Food Waste Is Not Cool, But It Can Be

Reported by foodem.com, the online wholesale food marketplace-

As we’ve mentioned before, corporate responsibility is key in improving our lives. Reducing our carbon footprint, acknowledging local farmers and supporting “buy local” efforts, and cultivating community are critical in sustaining a health, better world. But wait; there is one more task we must add to this list – reduce the amount of food waste.

Defined by the U.S. Environmental Protection Agency (EPA), food waste is any food substance, raw or cooked, which is discarded, or intended or required to be discarded. Food wastes are the organic residues generated by the handling, storage, sale, preparation, cooking, and serving of foods. Food manufacturing and processing facilities, supermarkets, institutions such as schools, prisons, and hospitals, restaurants and food courts and households are all responsible for producing food waste.

Every year 1.3 billion tons of food is wasted or lost, according to 2012 statistics published by Food and Agriculture Organization (FAO). This accounts for nearly one-third of the annual human food production in the entire world. It’s no secret, rich countries are the worst perpetrators when it comes to waste. Per capita waste by consumers in North America and Europe is between 209-254lbs per year. In comparison, a mere 13-24lbs of food per capita is wasted in sub-Saharan Africa and South and Southeast Asia.

Moreover, in 2010 an astonishing 34 million tons of food waste was generated in the U.S. alone, which is more than any other material category aside from paper. When looking at the big picture, food waste accounts for 14% of the total municipal solid waste stream (see charts below, click to enlarge), which makes up the largest component of solid waste reaching landfills and incinerators. You know it doesn’t end there. As a result of this waste, environmental issues occur such as increased methane emissions occur.

Wow! That’s a tough pill to swallow while in the incipient stages of the sustainability push. This brings upon a new view of sustainability and what needs to be done. Everyone from food buyers and food sellers to corporations and households have to step up to the plate and combat this issue. One person or entity cannot do it alone; this is a task for a village. Below are a few tips to help you along the way to reduce food waste and help to protect our supply chain:

  1. Plan your meals, buy only what you need and consume leftovers.
  2. Compost and turn your food scraps into nourishment for your plants and garden.
  3. Donate food to local shelters or food organizations.
  4. Stores, restaurants and institutional kitchens should be mindful when disposing of food waste; use tight-lid, leak-proof, durable containers.
  5. Collectively seek, demand and participate in the innovation of agriculture technology, relevant infrastructure, laws and regulations, and demand forecasts.

What are you doing to reduce food waste in your home or place of business? Let us know down below.

(Photo Sources 1, 2)

(Additional Sources 1, 2)

Views: 47

Tags: Foodem, americans, argriculture, business, food, foodem.com, foods, strategy, sustainability, sustainable, More…waste

Comment

You need to be a member of FohBoh to add comments!

Join FohBoh

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Read the latest

Read the latest food and beverage coverage by SmartBrief in SmartBrief Originals: -More

Don't let bad disability etiquette turn guests off

Many restaurants are unaware of how to make guests with vision, mobility or hearing impairments feel welcome much less make t -More

Juan Valdez aims to perk up U.S. sales with first franchises

Colombian coffee brand Juan Valdez will open its first franchise cafe in Miami, with plans to open four more this year in a p -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Domino's Pizza Announces Second Quarter 2014 Financial Results

Domino's Pizza, Inc. (NYSE: DPZ) announced results for the second quarter of 2014, comprised of strong growth in both same store sales and global store counts, which resulted in 17.5% EPS growth, or 67 cents per share.

McDonald's Reports Second Quarter 2014 Global Comparable Sales Flat

Global comparable sales were relatively flat, reflecting higher average check and negative guest traffic in all major segments - Consolidated revenues increase of 1% (1% in constant currencies), benefiting from expansion

Huddle House Diner Franchise Expands Into New Jersey

Huddle House recently announced its 10-unit deal in Long Island and has now signed an agreement with an experienced multi-unit investor to build six restaurants across the bridge in Northern New Jersey. Huddle House previously extended only as far as West Virginia and Pennsylvania.

Chipotle Mexican Grill, Inc. Second Quarter 2014 Revenues Up 28.6%

Comparable restaurant sales increased 17.3% - Restaurant level operating margin was 27.3%, a decrease of 30 basis points

Tava Indian Kitchen Appoints Jeremy Morgan As New Chief Executive Officer, Announces Expansion Plans

Tava Indian Kitchen, the Bay Area's rapidly expanding fast casual Indian restaurant concept, announced that Jeremy Morgan, formerly SVP of Marketing and Consumer Insights for Smashburger, has been appointed to the position of Chief Executive Officer.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service