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Feeding the future

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Climate change is already affecting the yields of major staple crops around the world, and researchers warn that the impacts will become more severe over time. Rising temperatures, shifting rainfall patterns, and more frequent extreme weather events are disrupting growing seasons and reducing agricultural productivity.

Addressing these growing threats requires rethinking how we grow, distribute, and consume food.  To kick off Climate Solutions Week, we wanted to examine some solutions that could make food systems more resilient, sustainable, and adaptable to our rapidly changing environment.

One solution is Climate-Smart Agriculture, which blends traditional practices with modern techniques to boost productivity while reducing greenhouse gas emissions. Methods like zero tillage, intercropping, and crop diversification could improve soil health, conserve water, and help farms withstand climate extremes.

Expanding the production of highly nutritious and climate resilient food crops – like millet, sorghum, teff, quinoa, chickpeas, and tepary beans – will also have an important role to play.  At the same time, reducing food waste through better storage, labeling, and surplus food re-use could help meet demand without increasing production pressure.

Agriculture is the largest user of freshwater globally, and climate change is intensifying water shortages.  Farmers will need to transition to water-efficient farming practices, including drip irrigation, rainwater harvesting, and the reuse of treated wastewater. 

Together, these solutions could help revolutionize the global food system to both feed a growing population and help protect the planet. 

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Climate-smart agriculture

Water for Prosperity and Peace

A Food For The Future

Photo, posted October 16, 2011, courtesy of Alliance of Bioversity International and CIAT via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Plastic from food waste

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Plastic waste management is a complicated business.  Most methods of recycling or breaking down plastic are costly and harmful to the environment.  The most common biodegradable alternatives – like paper straws – are less than ideal replacements.

There are many approaches to creating biodegradable plastics using feedstocks like seaweed, sugarcane, and other plant matter.  However, the resulting plastics often fall short compared with conventional petroleum-based plastics.

One type of bioplastic that is gaining popularity is polyhydroxyalkanoates, or PHA.  PHA is a plastic produced by microorganisms.  It is fully compostable or biodegradable but in other ways but looks, feels, and functions like regular plastic but without the environmental drawbacks.

PHA can be made using bacterial fermentation of a variety of feedstocks such as vegetable oils, sugars, starches, and even methane and wastewater.

Researchers at a startup from the University of Waterloo in Canada called MetaCycler BioInnovations have developed a process for producing PHA based on bacteria that has been engineered to convert waste from milk and cheese production.  This solution upcycles waste from the dairy industry into cost-effective, sustainable bio-based plastics. 

PHAs can be tailored to have a wide range of properties ranging from being rigid and tough to being quite flexible.  Therefore, they can be suitable for many applications including packaging, agricultural films, and consumer goods. 

The Waterloo technology is a way to tackle the problems of both food waste and plastic pollution with one solution.

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Turning food waste into a new bioplastic

Photo, posted December 10, 2017, courtesy of Leonard J Matthews via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Curbing food waste

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According to the U.S. Department of Agriculture, as much as 40% of the food supply in the United States is wasted.  In fact, Americans generate more food waste than all but two countries.

To address this problem, the federal government announced a goal nearly a decade ago to cut food waste in half by 2030 compared to 2016 levels.  Doing so would bring food waste down to approximately 164 pounds per person annually.

However, according to a new study led by researchers from the University of California – Davis, since 2016, per capita food waste has actually increased instead of decreasing. 

The study, which was recently published in the journal Nature Food, looked at how state policies align with federal targets.  The research team found that state policies focus more on recycling methods, such as composting and anaerobic digestion, rather than on prevention and rescue strategies, like food donations or repurposing food for animal feed.

In 2021, the EPA revised its definition of food waste to no longer include recycling methods.  But when food is wasted, the resources used to grow the food, including energy, water, and fertilizer, are also wasted. 

In the study, the researchers analyzed state-level food waste reduction efforts across four areas: prevention, rescue, repurposing, and recycling.  They found that recycling policies offered the most potential for diversion. Despite this, most states still fell short of the federal goal of 164 pounds per person annually. 

According to the research team, more comprehensive policies to address food waste must be implemented as soon as possible.

