  into  producing  food.    To  feed  one  person  for  a  year,  it  takes  four  hundred  gallons  of  oil.      Oil,  water,   land  and  topsoil  are  all  squandered  growing   food   that  ultimately  goes  uneaten.  Food  waste  creates  an  artificially  

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high  demand  for  food,  and  unnecessary  use  of  resources.    Farms  get  government  subsidies  to  hedge  their  risk,  ultimately  costing  consumers  in  higher  taxes.    The  relatively  low  cost  of  food  in  US  and  the  developed  world  today  drives  a  trend  toward  undervaluing  this  precious  resource.      

Food  waste,  as  defined  by  the  Food  and  Agriculture  Organization  of  the  United  Nations,  is  the  loss  of  food  material  that  was  once  edible,  but  goes  unconsumed.5    Food  left  behind  on  consumers’  plates  is  a  prime  example.      

American   consumers   waste   more   food   than   producers,   transporters,   or   retail  establishments.6  Food  waste  not  only   costs  money,   as   consumers  and  businesses  pay   for  food  that  will  go  unused,  but  it  has  dire  environmental  effects.  It  takes  resources  –  water,  energy,  land  –  to  produce,  package,  and  transport  food  from  farm  to  fork.    When  food  waste  ends  up   in   landfills   instead  of  being  composted,  more  methane   is  produced,  and  valuable  nutrients  that  could  be  turned  into  topsoil  and  used  to  grow  more  food,  are  lost.  

So   why   is   food   waste   in   America   so   common?   Consumer   attitudes   towards   food   have  evolved   as   our   connections   to   farming   and   the   production   of   food   have   weakened.  Consumers   are   lured   to   purchasing   larger   portions   or   more   produce   through   seductive  deals.    Americans  have  come  to  expect  perfect  looking  produce  and  regard  food  today  as  an  abundant   luxury   instead   of   a   scarce   commodity.   Generations   growing   up   in   a   world   of  overabundance   do   not   see   our   current   food   consumption   and   waste   habits   as  unsustainable.   Consumers   ultimately   hold   the   power   to   reduce   their   food   waste,   but   in  order  for  that  to  happen  there  must  be  a  shift  in  attitude  about  the  value  of  food.          

THE  PROBLEM  

Global  Food  Waste    Food  waste  is  a  global  crisis.    As  the  world  population  continues  to  grow,  so  will  hunger  and  the  amount  of  food  required  to  feed  larger  populations.    The  majority  of  hunger  on  earth  is  concentrated   in   developing   countries   leading   them   to   be  most   affected   by   unsustainable  agricultural   and   consumption   practices.   Developing   countries   waste   less   food   than  developed  ones.    Fifty  six  percent  of  food  and  waste  occurs  in  the  developed  world  whereas  44   percent   takes   place   in   developing   regions.7   Total   food  waste   in   the   developed  world  amounts  to  750  to  1,500  calories  per  person  per  day.  In  the  developing  world,  that  number  is  far  lower,  400  to  500  calories  per  person  per  day.8  

Food   loss   in   developing   regions   typically   happens   during   the   production   and  transportation   stages   in   the   supply   chain,   caused   by   a   lack   of   advanced   harvesting   and  

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transportation   techniques.   Farmers   face   unique   challenges   in   developing   nations.   Crops  can  be  damaged   in   the   fields   by   insects,   disease,   or   inclement  weather   and  unable   to   be  harvested   timely   because   of   inefficient   equipment.   Trucks   lacking   refrigeration   may   be  used  to  transport  produce,  leading  to  spoilage  in  warmer  climates.    

In  the  developed  world,  consumers,  not  producers,  are  responsible  for  the  majority  of  food  waste.   Worldwide,   35   percent   of   waste   takes   place   at   the   consumption   stage,   making  consumers  accountable   for   the   largest  portion  of  waste.  Both   the  production  and  storage  stages  are  each  responsible  for  24  percent  of  wasted  food  throughout  the  food  value  chain.9  Consumers  play  a  key  role  in  the  reduction  of  food  waste  globally,  however  the  figures  are  lopsided.     American   consumers   waste   ten   times   more   food   than   those   in   southeastern  Asia.10    Citizens  of  developed  nations  have  the  greatest  opportunity  to  have  an  impact.    

Food  waste  in  the  United  States    Forty  percent  of  food  in  the  United  States  goes  uneaten11  -­‐-­‐a  troubling  fact,  especially  as  six  in  ten  Americans  know  someone  who  has  recently  struggled  to  buy  food.12    As  the  country  with  the  seventh  richest  country,  food  and  other  commodities  are  readily  available  to  many  Americans.13     American   consumers   spend   a   meager   6   percent   of   their   total   household  expenditures   on   food.14   That’s   less   than   any   nation   on   earth.     In   1982,   Americans   spent  more  than  12  percent  of  their  money  on  food.15    The  abundance  and  low  price  of  food  are  the  two  most  salient  factors  in  consumer’s  lack  of  value  for  food.      

