Food Waste Tops Sustainability Concerns

One-third of all food available for human consumption is wasted, according to a new study published in the journal PLOS One.

The study found that, globally, people were wasting as much as 727 calories a day in food in 2011, or 25% of calories available for human consumption, compared to 351 calories a day in 2003. Researchers found a direct link between food waste and income, with most waste occurring in wealthier countries. But as people in poorer countries begin earning more, they begin wasting more food as well.

Climate experts have identified food waste as a top sustainability problem worldwide, CNN reports. According to the United Nations, which has set a goal of eliminating half of all food waste by 2030, the resources used to produce food which ultimately is wasted has a carbon footprint of about 3.3 billion tons of carbon dioxide. If food waste could be represented by its own country, it would be the third largest greenhouse gas emitter, behind China and the United States.

Both the study researchers and United Nations officials advise consumers to reduce their waste by only purchasing what they know they will eat and being thoughtful about what they buy, choosing a sustainable option when possible. Consider composting food waste instead of throwing it in the trash. Learn how a university’s zero waste program significantly cut food out of its waste stream.