Food Waste Reduction

The USDA defines food waste as “The edible amount of food, postharvest, that is consumable but is not consumed for any reason.” Globally, an estimated 2.5 billion tons of food is wasted every year equivalent to 5,000,000,000,000 pounds. The United States contributes 60-70 million tons or 120 billion pounds of food waste on average each year alone.

In Wisconsin, the DNR estimates residents and businesses discard 854,000 tons of food based on their 2020-2021 Statewide Waste Characterization Study. The DNR surveyed 14 Wisconsin landfills  and found 30.4% of the waste contents were organics, of that percentage, 14.1% was food waste and 5.5% was food scraps. Of that food found in Wisconsin landfills, 70% of it was still editable.

So what can you do to help as a consumer? That will depend on your personal circumstances, some people may have unique ways to address this for themselves or their families. We have put together some common strategies for you to consider.

Reduce at the Source

On average, people throw away around 25% of the food they purchase, costing them an estimated $1,800 to $2,000 every year. Some suggestions that may help use up your food are:

• Properly store food to extend the lifespan of the product by freezing, refrigerating, etc.
• Keep inventory by tracking what foods you have in your fridge, freezer, and pantry to minimize overbuying and prioritize use of older products you have.
• Learn what the labels of food products mean! 60% of Americans throw away edible food from misinterpreting a label as an expiration date.
  • Best if Used By/Before: Indicates time of best flavor and quality. Does not refer to safety.
  • Use-By: Recommended use of product for peak quality. Only refers to safety for infant formula.
  • Sell-By: Indication for the store on how long to display item for inventory. Does not refer to safety.
• Get creative with your cooking and leftovers! Use leftovers, produce and other foods you plan to throw away to make new meals. Resources online can help you with ideas and meal planning.
• Shop your kitchen first to determine what meals you can make with what you have and determine what you need based on what is being used.
• Stick to a list of items you need and the quantity. Avoid overbuying and purchasing in bulk. It’s only a deal if you eat it all!
• Skip the perfect produce and buy the smaller, misshapen or miscolored foods. Looking past the cosmetic standards, all produce has the same taste and nutritional value!

Donate to Food Banks

The United States throws out 50% of the food produced, which means we have enough food to feed roughly two American populations and yet an estimated 50 million Americans are food insecure. Food Banks provide a space to donate food for people and families in need. A nutritious way to help your community and prevent food waste. Always call ahead before donating to confirm items and ask questions and avoid donating spoiled or expired foods.

Peter’s Pantry
Accepting: Canned goods, dried foods, and fresh fruits and vegetables.
920-682-6989
843 S. 21st St. Manitowoc, WI
Open: Monday 4PM—6PM, and
Tues, Thurs, Fri 9:30AM—11:30AM

Grow It Forward 
Accepting: Fresh fruits and vegetables, dairy products, canned foods, grains, and dried foods.
920-645-9467
1501 Marshall St. Manitowoc, WI
Open: Mon-Fri 9AM—5PM

TR Ecumenical Pantry
Accepting: Canned goods, dried foods, canned meats, soups, beverages, fresh produce, etc.
920-793-5364
1902 22nd St. Two Rivers, WI
Open: Mon, Fri 8:30AM—12PM, and
Wednesday 9AM—12:30AM

Compost at Home

As food waste in landfills rots and decomposes, it releases methane, a gas that has 28-80 times the potency of carbon dioxide. According to the EPA, food waste in landfills causes 58% of landfill methane emissions. If food cannot be repurposed or donated, a final solution to prevent food waste in landfills is composting.

Compost is product of microorganisms decomposing organic materials such as green materials rich in nitrogen including food scraps and lawn clippings; and brown materials rich in carbon including dry leaves, twigs and more in an oxygenated environment. This biological process creates a nutrient rich application for soil that can be used to grow new produce and plants. Composting greatly reduces methane emissions, reduces landfill mass, and increases plant growth.

How to compost:

• Add scraps to a compost bin outside
• For every 1 part of “green” add 2-3 parts “brown” materials
• Water between layers to retain dampness if needed
• Larger piles will maintain more heat for faster composting (~140 degrees)
• Turn and mix the contents weekly for about 6 weeks
• Then turn every other week for 2 months
• Allow compost to cure for 2-6 months, turn it if needed
• Add leaves or other brown matter to help with moisture or odors
• Once complete you should have a dark, nutrient rich compost for houseplants or outdoor gardening

Additional Resources

What is Ending Up in Wisconsin Landfills Infographic – Wisconsin DNR WA-1920

Preventing Wasted Food at Home – EPA

Composting in Wisconsin – Wisconsin DNR

Home Composting Materials – Wisconsin DNR WA-1785

Home Composting: The Complete Composter – Wisconsin DNR WA-182