Save Food, Save Environment

An aerial view of an unrecognizable person holding their plastic composting bin with items which are to go into their allotment in their larger composter ready to make into the soil for the following spring.

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The DNR is encouraging Wisconsinites to fight against food waste and keep food out of the state’s landfills. The department defines “food waste” as edible food thrown away before it is eaten or because it is spoiled, as well as scraps such as banana peels and eggshells.

According to the DNR’s 2020-2021 Statewide Waste Characterization Study, food waste make up 20 percent of trash headed to our landfills, an amount that has more than doubled since the last study in 2009. Most of this food waste, 14.5 percent, could have been consumed.

About 854,000 tons of food waste and scraps were sent to the state’s landfills in 2020 — that’s 294 pounds per Wisconsinite. Households contribute heavily to this amount, with food waste making up 30 percent of waste from residential sources.

“Wisconsin is one of several states where food waste dominates the waste stream, so momentum is building to address the issue,” says Brad Wolbert, DNR Waste and Materials Management Program Director. “Residents have a major opportunity to positively impact the environment while reducing resources and costs associated with food production, purchasing and disposal.”

Food waste in landfills doesn’t just take up valuable space. When organic waste breaks down in landfills, it emits significant amounts of methane, one of the main contributors to global warming. Landfills are required to collect and treat the gas, but it can be several years before a landfill cell is covered and those systems are in place. Meanwhile, the food waste continues to break down.

The DNR estimates that using or composting the amount of food waste sent to state landfills in 2020 would equal the amount of greenhouse gas emissions from taking nearly 600,000 passenger vehicles off the road for a year.

Tips To Fight Food Waste

–before grocery shopping, take stock, make a list, and stick to it

–store leftovers properly

–avoid buying ingredients you only use in small amounts — use substitutes you have on hand

–your fridge has zones — use the your fridge’s user guide to know where certain foods keep best

–rescue foods nearing the end; use brown bananas in bread, sauté old spinach for pasta or pizza, etc.

–expiration dates are provided by the company for best quality; food past a ‘best by’ date is not unsafe to eat

Save Food, Save Environment

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