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States Struggle to Curb Food Waste Despite Policies

Photo, posted June 28, 2021, courtesy of Ivan Radic via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Growing safer potatoes

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We are often advised to avoid eating green areas on potatoes.  The green comes from chlorophyll that occurs naturally when potatoes are exposed to light.  It is harmless but when it is there, it can be accompanied by a natural toxin – a substance called solanine, which is a steroidal glycoalkaloid or SGA.  Sunlight can produce solanine as well as chlorophyll.  Solanine is produced by plants to protect them from insects. 

Solanine is bitter tasting so one is unlikely to consume much of it.  But consuming enough of it can lead to gastrointestinal complications like diarrhea, abdominal pain, vomiting, and sweating. 

Researchers at the University of California Riverside have discovered a way to eliminate toxic compounds from potatoes, making them safer to eat and easier to store.  They have identified a key genetic mechanism in the production of SGAs.  They found a specific protein that controls the production and believe it will be possible to control where and when SGAs are produced.  Thus, it may be possible to have SGAs present in the leaves of potato plants, thereby protecting them from insects, while having none in the potatoes themselves.  By limiting SGAs to non-edible parts of plants, they can be safer and more versatile plants.  For example, modified potatoes could be stored in sunny places without worry and would always be safe to eat.

Plants have evolved ingenious ways to balance growth, reproduction, and defense.  Our growing understanding of these mechanisms can allow people to redesign crops to meet modern needs, increase food safety, and reduce food waste.

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Growing safer spuds: Removing toxins from potatoes

Photo, posted October 14, 2013, courtesy of Elton Morris via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Halloween pumpkins

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According to the National Retail Federation, spending on Halloween festivities this year by the 72% of Americans who plan to celebrate is expected to total $11.6 billion – or about $104 per person.  The annual consumer survey also found that 67% of Americans plan to pass out candy this year, and nearly 50% of Americans plan to carve a pumpkin.

To produce enough pumpkins for Halloween, farmers grow lots of them every year.  In fact, more than two billion were grown in 2020 alone.  But the vast majority of pumpkins are never eaten; instead, most are carved and placed on porches across the country.  This means Americans spend hundreds of millions of dollars on pumpkins annually just to toss them in the trash when Halloween ends. 

When pumpkins are placed in landfills, they produce methane gas.  Methane is a potent greenhouse gas that affects climate change by contributing to increased warming. 

Instead of throwing pumpkins into the landfill, there are several responsible ways to dispose of them. 

If the pumpkin is still in good shape, use the outer, meaty part of the pumpkin to make pumpkin puree.  The pumpkin seeds can also be scooped out, rinsed, seasoned, and then baked in the oven, resulting in a delicious snack.

Pumpkins also have the potential to turn into great soil through composting. Pumpkins can help naturally add moisture to compost piles that need to be damp in order to effectively decompose food waste.   

If eating or composting the pumpkins isn’t an option, consider donating them to a local farm.  Farmers will often collect pumpkins as treats for their pigs, goats, and other animals. 

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Halloween Retail Holiday and Seasonal Trends

Ready to toss out your pumpkins? Here’s how to keep them out of the landfill

US grows over 2 billion pumpkins yearly

Photo, posted November 8, 2014, courtesy of Martin Brigden via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Plastic food packaging

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Reducing the use of plastic is an important environmental goal.  Plastic is made from fossil fuels and plastic pollutes the land and the oceans.  It is estimated that 40% of plastic waste comes from packaging.  Plastic packaging is extremely common in the supermarket and there is a growing desire to reduce its use.  But it isn’t that easy.

Plastic packaging works well to slow the decay of vegetables and fruit.  Its use results in less produce being tossed into the garbage, where it creates almost 60% of landfill methane emissions.  In fact, food is the most common material in landfills.  The average American family of four spends $1,500 a year on food that ends up uneaten and nearly half of all household food waste is fruits and vegetables.

Products like bagged salads, berries in plastic clamshells, and plastic sealed potatoes and cucumbers are popular with shoppers because they stay fresh longer.  They are popular with grocers because the items don’t have to be weighed.  But all these things result in plastic waste.  It is a tradeoff that is difficult to make between food quality and safety vs. the environmental harm caused by plastic.

