31 Oct November’s Action: Reduce Food Waste
Did you know that uneaten food is a climate change driver? When we send uneaten food to landfills, methane gas is produced as it breaks down. In fact, in the United States, surplus food generates almost 14% of total methane emissions. For perspective, the methane produced from food wasted in America is equivalent to driving 75,000 cars every year.
Methane gas is an incredibly powerful greenhouse gas – 28 times more powerful than carbon dioxide! The good news is that methane only sticks around in the atmosphere for about 12 years, a much shorter time than carbon dioxide. Therefore, if we cut methane emissions now, then we can see the effects on climate warming in the near term – on the order of a decade.
We can have a big impact on cutting total annual methane gas emissions right here in Maine by reducing food waste. According to a new study from Maine DEP and the Mitchell Center for Sustainability Solutions, 36% of the food waste produced in Maine comes from our homes. That is more than farms & agriculture (25%), food manufacturers (11%), grocery stores (10%), and restaurants (5%). The full study can be found HERE.
Good for the Climate, Good for our Wallets
Reducing food waste is a climate change solution that immediately saves us money. According to Food Rescue MAINE, the average family of four wastes about $1600 EVERY YEAR on uneaten food. The best place to start is by reducing food waste – once the food is in our homes, we can reuse and recycle our way to keeping food out of landfills.
REDUCE food waste before it even starts
- TRACK your waste – knowing how much food waste you generate can help you make a plan to reduce it. Try out the free Household Food Waste Tracker available from Food Rescue MAINE to get a handle on how much and what kind of food waste your household creates.
- Shop your own fridge and pantry to review what you have on hand before you head to the grocery store. Store perishable foods and leftovers strategically so that they are easy to see in the fridge – this helps us remember to use them before they go bad.
- Plan your meals to know exactly what ingredients (and how much of each) you need and make a shopping list to stay on track and prevent over-buying ingredients.
- Learn how to read expiration dates. “Best by” dates do not mean “bad after” and many foods are fine to eat past that “Best by” date (with some exceptions like baby formula, salads, deli meats, and sushi).
- Prep for holiday feasting. As you plan gatherings with friends and families to celebrate the holidays this coming season, use out the Guest-imator from savethefood.com to help you figure out exactly how much food you need for an enjoyable event. And as you plan, remember to talk with your guests to avoid doubling up on dishes!
Get creative and REUSE food scraps in new ways
Bulk up that leftover cup of rice from last night’s meal into a delicious fried rice with veggies and an egg, or turn meat and veggie scraps into broth. Sprinkle those leftover black beans onto tortilla chips, cover with shredded cheese, and veggies then pop under the broiler for easy weeknight nachos.
Play “The Ingredient Game” – look at what you have in your fridge and type two or three ingredients into your internet browser search bar. Look at the recipes that are returned and find one that you can make exclusively with items you have on hand, or by purchasing only one or two more ingredients.
RECYCLE your waste by composting
Create a compost bin or pile on your property, or drop off your food waste in the Garbage to Gardens compost bins at the Freeport Public Safety Building and the Recycling Center.
Backyard composting – can be done using a good old-fashioned compost pile or a secure bin that keeps out the neighborhood wildlife. Aim for a combination of “greens” and “browns”. Keep out the animal parts (meat, dairy, bones, shells, grease) – backyard composters do not get hot enough to break them down AND they attract unwanted visits by animals.
Greens: Fruit and vegetable scraps, houseplants, grass clippings, weeds that have not gone to seed, coffee grounds and filters or tea bags, bread, pasta, cereal, hair, grass clippings, wilted flowers
Browns: Dry leaves, hay or straw, wood chips, sawdust (use sparingly), dried grass clippings, shredded cardboard or paper (mix well to prevent matting).
Maine DEP recommends making a “sandwich” in your compost pile by layering greens and browns. If you are in an area with lots of wildlife (think bears and racoons), using at least 2x to 3x more browns than greens will speed decomposition and reduce the smell, keeping animals at bay.
Public Garbage to Gardens Bin – You can drop off ALL kitchen food waste listed above PLUS those animal parts that can’t go in the backyard composter. The info board above the bins is a handy reminder – take a photo with your phone so you have a handy reference.
Compost Drop-off Locations:
Freeport Recycling Center (100 Hedgehog Rd). The green bins are along the side of the Swap Shack.
Freeport Public Safety Building (4 Main Street). The green bins are behind the building and are visible from West Street.
Composting Pro-Tips: freeze the smelly items until you can get them to the drop off. If you have a backyard composter, you can take the harder to breakdown items like citrus peels, avocado pits, and those pesky animal products to the public bins.
More Resources
Food Rescue MAINE has a very informative website on why and how to reduce food waste, including resources for businesses and schools. Follow Food Rescue MAINE on Instagram for bite-sized info on reducing food waste, including composting tips.
For more info on home composting, check out EPA.gov.