Sustainable management of food is a systematic approach that seeks to reduce wasted food and its associated impacts over the entire life cycle, starting with the use of natural resources, manufacturing, sales, and consumption, and ending with decisions on recovery or final disposal. Sustainable management of food can save money, help those in our communities who do not have enough to eat, and conserve resources for future generations. Building on the familiar concept of “reduce, reuse, recycle,” this approach shifts the view on environmental protection and more fully recognizes the impacts of the food we waste.
“Most people don’t realize how much food they throw away every day — from uneaten leftovers to spoiled produce,” says the Environmental Protection Agency. “About 95 percent of the food we throw away ends up in landfills or combustion facilities. In 2014, we disposed of more than 38 million tons of food waste. By managing food sustainably and reducing waste, we can help businesses and consumers save money, provide a bridge in our communities for those who do not have enough to eat, and conserve resources for future generations.”
There are many ways to begin to more sustainably manage food. Some of them include:
Source reduction
We can “reduce” food waste by:
Planning meals and making a list of needed ingredients.
Storing foods in ways that they will last longer.
Preparing foods soon after buying so that they are easier to eat or last longer.
Knowing the ingredients you have and the leftovers that must be eaten.
Buying foods in smaller quantities (downside is shopping more often).
See other tips on reducing wasted food at home here.
Feed hungry people
By redirecting unspoiled food from landfills to our neighbors in need, individuals can support their local communities and reduce environmental impact. Non-perishable and unspoiled perishable food can be donated. Donated food can also include leftovers from events (all that food from ward activities and family parties) and surplus food inventory.
To increase food donations in your community:
Learn what types of foods your local food bank/pantry accepts. Many accept perishables (fruits and vegetables from our gardens, for example) but others don’t.
Enlist neighbors to assist in the collection or distribution of donated food.
Reach out to your local grocers, restaurants, venues, and/or schools to suggest they donate wholesome food that would otherwise be wasted.
Find a local food pantry/bank that you could donate to.
Feed animals
Research what leftover foods are safe for your pets and/or farm animals. Your county agricultural extension can help you with that.
Composting
According to Eartheasy, “Composting can divert as much as 30% of household waste away from the garbage can. That’s important because when organic matter hits the landfill, it lacks the air it needs to decompose quickly. Instead, it creates harmful methane gas as it breaks down, increasing the rate of global warming and climate change.”
Benefits of composting include that it:
Enriches soil, helping retain moisture and suppress plant diseases and pests.
Reduces the need for chemical fertilizers.
Encourages the production of beneficial bacteria and fungi that break down organic matter to create humus, a rich nutrient-filled material.
Reduces methane emissions from landfills and lowers your carbon footprint.
Vermicomposting is using earthworms, usually red wigglers, to compost green material (kitchen scraps and young plants) and brown material (paper, dried leaves, cardboard, wood chips, etc.). The worm casting (their excrement) is used to fertilize plants.
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