Food Waste Matters

We all know the feeling of cleaning out the fridge and finding the wilted, dried-out head of celery and having to toss it in the garbage.  We can also probably relate to having a really great plan to eat healthier and getting the groceries we need to make it happen.  Two hectic weeks later, we toss the idea of the diet and the food intended to implement it.

Though we know the frustrations, how often do we think of the implications of wasting that food?  There is a great deal of focus on sustainability, buying local and other ways to eat better and to leave a better world. In Sue’s view, when we think about the facts associated with food waste, perhaps it will help us expand our focus to include this issue.

Number crunchers have provided us with some fascinating statistics.

  We waste so much food, if we were able to recover just 25% of our wasted food per year, we could provide three meals a day to 43 million people, or provide sufficient calories to lift ten times that many people out of hunger.

  Americans throw away more than 50 million tons of food every year. In throwing out all that food, Americans also waste 25% of all fresh water consumption and 350 million barrels of oil used to grow and transport that food. This oil is more than twice the amount used to power Switzerland for a year.

  That’s $160 billion dollars of food waste for the entire country per year. Broken down per household, that’s an average of $2,000.

  In the past 40 years, the amount of food waste in the U.S. per person has doubled.

So what can we do to help reduce food waste? Suggestions include:

·      planning a food menu before each trip to the grocery store so it's easier to keep track of when vegetables, fruits and other perishables need to be eaten throughout the week.

·      Careful attention should also be given to how food is stored and wrapped in the refrigerator so it doesn't spoil as quickly.

WWII Poster

·      Consumers should remember to buy only what they will eat.

We also believe ordering a meal kit from Sue Sheff can be helpful. All the dinner ingredients are delivered to your door pre-measured and just what you need so you won’t have extra ingredients wasting away in your refrigerator. We are from San Antonio and try to maintain as small of a carbon footprint as possible. Our packaging is all recyclable or reusable.  If you have any ideas that would help us reduce food waste or to reduce our footprint, we’d love to hear them.