July 17, 2017
The U.S. and global food waste problem is becoming more widely recognized, with mainstream organizations and media outlets reporting a staggering 30% of global food production worldwide goes to waste (up to 40% in the U.S.). Much of the attention has gone to the need to reduce food waste. But a report released today by the NGO Energy Vision, “Food Waste Erased,” broadens that focus to include a less discussed but no less important dimension of the food waste problem: what to do with food wastes that can’t be eliminated.
“[Food waste] is an increasingly intolerable drag on food security, sustainable resource use, the economy…and the fight against climate change,” writes Energy Vision Chair Joanna Underwood. As the report points out, consumers in North America and Europe waste almost as much food as sub-Saharan Africa produces (230 million tons). If it were a country, food loss and waste would be the third-largest greenhouse gas emitter, behind China and the U.S.
“Food Waste Erased” gives an overview of various public- and private-sector initiatives for reducing food waste at various levels, from individual best practices to international policy. 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.
Continue reading the full story here.
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