Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Food Policy,Our Blog on February 25, 2026
Food waste is a fairly big problem in the United States.
According to the United States Department of Agriculture (USDA), a significant amount of our food supply goes to waste. But that isn’t the end of the story. In addition to the obvious social and financial losses, a not-so-obvious problem has emerged.
Methane.
Michigan advocates have been expressing this problem, as the state has been recognized as the sixth largest emitter in the country, according to Eco Center. A problem they are trying to remedy. Along with the rest of the country. Or at least that is the goal of the U.S. Food Loss and Waste 2030 Champion program.
The USDA estimates that between 30 and 40 percent of the food supply becomes waste. Statistics on this estimate come from the USDA’s Economic research Service from the retail and consumer level.
This adds up to 133 billion pounds of food with an economic impact of $1161 billion (as calculated in 2010).
This problem has always been a known issue. However, the methane impact is one of the newest concerns I have discovered on the topic. Likely because of all the work one state has put in to gain awareness of the problem and work toward correcting it in their jurisdiction.
Despite Michigan being the 11th largest in geographical area and 10th largest in population size, the state ranks as the sixth largest methane emitter in the country.
Reasons for this include the high number of landfills in the state, the fact that they import large amounts of out of state waste, and according to some experts, they have weak landfill operation practices.
But why is methane a problem?
Second to carbon dioxide, methane is the world’s second largest contributor to greenhouse gasses. It can affect crop yields, vegetation health, and even human health through its role as a precursor to the formation of tropospheric ozone.
Fortunately, it has a much shorter lifetime (12 years) than carbon dioxide. However, it is more efficient at trapping radiation than its counterpart. Reports indicate that the effect is 86 times stronger over a 20-year period and 28 times stronger over a 100-year period.
Michigan is not the only state working on this problem. In fact, a national initiative is in progress. The U.S. Food Loss and Waste 2030 Champion program.
In 2015, along with the U.S. Environmental Protection Agency (EPA), the USDA set a goal to cut the nation’s food waste by 50 percent by the year 2030. This cut is based on the 2010 baseline of an estimated 218.9 pounds of wasted food per person sent for disposal each year.
The goal of the U.S. Food Loss and Waste 2030 program is to reduce food waste to 109.4 pounds per person per year.
Reducing food waste will take consumer effort along with measures at every level of the supply chain.
Like most things, prevention is the best approach.
There are several ways food manufacturers can reduce food waste in the supply chain, before the product makes it to the consumer.
On a smaller scale, each of us can do a bit to reduce food waste at the consumer level. Some can be simple, others take a bit more work. All are well worth the effort.
For example, we can start by buying only what we need. Over shopping can lead to food waste. If your family does not eat 10 bananas, select a bunch with only four or five. It is acceptable to split them at the store so that you take home only what you need.
Going to the store hungry is a recipe for disaster. You are more likely to buy incomplete meal ingredients, which can lead to food waste. What exactly do you plan to do with those bell peppers? They looked good. But you don’t have a meal in mind to make them.
Have a snack or lunch before shopping, go with a list, and only buy what you need.
Another way to reduce food waste at the consumer level is to support you local food producers. Grocery store sized producers have distribution networks to sell their products. Small farmers selling their goods at your local Farmer’s Market do not have that same distribution reach.
Once the produce it cut or pulled, it’s expiration clock starts. Whatever they do not sell at the Market, must now be handled. Depending on the situation, the farmer can feed it to their own family or animals on the property. Some donate it to local food banks. But some of it, inevitably, makes its way into landfills.
Support your local farmer by shopping locally when possible.
Does your local grocery store participate in food rescue programs? It doesn’t hurt to ask.
These programs can be as simple as donating food to local food bank or soup kitchens, where they will be distributed to those who need them and will be used quickly. Ask the produce manager at your store what they do with expiring food.
Reducing food waste can be fun and an opportunity to get creative.
A friend I grew up with had a family that made a dish called “refrigerator soup.” Meat and vegetables that could be thrown together into a pot with some broth were used to make soup to clean out the refrigerator. It reduced food waste, created unique soups, and saved the family some money.
Personally, I am of the sentiment that everything can be a taco if you want it to be. The same goes for quesadillas or sandwiches. Creative filling ideas spice up your meal repertoire, keep things interesting, and reduces food waste.
Is there anything you or your family does to reduce food waste? Special recipes or traditions?
If you’d like to know more about food safety topics in the news, like “Food Waste Generates Quite a Bit of Methane in Landfills. What Can You Do to Help?,” check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
By: Heather Van Tassell (contributing writer, non-lawyer)