There are a variety of alternatives to plastic packaging of food that are being explored.  They range from biodegradable, organic coatings that can take the place of plastic films, to cardboard and paper produce packaging. 

But practically, there is yet no affordable and biodegradable plastic alternative that keeps fruits and vegetables safe and fresh.  Solving the food packaging problem is not easy.

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So Much Produce Comes in Plastic. Is There a Better Way?

Photo, posted July 1, 2007, courtesy of Brian via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

How to reduce pollution from food production

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Present in animal manure and synthetic fertilizers, nitrogen is an essential nutrient for plant growth and is a critical input to enhance agricultural productivity on farms around the world.  But excessive and inefficient use of this nutrient is widespread.  In fact, up to 80% of it leaks into the environment, mostly in various polluting forms of nitrogen: ammonia and nitrogen oxides (which are harmful air pollutants), nitrous oxide (a potent greenhouse gas), and nitrate (which affects water quality).

A new report prepared for the United Nations has put forth some solutions to greatly reduce nitrogen pollution from agriculture in Europe.  A group of researchers coordinated by the U.K. Centre for Ecology & Hydrology, the European Commission, the Copenhagen Business School, and the National Institute for Public Health and the Environment of The Netherlands produced the report.

In it, the research team puts forth its recipe to reduce nitrogen pollution in Europe.  The report’s ingredients include:

  • Reducing by 50% the average European meat and dairy consumption
  • More efficient fertilizer application and manure storage
  • Reducing food production demand by reducing food waste by retailers and consumers
  • Better wastewater treatment to capture nitrogen from sewage
  • Adopting policies addressing food production and consumption to transition them towards more sustainable systems

Taking action to reduce nitrogen pollution will require a holistic approach involving farmers, policymakers, retailers, water companies, and individuals. 

Do Europeans have an appetite for change?

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Scientists provide recipe to halve pollution from food production

Photo, posted March 10, 2022, courtesy of USDA NRCS Montana via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Sustainable New Year’s resolutions

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Every year, millions of people around the world make resolutions to spark positive change in the new year.  Popular resolutions include improving health and fitness, traveling more, spending less, and so on. With 2024 just around the corner, here are six resolution ideas to reduce our climate impact: 

Shop More Sustainably.  Choose eco-friendly brands and products with minimal environmental impact, including locally-produced goods and reusable items whenever possible. 

Switch To Clean Energy.  Purchase green power, install renewable energy systems to generate electricity, or switch to renewable resources for home and water heating and cooling needs. 

Reduce Food Waste.  Food waste is a significant global issue with environmental, economic, and social implications.  In the U.S., an estimated 30-40% of the total food supply is never eaten.  Meal plan and only shop for what you need.  And freeze any leftovers.   

Adopt A More Plant-Based Diet.  Transition to a more plant-based diet in order to shrink the ecological footprint of food production.  Resource-intensive animal-based foods like meat, dairy, and eggs are one of the chief contributors to climate change. 

Reduce the Carbon Footprint of Transportation.  Opt for eco-friendly transportation and energy-efficient practices in order to lower emissions.  Examples include driving a battery-electric car and utilizing public transportation. 

Get Involved In Conservation Advocacy.  Support and engage in environmental causes, and help promote conservation and sustainable practices. 

As we ring in the new year, let’s raise our glasses to a cleaner and greener 2024.

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Photo, posted August 3, 2018, courtesy of Ella Olsson via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Farming the frozen north

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Agriculture is the primary cause of land-based biodiversity loss.  As the global population grows, agricultural production needs to keep pace.  Estimates are that production needs to double by 2050.  How this can be accomplished without doing further harm to the environment and biodiversity is extremely challenging.

Climate change adds further complications to the challenge.  As the climate warms in the middle latitudes, agricultural zones may need to shift northward to regions which have evolved to have more suitable climates.  This represents a very real threat to the wilderness areas of Canada, Russia, and Scandinavia.  These places represent a significant fraction of the world’s wilderness areas outside of Antarctica.

According to researchers at the University of Exeter in the UK, if the forces driving climate change are not diminished, over the next 40 years warming temperatures are expected to make more than 1 million square miles newly suitable for growing crops.  As cropland goes barren in areas that have warmed too much, northern wilderness could be turned over to farming.  The vital integrity of these valuable areas could be irreversibly lost.

