July 14, 2017
The food waste problem is becoming more widely recognized, with mainstream organizations and media reporting a staggering 30% of global food production worldwide goes to waste (up to 40% in the U.S.). Much of the attention has focused on reducing food waste. But a report released today by the NGO Energy Vision, “Food Waste Erased,” includes a less discussed but no less important dimension of the problem: what to do with food wastes that can’t be eliminated.
The US Environmental Protection Agency, the US Department of Agriculture, the United Nations Sustainable Development Goals and most recently, the global retailer IKEA have all adopted goals of cutting food waste in half.
That’s a crucial goal, but achieving it would still leave the other half of food waste to manage, the report argues. “No matter how much food waste we avoid, we need to recognize that some element of waste will always be endemic, especially the large stream of inedible food,” writes Energy Vision chair Joanna Underwood. “The question is, since we may not be able to avoid those wastes, what do we do with them?”
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