It   wasn’t   always   this   way.   Food  waste   is   a   phenomenon   that   increased  with   the   rise   in  industrial   farming.  As   food  became   cheaper   and  more   abundant,   consumers  became   less  involved  with   its  production.   Since   the  1970s,   food  waste  has   increased  by  50  percent.16    Between   $1,350-­‐$2,275   of   food   is   thrown   out   each   year   by   a   family   of   four.17   Even   if  wasting  food  doesn’t  bother  consumers,  wasting  money  might.  Yet,  many  consumers  don’t  realize   the   amount   of   food   or   money   they   waste.     According   to   a   public   opinion   poll  released  by  Sustainable  America,   respondents  believe   they  personally  waste   significantly  less  food,  on  average,  than  other  American  families.18    

Environmental  Impacts  of  Food  Waste    Wasted  food  costs  precious  resources  like  water,  energy  and  land.    Producing  food  takes  up  51  percent  of  our   land;   that’s  1.17  billion  acres  of   land  requiring   irrigation  and  depleting  top  soil.19  Food  production  in  the  U.S.  also  takes  up  10  percent  of  our  energy  supply,20  and  globally,  food  waste  accounts  for  more  than  a  quarter  of  total  freshwater  consumption.    

Perhaps   the   most   valuable   resource   wasted   when   we   throw   away   food   is   oil.   Eighteen  million  barrels  of  oil  are  used  every  day  in  the  United  States.    The  U.S.  represents  less  than  

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5  percent  of   the  world’s  population,  and  yet  we  use  20  percent  of   the  global  oil  supply.21    We  also  produce  a  quarter  of  global  greenhouse  gas  emissions.22    Four  hundred  gallons  of  oil  are  needed  to   feed   just  one  person   for  a  year.23  Gas   fuels   the   farm  equipment  used  to  harvest,   the   tractor   trailers   that   deliver   food,   and   the   garbage   trucks   used   to   cart   food  waste   to   the   landfill.  Eighty  percent  of  Americans   live   in  cities,  meaning  that   trucks  must  transport  the  wasted  food  to  landfills  far  away.24  Oil  is  used  all  along  the  food  supply  chain.  

Once   food   waste   reaches   the   landfill,   the   negative   environmental   effects   continue.   Food  decomposes   in   landfills,   producing   methane,   the   second-­‐most   produced   greenhouse   gas  after   carbon   dioxide,   with   20   times   the   greenhouse   gas   effect   of   carbon   dioxide.25  According  to  the  U.S.  Environmental  Protection  Agency,  18  percent  of  methane  emissions  in  the  U.S.  come  from  landfills.26  The  UK  estimates  that   if   food  waste  were  removed  from  landfills  there,  greenhouse  gas  reduction  would  be  equivalent  to  removing  one  in  four  cars  from  the  road.27    

Why  we  Waste  Food    Despite   being   responsible   for   the   largest   percentage,   most   consumers   are   opposed   to  wasting   food.     In  a   survey  done  by  The  Food  Waste  Project,  94.6  percent  of   respondents  were  concerned  about  the  environmental  and  financial  impact  of  food  waste,28    Why,  then,  do   Americans   fail   to   act?   A   combination   of   factors   are   at   play.   Grocery   stores   and   food  retailers  usually  want  to  sell  more  food.    The  sheer  availability  of   food  discourages  waste  reducing   habits.   Many   Americans   also   lack   the   education,   resources   and   motivation   to  properly  interpret  expiration  date  labels,  plan  meals,  store  foods  and  compost  scraps.    

Not  only  do  grocery  stores  and  retailers  waste  food  themselves,  but  some  of  their  policies  facilitate  consumer  waste.  Over-­‐buying   is  promoted  with  buy–one-­‐get-­‐one-­‐free  deals  and  other   incentives,   like   coupons,   encouraging   consumers   to   purchase  more   food   than   they  need.   The   drive   to   find   deals,   save   money   and   ultimately   over-­‐purchase   may   be  perpetuated  by  reality  TV  shows  like  “Extreme  Couponing”.    Entertainment  stimulates  our  societal   attitude   to   seek   ever   more.     Grocery   stores   are   conveniently   set   up   to   prompt  unnecessary   impulse   buys  which  may   ultimately  wind   up   as   food  waste.   Bulk   packaging  tends   to  be  more   cost   effective   for   consumers,  but  what  most   consumers  don’t   realize   is  that  they  often  lose  money  because  some  of  the  food  goes  bad  before  they  get  a  chance  to  eat  it.    