The study, published in the journal Current Biology, also says that climate change will shrink the variety of crops that can be grown on 72% of the land that is currently farmed worldwide.  Given this situation along with the rising global population, it is essential that land be used more efficiently.  We can feed a larger population from the farmland we already have, but people need to reduce meat consumption, cut food waste, and grow crops suited to their local climate.

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Warming Could Make Northern Wilderness Ripe for Farming, Study Finds

Photo, posted September 7, 2016, courtesy of Scott via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

A billion pound problem

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Nearly two billion pounds of pumpkins are grown each year in the U.S.  But we actually don’t eat the vast majority of them.  Instead, most pumpkins are carved or otherwise decorated, and placed on porches across the country during Halloween.  But now that the holiday has come and gone, what happens to all those sagging masterpieces?

Simply put, we usually just throw them out.  In the days after Halloween, as much as 1.3 billion pounds of pumpkin winds up in landfills.  When left there to decompose, the pumpkins produce methane, a potent greenhouse gas that affects climate change by contributing to increased warming. 

Here are some ways to keep pumpkins out of the landfills this year and make Halloween festivities more sustainable. 

If the pumpkin is still in good shape, use the outer, meaty part of the pumpkin to make a fresh version of pumpkin puree.  Pumpkin puree is a common ingredient in baked goods like muffins, breads, and pies, especially during this time of the year.  The pumpkin seeds can also be scooped out, rinsed, and salted or spiced, and then baked in the oven, resulting in a delicious snack.

Pumpkins also have the potential to turn into great soil through composting. Pumpkins are just over 90% water, which help naturally add moisture to compost piles that need to be damp to effectively decompose food waste.

If eating or composting the pumpkins isn’t an option, consider donating them to a local farm.  Farmers will often collect pumpkins as treats for their pigs, goats, and other animals. 

The scariest part of Halloween shouldn’t be the waste. 

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Halloween is over. Here’s the most sustainable way to get rid of your jack-o’-lanterns, pumpkins, and gourds

Say Boo to Landfills – Compost Your Pumpkin After Halloween!

Photo, posted November 4, 2010, courtesy of William Warby via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Energy From Fruit Waste | Earth Wise

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In the Back to the Future films, Doc Brown ran his DeLorean time machine on food scraps.  It was a fun bit of science fiction.  But researchers at the University of British Columbia Okanagan in Canada are investigating the potential for using food waste to generate power.

Food waste is not a candidate to replace solar or wind power, but it could be a source of energy for powering fuel cells.  As it is, food waste represents a sustainability challenge because of its detrimental impacts on the economy and the environment.  Organic waste represents a significant fraction of the material in landfills and contributes to methane production, air pollution, and other harmful pollutants.

The UBC researchers focused on fruit waste, which is abundantly available in agricultural regions.  They have devised microbial fuel cells that convert fruit waste into electrical energy using an anaerobic anode compartment.  That is a chamber in which anaerobic microbes – ones that don’t need oxygen – utilize the organic matter to convert it into energy.  The microbes consume the fruit waste and produce water while generating bioelectricity.

It is not like the Back to the Future time machine where you can just toss in scraps of whatever is on hand.  Different types of fruits provide different results when used in the microbial fuel cell. The process works best when the food waste is separated and ground into small particles.  There is a long way to go before the technology could produce bioenergy on a commercial scale, but there is considerable potential for doing something useful with something that is currently worthless.

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UBCO researchers aim to energize fruit waste

Photo, posted July 24, 2011, courtesy of Andrew Girdwood via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Food Waste And The Environment | Earth Wise

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It is tragic that 31% of the world’s food production goes uneaten.  About 14% isn’t distributed after it is harvested.  Another 17% ends up wasted in retail or by consumers.  Worldwide, the amount of food that is wasted is enough to feed more than a billion people while at least 828 million people continue to be affected by hunger.  To make matters worse, food waste accounts for 8 to 10% of global greenhouse gas emissions, which is at least double that of aviation.  Food waste, rotting away in landfills, produces methane gas, a major source of global warming.

Around the world, there are efforts being launched to try to improve the situation.  California now has a law that requires grocery stores to donate edible food that would otherwise be disposed of or they face fines.  The state’s cities and counties are required to reduce the amount of organic waste going into landfills by 75% by 2025 and compost it instead.

