In America, we have a problem with food that is obscured by a cloud – a cloud composed largely of methane. Methane is a huge problem for the atmosphere. While its lifespan is not as long as CO2, methane is “25 times greater (as a Greenhouse gas contributor) than CO2 over a 100-year period,” according to the EPA. Methane comes from two sources that can be attributed to direct human activities: binging and purging food. Luckily, emissions can be reduced by making a few small changes in how you consume and dispose of your food.
The first methane source to address is our collective binging problem. In 2014, the USA consumed over 24 billion pounds of beef -over 125 pounds of beef per person, annually. 26% of methane emissions come from enteric fermentation, AKA cow farts, which are an inevitable side effect of our meat-eating habits. Cutting red meat consumption to the weekly recommended serving of no more than 18 oz. can help reduce demand, thus helping to reduce methane emissions.
The next issue to address is our purging problem: America throws away nearly half its food – this is partially due to farm waste and what grocery stores throw away – but a huge chunk of scrapped food can be attributed to restaurant and consumer waste – essentially, throwing out the leftovers. 18% of methane emissions come from landfills which stem from decaying organic materials that could have been recovered for another purpose. Food accounts for more solid waste than any other in landfills.
The Environmental Protection Agency has worked out a handy clickable chart, viewable here, to help reduce methane emissions by reducing 50% of food waste in America by 2030.
The EPA’s chart recommends “source reduction” as the first step, or reducing the amount of wasted food by purchasing less food. Take note of what’s being thrown away in your home and make a plan to purchase fewer items that are often destined for the trash. For example, if milk isn’t being used by the expiration date, consider buying smaller containers. When you go out, share an entrée with a friend to make sure food isn’t going to waste or being taken home in Styrofoam.
The second recommended tip to avoid wasting food is to feed hungry people. Donating food can be tricky – it’s important to donate healthy, usable food – but it doesn’t need to be scary. Thanks to the Bill Emmerson act, donators are not held liable for food donated in good faith. This doesn’t mean you can drop your moldy cheese off at the nearest food bank, but it does mean that food, even perishable food, can be donated without fear of prosecution.
Further down the chart is a very important, useful, and easy way to safely dispose of organic material: composting. Composting can come in many forms, but it doesn’t have to be complicated; Jean Ponzi, queen of green and Green Resources Manager at the Missouri Botanical Gardens explained to the GDA at an event, “composting isn’t hard – just throw some stuff in a pile.”
It’s time to tackle our eating disorder – set a goal to reduce your methane emissions by eating less red meat and using the EPA Food Recovery Hierarchy – take note of how many fewer trips you take to your dumpster after making these small changes in your life.
