I grew up
in a time and a place where wasting food was a serious sin. I was a Parisian
kid in post-war France, and my family served a few repulsive dishes at least
once a week. My least favorite—it still makes me shudder to think of it—was bouillie , a vile concoction of week-old
bread boiled in salted water and seasoned with whatever might be in the kitchen
on any given day. The dish had the consistency of watery oatmeal and, truly, it
was foul beyond belief. I do not know a
single French person who has less than disturbing memories of such meals. Other
delicacies included cow brains, pig intestines and other offal I am too
delicate top mention here. Nothing
was ever thrown away.
Yesterday
night, I microwaved a bag of popcorn that Orville Redenbacher claimed should
have been eaten before October 2010. As I munched on the perfectly edible
snack, my thought was, Orville died in September, 1995, so what does he know?
I have a friend who, whenever he looks into my fridge or pantry, tut tuts the fact that I have not disposed of cans of diet soda dating from the late 90s. Those solid chicken tenders way in the back of the freezer? The hunk of equally hard filet mignon that has survived the ice age? All perfectly comestible. As are the frozen string beans, the pasta I cooked a few months ago and decided to save for a wintry day, and the samosas with ice crystals on them. My position is that unless the food smells, looks or is otherwise guilty of unfortunate behavior, I’ll thaw it and eat it.
I have
serious issues with expiration dates on pretty much anything, but on food in
particular, I’m adamant. I think the giant concerns that manufacture and market
the stuff we eat have found a nifty way of maximizing profits. They’ve
instilled in us a knee-jerk reaction simply by printing faint dates on the
packaging. We throw stuff away because we’re told to.
According
to a May, 2011 report by the Food and Agriculture Organization of the United
Nations, “Roughly one third of the food produced in the world for human
consumption every year — approximately 1.3 billion tons — gets lost or
wasted.” Key findings include:
•
Industrialized and developing countries dissipate roughly
the same quantities of food — respectively 670 and 630 million tons. • Every year, consumers in rich countries waste almost as much food (222 million tons) as the entire net food production of sub-Saharan Africa (230 million tons).
• Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food.
• The amount of food lost or wasted every year is equivalent to more than half of the world's annual cereals crop (2.3 billion tons in 2009/2010).
Obviously there’s a lot more
involved here than the average American family’s disposal of a sac-full of
half-eaten burritos.
Last week
on NPR, a show was dedicated to examining food waste in America alone, and the discussion
included some alarming statistics.
Americans
annually throw out $165 billion—that’s billions
with a b—of food. A lot of this ends
up in landfills where it decays and becomes methane, everyone’s favorite
greenhouse gas. This is 50 percent more food than was thrown away in the
70s. So what happened?
Jonathan
Bloom, author of American Wasteland: How
America Throws Away Nearly Half of Its Food (and What We Can Do About it), noted
that we have taken the expiration date as gospel, when in reality it has little
to do with food safety and relates to the peak quality of what’s about to be
eaten—or thrown away. Additionaly, he says,
there’s a lot of wiggle room built into these dates.
Dana
Gunders, a food and agricultural scientist, added that, “over half the land area in the U.S. is dedicated to food production, and
over 80 percent of the water that we consume goes into growing (and) producing
our food. So when we throw out, say, half a hamburger, according to an estimate
by the Water Footprint Network, that's equivalent to taking over an hour
shower, in the water use that was required for that half hamburger you just
tossed.” And just to drive home the point, she added, “in terms of the water
embedded in the food that we throw out. Well, annually, we are wasting the
equivalent of two times the volume of Crater Lake...
Institutions—schools, hospitals, cafeterias and
self-serve buffets restaurants and such—are probably responsible for a lot of
food wastage, but families are guilty as well. We search the stores for two-for-the-price-of-one
bargains and we habitually overbuy. We don’t freeze enough. We don’t like
leftovers, and we recycle only three percent of the food we waste.
There are, however, a couple of interesting trends. A couple
of large cities on the West Coast, notably San Francisco and Seattle, have
begun curbside composting where the end products—fertilizer—is used in city
parks and recreation areas. Starbucks
has promised to recycle its coffee grounds and unsold pastries so they can be
transformed into usable plastic’s and laundry detergent.
Me, I’m going to try to eat down my fridge and not buy food
before I have eaten what I already have. Which, unfortunately, includes about a
dozen bags of sweet potato fries. So I
know what’s for dinner for the entire week.