(I’m finally back in harness, in case anyone was wondering. First there were the Passover/ Spring Break holidays which included both our own travel and then hosting the welcome invasion of out-of-town family; and since then I’ve been Getting My Garden In. That’s almost done, so now I can resume blogging.)
Actually, there are some bits of good news to report on the topic of not wasting food. Jordan Figueiredo, an activist on this issue, reports progress on the salvaging of cosmetically imperfect/ “ugly” produce. One brand called Misfits is now marketing ugly produce in 300 US stores involving three supermarket chains. Also, Walmart and Whole foods have both begun pilot programs to sell odd-looking fruits and vegetables at certain of their stores. And chefs are becoming aware that they can use “ugly” items too.
This is all still very small-scale and tentative — but any journey starts with the first step. It is very welcome to see these first steps taken; scaling them up is the next thing that needs to happen.
On the other hand, Kate Cox and H. Claire Brown of the New Food Economy wrote a review (on May 15) of a new study on the content of food that Americans throw away. The study was done by the Johns Hopkins Bloomberg School of Public Health’s Center for a Livable Future and is available online in the Journal of the Academy of Nutrition and Dietetics. It aimed to investigate not the amount of food that US citizens collectively waste but the nutritional content of that wasted food. What they found was sobering.
It turns out that it is not just the 1,217 calories per US person per day that gets tossed, but that these are not comprised primarily of junk food calories but of valuable nutrients. Each 1,217 calorie unit of loss includes: 33 grams of protein, 5.9 grams of dietary fiber (19%) of daily needs), 1.7 micrograms of Vitamin D, 286 milligrams of calcium (29% of daily needs), 880 milligrams of potassium, 48% of iron RDA, 43% of vitamin C RDA… and so on. In other words, the researchers discovered that what’s thrown away is indeed nutritious stuff, which could, if salvaged and eaten, contribute to greatly improved nutrition for the US population. And we could use it, both because too many millions of us are food insecure and also because even the food-secure among us chronically fall short in our intake of many vitamins, minerals, and fiber.
The study’s authors point out that preventing even a portion of this food from being wasted could boost the nutrition of all Americans from where we are to completely adequate. They point to several tactics — revised and standardized sell-by dates, educating consumers, and giving tax breaks to grocery stores that donate leftovers to food banks instead of landfills — as low-cost ways of significantly decreasing the loss of good food that we actually need. And the researchers also suggest that part of the education we need might be started by shifting away from talking about “food waste” (which we unconsciously take to mean talk about “waste”) and beginning instead to talk about “wasted food” — which would emphasize in our minds that this is food we’re discussing.
I think they have a point.
Louise “Gentle Bee” Quigley