It’s well known that our society produces too much waste, but food waste is particularly important because there is an easy alternate solution: composting. However, composting is not usually utilized. In 2010, America discarded 34 million tons of food; that’s 14% of all municipal solid waste! Much of this food is still in decent condition when it is discarded, and could instead be used to feed some of the millions of Americans who lack food and supply needy food kitchens.
Food waste is a huge problem at home. In 2006, the average American household threw away 14% of the food they had purchased-that’s $600 in the trash. But, it is especially significant in the restaurant and grocery industries since their business is food! Unfortunately, grocery stores don’t always like to give food away because they are afraid of being liable if someone gets sick. They cannot guarantee food will be handled properly after it is donated and worry they will be held responsible for any negative outcomes. However, the contrary is actually true. The “Good Samaritan” Law protects grocery stores from liability if they donate what they think is perfectly good food. Fortunately, many grocery chains do participate in food donation programs, such as Safeway, and also receive tax benefits.
The EPA outlines five key steps in reducing food waste: reducing its sources, using it to feed people, using it to feed animals, using it for industry, and composting it. All of those steps allow food to be used in ways that don’t include burying it in landfills, taking up valuable and ever-disappearing landfill space. Recently, a new social initiative called “Going Halfsies” developed to allow restaurant goers to choose to eat half a normal portion size and donate the rest of the meal price to charity.
Luckily, there are many food rescue groups fulfilling the second step established by the EPA by getting directly involved. Food Finders in California and Waste Not Want Not in Florida work with restaurants and grocery stores to deliver much needed food to food kitchens. The USDA also supports and encourages the creation of various food recovery programs. Many AmeriCorps programs have been focused around reducing food waste, either by recovering crops left on the fields or collecting food from grocery stores.
Be sure to compost or to get a composting service if you cannot donate the food, and check out the blog Wasted Food and the movie Dive! for more information.
Photo courtesy of Sustainable development and much more
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If you don’t have the yard space for a compost bin/pile or don’t desire it for aesthetic reasons, a worm composter is an excellent alternative. Red wiggler worms are kitchen waste and food scrap connoisseurs! These bins are relatively easy to make yourself (http://www.wormpost.com/wormbins/) or there are several styles available for purchase (I have enjoyed my Can-O-Worms style).
There are a few tricks to maintaining a healthy worm bin full of fat wigglers. Don’t overburden the little guys with too much food at once – and only vegetable matter please. Most standard size worm bins can handle about 1/2 pound of waste per day. Chopping or grinding up the food waste helps in faster digestion. Some people prefer to freeze small containers (think 8 oz. Cool Whip size) of waste and then thaw out one a day for the worms. This allows the worms to have a consistent flow of food and will hopefully avert fruit fly problems. You will also need a consistent supply of shredded paper or newspaper for bedding for the squirmy guys.
In return for your part in keeping the cute crawlers well fed, they will produce a modest amount of *very* rich compost and worm castings. A little of this black gold goes a long way for healthier flower and garden beds. The bin – if drained properly – will also provide compost “tea”. Which provides excellent nutrients for houseplants.
Bonus: you will never be without fish bait!
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A friend and I were talking about this subject the other day. We were talking about how some restaurants only sell fresh baked goods every day. We know that they throw away the food after a certain day and we were wondering about that for the companies that promise fresh baked goods daily. She was upset that perfectly good food goes to waste instead of being donated. I was explaining the liability issue that the companies are scared of. I also told her that I know sometimes the employees would take the food instead of letting it go to waste. A guy in one of my classes would bring in the pastries and snacks from the Starbucks he works at to share with the class. I’m glad to find out that there are laws that protect these companies when donating food so that it does not have to go to waste.