Abstract
Americans waste energy when they waste energy-intensive food, which requires one-sixth of the nation's energy resources to produce, distribute, and prepare. A two-year University of Arizona study of household food waste that divided refuse into straight waste and plate scrapings found that 9% of purchased food was thrown away, and over half that was discarded untouched. Samplings from schools, restaurants, and other institutions reveal similar habits. More food is discarded in the fields and processing plants. A California group (the Gleaners) is among those trying to eliminate harvesting waste, while urban groups are salvaging store and restaurant throwouts. A conscious effort by an informed public can lead to a more-efficient use of food and energy. (DCK)
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