Food Waste on Farms
In our final blog post of the month, we finally discuss the most nuanced and complicated form of food waste. This waste occurs before a fruit or vegetable even has a chance to be processed, transported, sold, or brought into a home. Today we’ll learn about the waste that occurs on farms.
Food Waste in Processing
Today, as we focus on food waste at the processing level, I will zoom in on each of these terms. I’ll outline the subtle difference between “rescued” and “imperfect” produce by sharing details about the specific produce we incorporate into the 2050 Smoothie. By the end of this article, you should have a better sense of exactly what you are drinking when you blend up a 2050 Smoothie at home!
Food Waste in Stores and Transit
When I walk down the aisles in a grocery store, I see rows and rows of perfect produce. Under the lights, it seems like some of it even sparkles! But what happens to the produce that doesn’t catch the light just right? What happens to the misshapen and "imperfect" produce that doesn’t make it to the shelf? This is one of the questions that inspired me to join The 2050 Company as an intern this summer!
Food Waste in Homes
The largest culprit of food waste in America is not the farmer, the supplier, or the retailer; it is the end consumer. North America has a higher rate of consumer food waste than any other region and 39% of American food waste occurs in the home.
This waste happens for a variety of reasons we are all probably familiar with, including: confusion over date labels, spoilage due to poor storage, impulse and bulk purchases, improper meal planning, overproduction during meal prep, and general lack of awareness about food waste.
