Food as Fuel: Generating Energy From Food Waste

Author: Mackenzie Barron

MPH in Health Promotion & MSW Candidate, 2023

Food Waste and Environmental Health

Food waste refers to the uneaten food or food preparation materials from residences, businesses, or other establishments (Melikoglu et al., 2013). Food can be wasted at any point during the food system cycle, including production, distribution, consumption, and disposal. Consequently, it is not only the food itself that is wasted, but the energy, time, water, and other resources that are used throughout the food supply chain. Food waste represents an environmental, social, and economic problem, as it furthers climate change and health inequities, while being juxtaposed with the issues of chronic hunger and food insecurity (Lopez Barrera & Hertel, 2021). Many communities have implemented creative solutions to reduce food waste, one of which will be highlighted in detail below.

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In most communities around the world, food waste is collected by municipal waste systems, and combined with other waste materials to form municipal solid waste. In the U.S., food waste comprises 14.5% of municipal solid waste (Rodenbeck & Falk, 2016). Generally, the compilation of the municipal solid waste is either collected in landfills or incinerated (burning) as a waste management strategy (Environmental and Energy Study Institute [EESI], 2017). Landfills are most common in high and middle income countries, while incineration is more often seen in low income countries (Rodenbeck & Falk, 2016).

Impacts of Landfills on Human and Environmental Health

Landfills are a significant source of greenhouse gas emissions, predominantly methane and carbon dioxide, both of which substantially exacerbate climate change (Environmental Protection Agency [EPA], 2021)
Landfills are the third largest human-related source of methane emissions around the world, accounting for 15.1% of emissions in 2019, equivalent to emissions from over 21 million passenger vehicles (EPA, 2021)
Landfills have the potential to leak chemicals and substances, including particulate matter and dioxins, from the waste into nearby soil and drinking water sources, thereby increasing risk of related health problems for people and animals who encounter the contaminated resources (Rodenbeck & Falk, 2016). Possible health complications include nausea, reduced lung function, asthma, cancer, and others (Njoku et al., 2019)
Landfills often have a bad odor, and waste management operations may be loud, thereby disrupting the quality of life of people living nearby (Njoku et al., 2019)

Impacts of Incineration on Human and Environmental Health

Incineration releases large quantities of byproducts, including carbon monoxide, nitrous oxides, and particulate matter, which may contaminate air, water, and food sources (National Research Council Committee on Health Effects of Waste Incineration, 2000)
- These chemicals not only can be harmful to human and wildlife health, but also contribute to planetary warming and climate change (National Research Council Committee on Health Effects of Waste Incineration, 2000)
Newer incineration technologies exist that have reduced the potential for contamination, but heavy metals from the waste can still be released into the environment during the burning process (Rodenbeck & Falk, 2016). Heavy metals are associated with human health problems, including neurological conditions, asthma, and lung cancer (Njoku et al., 2019)
Most low income countries rely on older technologies for incineration, and are more likely to be exposed to greater quantities of dangerous byproducts than higher income countries (Rodenbeck & Falk, 2016)

Food waste has additional impacts on health:

Food Waste and Environmental Justice

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Most landfills and solid waste storage sites are located in or near low income neighborhoods or communities of color, leading to disproportionate health effects among these historically oppressed communities (EESI, 2021). Therefore, food waste, and waste management as a whole, not only impact environmental and human health broadly, but are significant contributors to the unequal distribution of death and disease at the population level.

Learn more about environmental justice.

Food Waste and Climate Change

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While food waste contributes to climate change, the food supply chain itself is simultaneously being impacted by the warming temperatures and changing weather patterns associated with the changing climate (Intergovernmental Panel on Climate Change [IPCC], 2019). Climate change is contributing to reduced crop yields around the world, which will likely result in increased food prices as the population continues to grow (IPCC, 2019). The United Nations International Panel on Climate Change estimates that an additional 1 to 183 million people will be at risk for food insecurity by 2050 if climate change continues at its current rate (IPCC, 2019).

