GAIA Zero Waste MasterPlan - Flipbook - Page 60
60 The Zero Waste Masterplan
C HA PT E R 0 3
5. Reducing and Managing Food Waste
Up to 40% of the US food supply is thrown
out each year -- that’s approximately $165
billion worth of food ending up in landfills
and incinerators. Not only is food waste an
incredible economic waste, keeping food out
of the waste stream is necessary to mitigate
climate change. Decomposing organic waste
in landfills produces methane, a greenhouse
gas 84 times more potent than CO2, and 9%
of U.S. greenhouse gas emissions come from
the agricultural sector.
Hierarchy to Reduce Food
Waste and Grow Community
The Institute for Local Self-Reliance zero
waste hierarchy for food can to provide
guidance on how to prioritize food waste
This can be broken down into three main
Prevent food waste at the source.
Recover edible food for donation and
Compost or anaerobically digest the rest.
1 Gunders, D. (2012). Wasted: How America Is Losing
Up to 40 Percent of Its Food from Farm to Fork to
Landfill. National Resources Defense Council. https://
2 United States Environmental Protection Agency.
Zero Waste Case Study: Berkeley. Sources of
Greenhouse Gas Emissions. https://www.epa.gov/