miércoles, 24 de junio de 2015
Why do Americans waste so much food?
Americans throw away nearly half of their food every year, waste worth roughly $165 billion annually.
The study by the Natural Resources Defense Council (NRDC) estimates that the average American family of four ends up throwing away an equivalent of up to $2,275 annually in food. Even worse, there is evidence that there has been a 50 percent jump in U.S. food waste since the 1970s.
It’s especially troubling that at the same time, one in seven Americans, more than 46 million people, including 12 million children, don’t know where their next meal is coming from, according to a study by Feeding America.
Meanwhile, the rest of America continues to throw away unspoiled nutritious food. If we cut our food waste even by a third, there would be enough food for all those people who must rely on food banks and hand-outs to be fully fed.
According to the U.S. Department of Agriculture, a typical American household discards 40 percent of fresh fish, 23 percent of eggs, and 20 percent of milk, in addition to plenty of fruits and veggies. We do this because we buy more than we can eat, so the food goes bad, or our meals are just too big to eat. We also swear too much by “sell-by” and “use-by” dates; these are not federally regulated and do not indicate safety, except on certain baby foods. Most foods can be safely consumed well after their use-by dates. (Here’s a guide to help you decipher what those labels mean).
When I first moved to the U.S., I couldn’t believe how huge restaurant portions were. Clearly, these runaway portion sizes in the American food industry exacerbate the waste issue.”From 1982–2002, the average pizza slice grew 70 percent in calories. The average chicken Caesar salad doubled in calories, and the average chocolate chip cookie quadrupled,” the NRDC study reveals.
As NPR reports, farming practices also account for some food waste. Peter Lehner, from the NRDC, explains that if food isn’t sold to the best buyer, it can end up in a landfill. “anywhere from 1 percent to 30 percent of farmers’ crops don’t make it to market,” says Lehner. “The prices for fresh fruits and vegetables can go up and down quite a bit, and farmers may plant thinking they will get one price, but, by the time harvest comes around, there’s another price, and it’s not even worth it for them to get to the market.”