It might not sound as festive as World Party Day, which arrives today with the motto of “pass the food and turn up the music.” And it might not be as head-scratching as Blah, Blah, Blah Day, which arrives later this month. But Food Waste Prevention Week deserves attention.
The Vancouver City Council has joined organizations around the world in acknowledging the “holiday,” which runs from Monday through April 13. And Clark County Green Neighbors has planned events Tuesday and Wednesday in observation of the occasion.
While Food Waste Prevention Week probably does not call for streamers, noisemakers and funny hats, it does bring attention to an important issue that has environmental and economic implications.
As the U.S. Department of Agriculture notes: “In the United States, food waste is estimated at between 30-40 percent of the food supply. … This amount of waste has far-reaching impacts on society: Wholesome food that could have helped feed families in need is sent to landfills; land, water, labor, energy and other inputs are used in producing, processing, transporting, preparing, storing, and disposing of discarded food.”
According to the Washington Department of Ecology, our state annually generates approximately 1.2 million tons of food waste — or 300 pounds per person. That is, believe it or not, far below the national average.
In 2019, the Legislature established a goal of reducing food waste in the state 50 percent by 2030 and provided suggestions for working toward that goal. But the effort depends on individual strategies at the household level.
Among suggestions from the U.S. Environmental Protection Agency:
- Plan weekly meals in advance and purchase only the food you are likely to use.
- Buy food from bulk bins and purchase the amount you will use (this also cuts down on wasteful packaging).
- Properly store fruits and vegetables for maximum freshness.
On top of that is a need to save and eat leftovers. As The Mayo Clinic Health System recommends: “Find ways to use rather than toss food that isn’t fresh. Vegetable scraps and peels can be made into soup stock. Apples or blueberries that are soft work perfectly cooked in oatmeal. You can even use stale bread to make croutons or an egg strata.”
While such strategies can be economical and lead to healthier eating and reduced waste, they also can combat climate change. The USDA writes: “Food loss and waste exacerbates the climate change crisis with its significant greenhouse gas footprint. Production, transportation, and handling of food generate significant carbon dioxide emissions and when food ends up in landfills, it generates methane, an even more potent greenhouse gas.”
The organizers of Food Waste Prevention Week write: “Methane is 30 times more potent than carbon dioxide, making it more damaging to the environment. If we reduce food waste, we could save the environment from this damage.”
Composting can help mitigate that damage; turning scraps into nutrient-rich soil is more productive than allowing those scraps to end up in landfills. And a desire to reduce emissions can help inspire innovative industries.
In other words, there are numerous benefits to reducing food waste. Conscientious efforts can be helpful in financial, health and environmental terms, and they can be turned into a fun family project. Because the second week in April is not just for homeopathy awareness.
