In 2015, the United States set an ambitious target to halve its food waste by a specific deadline. The initiative aimed to address the significant environmental impact of decomposing food in landfills, which contributes to greenhouse gas emissions and climate change. However, recent research from UC Davis reveals that current efforts are insufficient to meet this goal. Even with state-level policies and reduction measures, the country still generates substantial amounts of food waste per capita annually. Experts emphasize the need for national leadership and a shift in consumer attitudes towards waste management strategies like composting to make meaningful progress.

Back in September 2015, the United States embarked on an ambitious journey to slash its food waste by half. This initiative was driven by the urgent need to curb the environmental damage caused by decomposing food in landfills. Researchers at the University of California, Davis, conducted a comprehensive analysis of state policies across the nation to estimate food waste reductions in 2022. Their findings highlighted a stark reality: without stronger federal involvement, no state is likely to achieve the national waste reduction targets. The study revealed that despite various reduction measures, the U.S. continues to produce around 328 pounds of food waste per person each year—a figure that has remained unchanged since shortly after the goal was announced in 2016.

Sarah Kakadellis, the lead author of the study published in Nature this month, stressed that current strategies for reducing food waste fall short of meeting the set goals. To assess the nation's progress, Kakadellis and her team utilized data from ReFED, a nonprofit organization monitoring food waste in the U.S., along with estimates based on existing policy frameworks. Lori Leonard, chair of the Department of Global Development at Cornell University, noted that the absence of federal policy governing food waste is not surprising given the lack of national leadership on this issue. While efforts are being made at state and municipal levels, more cohesive action is required to drive significant changes.

Kakadellis suggested that a key step forward involves altering consumer perceptions of waste management practices such as composting. Composting transforms organic materials into nutrient-rich fertilizers, but it should be viewed as a form of food waste rather than a solution. According to Kakadellis, the best use of food is to consume it, emphasizing the importance of preventing waste in the first place. The Environmental Protection Agency (EPA) updated its definition of food waste in 2021 to include composting and anaerobic digestion, highlighting the hierarchy of waste reduction methods. Preventive measures, such as accurate date labeling on food products and finding alternative uses for unsold or uneaten food, are prioritized over composting.

The researchers agree that while composting plays a crucial role in diverting food waste from landfills, it should complement other preventive strategies. Leonard pointed out that the energy-intensive processes involved in producing food are intended to feed people, not create compost. She also emphasized the need for better farm management to avoid overproduction, thereby reducing soil depletion. Both experts underscored the importance of adopting multiple tools to combat food waste, including composting, but stressed that prevention should remain the primary focus. Until more comprehensive solutions are in place, composting remains one of the most accessible options for managing food waste.