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When scraping that plate or tossing peelings into the garbage, ever think of what comes next?
That bag probably ends up at a landfill, according to the Wisconsin Department of Natural Resources. Here's why that's a problem.
When this food waste breaks down in landfills, it produces methane, a potent greenhouse gas.
And a lot of food is going into the landfill. The DNR's 2020-2021 statewide waste characterization study found wasted food was the largest component of trash in Wisconsin. Wasted food is defined as edible food thrown away before it is eaten or because it is spoiled. When food scraps such as banana peels were included, about 854,000 tons of food waste and scraps -- 294 pounds per Wisconsinite -- were sent to the state's landfills in 2020, the DNR states in a news release.
Households contribute heavily to this, with food waste making up 30% of residential trash, according to the Wisconsin DNR.
Add to that what people pay for food not being eaten -- the Environmental Protection Agency's recent report, "Estimating the Cost of Food Waste to American Consumers," found each U.S. consumer spends about $728 per year on food that ends up in the trash -- and there's good reasons both economically and environmentally to find ways to cut down on wasted food.
Which is why the DNR is marking Food Waste Prevention Week from Monday through Sunday with simple tips to keep food waste out of the landfills.
"Through food waste prevention, Wisconsinites have a major opportunity to make a positive impact on the environment while saving money on their grocery bills," said Kate Strom Hiorns, director of the DNR's Waste and Materials Management Program. "Food Waste Prevention Week is a great time to look at how you can reduce the amount of food you throw away."
The DNR offers these ways to reduce food waste --
-- Understand date labels and when food items are actually unsafe. Date labels are not regulated by federal law and do not indicate food safety, with the exception of infant formula. Manufacturers provide dates to help consumers and retailers decide when food is of peak quality. The U.S. Department of Agriculture advises consumers to examine foods to determine if the quality is sufficient for use. Relying on your eyes and an old-fashioned sniff test can be a better indicator of whether food is good to eat and help you avoid disposing of healthy and safe food.
-- Shop with a plan and prepare for gatherings. Buying more food than what is needed often leads to more food waste. You can reduce wasted food by checking the pantry for must-use items before shopping and creating a meal plan for the week based around them. It also helps to make a specific list and avoid shopping on an empty stomach to avoid impulse buying. The UW Extension Seasonal Availability of Wisconsin Fruits and Vegetables, at https://foodsystems.extension.wisc.edu/files/2023/05/nutr3-seasonal-availability-of-wisconsin-foods.pdf, can provide guidance on produce purchases and meal plans before heading to the store.
-- Store food to extend its life. Proper food storage can reduce waste and save the time and money associated with additional grocery store runs. Proper storage paired with planning can reduce waste and save time and money associated with grocery storage. Save the Food's Store It Guide, https://savethefood.com/storage, has tips and tricks for storing food, and the Natural Resources Defense Council's The Refrigerator Demystified sheet, https://www.nrdc.org/sites/default/files/dating-game-infographic.pdf, helps properly organize your fridge.
Start your journey! No matter when or why you want to get involved with food waste prevention, you have to start somewhere. The EPA's Get Smart: Take the Challenge helps households determine their baseline food waste amount so they can track their habits and develop new strategies to reduce waste.
For more details and additional tips, go to the Wisconsin DNR's Reducing Food Waste at Home webpage, https://www.epa.gov/sites/default/files/2016-02/documents/get_smart_ftgtw_2_1_2016_pubnumberadded_508.pdf.