Grocery  stores  aren’t  solely  to  blame  for  their  poor  food  waste  behaviors;  many  are  driven  by  consumer  demands.    For  example,  grocery  stores  make  a  point  of  stocking  only  the  most  attractive  produce,  while  less  than  perfect  produce  may  be  discarded.  Grocery  stores  would  like  to  sell  all  produce,  not  the  just  the  food  with  no  blemishes,  but  don’t  feel  it  will  move.  Store   displays   can   be   over   packed   leading   to   food   waste   as   fragile   produce   is   easily  

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damaged.     This   also   hurts   profits.     Not   only   do   overstocked   displays   lead   to   waste   but  prepared   foods,  which  are  constantly  made   throughout   the  day,  must  be   thrown  away  at  closing  as  they  might  be  a  food  safety  hazard.  

Waste   also   drives   up   the   cost   of   producing   food   through   a   vicious   cycle:   artificially  increased   the   demand   for   food   leads   to   farmers   growing  more,   depleting   soil,   and   using  excess  fertilizer,  pesticides,  and  fuel  for  machinery,  and  irrigation  –  all  of  which  come  at  a  cost.  Our  government  also  spends  billions  of  dollars  every  year  to  support  farmers  through  subsidies.   Since   farmers   are   producing   more   food   than   is   actually   consumed,   these  subsidies  are  a  hidden  cost  to  taxpayers.29  The  subsidy  program  helps  reduce  food  costs  –  though  we  pay   in  other  ways  –   causing   the  average  consumer   to   spend   just  6  percent  of  their  income  on  food.    Since  we  today  spend  such  a  small  percentage  of  overall  expenses  on  food,  we  subconsciously  diminish  its  value.    

Undervaluing  food  leads  to  poor  meal  planning.  Consumers  who  go  to  the  store  without  a  grocery   list   spend   40   percent   more   as   a   result   of   over-­‐buying.30   Once   food   is   home,   it  becomes   easy   to   lose   track   of   it.   Poor   visibility   in   the   fridge   and   improper   storage   of  produce  contributes  to  unnecessary  waste.    Misinterpretation  of  the  various  expiration/use  by/sell  by  dates  is  also  problematic  as  consumers  toss  food  thinking  it  has  expired  when  in  reality  it  is  safe  to  consume.    

On  the  environmental  front,  consumers  could  be  doing  more  to  reduce  the  impact  of  food  waste.  Widespread  composting  of  food  waste  would  have  a  huge  environmental  impact  but  it   would   require   a   major   legislative   and   educational   effort.     According   to   a   survey  conducted   by   National   Waste   &   Recycling   Association,   72   percent   of   Americans   do   not  compost   their   food   waste;   however,   67   percent   would   be   willing   to   do   so   if   it   was  convenient  in  their  community.31  San  Francisco,  CA  and  Portland,  OR  have  government  run  compost   programs   with   bins   provided   for   food   scraps   or   other   biodegradable   material.  Other   cities   will   likely   follow   their   lead   if   given   a   roadmap   to   do   so;   Washington   DC  recently   enacted   a   bill   creating   composing   pilot   projects   in   designated   parts   of   the   city.  Most  cities  also  lack  incentives  to  minimize  trash.  A  flat  rate  fee,  for  example,  provides  no  reward  to  consumers  who  produce  less  waste.  

Benefits  to  Reducing  Waste      Food   should   be   valued   as   a   life-­‐saving   commodity   at   a   time   when   more   than   a   billion  people  are  going  hungry  and  49  million  of  them  are  in  our  country.    

While  hunger  won’t  go  away  if  we  reduce  food  waste,  changing  consumer  attitudes  about  the  value  of  food  would  still  have  a  profound  effect.  As  a  planet,  we  produce  sufficient  food  to  provide  2,700  kilocalories  every  day  for  every  person.32  However,  in  America  alone,  one  

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in   six  people   lacks  a   secure   food   supply,   i.e.,   they  don’t  know  where   their  next  meal  will  come   from.   If   food   waste   were   reduced   by   only   15   percent,   these   savings   could   be  redistributed   to  25  million  hungry  Americans  each  year.  That’s  half  of  all  Americans   that  are  currently  food  insecure.33    

Many  grassroots  and  grasstops  efforts  exist  to  relocate  food  from  retailers,  restaurants,  and  even  consumers  to  soup  kitchens  or  food  banks.  Food  Shift34  and  Food  Recovery  Network35  are   two   campaigns   that   focus   on   relocating   uneaten   food   and   increasing   consciousness  about   food  waste.  While   these   are   laudable   campaigns,   this   issue   needs   to   be   addressed  globally  by  all  of  its  stakeholders  including  industry,  retailers,  restaurants,  and  consumers.  In   North   America   and   Oceania,   61   percent   of   wasted   calories   each   day   are   wasted   by  consumers.36    In  America,  31  percent  of  all  food  available  for  consumption  at  the  retail  and  consumer   levels   went   uneaten.37     Consumers   could   be   far   more   empowered   by  government,  industry,  and  through  education  to  minimize  food  waste.    

