Waste not, Want not ...

'If you don't waste things, you are less likely to end up lacking' ... apparently this isn't something we consider when regarding food. My latest Environmental Nutrition issue has an article dedicated to food waste, and I have to admit to finding it shocking.

Apparently, over 40% of all the food produced in America, goes to waste. I mean, seriously? The article in the March 2010 issue makes it clear that the food-scrooge in us that was enforced by past wars and famines has long gone, and we are now an extremely wasteful society when it comes to food because it is 'plentiful' and 'cheap'.

I happened to be reading this article with CNN on in the background, and the discord between the thousands of victims in Haiti and the facts and figures that were leaping out of the page in front of me made me feel pretty disgusted. According to the EN article, food waste in America has increased by about 50% since 1974 and is now at a height of almost 1400 calories per person per day. I mean, whaaaaat? That means that every person in America can feed over 1/2 another person from their waste alone.

The article goes on to explain why we no longer value food (it is as cheap and plentiful as it has ever been), and how our demand for the 'perfect food' means that if it is not pristine in appearance, we throw it out. As far as I can see, we have, in simple terms, become spoiled.

The only silver lining to this whole 'problem' is that we can actually do something about it, starting now. First, become mindful of food waste. Don't over-purchase at the grocery store (which in turn causes food to spoil in our fridges and consequently be thrown out). And in the same vein, don't over-order when eating out. Portion sizes are, in my opinion, out of control in this country, so order accordingly. Share, ask for an appetizer size, or, at the very least, request a box so you can take your left-overs home for later use. The same goes for home-cooking. Keen not to create a situation of 'want' when we don't need to, the average person makes more than enough at each meal. Save the left-overs and either get creative with them the next day, or simply re-heat them to eat again. We really do not have to have a brand new taste-sensation every single meal, and in the long run it is better for our pockets, our environment and our economy to do our best to curb this waste sooner rather than later.

While I do not agree with the age-old 'finish your plate' philosophy of our food-valuing ancestors, I also don't think that leaving a plate full of food is the right answer either. In short, whenever you have the option, take a little less than you think you'd like and know that you can go back for more if you so desire. What's left in the saucepan can easily be stored in the refrigerator for later use, but what's left on your plate will be thrown away.

All things in nature and homeostasis are at a fine balance. Our attitudes and activities associated with food seem to be disrupting them both. Maybe it's time to think about the bigger picture, as well as our well-scrutinized figures ... maybe it's time to be mindful, not wasteful.