According to Project Drawdown, food production accounts for about 8% of global greenhouse gas emissions, and up to 35% of food produced is wasted.
By wasting less food, energy can be saved by corresponding reductions in production and its associated costs. Reducing food waste can be done a variety of ways, depending on the intended scale of action.
On an industrial scale, food waste can be reduced by improved harvesting, storage, and transportation practices. In addition, utilizing ‘imperfect’ (misshapen, blemished, off- colored) foods rather than rejecting them can be an effective strategy.
On a household scale, reducing food waste can be done by cooking smaller meals, so less food is wasted as leftovers that might go uneaten. Planning ahead and using appropriate storage methods can help reduce the amount of food thrown out.