If   the   ethical   or   environmental   implications   of   minimizing   food   waste   aren’t   convincing  enough,  perhaps  the  monetary  benefits  would  be.  As  a  nation,  the  U.S.   throws  away  $165  billion   in   uneaten   food   each   year.38  While   many   Americans   are   aware   they   are   wasting  money  on  uneaten  food,  few  know  the  extent  to  which  this  occurs.    To  repeat,  a  family  of  four  could  have  $1,350-­‐$2,275  back   in   their  bank  account  each  year   if   they  recouped  the  money  lost  by  throwing  out  food.  39  

It’s   impossible  to  avoid  all  waste  as  some  parts  of  food  are  simply  inedible.     Investigating  best   disposal   practices   of   inedible  waste   by   producing   the   least   negative   environmental  effects   is   another   step   toward   minimizing   the   problem.     Anaerobic   digestion   is   an  interesting  alternative,  which  some  cities,  including  New  York,  are  using  to  harness  energy  from   methane.40   This   process   is   the   breaking   down   of   biodegradable   materials   by  microorganisms   to   produce   biogas   which   is   then   combusted   to   produce   energy.     The  Environmental  Protection  Agency  estimates  that  if  50  percent  of  the  food  waste  generated  each  year  in  the  U.S.  were  anaerobically  digested,  enough  electricity  would  be  generated  to  power  2.5  million  homes  for  a  year.41    

One   of   the  many   precious   resources  we   deplete  when   growing   crops   is   topsoil.   It   takes  hundreds  of  years  to  create  one  inch  of  topsoil.  In  this  country  we  deplete  topsoil  ten  times  faster  than  we  can  replace.42  Reducing  waste  wouldn’t  replenish  topsoil  in  the  near  future  as   damage   has   already   been   done,   but   it   would   slow   the   demand   for   more   farmland.  Composting  food  scraps  also  creates  enriched  soil,  which  can  be  used  to  grow  new  crops,  further  slowing  our  rate  of  topsoil  depletion.    

 

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HOW  TO  MINIMIZE  FOOD  WASTE:  THE  NEED  FOR  A  CULTURAL  SHIFT    

Working  with  Retailers  to  Minimize  Food  Waste  Enabling  Actions    Reducing   consumer   food  waste   requires   a  multifaceted   approach.   Retailers   have   a   large  role  to  play  in  this  effort.  The  “buy  one  get  one  free”  deals  used  to  encourage  a  consumer  to  purchase   a   certain   brand   or   product  must   be   reconsidered.     Replacing   these   deals   with  “buy  one  get  one  later”  or  “buy  one  get  one  donated”  deals  still  provides  the  incentive  that  companies  are  seeking  but  reduces  over-­‐purchasing,  minimizing  waste.    

Secondly,   instead  of  rejecting   fruit   that   is  unattractive  or  about   to  go  bad,  grocers  should  join  the  small  but  growing  movement  to  repurpose  it.    Providing  visually  unappealing  but  perfectly  edible  produce  prevents  food  from  being  tossed  in  the  trash  and  saves  money  for  retails  who  already  operate  on  razor  thin  profit  margins.      

Another   option,   one   that   is   used   in   selling   highly   perishable  meat,   is  marking   down   the  price  of  food  that  is  going  to  expire,  or  reach  it’s  sell  by  date  soon.  Lowering  prices  is  also  a  good  option  for  selling  less  attractive  produce.  Having  a  small  section  of  the  grocery  store  devoted   to   soon-­‐to-­‐expire   foods   saves   retailers   money   by   selling   foods   that   may   have  otherwise  been  overlooked.    It  also  serves  shoppers  who  can’t  afford  to  buy  some  of  these  foods  at  full  price.    

Retailers  can  also  practice  and  promote  regional  food  recovery,  or  the  transferring  of  food  from   retail   establishments   to   charities   that   will   locate   people   in   need.   Grocery   stores  already   do   –   but   should   increase   partnerships   with   local   grassroots   initiatives   that  repurpose  and  relocate  foods.    Providing  tax  breaks  to  retailers  who  donate  is  a  key  way  to  incentivize  food  waste  reduction  efforts.      

Restaurants  similarly  can  assist  in  reducing  consumer  waste.    Serving  smaller  portion  sizes  or   encouraging   customers   to   take   home   leftovers   is   a   first   step.   Restaurants,   especially  casual,   serve-­‐yourself   establishments,   should   also   provide   areas   where   consumers   can  scrape  food  scraps  into  a  bin  for  composting.    

