The biggest source of food waste in America is households, where produce wilts, milk spoils, and leftovers lurk at the back of the fridge until they are tossed. Now, anxious consumers who have been hoarding food may discover there’s no way they can eat everything they’ve bought. Says Frank Franciosi, of the U.S. Composting Council, “We may see municipal curbside collection of food waste go up as more people eat in or take out.” “This is a great time to learn how to store your produce so you have more time to use it,” says Dana Gunders, executive director of ReFED, which works with businesses, nonprofits, and governments to reduce food waste and loss. “Freezing food is a really effective strategy to reduce waste,” she says.
“People are cooking more at home,” says Robert Reed, of Recology, the company that handles the city’s discards. “Tonnages of food scraps from single-family homes and apartments are up significantly.” New York City’s curbside collection of food scraps has also seen an uptick over the past two weeks. Moving excess prepared food to places in need from caterers, corporate kitchens or restaurants has always been fraught with challenges. Distribution is one; cold storage and liability are others. But in crisis there is opportunity.
“ReFED works directly with a number of innovative and nimble food-rescue organizations,” Gunders says. “They’re trying to capture more prepared food, finding ways to use enabling technology to connect donors and recipients a little more efficiently.”
Source: National Geographic
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