by Lauren Simon

Food is one of our most basic necessities, yet it’s also one of our largest sources of waste. The Environmental Protection Agency reports that food waste is the most common material landfilled and incinerated in the U.S. Approximately one-third of food produced for human consumption nationally is lost or wasted, totaling a $1 trillion loss each year, according to the World Food Programme (WFP).

Different from food loss, food waste includes all of our discarded or recycled food. This might be peels and rinds from fruits and vegetables or spoiled food products and uneaten leftovers in the fridge at home. Food loss accounts for unused food such as unharvested crops or food lost at the pre- and post- agricultural production stages. There’s no doubt that populations suffering from hunger are impacted by these substantial losses as well as our environment that supports food production. Food waste also means wasted land, water, energy and labor.

Greenhouse gasses are produced in landfills, and food waste is surely not a small contributor. The WFP cites that over 3 billion tons of greenhouse gasses produced are a result of our food waste, exacerbating our global climate crisis. Not only is carbon dioxide emitted from the production, transportation and handling of food, but methane is produced when our waste ends up in landfills.

We can all take a step toward sustainability by preventing food waste at home. Only buying what’s needed at the grocery store each week and managing portions to prevent plate waste are some practices to start with. Keeping an eye on food expiration dates is also critical. The common “Best if Used By” label recommends how long a certain product will maintain its best quality. This is why shopping lists are important in planning ahead; we can avoid food spoilage by only buying what we will use in a given week. Extra food products in the fridge or pantry can be donated to those in need.

Food banks or pantries and food rescue organizations are a few places that accept donations. Take a look at Feeding America’s Find Your Local Food Bank tool (www.FeedingAmerica.org/find-your-local-foodbank) to locate nearby donation recipients.

Saving leftovers can be a great way to conserve food while meal prepping for a busy week ahead. This can be done by packing leftovers in small containers to be used over the course of three to four days.

Sustainable eating also has much to do with what we eat and where we buy it. Opt for more plant-based meals by reducing the amount of meat in your diet, and shop local at farmers markets; explore the USDA Local Food Directories (www.usdalocalfoodportal.com) to find one close to home.

Small changes can make big differences, and there are many ways we can be more proactive in our sustainable eating journey.

Lauren Simon is a freelance writer with a passion for holistic health and a contributor to Natural Awakenings.