Setting  standards  also  provides  recognition   for  companies,   restaurants,  and  retailers   that  operate   with   little   to   no   food   waste.   Third-­‐party   accreditation   that   recognizes  establishments   minimizing   food   waste   can   draw   customer   attention   and   support   and  generate  competition  for  minimizing  waste.    

Change  Consumer  Attitudes  Surrounding  Food  Waste    Changing   consumer   attitudes   about   food   is   key.     Conserving   food   used   to   be   a   cultural  norm.      Older  Americans  lived  through  eras  of  food  scarcity  but  that  experience  hasn’t  been  

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common  for  many  generations.  Conversations  surrounding  food  waste  must  be  generated.    Educating  consumers  about  how  it  is  grown  and  processed  could  change  value  perceptions.    Education   may   also   lead   to   an   interest   and   desire   to   learn   more   about   how   food   is  produced,  which  in  turn  could  increase  awareness  around  consumers’  use  and  handling  of  food.    For  example,  consumers  may  avoid  blemished  produce  unnecessarily.    

Valuing   food   is   only   the   first   step.  Once   consumers   are   educated   about   food  waste,   they  must  be  provided  tools  to  assist  change  in  their  actions.    Information  about  proper  storage  of  various  types  of  perishable  food  and  an  estimate  of  how  long  food  should  last  is  a  good  starting   point.   Grocery   stores   or   organizations   that   provide   this   information   should  encourage   freezing   foods   that  might  otherwise  go  bad.  Meal  planning  and  shopping  with  grocery  lists  are  other  ways  to  reduce  overbuying  and  consequently  waste.      

Finally,  clarifying  date  labels,  or  the  labels  placed  on  packaging  to  indicate  peak  freshness,  is  key.      Such  labels  often  read  “Sell  by”,  “Best  by”  or  “Use  by”  followed  by  a  date.    A  result  of  a   push   for  more   transparent   labeling   in   the   1970s,   the   labels   rarely   indicate   the   date   at  which   a   food  becomes  unsafe   to   eat   and   are   instead   indicators   of   peak   freshness.43    Not  only   are   such   labels   misleading   consumers   about   the   safety   of   a   food,   which   leads   to  unnecessary  waste,  but   they   lack  uniformity.    Food  date   labeling  was  never  a  priority   for  Congress.    States  and  local  governments  thus  adopted  their  own  labeling  laws.    To  this  day  there   exists   only   a   patchwork   of   date   labels   with   different   meanings,   making   it   more  difficult   for  consumers   to   identify   foods  which   foods  are  safe  or  unsafe   to  consume.    The  only  federally  regulated  food  dated  product  is  baby  formula  because  potency  and  nutrients  are  lost  over  time.  

Federally  regulated  date   labels,   in  conjunction  with  an  education  campaign  about  how  to  properly  read  and  apply  them,  are  sorely  needed.    It  would  be  enormously  useful  to  clarify  what  the  existing  date  labels  mean.    In  conjunction  with  educating  consumers  about  how  to  identify  spoiled  foods  and  directing  them  to  resources  that  aid  with  such  decision  making,  this  large  gap  in  understanding  the  safety  of  foods  needs  to  be  addressed.      

Public   education   campaigns   in   Europe   have   already   proven   successful.   The   United  Kingdom  has   created   the   “Love   Food,  Hate  Waste”   campaign.44   The   European  Union   has  implemented  a  program  called  FUSIONS  to  help  meet  their  goal  of  reducing  food  waste  50  percent  by  2020.45    Both  of   these  programs  have  had  great  success,  demonstrating  that  a  similar  public  education  campaign  could  and  should  be  launched  in  the  US.    

The   Environmental   Protection   Agency   (EPA)   has   launched   the   Food   Recovery   Challenge  works  to  minimize  food  waste  at  every  opportunity  along  its  lifecycle.46    The  program  seeks    organizations  and  businesses  participation  by  preventing  food  waste,  donating  what   food  won’t   be   used   and   properly   recycling   what   waste   does   exist.     A   consumer   tool   kit   is  

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currently   in  works   to  be  used   in  conjunction  with   the  program.  But  sadly   few  Americans  know  about  the  program.  

Additionally,   the  EPA  and   the  U.S.  Department  of  Agriculture  have  a   joint  program  called  the  U.S.  Food  Waste  Challenge.47  The  purpose  of  the  challenge  is  to  motivate  communities,  manufacturers,  retailers,  processors,  producers,  and  other  government  agencies,  to  reduce  their   waste,   recover   good   food   for   consumption,   and   recycle   food   scraps   through  composting.   The   back   end   of   the   program  works   to  minimize   legal   barriers   to   properly  disposing  of  food  waste.      

