Households around the world are responsible for 60% of all food waste, or nearly 631 million metric tons annually Source. This translates into approximately 1.26 trillion to 1.58 trillion meals—enough to feed nearly 800 million people who do not have enough to eat. Source
Globally, household food waste amounts to 174 pounds (79 kilograms) per person per year, at an estimated economic cost of $600 billion annually.
In the United States, households throw away 24.7 million metric tons of food each year, or about 229 pounds (104 kilograms) per person. This is equivalent to approximately 65.3 billion meals. Source
According to the U.S. Environmental Protection Agency (EPA), food waste costs the average American around $728 per year. For a family of four, that amounts to about $2,913 annually, or roughly $56 per week. Source
Food waste also has a significant environmental impact. From production to disposal, wasted food is responsible for 4% to 6% of total global greenhouse gas (GHG) emissions. To put this into perspective, these emissions are roughly equivalent to the annual GHG emissions of the 27 countries of the European Union. Source
In the United States, wasted food is responsible for approximately 2.6% of total U.S. greenhouse gas emissions. Source
So, how can we reduce food waste, save money, and help reduce global GHG emissions?
The good news is that much of the solution begins at home. There are three simple opportunities to reduce food waste: buying, cooking, and eating.
1. Buying: Buy Only What You Need
Before going grocery shopping, check what you already have at home. Take a quick look through your refrigerator, freezer, and pantry.
Remember that “Best By” and “Sell By” dates generally indicate food quality, not food safety. Don’t automatically throw away food simply because it has passed one of these dates.
Next, create a specific meal plan for the week and make your grocery list based on that plan. Then, stick to your list. And avoid going to the grocery store when you’re hungry—you are more likely to buy things you don’t need.
At the store:
Choose loose fruits and vegetables rather than pre-packaged quantities when possible. Buy only what you need.
Choose imperfect or “odd-looking” produce. It may not look perfect, but it tastes just as good.
Consider frozen or canned alternatives for foods you use over a longer period. They can last much longer than fresh foods.
Be cautious about bulk deals on fresh food. A bargain isn’t a bargain if you end up throwing half of it away because you can’t eat it before it spoils.
2. Cooking: Make the Most of What You Have
When cooking, use older ingredients first. This simple habit can prevent food from sitting in your refrigerator until it has to be thrown away.
Cook the amount you know will actually be eaten. And don’t be afraid to be creative. Instead of following traditional recipes exactly, substitute ingredients based on what you already have.
Those odds and ends in your refrigerator can become surprisingly good meals:
Use leftover vegetables in stir-fries, soups, frittatas, or fried rice.
Use vegetable stems and greens. For example, broccoli stems can be processed into “rice” by cutting or grating the tough stalks into tiny pieces that look and cook like grains of rice. Carrot and beet tops can also be added to pesto or sautés.
Save vegetable ends, onion skins, and chicken bones in the freezer to make homemade stock.
Give stale bread a second life by turning it into croutons, French toast, or breadcrumbs.
Watch: Vegetables From Root to Stem
The EPA offers additional suggestions for preventing wasted food at home.
3. Eating: Start With Less
One of the easiest ways to reduce food waste is simply to put less food on your plate.
Start with a smaller portion. You can always go back for more if you’re still hungry. But once food is on your plate, it is much more likely to end up in the trash if you don’t finish it.
When eating at home, save your leftovers rather than throwing them away.
The same principle applies when eating out. Consider ordering a smaller portion or splitting a meal when possible. If you have leftovers, take them home rather than leaving them behind. Store them properly and eat them within a day or two.
Food waste may seem like a small household issue, but collectively, it is a huge environmental and economic problem. Every meal we save means less wasted money, fewer wasted resources, and fewer greenhouse gas emissions associated with producing, transporting, and disposing of food.
Reducing food waste doesn’t require perfection. It starts with small changes:
Buy only what you need.
Cook what you have.
Eat what you buy.
For a broader look at the global food-waste problem, see Tristram Stuart’s TED Talk, “The Global Food Waste Scandal.”