Estimates indicate that up to a third of food is wasted across the planet, contributing to landfills and pollution from incineration and greenhouse gas emissions. Food waste includes what’s thrown away or spoiled during production or preparation and what’s left after consumption, including packaging. Food producers, stores, and restaurant owners have their own tools to lower waste percentages but here are things consumers can do to help:
Buy only what’s needed so food doesn’t spoil before its “use by” date.
Download apps that guide you toward more sustainable grocery shopping and eating and connect you with restaurants that sell surplus portions at a discount, such as Food for All in Boston and New York and Too Good to Go in Europe and in some parts of the United States.