Learn more about climate change

Food Waste and Infectious Disease

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Accumulation of food waste in a community also impacts health through susceptibility to infectious diseases, especially those that are vector-borne. Vectors, or organisms that carry and spread infectious diseases, often use waste sites as sources of food, places to burrow, or breeding sites (Krystosik et al., 2020). Many landfills now cover the waste with soil every day, which has reduced the spread of disease between vectors and humans, but the risk for disease continues to persist in areas where waste is not properly managed (Rodenbeck & Falk, 2016).

Current Status of Food Waste in the US and the World

Food Waste Fast Facts:

About 1/3 of food, or 1.3 billion tons, is wasted each year around the world (Clarity and Leadership for Environmental Awareness and Research [CLEAR], 2020)
Food waste alone generates 8% of total global greenhouse gas emissions (Food and Agriculture Organization of the United Nations [FAO], 2014)
If food waste was a country, it would be the 3rd largest emitter of the greenhouse gas methane, only behind the United States and China (FAO, 2014)
Financially, food waste equates to about $1 trillion lost each year (FAO, 2014)

The United States, Japan and United Kingdom produce the most food waste (Melikoglu, Lin & Webb, 2013)
40% of food that is harvested every year in the United States is uneaten (Berg, Horrigan & Neff, 2016)
At the same time, 820 million people lack food security at the global level (FAO, 2014)

What is the U.S. currently doing to reduce food waste?

Given that the U.S. is one of the largest producers of food waste around the world, it is essential that appropriate solutions are implemented at a national level. Current policies in the U.S. aimed at reducing food waste include:

In 2015, The U.S. Environmental Protection Agency introduced the U.S. 2030 Food Loss and Waste Reduction Goal, which aims to half the total quantity of food waste generated each year by 2030 through engagement with leaders in the food system (EPA, 2021)
- 29 businesses, including Kroger, Walmart, and Campbells, have joined the initiatives by publicly pledging to reduce food waste
- If the policy is successful, the amount of food waste per person will be approximately 164 pounds per person in 2030 (compared to 328 pounds of food waste per person in 2016)
The U.S. EPA, U.S. Food and Drug Administration and the U.S. Department of Agriculture signed a joint agreement under the Winning on Reducing Food Waste Initiative in 2019, which includes the following 6 areas for action (EPA, 2021):
- Enhance Interagency Coordination
- Increase Consumer Education and Outreach Efforts
- Improve Coordination and Guidance on Food Loss and Waste Measurement
- Clarify and Communicate Information on Food Safety, Food Date Labels, and Food Donations
- Collaborate with Private Industry to Reduce Food Loss and Waste Across the Supply Chain
- Encourage Food Waste Reduction by Federal Agencies in their Respective Facilities

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Why is There so Much Food Waste?

Research suggests that levels of food waste are correlated with socioeconomic status at the national level, as well as the individual level.

Most food is lost at the production and distribution level in low income countries, often due to pests, bad weather, improper storage, or poor handling procedures (Krystosik et al., 2020)
In mid to high income countries, most food is wasted at the consumer level (Ishangulyyev, Kim & Lee, 2019)
While higher income populations waste more food in total than lower income populations, a greater proportion of the total waste generated in lower income communities consists of food waste (Rodenbeck & Falk, 2016)
Higher income households waste greater quantities of food than lower income households, potentially through excess food supplies or eating at restaurants (Lopez Barrera & Hertel, 2021)
Beyond socioeconomic status, studies have shown that food waste is a function of urbanization, cultural factors, personal beliefs and attitudes, and current food-related policies (Thyberg & Tonjes, 2016)
Given these findings, food waste reduction policies should be multidimensional, and should address multiple factors that influence the amount of food wasted

Study Highlight: Global Food Waste, Nutrition and the Environment

In a 2020 study, Chen, Chaudhary, and Mathys analyzed the nutritional and environmental losses related to the total amount of food wasted on a global scale. The authors found that:

High-income countries wasted 6 times the total quantity of food that low-income countries did, both predominantly consisting of vegetables, cereals and fruits
Based on nutritional value of the wasted food, each individual wastes about 273 calories worth of food every day
High quantities of wasted food are correlated with nutritional deficiencies, including essential fiber, iron, and potassium, as well as several micronutrients and vitamins
The amount of wasted food per person per year around the world would be enough for one person to meet the daily requirements for zinc for 149 days

This study demonstrates the connection between food waste, nutritional deficiencies, and environmental footprints, indicating that reducing or repurposing food waste could improve human nutrition and climate-related health. Given that hunger and malnutrition are widespread concerns, nutritional deficiencies related to food waste are crucial to consider when evaluating possible policies and interventions.

