We need food to survive. Food sustains life.
Food waste are everywhere. It can be in restaurants, food processing companies, groceries or even in our own home. Studies shows that one-third or worth around US$1 trillion of all food produced worldwide gets lost or wasted in food production and consumption systems. About 1 in 4 calories intended for consumption but is never actually been eaten according to the reports made by the United Nations Environment Programme (UNEP) and the World Resources Institute (WRI)].
FACTS ABOUT FOOD WASTE IN AMERICA
Organic waste is the second highest component of landfills meaning they also have the largest source of methane emissions. 30-40% of the food supply is wasted, equaling more than 20 pounds of food wasted per person per month.
For example, before
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For example, when we go to restaurants that offers buffet, you can get as many food as you want and when there are left overs, you cannot have them for take out. Another example of food waste in restaurant industry is when they prepare so much food. At the end of the day, these prepared foods cannot be stored back in the refrigerator and serve it on the following day. In 2013, restaurants generated 2.1 billion pounds of food waste and only 15.7 percent was diverted according to Food Marketing Institute (FMI).
In groceries, dairies have a shelf life maximum of 16 days. When these dairies reached its expiration date, it goes to the trash. Produce products on the other hand have a shorter life shelf. Once it starts to have discoloration or becomes over ripe, they need to clear out the station and dispose them. On a survey conducted by the Grocery Manufacturers Association (GMA), grocery stores generated 1.4 billion pounds of food waste around 2013.
Food processing or manufacturers start waste food from the moment that goes from the farm to