Ever get to the end of the week faced with a fridge full of rotting produce and gone off meat because plans to cook up a storm got sidetracked by a last minute dinner invitation, or a deadline that kept you working at the office?
You’re not alone.
In the US, 40% of food that’s produced is wasted, and 42% of this happens at home. Fruits and vegetables are the most wasted category of food with 52% going to waste, followed by seafood (50%), grains-based food such as bread (38%), meat (22%), and milk (20%).
While most people know that wasting food is bad, they are unaware of the consequences of this food loss, according to JoAnne Berkenkamp, senior advocate, Food & Agriculture Program, National Resources Defense Council.
Speaking to the National Press Foundation’s recent food and agriculture fellowship, Berkenkamp put some of the consequences of food waste into compelling and relatable terms