The real cost of wasting food

Mara Pernick

Sumitted photo/Michael Franco

Methane is a powerful greenhouse gas that accelerates climate change far more rapidly than carbon dioxide. As food waste decomposes in landfills, methane is released. What often goes unseen in a single uneaten meal is the enormous amount of water, land, energy and labor that went into producing it, only for it to end up in the trash.”

OPINION — From untouched groceries, oversize portions or meals left out overnight, food waste adds up fast. Wasting food also wastes the money you spent on it and the water, energy and resources used to produce it.

All of those resources are lost once the food hits the trash.

Meanwhile, many people in our community face food insecurity. The good news is that small habits make a big difference. A simple grocery list, smarter meal planning and understanding date labels can help your household cut waste, save money and support a healthier planet.

Methane is a powerful greenhouse gas that accelerates climate change far more rapidly than carbon dioxide. As food waste decomposes in landfills, methane is released. What often goes unseen in a single uneaten meal is the enormous amount of water, land, energy and labor that went into producing it, only for it to end up in the trash.

Reducing waste at home is among the simplest and most effective climate actions families can take. Every bit of food you save helps cut emissions, conserve resources and lighten your environmental foodprint.

Reducing food waste at home also starts with shopping smarter. Plan flexible meals that use overlapping ingredients throughout the week and make it a habit to “shop your kitchen first” before heading to the store. Build realistic shopping lists based on what your family eats, not what you hope you will get around to cooking. Buy produce in smaller quantities or choose frozen options to cut down on spoilage.

Be strategic about bulk purchases. They can sometimes save money, but other times they lead to forgotten food and unnecessary waste.

Another key step is learning how to keep food fresh longer. Organize your fridge so you can clearly see what you have. Store fruits, vegetables, dairy and leftovers using methods that maximize freshness. Follow the “first in, first out” approach by placing older items in front so they get used first.

Take advantage of your freezer by learning what freezes well, how to portion items and how to prevent freezer burn. Using clear containers and labels can help you avoid discovering forgotten food long after it’s too late.

Many date labels on food packages are about quality, not safety, and understanding the difference can prevent a lot of unnecessary waste. “Best By” and “Best If Used By” dates indicate when a product is expected to taste its best, while “Sell By” dates help stores manage inventory. Only “Use By” dates on certain perishable items — like infant formula — are tied to safety.

Because most labels are not indicators of spoilage, relying solely on printed dates often leads families to throw away perfectly good food. Instead, using your senses is a far more reliable guide. Look for changes in color or texture, smell for sour or off odors and taste a tiny amount if the food appears safe.

Store items properly, understand what each label means and trust your senses to make informed decisions.

Food-rescue organizations play a crucial role in reducing waste and feeding communities. They collect surplus food from grocery stores, restaurants, farms and events — food that is still safe and nutritious but would otherwise be discarded.

This rescued food is then distributed to shelters, food banks, community fridges and other programs that support families in need.

Households can contribute in several meaningful ways: donate shelf‑stable items, volunteer time to sort or deliver food, or support rescue groups through fundraising or advocacy.

Reducing household food waste is achievable and meaningful. Even small changes, such as planning meals more intentionally, storing food properly or understanding date labels, can make a difference. Starting with just one or two simple habits can lead to long‑term improvement that benefits your family and the planet.

Every meal saved stretches your budget, reduces strain on landfills and supports a more sustainable food system.

Small steps truly add up, and each one contributes to a healthier community and environment.

Mara Pernick is executive director of Waste Not, a Scottsdale-based nonprofit that works to eliminate food waste and hunger in the Valley. Please submit comments at yourvalley.net/letters or email them to AzOpinions@iniusa.org. We are committed to publishing a wide variety of reader opinions, as long as they meet our Civility Guidelines.