Food Waste Generation Shoots Up 280% After Pandemic, Driving Global Greenhouse Emissions Through The Roof

After the pandemic, regulations were loosened, which caused a 280% increase in food waste generation and high levels of greenhouse gas emissions worldwide.

Elevated Greenhouse Gas Emissions

Tens of millions of tons of food exiting U.S. farms end up as waste, a problem occurring both on an industrial and individual scale. A substantial portion of this waste occurs during harvesting, handling, storage, and processing within the food industry. Yet, a staggering quantity of food meets its demise at home, often discarded into the trash after meals or when it overstays its welcome in the crisper drawer. According to a 2020 study from Penn State University, nearly one-third of food purchased by American households meets this unfortunate fate.

At the personal level, this squandering of food is costly, frustrating, and unhygienic. In the grander scheme, it's an unfortunate situation, particularly considering that approximately one-fifth of American families faced food insecurity in the previous year. However, it's not just humans who suffer; the environment takes a hit too. The entire modern food production process generates greenhouse gases, from growth with water, land, pesticides, and fertilizers, to packaging, storage, and transportation using fossil fuels and electricity.

Throwing away food means throwing away all the resources involved. The problem doesn't end there; as discarded food decomposes in landfills, it emits methane, a greenhouse gas far more potent than carbon dioxide. The United Nations reports that food loss and waste contribute 8 to 10% of global greenhouse gas emissions, a significant and avoidable environmental burden.

Handling Inevitable Food Waste Generation

In the realm of food waste, it's understood that some degree of inevitability exists, particularly when dealing with young children. Brian Roe, a professor of farm management and the director of Ohio State University's Food Waste Collaborative, acknowledges that the youngest of children are in the process of discerning their food preferences, including novel and healthy options. Roe expresses a desire to afford these children the opportunity to explore and develop their palates, even if it means some food waste along the way.

Roe's research, however, brings to light a noteworthy correlation between food waste and available spare time. As schedules become busier, dining out becomes a more common choice, often leading to the disposal of well-intentioned groceries.

280% More Food Waste

His data indicates a substantial 280% increase in food waste from February 2021 to February 2022, coinciding with the relaxation of pandemic restrictions and an upswing in dining out. When people have the option to avoid cooking, they tend to embrace it, especially in a hectic family life. Consequently, ingredients that were initially intended for home-cooked meals are more likely to go to waste.

Efforts to reduce food waste should commence at the grocery store. Many financially stable families tend to buy more food than they realistically need. Ashlee Piper, a sustainability consultant, suggests strategies like photographing the contents of the fridge and pantry before shopping to prevent purchasing duplicates. She also emphasizes the importance of shopping according to one's current lifestyle, rather than aspiring to an idealized one.

Piper encourages individuals to shop for the life they are actually living and not conform to unrealistic standards, particularly when it comes to preparing elaborate meals for children. In her view, there's no need for a "lunchbox sheriff" to oversee these choices.