Yeah right. Eating will reduce your environmental footprint? Really? What about all the noise about how much water and carbon it takes to make a hamburger, a fish fillet or even a salad for that matter. Well here’s the rub. Eating as a way to reduce your footprint means you are not throwing food away. Let’s face it, eating a little less is probably a good idea for an awful lot of us. But wasting less is a good idea for every one. Dana Gunder from NRDC details some shocking numbers in her blog (as always, the emphasis is mine).
- The average family of four in the U.S. throws away $175 of food per month. In fact, around 40% of edible food (not counting peels, bones, etc) in the US gets thrown away. Beyond the financial cost, the environmental implications are staggering when you consider all the water, fertilizer and pesticide that went into growing that food. Consider the following estimates of resources dedicated to food that never gets eaten:
25% of all freshwater
4% of all US oil consumption
$90 billion in losses to the US economy (over $40 billion from households)
$750 million a year just to dispose of the food
31 million tons of landfill waste
Holy cow. $175 a month? At over $2 grand a year (yes, I do math every now and again), that’s sounding like a pretty sweet vacation to me. Or donation to your local environment group. Or deposit into your kids’ college fund.
As with so many things, this waste is part of a bigger systemic issue. Some of it is lost in the supply chain. The upside is that because of the financial cost of that, food suppliers are always trying to improve this and of course, the more you buy local, the less of a problem this is. But inside our own kitchens, it becomes a social issue. Families have 2 working parents who don’t have time to keep a constant catalog of what’s in the fridge at the top of their mental agenda; people have lost the art of cooking and the knowledge of how to use leftovers to make a delicious meal, not something your kids will complain about — I’m thinkin’ chicken soup after that pre-roasted bird you bought on five buck cluck Thursdays down at the market. But you have to know how to make the soup. You have to know what veggies keep and what go bad quickly, how to shop wisely to make it all last through a week so it’s not all just a wilted mess by Friday that you end up throwing away because you didn’t have time to cook it on Tuesday. And it’s also a question of ridiculous, changed social relationship with food. We look at the package and use someone else’s definition of what’s “ok” to determine if we can eat it (I’m talking about sell-by dates here). If you’re so removed from your food that you can’t use your eyes and nose to tell if that broccoli is OK, or the milk or cheese or ham for that matter, you’re probably going to chuck it if you’re just not sure (ok, ok, I’m like that with chicken, but that’s ’cause it’s chicken). But if the cheese has a little white bit on the edge, for goodness sakes, cut that bit off, give it to the dog, or the cat or the chickens, or just chuck it. But don’t chuck the whole thing. It makes a difference. It really does. Go back and re-read those bullet points. That’s a lot of natural resources consumed for something you didn’t consume.