In London, grocers no longer put date labels on fruits and vegetables because the labels were leading people to trash perfectly good food.  France now requires supermarkets and large caterers to donate food that is still safe to eat.

South Korea has little space for landfills.  So, the country has been campaigning against throwing away food for 20 years.  Nearly all organic waste in the country is turned into animal feed, compost, or biogas.  Koreans even have to pay for throwing out food waste.  There are now trash bins equipped with electronic sensors that weigh food waste.

All of these things can help.  There is no single magic bullet for reducing food waste, but it is essential to do for so many reasons.

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Inside the Global Effort to Keep Perfectly Good Food Out of the Dump

Photo, posted November 30, 2020, courtesy of Marco Verch via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

An Indoor Farm In Upstate New York | Earth Wise        

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Vertical farming is the practice of growing crops in vertically stacked layers, generally under controlled environments and using soilless farming techniques like hydroponics, aquaponics, and aeroponics.   Vertical farms are housed in structures such as buildings, shipping containers, tunnels, and abandoned mineshafts.

The potential advantages of vertical farms are that they are very efficient in terms of the amount of land required to produce a given amount of crop, they are resistant to weather, and they allow crops to be produced in close proximity to where they will be used.

The vacant third floor of a building in downtown Glens Falls, New York is about to become the home of a small vertical farm.  The facility will be used to hydroponically grow things like fresh basil, lettuce, and fruits to be used by nearby restaurants.  In fact, the first floor of the building is a restaurant that will be a customer for the crops growing upstairs.  Other local restaurants are likely to benefit as well.

Th pilot program is being funded by a grant from the Smart Cities Innovation Partnership that the city applied for in 2020.  Glens Falls is partnering with Re-Nuble, a New York City-based renewability and sustainability firm.  Apart from the vertical farm project, Re-Nuble also advises on reduction of food waste by composting and on the selection of energy-efficient equipment.

The pilot program will run for a year and the results will be used for scaling it up to a larger vertical farm.  Vertical farms like these are not intended to replace conventional farms but can supplement the existing food stream and provide items that are hard to obtain during the year.

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Glens Falls is fitting a farm inside a downtown building

Photo, posted July 15, 2007, courtesy of Toshiyuki Imai via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Eating To Help The Planet | Earth Wise

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Agriculture accounts for more carbon dioxide emissions than transportation.  Producing our food is one of the largest contributors to climate change.   Experts agree that the world cannot achieve net zero emission targets without changing our diets.  Be that as it may, we still have to eat. 

According to experts from Oxford University, there are things we as individuals can do to lower the impact of the food system on the climate.

There are three primary actions that would have the greatest impact: avoiding eating too much, cutting down on food waste, and reducing consumption of meat and dairy.

We all know that overeating is bad for our health, but it is also bad for the environment as it drives excess production and the emissions associated with it.

Food waste occurs across the supply chain but much of it is in the hands of consumers.  Food waste costs us a lot of money and is associated with emissions that are ultimately unnecessary.  The goal of the consumer should be to buy only the food one needs and to eat what one buys.

Meats, particularly from ruminant animals, result in the highest emissions per pound of food compared with vegetables, grains, and such.  Some people have given up animal proteins entirely, but properly managed livestock are an important part of the agricultural ecosystem and provide valuable services including enhancing the carbon sequestering ability of grasslands.  Nevertheless, it is important to reduce the global demand for meat and thereby prevent the need to clear more land for livestock and reduce emissions from meat animals.  So, we should all eat less meat and dairy even if we don’t become vegetarians.

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How can we eat without cooking the planet?

Photo, posted September 17, 2017, courtesy of Ella Olsson via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Turning Food Waste Back Into Food | Earth Wise

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Scientists at the University of California Riverside have discovered that fermented food waste can boost bacteria that increase crop growth, make plants more resistant to pathogens, and reduce the carbon emissions resulting from farming.

Food waste is a serious problem from multiple perspectives.  As much as 50% of food is thrown away in the United States and most of that simply ends up in landfills, taking up more than 20% of America’s landfill volume.  Food waste is a huge economic loss as well as a significant waste of freshwater resources used to produce food.

