Exploring Hydrocarbon Depletion
Page added on March 16, 2012
Experts gathering this week at the Reuters Food and Agriculture Summitin Chicago said an estimated 30 to 50 percent of the food produced globally goes to waste.
Food production also hurts the environment by taking the world’s water supply, emitting greenhouse gases and consumes a large amount of energy and chemicals.
As the world’s population rises so too does demand for food and pressure on farmers. By 2050, experts estimate the population will grow from an estimated 7 to 9 billion people.
A growing population means more demand and high food prices.
NRDC specialist Dana Gunders said that no matter how sustainable farming is, “If the food’s not getting eaten … it’s not a good use of our resources.”
Depending where you live, waste comes in different forms. For developing nations, food spoils more readily if it is not properly refrigerated. In wealthier Western countries, people often throw away good food.
In 2010 alone, 33 million tons of food ended up in landfills and incinerators across the United States, according to the Environmental Protection Agency.
The EPA have suggested some possible solutions including recycling unused food to shelters and soup kitchens, while clarifying the difference between “sell by” and “use by” dates. That could help some people from throwing away their produce too soon.