About one-third of the food the world produces each year for consumption by humans gets wasted or lost. In fact, they throw away up to $2,200 in food per year. This creates a financial burden for families as well as waste companies and municipalities that must determine what to do with all this waste. New York City, for example, spends about $400 million each year shipping the waste it collects to landfills and incinerators across the country.
This wasted food also has a significant environmental impact. It represents a lot of wasted resources — not just the food itself, but also the land, water and energy it took to produce it. Food decomposing in landfills also releases a gas composed of approximately 50 percent methane and 50 percent carbon dioxide, both of which contribute to the greenhouse effect. Landfills are responsible for about 14 percent of human-related methane emissions in the U.S.
There are various efforts underway to prevent this food waste and its negative impacts. In 2015, the United States Department of Agriculture (USDA) and the Environmental Protection Agency (EPA) set the nation’s food waste reduction goals, which aimed to cut waste by 50 percent by 2030.