The Problem

Food waste is a significant global issue, with a stark contrast between the global north and south. In the global north, an enormous amount of food is thrown away, while the global south faces severe food shortages. This disparity highlights a major problem in food distribution rather than production; we produce enough food to feed the world, but it is not distributed where it is needed. Additionally, the environmental impact of current food production practices is immense. Consuming off-season foods, for example, requires significant environmental resources to grow them out of season. Similarly, the demand for seafood in landlocked areas necessitates a refrigeration chain that has a substantial carbon footprint.

The United States is the leading country in food waste, with an estimated 30-40% of the food supply going to waste annually. This amounts to 92 billion pounds of food, equivalent to 145 billion meals, which could feed the entire world for two years. The economic loss is staggering, with over $473 billion worth of food wasted each year.
Despite this, more than 44 million people in the U.S. face hunger, including 1 in 5 children. In 2022 alone, 49 million people turned to food assistance programs for extra help. Food insecurity is prevalent in every community, reflecting the increasing income inequality across the country. Food deserts, particularly in parts of the Bible Belt, highlight the lack of access to quality food sources for many Americans.

In California, there is an overwhelming preference for organic and bio products, which has a unique impact on food waste and production. This trend, sometimes referred to as the "Erewhon syndrome," where a smoothie can cost up to $19, influences food consumption patterns and wastage. The high demand for such premium products often leads to greater food waste, as the production and supply chain for these items are more resource-intensive.