Food left over on your plate; too much food prepared and not used; food past its sell-by date; food past its use-by date; food gone off. These all generally end up in the landfill.
Many of us don’t give a thought to the quantity of food we waste daily, weekly, monthly and yearly. We may think about it for a moment when we’re scraping the leftovers off the plate, or when we dump some rot fruit in the bin. But it’s become so “normal” to throw food away that we just don’t give it any real thought, and we don’t think how the quantities add up over the year.
Half of the food thrown away need not go to waste. With some basic management in the food buying process and the food preparation you could have saved a substantial amount of money! Read on and we’ll explain further.
As you know only too well, food is so expensive that food thrown away is like throwing money in the dustbin. And we would never choose to actually throw money in the bin!
As mentioned earlier, when we throw away food we also don’t take into account the greenhouse gas emissions that are generated throughout the food supply chain; when the food was produced, processed, transported and stored before we even buy it.
We don’t perceive organic waste or biodegradable food waste to be in problem in the waste stream. But as we have highlighted wasted food has a negative environmental impact.