The researchers studied byproducts from two kinds of food waste readily available in Southern California:  beer mash – a byproduct of beer production – and mixed food waste discarded by grocery stores.

Both types of waste were fermented and then added to the irrigation system watering citrus plants in a greenhouse.  Within 24 hours, the average population of beneficial bacteria was two to three orders of magnitude greater than in plants that did not receive the treatments. This led to improvements in the carbon to nitrogen ratio in crops.  When there are enough so-called good bacteria in plants, they produce antimicrobial compounds and metabolites that help plants grow better and faster.

The results of the study suggest that the use of food waste products in agriculture is beneficial and could complement the use of synthetic chemical additives by farmers, perhaps eliminating it entirely.  Crops would in turn become less expensive.

Making use of food waste in agriculture is a step towards a more circular economy in which we use something and then find a new purpose for it.

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Turning food waste back into food

Photo, posted October 28, 2012, courtesy of Daniel Lobo via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Food Waste Into Wearables | Earth Wise

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A new startup company spun out of the University of Toronto wants to make clothing from food waste.  If they are successful, you may someday buy a shirt or a pair of gym shorts made from banana peels, rotten tomatoes, coffee grounds, or moldy bread.

A problem faced by the clothing industry is that most textiles are blended with synthetic and non-renewable fiber polyester, which makes them unrecyclable.  An alternative that has come on the scene in recent years is polylactic acid (or PLA), which is a decomposable bioplastic that is currently used for food packaging, medical implants, and 3D printing.  It is likely that a sustainable future for the fashion industry will depend on the ability to make use of biodegradable and carbon-neutral materials.

PLA is typically made from cornstalk, but the startup – called ALT TEX – does not want to rely on a crop already used for feedstock, human consumption, and alternative fuel.  Furthermore, there is no need to plant more corn when there is an abundant supply of unused post-industrial food waste from growers, producers, and retailers that contains the same biological building blocks for producing PLA.

ALT TEX has been conducting experiments using discarded apples to create a PLA-based fabric that is strong, durable, decomposable, and cost effective.  They are working with farmers and food suppliers to access their waste. If their efforts are successful, it would be possible to divert significant amounts of organic waste that currently emits the powerful greenhouse gas methane and instead enable the fashion industry to be more sustainable.

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Earth-friendly fashion: U of T startup turns food waste into wearables

Photo, posted August 30, 2019, courtesy of Ruth Hartnup via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Food Waste And Access To Groceries | Earth Wise

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One-third of all food produced is wasted, which turns out to be a major contributor to carbon emissions.  Most of the carbon emissions associated with food waste are related to the production of the food.  Reducing waste would trickle through the supply chain over time and ultimately less food would be produced.

A study at Cornell’s SC Johnson College of Business looked at a particular strategy for reducing food waste’s environmental impact:  opening more grocery stores.

It turns out that the more stores there are, the lower food waste will be.  Cornell Professor Elena Belavina created a model that incorporates data from the grocery industry, the U.S. Census Bureau, and other academic studies.

When applied to Chicago, which is typical of many American cities, the model predicts that by adding just three or four markets within four-square-mile area, food waste would be reduced by 6 to 9 percent.  This would achieve an emissions reduction comparable to converting more than 20,000 cars from fossil fuels to electric power.  According to the model, not only would food waste be reduced, but so would grocery bills.  By trimming food waste and travel costs, consumers would spend up to 4% less.

Most big cities are well below their ideal density of grocery stores that would minimize food waste. When consumers can purchase perishable goods nearby, they shop more often but buy less each time.  There is less food sitting at home, so there is a much lower likelihood that food will spoil.

New York City, which has an abundance of produce stands and neighborhood markets, comes close to having the ideal density of markets.  Basically, the way to reduce food waste is to bring less groceries home.

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Better access to groceries could reduce food waste, emissions

Photo, posted March 22, 2009, courtesy of Nick Saltmarsh via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

American Households and Food Waste | Earth Wise

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Food waste is a big problem.  According to the United Nations, approximately one-third of the food produced globally – more than 1.4 billion tons – goes to waste.  If food waste was a country adding carbon to the atmosphere, it would be the world’s third largest emitter of greenhouse gases – behind only the U.S. and China.  All of this food waste takes place in a world where 815 million people – more than 10% of the people on the planet – are chronically undernourished.

