Between 30%-40% of food is wasted along the supply chain, from processing through in-home and dining-out consumption. Only a small percentage of food waste is currently diverted to compost or anaerobic digestion (AD) facilities; as a result, food waste is typically the first or second largest component of the municipal solid waste stream. In 2015, the U.S. announced the first national goal to reduce food loss and waste by half by the year 2030, which will help feed the hungry, save money for families and businesses, and protect the environment.
Diverting food waste is also important because it turns something usually considered waste into a resource, which also decreases the amount of emissions from landfills. At home, families can create a backyard compost pile that can benefit their garden. Food scraps, like coffee filters, egg shells and vegetable and fruit scraps can all be composted in a home composting area. Schools, restaurants and businesses can also start diverting their food waste. It is an easy transition, with many third-party businesses willing to help. Most food waste, including meat and dairy, can also be diverted when being sent to a commercial composting facility.
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