Food Wastage and the Environment
It’s one of the most common things we all do: we buy groceries, planning to eat them, then a couple weeks later we’re cleaning out the fridge, throwing bucketfuls of food in the trash. It might not seem like a big deal, but that wasted food actually has a huge impact on the environment.
If we could cut down on food waste, we’d make a huge dent in global greenhouse emissions.
According to Forbes, making food for humans contributes to roughly one-third of all human-caused greenhouse emissions on this planet. One-third. And 40% of that in the U.S. and 33% worldwide goes to waste. That’s a huge chunk of emissions that can be eliminated with better practices. At Fusia Foods we’re joining the fight.
Curbing Greenhouse Emissions is More Than a Cute Tagline
We’re subject to the conditions of this spinning ball in space just as much as anyone else is. The way we see it, we need this planet in order to survive. We need nature to be in balance in order to survive.
If the planet is in better shape, we’re in better shape, and our children and all the people we love are in better shape. It’s just good sense.
Food Wastage and the Environment
If we were to put all the land that is used to farm the food we waste into one spot, it would cover three-fourths of California – and that’s just the land that goes to farming the wasted food in the U.S.
That’s a lot of land set aside for human use that doesn’t have to be. That’s land that could be reclaimed by nature to make our planet healthier for us and all the other creatures here.
And that’s just the beginning.
There’s a lot that goes into getting food on our table.
First, the food has to be produced which, among other things, involves a lot of water (70% of the fresh water we use goes to agriculture), and a lot of carbon emissions in the form of farming equipment used to grow and harvest that food – and that’s just for the plants. Meats add an extra burden on the environment in the form of methane emissions and needing more calories (ie: even more food production) to support their population.
Then the food has to be transported, stored, bought, brought home, and stored again.
Throwing away food from the consumer phase of the process contributes more to greenhouse problems than at any other phase.
When you throw away food out of your fridge, you’re not just throwing away that particular food item, you’re throwing away all the water and gas it took to raise it, all the gas it took to transport it, and all the electricity it took to store it. It’s more than what it seems.
What are the Advantages to Wasting Less Food?
When we waste less food, we’re improving:
- Greenhouse emissions
- Water consumption
- Oil consumption
- Lands available to wildlife, including forests
What We’re Doing to Prevent Food Waste
A big part of the problem contributing to food waste is the fact that food often spoils before you can get around to eating all of it. You buy fresh foods, but then they go bad in less than a week. That’s not a lot of time to eat it, especially if you’re getting tired of the same food night after night.
At Fusia Foods, our fresh meals stay good for 45 days in the refrigerator.
That’s a lot more time available to eat a meal that tastes like it was just cooked for you a few minutes ago.
We use a High Pressure Processing (HPP) machine to make our meals safe for consumption for up to 45 days in the refrigerator.
What does that mean?
- It means that our foods are made safe by applying so much pressure to the food that it breaks down a bacterium’s ability to cause you harm.
- It means that our foods taste fresh longer.
We manufacture our foods ourselves in our own facility (something we’ve been doing for over 20 years). That means from the time the meal is made to the time it’s HPPed is very short. It gets made, HPPed, and ready to ship to you all in our facility.
For every HPPed meal we sell, we are saving five more that were destined for the trash due to spoilage.