The American food system is beset by significant inefficiencies, with an estimated 24% (equivalent to 54 million tons or 90 billion meals) of all food wasted annually. The implications of this issue extend beyond economic losses to substantial environmental impacts, as uneaten food still requires resources to produce and, when discarded, generates methane – a potent greenhouse gas. As it stands, consumers are the largest contributors to food waste in America.

ReFed, a national nonprofit focusing on ending food waste across the U.S. food system, uses market data and consumer insights to prompt change from farm to trash can. Less than 1% of food waste is donated to those in need, with the vast majority heading to landfill, incineration, or simply left in fields to rot. The organization calls for the transformation of consumer environments to promote waste-free lifestyles.

There are several strategies individuals can employ to reduce food waste, including:

1. Meal-planning: Plan meals in advance, especially before grocery shopping, to ensure perishable items will be used.
2. Proper food storage: Fresh foods last longer when stored correctly, e.g., fresh herbs in the fridge, apples in the crisper drawer, and bread in a reusable bag.
3. Utilizing the freezer: Freezing extends food life. Practically anything, both cooked and uncooked, can be frozen.
4. Ignore expiration dates: Date labels in the U.S. typically refer to quality, not safety. If a product looks, smells, and tastes good, it’s likely safe to consume past its “best by” date (except for baby food and infant formula).
5. Creativity with leftovers: Use leftover and past-due produce in dishes like stir fries, soups, and sandwiches.
6. Climate-conscious shopping: Opt for “upcycled” products, “ugly” produce, and discounted foods at risk of going to waste.

Reducing food waste by half in the U.S. would significantly lower greenhouse gas emissions, generate an economic return of $75 billion each year, and alleviate pressures on agriculture. As climate change impacts agricultural productivity, efficient use of food that is produced is vital for a sustainable, resilient, and inclusive food system.