These  programs  are  a  step  in  the  right  direction,  but  they  cannot  alone  address  the  issue.  Engaging  consumers  through  government  and  industry  efforts  is  vital.        

 

Educate  Consumers  about  Environmental  Action    Heightening  consumer  awareness  about  the  environmental  impact  of  food  waste  is  the  final  step   to   initiating   food   attitude   shifts.     Not   only   does   composting   reduce   the   waste  consumers   generate,   but   it   also   reduces   the   amount   of   methane   produced   in   garbage  dumps.   Many   Americans   live   in   cities   where   composting   can   be   difficult,   so   creative  composting  methods,  like  vermicomposting  which  uses  worms  and  a  tray  system,  may  be  a  good   option.     Municipal   efforts   to   incentivize   composting   at   apartment   complexes   and  condominiums  play   a   big   role   in   promoting   consumer   action.     City-­‐provided   composting  bins  modeled  after  San  Francisco,  Portland,   and  Seattle   are   successful  model   composting  programs   that   need   to   be   expanded.     Municipalities   must   broaden   adoption   of   waste  collection   fees   based   on   weight   or   other   quantified   amounts,   instead   of   a   flat   rate   fee.  Paying   for   waste   removal   by   the   bag   or   pound   alongside   a   robust   composting   program  motivates  consumers  to  minimize  their  waste.    

 

CONCLUSION  

The   effort   to   reduce   food   waste   is   a   win   for   every   American.   For   all   of   these   reasons   -­‐  environmental,  ethical,  financial,  and  health  reasons,  there  is  no  better  time  for  launching  a  robust   nationwide   campaign.   The   National   Consumers   League   intends   to   promote   the  cause  by  convening  experts  in  the  food  waste  field  for  a  conference  evaluating  how  best  to  reduce  consumer  food  waste.    With  six  in  ten  Americans  personally  knowing  someone  who  struggles  to  put  food  on  the  table,  it  makes  no  sense  that  Americans  waste  so  much  food.  It  begins  with   a   consciousness   about  where  our   food   comes,   an  understanding   that   food   is  not   an   infinite   commodity   and   the   desire   to   take   the   many   steps   needed   to   reduce  

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America’s   massive   food   waste   problem.   Consumers,   industry,   and   government   in   the  United  States  need  a  ten  year  plan  –  much  like  what  the  United  Kingdom  has  done  –  to  set  ambitious  goals  to  reduce  food  waste.    In  that  spirit,  NCL  recommends  that  the  US  embark  on  a  vigorous  effort  to  reduce  food  waste  by  20-­‐25%  in  five  to  ten  years  and  invite  partners  in  our  quest  to  reach  this  ambitious  goal.      

 

 

