At consumer levels, the perplexity over food expiration dates, laden with a dizzying array of phrases like “use by,” “sell by,” and “best before,” is extensively contributing to this issue. More than 80 percent of Americans discard perfectly good, consumable food simply because they misunderstand expiration labels.
Food Expiration Dates: An Expensive Problem In Homes
Date labeling confusion is responsible for approximately 20 percent of consumer food waste, according to the FDA. This results in significant financial losses, totaling around $161 billion annually. Moreover, the average American household spends more than $3,000 a year on eating out. Also, the restaurant industry spends an estimated $162 billion every year in costs related to wasted food.
Wasting food contributes to 11 percent of the world’s greenhouse gas emissions. Statistics place the US as the leading country in discarding food. It is estimated that nearly 35 million people across America, including 10 million children, suffer from food insecurity.
Many U.S. consumers are unaware that expiration dates are predominantly indicators of quality, not safety. The majority of expiration dates are simply recommendations from the manufacturer for when a product is at its best quality rather than indicating when it becomes unsafe to consume.
How Much Food Goes Uneaten?
Between 30 and 40 percent of food in the United States goes uneaten – as much as 20 pounds of food per person per month. Within the United States, food waste is estimated to occupy 22 percent of municipal solid waste (MSW), and dairy products are the type of food that is most frequently wasted. According to Feeding America, Americans waste more than $408 billion each year on food, with dairy products being the food item we toss out the most.
However, it is essential to recognize that food waste does not only take place at retail and consumer levels. The food waste generated at the manufacturing and farming levels also significantly impacts the total food loss. It is essential to address agricultural production, where approximately 33% percent of food wastage volumes are generated. Between 21 and 33 percent of the water used across US farms is wasted.
Approximately 30 to 40 percent of the food that farmers around the world produce is never consumed. Human error, including lack of standard operating procedures and poor training, is the main cause of food waste at the manufacturing level, accounting for more than 10 percent of food waste. Upstream wastage volumes, including production, post-harvest handling, and storage, represent 54% of total wastage, while downstream wastage volumes, including processing, distribution, and consumption, equate to around 46%.
Resolving The Food Waste Problem
To combat this issue, the USDA joined forces with the U.S. Environmental Protection Agency to form the U.S. Food Loss and Waste 2030 Champions, with an ambitious target to slash the nation’s food waste by half by the year 2030. In 2015, the USDA joined with the U.S. Environmental Protection Agency to set a goal to cut our nation’s food waste by 50 percent by the year 2030.
The 2030 FLW reduction goal aims to reduce food waste going to landfills by 50 percent to 109.4 pounds per person. Businesses that are not ready to make the 50-percent reduction commitment but are engaged in efforts to reduce food loss and waste in their operations can be recognized for their efforts by joining the Food Recovery Challenge.
Food Waste and The Climate Crisis
It is essential that standardization and education are at the forefront of initiatives to ensure that good, wholesome food is used to nourish and not to fill our already overflowing landfills. The reduction of food waste is important to help combat the climate crisis. According to Project DrawDown, reducing food waste is the #1 solution to the climate crisis, coming above electric cars, solar power, and plant-based diets.
By making efforts to reduce food waste, not only will the significant environmental impact be reduced, but economic impacts for both producers and consumers will improve. For example, businesses that have participated in the effort have noted significant financial benefits in the form of reduced waste disposal costs, as well as an improved public image.
The management of food waste is a trifecta win. Sustainable food management practices benefit the environment, social, and economic well-being throughout the supply chain and globally. Preventing wasted food from being landfilled is crucial to addressing its impact on climate change.
Looking Toward A Better Future
Reducing the amount of wasted food is essential for economic and environmental reasons. Organizations and governing bodies are making efforts in food management practices, but it is essential for consumers to take action as well. Consumers are vital in reducing food waste at home. Individuals can begin to make changes by learning how to store and prepare food in ways that prolong its life.
However, the standardization of expiration labels remains critical in reducing food waste. Emulating the government-regulated labeling of infant formula, the FDA could work to routinely measure nutrient content and initiate microbial studies to inform meaningful date labeling on more products. A standardized labeling system will help consumers make informed decisions about the products they consume, contributing to an overall reduction in food waste.
FAQ:
1. How much food is wasted in America?
Americans waste about 60 million tons of food every year, equating to nearly 40 percent of the entire US food supply or almost 325 pounds of waste per person annually.
2. Why do we waste so much food?
One reason for food waste in America is confusion over expiration labels, with more than 80% of Americans discarding perfectly good, consumable food simply because they misunderstand expiration labels.
3. How does a company become a U.S. Food Loss and Waste 2030 Champion?
To become a U.S. Food Loss and Waste 2030 Champion, organizations need to complete and submit the 2030 Champions form, committing to reduce food loss and waste in their own operations by 50 percent by the year 2030.
4. What causes food loss and waste?
Food loss occurs at every stage of the production and supply chain, arising from problems during drying, milling, transportation, processing, retail, equipment malfunction, over-ordering, and consumer behavior.
5. What are some ways to reduce food loss and waste?
The best approach to reducing food loss and waste is to avoid creating it in the first place by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods.
6. What is the EPA’s Food Recovery Challenge?
The EPA’s Food Recovery Challenge provides participants with data management software and technical assistance to help them quantify and improve their sustainable food management practices. By setting goals and reporting food waste diversion data annually, participants receive a climate profile report to communicate the benefits of their activities.
