Where there’s food, there’s waste.

We all see food waste in one form or another, but what we don’t know, we should know.  According to the NRDC (Natural Resources Defense Council), forty percent of food produced is wasted. Uneaten food ends up rotting in landfills as the single largest component of U.S. municipal solid waste where it accounts for a large portion of U.S. methane emissions.

Reducing food losses by just 15 percent would be enough food to feed more than 25 million Americans every year at a time when one in six Americans lack a secure supply of food to their tables. Increasing the efficiency of our food system is a triple bottom-line solution that requires collaborative efforts by businesses, governments and consumers.

At a recent Chef’s Summit I hosted for New England chefs participating in our new Hannaford Chef’s Table program, we discussed this topic at length with our Sustainable Retailing Manager – comparing notes on what we can do to reduce waste as chefs and restaurant owners, and food retailers.  It goes without saying that we are ALL consumers of food, and producers of food waste.
As consumers we can waste less food by shopping wisely, knowing when food goes bad, buying produce that is perfectly edible even if it’s less cosmetically attractive, cooking only the amount of food we need, and eating our leftovers. If we all do our part, we will make a difference.

Wasted explores the challenges and the opportunities throughout the entire food system, from Farm to Fork to Landfill, and I am thrilled that the Chefs Collaborative in partnership with The Music Hall, has chosen to share this film and it’s important message with our community.

We can all make a difference. And we should.