                                                                                                                         1  Business  for  Social  Responsibility.  (March  2011).    Waste  Not,  Want  Not:  An  Overview  of  Food  Waste.  Retrieved  from  http://www.bsr.org/reports/BSR_Waste_Not_Want_Not_An_Overview_Food_Waste.pdf    2  U.S.  Department  of  Agriculture.  Food  Security  in  the  U.S.:  Key  Statistics  &Graphics.  Retrieved  from  http://www.ers.usda.gov/topics/food-­‐nutrition-­‐assistance/food-­‐security-­‐in-­‐the-­‐us/key-­‐statistics-­‐graphics.aspx#insecure    3  Cuesta,  Jose.  (2014,  February  27).  Food  Waste:  Doing  the  Math.  Retrieved  from  http://blogs.worldbank.org/voices/food-­‐waste-­‐doing-­‐math    4  Buzby,  Jean  C.,  Wells,  Hondan  F.,  Hayman,  Jeffery.    (February  2014).    The  Estimated  Amount,  Value,  and  Calories  of  Postharvest  Food  Losses  at  the  Retail  and  Consumer  Levels  in  the  United  States.    Retrieved  from  http://www.ers.usda.gov/publications/eib-­‐economic-­‐information-­‐bulletin/eib121.aspx#.U6hPWfldWuo    5Gustavsson,  J.,  Cederberg,  C.,  Sonesson,  U.  van  Otterdijk,  R.,  Meybeck,  A.,  (2011).  Global  Food  Losses  and  Food  Waste.  Retrieved  from  http://www.fao.org/fileadmin/user_upload/suistainability/pdf/Global_Food_Losses_and_Food_Waste.pdf  6  Gunders,  Dana.  (August  2012).  Wasted:  How  America  Is  Losing  Up  to  40  Percent  of  Its  Food  from  Farm  to  Fork  to  Landfill.  Retrieved  from  http://www.nrdc.org/food/files/wasted-­‐food-­‐ip.pdf  7The  World  Bank  Group.  (February  2014).  Food  Price  Watch.  Retrieved  from  http://www.worldbank.org/content/dam/Worldbank/document/Poverty%20documents/FPW%20Feb%202014%20final.pdf    8The  World  Bank  Group.  (February  2014).  Food  Price  Watch.  Retrieved  from  http://www.worldbank.org/content/dam/Worldbank/document/Poverty%20documents/FPW%20Feb%202014%20final.pdf    9The  World  Bank  Group.  (February  2014).  Food  Price  Watch.  Retrieved  from  http://www.worldbank.org/content/dam/Worldbank/document/Poverty%20documents/FPW%20Feb%202014%20final.pdf    10Gustavsson,  J.,  Cederberg,  C.,  Sonesson,  U.  van  Otterdijk,  R.,  Meybeck,  A.,  (2011).  Global  Food  Losses  and  Food  Waste.  Retrieved  from  http://www.fao.org/docrep/014/mb060e/mb060e.pdf    11  Hall,  K.  D.,  Guo,  J.,  Dore,  M.,  Chow,  C.  C.  (November  2009).  The  Progressive  Increase  of  Food  Waste  in  America  and  Its  Environmental  Impact.  Retrieved  from  http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0007940    12  Sustainable  America.  (March  2013).  Food/Fuel  Public  Poll.  Retrieved  from  http://www.sustainableamerica.org/downloads/presentations/SustainableAmericaFinalDeck.pdf  13Greenfield,  Beth.  (2012,  February  22).  The  World’s  Richest  Countries.  Forbes.  Retrieved  from  http://www.forbes.com/sites/bethgreenfield/2012/02/22/the-­‐worlds-­‐richest-­‐countries/    14  Bill  and  Melinda  Gates  Foundation.  (2012).  Annual  Letter  2012.  Retireved  from  http://www.gatesfoundation.org/who-­‐we-­‐are/resources-­‐and-­‐media/annual-­‐letters-­‐list/annual-­‐letter-­‐2012    15  New,  Catherine.    (June  2012)  Americans  Spending  Less  Money  On  Groceries,  But  Greater  Share  Of  It  On  Processed  Food.    The  Huffington  Post.    Retrieved  from  http://www.huffingtonpost.com/2012/06/12/american-­‐money-­‐groceries-­‐processed-­‐food_n_1587981.html    

