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Diving Deeper Into Food Waste

Food waste is a global problem, and in the U.S. we waste an estimated 103 million pounds of food a year. Wasted food means wasted land resources (about 30% of all agricultural land), energy and water, and contributes to environmental impacts such as greenhouse gas emissions.

Published onAug 11, 2022
Diving Deeper Into Food Waste
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Abstract

Food waste is a global problem, and in the U.S. we waste an estimated 103 million pounds of food a year. Wasted food means wasted land resources (about 30% of all agricultural land), energy and water, and contributes to environmental impacts such as greenhouse gas emissions that contribute to global climate change. Food waste has different impacts on people who live in richer verses poorer nations.  Francis L. de los Reyes III, Ph.D., explains that we need systems thinking to meet the UN’s Sustainable Development Goal 12.3 — to halve the global per capita food waste. We need to target the parts of the food systems that will result in the greatest reduction in food waste, and continue research on converting food waste into energy.

Dr. de los Reyes is the Glenn E. and Phyllis J. Futrell Distinguished Professor of Civil, Construction, and Environmental Engineering, Alumni Distinguished Undergraduate Professor, and University Faculty Scholar at NC State. He is an environmental engineer and scientist working on microbial processes for conversion of wastes to energy and resources, applied microbial ecology, and global sanitation.

Diving Deeper Into Food Waste (Francis L. de los Reyes III)

This video was originally produced for an audience of entering first-year and transfer students at NC State University as a part of an interdisciplinary experience. It is available for noncommercial reuse under a Creative Commons Attribution Noncommercial 4.0 License, https://creativecommons.org/licenses/by-nc/4.0/.

TRANSCRIPT

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