Wasting food has an astonishingly massive greenhouse gas (GHG) footprint. In the U.S., 35 percent of food goes uneaten along the supply chain, generating the same amount of GHG as 58 million passenger vehicles driven for one year. This is due to the methane produced from food decaying in landfills, the resources it takes to grow, transport, cool, and cook food, and the conversion of native ecosystems to agriculture.
Fortunately, it is a solvable problem that offers some low-hanging fruit for GHG reductions. We consumers are the largest total generators of food waste, but it’s not always easy for us to change wasteful behaviors. New practices are needed that can enable consumers to actively reduce their food waste at home by making it obvious, affordable, and convenient.
This deep dialogue addresses not only what individuals can do in their households, but also what municipalities, states, and the food industry can do to reduce food on larger scales.
- Minnie Ringland from ReFED, a national organization focused on eliminating food waste, will elaborate on the connection between food wasted and climate change. Minnie’s slides are here.
- Liz Miller from Lovin’ Spoonfuls will discuss food recovery efforts in MA and advocacy to increase them. Liz’s sldes are here.
- Anya Pforzheimer from Watertown DPW will discuss Watertown’s municipal composting program. Anya’s slides are here.
The video for this Deep Dialogue is here.