Reducing Reusable Food Waste

How can food waste be reduced in the food and hospitality industry for the future?

"Food Waste: Causes, Effects, and Solutions." Farm Together Now The Book and Blog. N.p., 08 Nov. 2014. Web. 04 May 2016.

Business sustainability, which originally was viewed as a question of corporate governance, has now emerged as a central, multifaceted theme of the twenty- first century. It is now the responsibility of corporate boards and managers to focus on business sustainability by creating enduring value for shareholders and managing the interests of other stakeholders, including creditors, employers, suppliers, government, and society at large.

Most food is wasted in homes because of various reasons like for example, “improper storage, mistaken or unnecessarily strict interpretation of expiration dates, and poor meal planning, purchasing, or cooking practices” (“Food Waste”). Not only does food waste money on an economic

So what is sustainability? It is the quality of not being harmful to the environment or depleting natural resources, and thereby supporting long-term ecological balance.

However, most restaurants do not see this as a major issue. Restaurant owners say, “it is just part of running a restaurant and that it is something we are used to” (Barclay, 2012). Chefs are said to obsess over the quality of their vegetables because they want to make sure everything is prefect for the customers (Barclay, 2012). Unfortunately, food waste is not one of the high priorities when running a restaurant. This is because consumers are contributors to the problem as well. A customer will not want to pay money for a meal that does not look prefect even though “about three cents of every dollar consumers spend on food away from home ends up in the trash” (Barclay,

Sustainability is defined as the ability to endure.(1) Though the idea of sustainability can be applied to most anything from a sustainable ecosystem that has survived thousands of years to a sustainable workplace that uses green technologies. Paul Hawken captured today’s connotation of sustainability in saying “Sustainability is about stabilizing the currently disruptive relationship between earth’s two most complex systems—human culture and the living world.” (2) There are countless ways to live, work, and produce sustainably. Sustainability not only needs to be practiced by citizens, but businesses need to join the green movement as well. Without creating, following, and enforcing green policies, negative effects will be evident and innumerable

Have you ever thought food waste is a really severe problem? I think food waste is a big problem because a lot of families are without food and I don’t want families to starve. Up to forty percent of food in the United States is wasted. Also one in eight families struggle to put food on the table. Article two. Sixty-two million tons of food is wasted every year. Globally up to one-third of all food is spoiled. Article one. Food waste is the biggest occupant in America's landfills. 160 billion dollars is wasted on food waste. Article three.

There are billions of people struggling every day to have enough to eat, and billions of tons of food being tossed in the garbage, food waste is gaining increasing awareness as a serious environmental and economic issue. Research shows that about 60 million metric tons of food is wasted a year in the United States, with an estimated value of $162 billion. About 32 million tons of it end up in landfills, at a cost of about $1.5 billion a year to local government this economic crisis is worldwide! My research estimates that a third of all the food produced in the world is never consumed, and the total cost of that food waste could be as high as $400 billion a year. The food discarded by retailers and consumers in the most developed countries would be more than enough to feed all of the world’s hungry people, but it is not just those countries that have problems with food waste, it is also an issue in African countries like South Africa. The problem is expected to grow worse as the world’s population increases, unless actions are taken to reduce the waste. Food waste is not only a social cost, but it contributes to growing environmental problems like global warming, experts say, with the production of food consuming vast quantities of water, fertilizer and land. The fuel that is burned to process, refrigerate and transport it also adds to the environmental cost. Most food waste is thrown away in landfills, where it decomposes and emits methane, a potent greenhouse gas.

In the last several years, food waste has become an ever-growing issue in the United States. We are starting to recognize the significance of food waste and the impact it has on our economic, social, and environmental costs. Americans buy more food than they need, this is a commonly known fact. In the United States about 30-40 percent of the available food supply goes uneaten every year. In order to understand and eliminate food waste we must remember that food is the most powerful basic necessity for human beings.

In simple terms, food waste is the loss of food that goes directly to the trash can uneaten or is thrown away. According to a report conducted by the Natural Resources Defense Council (NRDC), “about forty percent of the available food in the United States is wasted. Food is just too valuable to throw it away like trash” (Lipinski 2). Furthermore, Lipinski mentions that the NRDC “estimates that getting food on the tables of the people requires up to ten percent of the total U.S. energy budget, uses fifty percent of the nation’s land, and absorbs more than eighty percent of freshwater consumed in the United States” (3).

Sustainability implies that the organization is managing in economic, ecological and socially competent ways. All organizations range on a continuum of their sustainability level with some being more sustainable than others. Generally, as Dunphy, Griffiths and Benn (Module One, Topic 1.5) point out, the more sustainable an organization is, the more they help the surrounding environment, be this local (the particular country) or macro (the world itself). The environment also reflects the sustainability ethos and situation of the organization itself.

“Reduce, reuse, and recycle” is a motto that pioneered environmental programs in schools, and public announcements. This motto also holds true in the food service industry. Following the trend to “go green” means implementing this motto into restaurant operations. This includes procedural changes that aim to reduce the amount of resources used, attempting to reuse resources, and recycling those that cannot be reused. Restaurants can move toward more sustainable food service through the utilization of

There are three pillars that make up overall sustainability: social, economic, and environmental sustainability. Social sustainability focuses on all human needs being met and a society functioning properly indefinitely. Economic sustainability is achieving a certain level of economic success indefinitely. It also involves having an extremely low percent of people living below the poverty line, which relates to social sustainability. Environmental sustainability is described as, “the rates of renewable resource harvest, pollution creation, and non-renewable resource depletion that can be continued indefinitely.” ("Finding and Resolving the Root Causes of the Sustainability Problem", 2014) Achieving environmental sustainability will positively affect the social and economic aspects. These three categories are directly related to each other, and to truly reach complete sustainability each of the group’s needs must be met. There are many ways for individuals, groups, companies, and societies to help make a difference in reaching this goal. Environmental issues are currently very prominent in the US and other countries. There are countless activists and researchers doing everything they can to make a difference. Most businesses, like

According to the United Nations Food and Agriculture Organization (FAO), food wastage, “food produced and not eaten,” emits enough greenhouse gasses (GHG) to be ranked third amongst global emitters (FAO 2013, 6). In New York City (NYC) it is estimated that businesses “produce more than 650,000 tons of food waste annually” (Turso 2017). This specific food waste is classified as food scrap, cooked food which is still edible, but no longer useful to the business due to a myriad of reasons. Whatever the reason may be for the company, this tonnage of food has the potential and possibility of being recovered for redistribution to food banks, soup kitchens, and other food rescue organizations. For example, two of the largest organizations in NYC, City Harvest and Food Bank NYC, will collect around 59 million and 24 million pounds in 2017 respectively, of unprocessed/non-perishable food. This is equivalent to about 42 thousand tons or 6.5 percent of annual food waste from scraps. Despite having warehouses, fleets of vehicles, and numerous volunteers, two of the largest organizations barely make an impact on the total amount of food rescued versus food wasted.