Did you know that about one-third of all food produced for human consumption is wasted every year? In 2022, this amounted to about 1.05 billion tons of the world's food supply being wasted at the retail, food service, and household level. In the U.S., the average American throws away about $900 worth of food each year. For Service Members, financial security—including food security—is critical to mission and family readiness. Military members and families often face unique challenges related to food access when stationed in remote locations, housed in facilities with limited cooking or food-storage capabilities, and with frequent PCSs disrupting routines and finances. By planning, prepping, and using food wisely, you can make the most out of your meals—and, therefore, your money. Wholesome, nutritious food should feed people, not landfills.
Why should you care about food waste?
- Wasted food is a social issue. A 2023 Rand survey, directed by the Department of Defense (DoD), found that nearly 26% of active-duty Service Members experienced food insecurity in 2018. Food insecurity means that a person or a family can’t consistently afford or access enough food for an active, healthy life. Reducing food waste won’t solve food insecurity entirely, but there are strategies to help you reduce food waste while enjoying more meals together.
- Wasted food is an economic issue. Experts estimate global savings of up to $300 billion dollars if consumers reduce food waste by 20% by 2030. These savings can also be seen at the individual level, and the average family in the U.S. could save around $1,500 per year. When you throw out food, you also throw out money.
- Wasted food is an environmental issue. Food makes up most of American trash. When you waste food, you also waste the resources that go into growing, storing, processing, distributing, and preparing that food—such as land, water, energy, and labor. Wasted food in landfills produces powerful greenhouse gases that affect the planet’s climate, leading to shifts in snow and rainfall patterns, higher average temperatures, and extreme climate events such as heatwaves and floods.
5 strategies for Service Members to reduce food waste
Start by understanding food labels
One reason people throw away food is because the dates on food labels can be confusing. Understanding the different dates on labels can help you reduce food waste and ensure food safety.
Sell By: This date is used by retailers mostly to manage inventory. It indicates the last date a product should be sold, but it doesn't necessarily mean the food is unsafe to eat after this date.
Best Before: This date refers to the optimal quality of the product—that is, when the food is expected to be at its peak flavor and quality. Foods are often safe to consume after this date, but they may begin to lose flavor or texture.
Use By: This date is the supplier’s suggested last date the product should be consumed for optimal safety and quality. This date is important for perishable items such as dairy and meats, which pose a higher risk of foodborne illness if consumed after their use-by date.
- Freeze By: This is the date by which a food product should be frozen if not consumed. You can freeze most fresh food to consume at a later date. Food storage is a key player. If you store food properly, it should remain fresh so it doesn’t spoil and you don’t waste it. Check out the guidelines on freezing and food safety from USDA.
Remember: These dates are guidelines, not hard-and-fast rules. Use your senses to determine if a food is still safe to eat. Look for signs of spoilage such as unusual odor, mold, or changes in texture and color. Understanding sell-by, best-by, use-by, and freeze-by dates empowers you to make informed decisions about food freshness and safety to reduce food waste.
Organize and optimize your kitchen storage spaces
Whether you are staying at home, in a hotel room, or in a dormitory, the following food storage tips can help you reduce food waste.
- Keep your refrigerator at the optimal temperature (below 40°F [4°C]) to slow down bacterial growth and maintain food quality. Store perishable items such as dairy products, meat, and leftovers in the coldest part of the fridge, which is typically the bottom shelf toward the back.
- Use produce drawers in the refrigerator, or airtight containers or wraps, to store fruits and vegetables to maintain freshness. Some fruits—such as apples, bananas, melons, peaches, and pears—emit ethylene gas, which can accelerate ripening and spoilage if the fruit is not sealed or separated from other produce.
- Freeze fresh produce and meat in portion-size containers or freezer bags to prevent freezer burn and maintain quality.
- Label and date items to keep track of what you have. Save a space in your refrigerator for food that will go bad soon, so you remember to use it first.
- Rotate older items to the front and place newer purchases at the back to ensure that nothing gets forgotten before it expires.
- Food that would otherwise be wasted can be used for compost to divert it from landfills. Keep compost scraps in the freezer until they are used or donated to a community compost site, to help eliminate food smells and keep bugs away.
- Group similar items together (such as cooking oils, baking items, or snack foods), and store them in clear storage containers with food labels for easy viewing.
- Buy items with a long shelf life, such as rice, in bulk to save money. Be sure to store these properly in labeled, airtight containers.
Plan for smart shopping
- Make a list of meals and ingredients you need for the week. Include amounts or serving numbers you think you will need to feed the people in your household. For example: “6 chicken breasts” or “salad greens for 4 lunches.”
- Look through your refrigerator, freezer, and pantry before you go shopping to make sure you don’t buy food you already have on hand.
- Online grocery shopping, whether you pick it up at the store or have the food delivered, can help you eliminate impulse buying and, therefore, food waste.
- Include frozen and canned items along with fresh items to help extend the time between grocery store trips. Just be sure to consume the fresh items first.
- Don’t be afraid to purchase “imperfect” produce. It might not look the prettiest, but it is often discounted and just as nutritious.
- Try a meal-delivery service that provides ingredients in the correct amounts to help you eliminate food waste and reduce the need for large food-storage areas.
If you live in barracks or in a “food desert” (where healthy food is not readily accessible), consider ordering groceries online, traveling to nearby locations where you can buy in bulk, and taking advantage of local sales.
Love your leftovers
- When serving food, start with reasonable portion sizes. Eat slowly to gauge when you’re full. Get seconds only if you’re still hungry, and don’t be afraid of leftovers.
- Refrigerate or freeze your leftovers as soon as possible to be sure you keep them at a safe temperature, or pack them for lunch the next day.
- Repurpose leftovers in a different dish. For example, use leftover roasted chicken in a chicken taco salad the next day, or use leftover steamed rice in a Mexican casserole.
- Fresh produce that is past prime can still be used as ingredients in soups, stir fries, casseroles, and smoothies.
- Use food-preservation methods such as canning, pickling, and dehydrating to extend the shelf life of seasonal produce.
Consult your calendar
- Keep an organized calendar to help you be more strategic about planning your food purchases for when you’ll be away on training exercises, TDYs, leaves, deployments, celebrations, or when you’ll be working irregular schedules and plan accordingly.
- If you are going to be away from home, adapt your grocery list to include items that require little to no preparation, be sure to pack tools that can help make hotel stays more comfortable, and learn how to “upgrade” meals you purchase at restaurants.
- Count the number of meals for which you need to have food on hand. Consult your kitchen storage, and then decide what other items you need to purchase.
By making these strategies part of your daily life, you can save money, enjoy fresher, more flavorful meals, and contribute to a more sustainable environment. Be part of the food waste solution!
If you’d like to order copies of the Combat Food Waste handout for your location, you can find it on CHAMP’s Digital Catalog.
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