Food Waste Problems

1881 Words8 Pages
The Problems of Food Waste “Food waste isn’t considered a problem because, for the most part, it isn’t even considered at all,” says Jonathan Bloom, author of American Wasteland: How America Throws Away Nearly Half of Its Food. A survey done by Natural Resources Defence Council (NRDC) shows that 76 percent of people believe they throw out less food than the average American. Yet 40 percent of the food in the United States is uneaten (Gunder). But it is not that people want more waste. They are just not aware of the massive quantities of waste that fill the landfills and pollutes the air. Nevertheless, this can be fixed by raising awareness and educating people on how to reduce food waste. In the 19th century, when cheap food and preservation…show more content…
Throughout history, people have battled with food waste. In the 15th century, the households of the upper-class Dutchmen made their plates out of hard bread. These plates would be discarded after the end of every meal. Additionally, 17th century Europe began to produced decorative foods. This food was purely for visual enjoyment and was often left uneaten. Although there have been reports of servants secretly nibbling…show more content…
Buffets have a tendency to offer an assortment of foods because they do not know what the consumers want(Loomis). But since health regulations forbid all restaurants, including buffets, from reserving food that has already been served(Loomis). The tons of food left over in buffets have not choice but to be thrown. Groceries have the largest untapped potential for reduction in food waste. Groceries stores are constantly throwing out food that looks bad, or have passed the expiration date. But most of the time expiration dates aren’t very accurate. Then grocery retailers end up throwing away food that is perfectly fine. 10 million tons of food is lost yearly because farmers throw away crops that have imperfections or don’t look good. But farmers really don’t have a choice in the matter, the picky consumers of today force farmers to conform. (Fink) Opponents of food waste believe that food waste is a waste of effort. In order to reduce food waste, cooks would have to buy fresh ingredients every day and cook from scratch. This would cost additional labor fees would eventually add up. The Roadmap planned out by ReFED would guarantee a reduction in food waste but at the cost of $18 billion of new investment in a decade. That would mean 100 to 200 million dollars would have to be paid every year. This money is not something that the government of the United States is able to

More about Food Waste Problems

Open Document