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                                                                                                                                                                                                                                                                                                                                                                                                       16  Hall,  K.  D.,  Guo,  J.,  Dore,  M.,  Chow,  C.  C.  (November  2009).  The  Progressive  Increase  of  Food  Waste  in  America  and  Its  Environmental  Impact.  Retrieved  from  http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0007940    17  Bloom,  J.  (2012).  American  Wasteland:  How  America  Throws  Away  Nearly  Half  of  Its  Food  (and  What  We  Can  Do  About  It).  Cambridge,  MA:  Perseus  Books  Group.    18  Sustainable  America.  (March  2013).  Food/Fuel  Public  Poll.  Retrieved  from  http://www.sustainableamerica.org/downloads/presentations/SustainableAmericaFinalDeck.pdf    19(August,  2012).    Agricultural  Resources  and  Environmental  Indicators,  2012  Retrieved  from  http://www.ers.usda.gov/publications/eib-­‐economic-­‐information-­‐bulletin/eib98.aspx#.U16POPldWuo    20  Heller,  M.  C.,  &  Keoleian,  G.  A.  (December  2000).  Life  Cycle-­‐Based  Sustainability  Indicators    for  Assessment  of  the  U.S.  Food  System  Retrieved  from  http://css.snre.umich.edu/css_doc/CSS00-­‐04.pdf  21  http://www.sustainableamerica.org/#sthash.SAJjrojn.dpuf    22  Bloom,  J.  (2012).  American  Wasteland:  How  America  Throws  Away  Nearly  Half  of  Its  Food  (and  What  We  Can  Do  About  It).  Cambridge,  MA:  Perseus  Books  Group.    23  Pimentel,  D.,  (1994).  Food,  Land,  Population  and  the  U,S,  Economy.  Retrieved  from  http://www.jayhanson.us/page40.htm    24  Sustainable  America.  (November  2013).  Infographic:  Grow  Where  You  Are.  Retrieved  from  http://www.sustainableamerica.org/blog/infographic-­‐grow-­‐where-­‐you-­‐are/    25  (March  2014).  Climate  Action  Plant  Strategy  to  Reduce  Methane  Emissions.  Retrieved  from  http://www.whitehouse.gov/sites/default/files/strategy_to_reduce_methane_emissions_2014-­‐03-­‐28_final.pdf    26  U.S.  Environmental  Protection  Agency.  Overview  of  Greenhouse  Gases.  Retrieved  from  http://epa.gov/climatechange/ghgemissions/gases/ch4.html    27  Love  Food,  Hate  Waste.  The  Facts  About  Food  Waste.  Retrieved  from  http://england.lovefoodhatewaste.com/content/facts-­‐about-­‐food-­‐waste-­‐1    28  The  Food  Waste  Project.    (2013).    Retrieved  from  http://www.bren.ucsb.edu/research/2013Group_Projects/documents/FoodWasteBriefFINAL.pdf    29  Smith,  V.  H.  (2013,  July  17).  The  2013  Farm  Bill:  Limiting  Waste  by  Limiting  Farm-­‐Subsidy  Budgets.  Retrieved  from:  http://mercatus.org/publication/bloated-­‐farm-­‐subsidies-­‐will-­‐2013-­‐farm-­‐bill-­‐really-­‐cut-­‐fat    30  Kansas  State  University  Agricultural  Experiment  Station  and  Cooperative  Extension  Service.  Dining  on  a  Dime,  Eating  Better  for  Less.  Retrieved  from  http://www.ksre.ksu.edu/humannutrition/doc9928.ashx    31  About  Backyard  Composting:  By  the  numbers-­‐  a  national  survey  on  composting.    Retrieved  from:  http://beginwiththebin.org/being-­‐mindful/composting.      32  Cuesta,  Jose.  (2014,  February  27).  Food  Waste:  Doing  the  Math.  Retrieved  from  http://blogs.worldbank.org/voices/food-­‐waste-­‐doing-­‐math  33  U.S.  Department  of  Agriculture.  Food  Security  in  the  U.S.:  Key  Statistics  &Graphics.  Retrieved  from  http://www.ers.usda.gov/topics/food-­‐nutrition-­‐assistance/food-­‐security-­‐in-­‐the-­‐us/key-­‐statistics-­‐graphics.aspx#insecure  34  http://foodshift.net/    35  http://www.foodrecoverynetwork.org/    36  Cuesta,  Jose.  (2014,  February  27).  Food  Waste:  Doing  the  Math.  Retrieved  from  http://blogs.worldbank.org/voices/food-­‐waste-­‐doing-­‐math  37  37  Buzby,  Jean  C.,  Wells,  Hondan  F.,  Hayman,  Jeffery.    (February  2014).    The  Estimated  Amount,  Value,  and  Calories  of  Postharvest  Food  Losses  at  the  Retail  and  Consumer  Levels  in  the  United  States.    Retrieved  from  http://www.ers.usda.gov/publications/eib-­‐economic-­‐information-­‐bulletin/eib121.aspx#.U6hPWfldWuo    38Natural  Resources  Defense  Council.  (August  2012).  New  Report:  America  Trashes  Forty  Percent  of  Food  Supply.    http://www.nrdc.org/media/2012/120821.asp?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+NRDCPressReleases+%28NRDC+Press+Releases%29    39  Bloom,  J.  (2012).  American  Wasteland:  How  America  Throws  Away  Nearly  Half  of  Its  Food  (and  What  We  Can  Do  About  It).  Cambridge,  MA:  Perseus  Books  Group.  

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                                                                                                                                                                                                                                                                                                                                                                                                       40  Rose,  Joel.  (2014,  March  11).  Turning  Food  Waste  Into  Fuel  Takes  Gumption  And  Trillions  Of  Bacteria.  National  Public  Radio.  Retrieved  from  http://www.npr.org/blogs/thesalt/2014/03/11/287310897/turning-­‐food-­‐waste-­‐into-­‐fuel-­‐takes-­‐gumption-­‐and-­‐trillions-­‐of-­‐bacteria    41  U.S.  Department  of  Labor.  U.S.  Food  Waste  Challenge.  Retrieved  from  http://www.usda.gov/oce/foodwaste/resources/recycle.htm    42  Bloom,  J.  (2012).  American  Wasteland:  How  America  Throws  Away  Nearly  Half  of  Its  Food  (and  What  We  Can  Do  About  It).  Cambridge,  MA:  Perseus  Books  Group.    43  Leib,  E.,  B.,  (September,  2013).    The  Dating  Game:  How  Confusing  Food  Date  Labels  Lead  to  Food  Waste  in  America.    Retrieved  from:    http://blogs.law.harvard.edu/foodpolicyinitiative/files/2013/09/dating-­‐game-­‐report.pdf    44  Retrieved  from:  http://england.lovefoodhatewaste.com/    45  Retrieved  from:  http://www.wrap.org.uk/content/reducing-­‐food-­‐waste-­‐europe    46  Retrieved  from:  http://www.epa.gov/smm/foodrecovery/    47  Retrieved  from:  http://www.usda.gov/oce/foodwaste/index.htm