Every year 7.2 million tons of food is wasted and thrown away, which releases 17 million tons of CO2. Wasting food costs the environment and economy with landfill production and disposal costs. However, the University of Washington has a great food waste composting program, which provides compostable napkins, cups straws and containers in all dining facilities.
With the credo of Strive for Zero Waste, the UW is a prime example of how Seattle’s food waste system should be managed. Since it is impossible to not waste a single pound of food, composting is an efficient method to make use of the food waste. The UW’s commitment to an environmental sustainability program disposes the waste resourcefully, producing nutrient, rich soil.
Therefore, I hope that the UW is the starting program and example to all restaurants and schools in the Seattle area to adapt a proficient composting system. This corruption of the food system not only affects the ecosystem, but knowing that a large population of the world does not have access to the necessary amounts of food, there should not be 7.2 million tons of food wasted. Avoid adding to the food waste pile, and save food by freezing excess amounts, using leftovers for the next meal, sharing and cooking meals with friends or family, and finally, composting your food waste.
Jee Young Yi