A new study recently published in the American Journal of Agricultural Economics has analyzed the level of food waste for individual American households. It found that American households waste, on average, nearly one-third of all the food they acquire.  This wasted food has an estimated aggregate value of $240 billion annually.  Divided by the number of U.S. households, this food waste could be costing the average household about $1,866 per year. 

According to researchers, the households with higher household incomes generate more food waste.  Those with healthier diets, which include more perishable fruits and vegetables, also waste more food.  

Meanwhile, households with greater food insecurity, especially those that participate in the federal SNAP food assistance program, as well as those households with a larger number of members, were associated with less food waste.  Households that use shopping lists and those that travel further to reach the grocery store were also associated with lower levels of food waste. 

When food is wasted, the resources used to produce food, including land, energy, water and labor, are wasted as well.  We have to do better. 

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SAVE FOOD: Global Initiative on Food Loss and Waste Reduction

US households waste nearly a third of the food they acquire

Photo, posted March 22, 2009, courtesy of Nick Saltmarsh via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Renewable Natural Gas

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Small-scale biogas systems have collected methane from landfills, sewage plants, and farms for decades.  Here in the US, biogas is finally catching up with modern techniques with the advent of third-party operators introducing more sophisticated technology to capture methane and pump it directly into pipelines.

Renewable methane or natural gas represents a significant mostly unexploited source of energy.  Examples include the vast amounts methane generated by manure from some of the 2,300 hog farms in eastern North Carolina, biodigesters that can turn clusters of large California dairy farms into energy hubs, as well as diverting food waste from landfills and transforming it into vehicle and heating fuels.

According to a 2014 EPA study, the U.S. could support at least 13,000 biogas facilities, fed by manure, landfill gas, and biosolids from sewage treatment plants.  Those facilities could produce over 650 billion cubic feet of biogas per year – enough renewable energy to power 3 million homes.

A study by the World Resources Institute estimated that the 50 million tons of organic waste sent to landfills or incinerated every year in the U.S. has the energy content of 6 billion gallons of diesel fuel, amounting to 15% of all diesel consumed by heavy-duty trucks and buses.

Utilizing all that biogas could help lower greenhouse gas emissions from some of the most difficult sectors to decarbonize – transportation, industry, and heating buildings.  In addition, ramped up renewable gas could keep organic waste out of landfills and prevent manure runoff into rivers and water supplies.

Renewable natural gas could be the next big thing in green energy.

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Could Renewable Natural Gas Be the Next Big Thing in Green Energy?

Photo, posted June 19, 2013, courtesy of Alan Levine via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Meal Kits And The Environment

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Meal kit services have become extremely popular in recent years.  These are companies that deliver a box of pre-portioned ingredients and a chef-created recipe to your door to make home-cooked meals easy and practical for busy people.  Leading companies like Blue Apron, HelloFresh, and Plated have been joined by dozens of others competing in the meal kit market.  As of last year, annual sales for these things were over $3 billion and growing at more than a 20% annual rate.

A major rap against meal kits has been their environmental impact, mostly centered around the amount of packaging waste they generate.  While there is most certainly lots of packaging waste associated with meal kits, it turns out that their overall carbon footprint is actually rather good compared with conventional ways to make homecooked meals.

A study from the University of Michigan looked at the cradle-to-grave impact of meal kits, taking into account every major step in the lifetime of the food ingredients and the packaging – agricultural production, packaging production, distribution, supply chain losses, consumption, and waste generation.

Surprisingly, meal kits have a much lower overall carbon footprint than the same meals made from ingredients purchased at the grocery store – even including their packaging.  The main reason is that pre-portioned ingredients and a streamlined supply chain lower overall food losses and waste for meal kits compared to store-bought meals.  Pre-portioning simply results in fewer ingredients that end up being wasted.  Meal kits also have radically different supply chain structures than foods sold in supermarkets.

Whether the economics and culinary aspects of meals kits are advantageous for many people is an open question, but apparently from an environmental perspective, they are just fine.

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Photo, posted June 11, 2018, courtesy of Marco Verch via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

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