Minimize Food Waste & Packaging: Less Climate Change (more):

40% of U.S. food goes uneaten from spoilage or excess.  Some spoils in the field or is never harvested, some is wasted during shipping and processing, some spoils in groceries but most is wasted in our homes.  40% food waste yields 40% unnecessary GHG emissions.  

Food packaging is a large source of GHG emissions.  Bottled water is 1,000 times more carbon intensive than tap water.  Plastic water bottles are a petroleum product with a major GHG footprint.

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Minimize Food Waste & Packaging:  Other Benefits (more):  

Minimizing food waste and food packaging saves money for farmers, for businesses and for individuals.  It can support food banks and thus, feed hungry families.  It can create jobs.  It can reduce waste in landfills.   

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Personal Actions to Reduce Food Waste & Packaging (more):

Plan Menu & Buy What You Need

Use What’s in the Fridge Before Buying More

Label Left-Overs with a Date

Don’t Wash Produce Until You’re Ready to Eat It

Eat Perishable Items First 

Use Edible Food Parts That You Don’t Normally Eat

Use Smaller Plates So You Don’t Take Excess Food

Freeze or Preserve Surplus Fruits & Vegetables

Donate Excess from Gardens to Food Banks

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Policy Advocacy to Reduce Food Waste & Packaging (more):

Promote Consumer Education About Ways to Reduce Food Waste & Save Money

Standardized Date Labelling & Elimination of “Sell By” Dates 

Packaging Adjustment to Ensure Complete Consumption by Consumers 

Smaller Plates & Trayless Dining 

Waste Tracking & Analytics for Restaurants & Prepared Food Providers 

Promote Value-Added Processing to Extend Usable Life of Donated Foods 

Expand Federal Tax Benefits for Food Donations 

Promote Community and Home Composting  

Promote Food Bank Donations from Gardens & Fruit Trees


Eating For a Healthy Planet 2016