Every year, a person in North America wastes an average of 231 pounds of food. This is enough to power a 100-watt lightbulb for two weeks, if converted to energy.
Food waste is an important issue that impacts food security, natural resource use, and climate change. When food is wasted, resources such as land energy, water, fertilizer, labor, and capital are also wasted.
According to an annual report from ReFED, a national non-profit working to end food loss and waste across the U.S. food system, food is wasted all along the supply chain. The largest portion of discarded food is due to consumer-facing businesses and home accounts.
However, farms are fourth on the list, generating food waste valuing $15 billion. Dairy products and produce makes up the largest portion of food that is wasted, when it can be recycled by composting.
Food manufacturers recycle 95% of the food waste they generate, recycling it on-site and utilizing it in animal feed. Food wastage on farms is typically composted or incorporated back into the soil as effectively recycled nutrients for the next crop.
As organic matter is converted into humus, it can improve nutrient content and water retention of soils, while enhancing crop growth for farms and gardens.
A method of recycling organic waste is through anaerobic digestion, which produces a natural source of energy, called biogas. Food waste can be broken down by microorganisms in an oxygen-free environment through a digestion tank. During the decomposition process, microorganisms release methane (biogas) and is collected and burned to produce energy, while the nutrient-rich sludge left can be used as organic compost to fertilize crops.
Making small changes in our purchasing habits and daily lives can make a reduced impact on food waste.
SaveOnEnergy created an informative resource that illustrates the challenges associated with food waste and proposes solutions on how to minimize food wastage in your home.
Learn more information at: https://www.saveonenergy.com/food-power-per-hour/