It’s Friday. Time for me to reflect on my food waste this week.
This week is definitely not one of my better weeks. It’s unusual for me to waste dairy or even fake dairy.
Soy milk– Oops: Forgot about this 1/4 carton.
Yogurt– Too much: Abandoned in the fridge past its expiration date.
Oranges– Not so good: I got these a while back on sale and they weren’t very good. Should have fed them to my juicer.
Carrots– Too much: My kids like baby carrots, but not the big ones.
Cantaloupe– Low demand: CSA box item. I’m the only cantaloupe eater in the house and I’m not a huge fan. If I cut up a cantaloupe and store it ready to eat, then I’m less likely to waste it.
Why so much concern about food waste? Food biodegrades right? Yes, but there’s an environmental impact to wasting food.
When food rots it releases methane, which is 20 times more damaging to the environment than carbon dioxide (CO2). Our landfills account for 34% of methane emissions in the US. The other equally large methane source is enteric fermentation (mammal gas).
There are many eye-opening statistics on the cost of wasting food. This one is from LoveFoodHateWaste.com:
If we all stop wasting food that could have been eaten, the CO2 impact would be the equivalent of taking 1 in 5 cars off the road.
My food waste created a fair amount of methane gas this week, but there’s the possiblity of doing better next week.
How do you reduce your food waste? Share your wisdom/experience in a Comment.