There’s Nothing “Cool” About Wasting Food | Civil Eats

There’s Nothing “Cool” About Wasting Food

There has been a parade of headlines lately about the shocking statistic that approximately 40 percent of the food in the United States is thrown away. Even allowing some room for error, this level of waste is staggering on many fronts.  For starters, in 2010, 17.2 million households were classified as “food insecure”—a euphemism that spells millions of hungry people in our country. Then, there are people like farmers, farm workers and ranchers who labor exhaustingly to grow our food, so it’s pretty inexcusable that we don’t even eat it. On top of it all, this level of food waste represents massive amounts of squandered fresh water and energy—increasingly precious resources that we can’t afford to throw away.

“Plan ahead to prevent food waste” is one of the five core principles of the Center for Food Safety’s Cool Foods Campaign. One of the reasons we focus on preventing food waste is because food is the single largest component of municipal solid waste reaching America’s landfills and incinerators. In 2010, Americans generated more than 34 million tons of food waste, accounting for almost 14 percent of all municipal solid waste. Municipalities diverted about three percent of the food through composting programs, but waste streams carried the rest—33 million tons—into landfills.

While it may not be obvious, there are serious climate implications to this waste. Many Americans would be surprised to learn that a distinctly different fate awaits food that breaks down in a compost pile compared with food that ends up a landfill. In a compost pile, food scraps decompose with the help of air, dirt, and micro-organisms, and the food eventually becomes healthy, re-useable soil. However, while compost piles are frequently turned to keep them aerated, landfills are compacted so tightly that they don’t allow in sufficient air. So, when food ends up in landfill, it decomposes without oxygen (anaerobically), creating methane gas.

With 21 times the global warming potential of carbon dioxide, methane (CH4) is a potent greenhouse gas. In the United States, landfills account for more than 20 percent of all of methane emissions. If we stopped sending plant-based materials (food and yard waste) to the landfill in favor of composting them instead, we could reduce methane emissions significantly. This would contribute to the critical work of stabilizing the earth’s climate. Of course, turning food waste into compost has multiple benefits below-ground too, such as improving soil health and structure and increasing drought resistance. Additionally, by sending less to the landfill, municipalities avoid recurring dump fees and stand to save significant money.

Cities like San Francisco, Seattle, Boulder, and Portland, OR are leading the way with municipal composting, wherein citizens can put table scraps alongside their garbage collection, rather than mixed in with it. Meanwhile, Santa Monica, California not only has city-wide food and green waste composting, but actively works to prevent food waste as the first municipal signatory of the Cool Foods Pledge. The encouraging news is that the number of communities in the U.S. with residential food waste collection service has grown by more than 50 percent since 2009.

Yet, with only three percent of food waste being composted we still have a long way to go. Now that you understand the human and climate consequences of food waste, you know that composting is the “cool” thing to do.

We’ll bring the news to you.

Get the weekly Civil Eats newsletter, delivered to your inbox.

Photo: Food waste, by Shutterstock

Thank you for being a loyal reader.

We rely on you. Become a member today to read unlimited stories.

Diana Donlon is the director of the Center for Food Safety’s Cool Foods Campaign in San Francisco. Cool Foods is harnessing the power of the Good Food Movement in service of a stable climate! A founder of Roots of Change, Diana is Board Secretary of Watershed Media and a regular blogger for She is also the mother of two, tall, teen-age boys who are always hungry for delicious, climate-friendly food. To learn more about how good food can help the climate follow Cool Foods on Twitter and Pinterest. Read more >

Like the story?
Join the conversation.

  1. Suzie_B
    "In the United States, landfills account for more than 20 percent of all of methane emissions."

    And I thought methane was all just the cows fault.
  2. suzanne donlon
    Thank you for the most informative article!!!
    This would be an excellent tool for teachers
    to inform and educate the younger generation: the hope of the future.
  3. Alexandra T.
    Cool Foods Campaign is a great slogan. I agree that sharing CFS goals and information with lower schools would be an excellent tool for teachers and students. It would give school compost programs a huge boost.
  4. Thank you for the great article! Food Shift is working in Oakland, CA to solve the problem of food waste. We are working with businesses to redistribute their excess and we are educating the public about how they can be part of the solution. We are launching a bicycle food recovery program in early 2013. We hope you will check out our work and support us in any way you can.
  5. Frances H
    "40 percent of the food in the United States is thrown away"!! That could feed an awful lot of people.
  6. Frances H
    "Approximately 40 percent of the food in the United States is thrown away." That is staggering and could feed an awful lot of people.
  7. Well done! Thanks for all that great information.

More from




The Last Front in the Battle to Save the ‘Most Important Fish’ in the Atlantic

Photo credit: Chesapeake Bay Program/Flickr

At Climate Dinners Hosted by Chefs Sam Kass and Andrew Zimmern, The Meal Is The Message

Photo credit: Jayme Halbritter

Micro Solar Leases: A New Income Stream for Black Farmers in the South?

solar panels on a farm next to a corn field

Op-ed: Meals Made With Fresh, Whole Foods Could Transform Our Health Care System

a volunteer delivers a healthy medically tailored meal to a senior citizen