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How Should Food Waste be Reduced?

The Environmental Protection Agency developed a Food Recovery Hierarchy, shown below, which arranges possible methods for reducing food waste according to their relative benefit for the environment, society, and the economy (EPA, 2021). According to the Food Recovery Hierarchy, the most preferred method would be to reduce the amount of food generated in the first place, while the least preferred method is using landfills and incineration as disposal methods.

Photo by EPA

Some suggested methods of reducing food waste include (Muth et al., 2019):

Broadening production cosmetic standards to include a wider variety of crops for distribution
Implementing a standardized labeling system for storing and handling food products
Educating consumers on effective methods of managing and storing food

While impactful, these solutions are often designed and introduced by government agencies or organizations, and lack the commitment and involvement of community members who are most impacted by the environmental, social and health consequences of food waste (Mariam et al., 2020). It is essential to recognize the work that is being done at a grassroots level when examining potential solutions to global problems, like food waste and climate change. The following section will highlight one of the many community-based initiatives being operated around the world to reduce food waste and promote human and environmental health.

Generating Energy from Food Waste: A Community Success Story

In 75 communities across India, community members have been using a biogas generating system, called the EnergyBin, to transform leftover and disposed food products into an easily-accessible energy source. In Pune, a city in Western India, nearly a ton of garbage is produced daily, much of which historically has collected along the sides of the streets due to an unreliable municipal waste management system (Basu, 2021). Now, about 1,300 pounds of food waste is collected in the EnergyBin each day, and quickly transformed into an energy-filled gas, called biogas, that is predominantly composed of methane and carbon dioxide (Basu, 2021). Rather than being released into the atmosphere, these byproducts are stored in the EnergyBin, and used as sources of electricity to power the communities' streetlights, park lamps, and recreation facilities.

"Anaerobic digestion approach has appeared as one of the most ecofriendly and promising solutions for food wastes management, energy, and nutrient production, which can contribute to world’s ever-increasing energy requirements".

(Paritosh et al., 2017)

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Individual Benefits

Decrease in risk of health problems related to soil, air, and water contamination from incineration and waste disposal
Reduces amount of waste that collects in community, and the risk of resulting vector-borne diseases
Cuts financial costs of electricity and municipal garbage disposal services for community members (Basu, 2021)

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Community Benefits

Biogas be converted to biomethane, which can be used to fuel vehicles and gas pipelines (EESI, 2021)
Sense of empowerment and agency from engaging in successful community organizing efforts
Important alternative to incineration, which is the predominant method of waste management in India (Rodenbeck & Falk, 2016)

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Global Benefits

Reduces the amount of food waste that collects in landfills or is incinerated, thereby slowing greenhouse gas emission and climate change (EESI, 2021)
Provides a relatively sustainable alternative to burning fossil fuels as an energy source (EESI, 2021)
Models a waste management strategy that is applicable to other communities around the world, especially low income populations

Food for Thought

While there are tangible benefits to using food waste as an energy source, there are also specific considerations that may impact its long-term feasibility.

With predicted decrease in food production due to climate change, is it sustainable or ethical to rely on food waste as a renewable energy source?
Diverting food waste to generate energy does not directly address the severe concerns of hunger food insecurity. What might this mean for the future of food distribution and health equity?

Using the EPA's Food Recovery Hierarchy, the conversion of food waste to energy is about halfway between least and most preferred solution. Is that sufficient, or do more efforts need to be concentrated on the more preferred methods of reducing food waste?

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