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The biggest benefit of reducing food waste is clear — over 10 percent of US households experience food insecurity, and giving food that’s safe but destined for those landfills to those in need could help millions lead healthier, better lives.

But there’s another benefit of reducing food waste, and the EPA recently shined a spotlight on it in a news report: “The Environmental Impacts of U.S. Food Waste.”. “This uneaten food results in a ‘waste’ of resources—including agricultural land, water, pesticides, fertilizers, and energy—and environmental impacts—including greenhouse gas emissions and climate change,” the authors write in the report. 

According to the EPA, food waste accounts for 2 percent of US greenhouse gas emissions. Meanwhile, meat accounts for nearly 60% of greenhouse gases produced from food production, study finds.

The EPA report authors argue that there are great disproportionate benefits to reducing animal product waste. That’s because animal products typically require much more land, water, and energy — and emit more of the greenhouse gases carbon and methane — than plant-based foods such as vegetables.

How can we waste less meat at home?

“A lot of people think their food is bad when it’s actually still perfectly good to eat,” Dana Gunders, executive director of ReFED, told me. “Don’t get me wrong! I’m not saying that these date labels are useless. The dates on food indicate when something is of top quality or it’s freshest, but they’re not telling you the food is bad or that you can’t eat it’’. Her advice? “If it looks fine, smells fine, and tastes fine, it’s okay to eat.” 

Can’t eat it soon? Put it in the freezer. “Freezers are a magic pause button,” Gunders said.

Also, plan ahead. “If you can, sketch out an accurate plan of your week.” Gunders said. ‘I know that it will prevent you from buying unnecessary products and waste time on thinking about what to eat. But the true reason here is because shopping is where you commit to the food regardless of whether you eat it or not.”

The responsibilities should also be shouldered by retailers and manufacturers. Harvard experts suggest requiring manufacturers that choose to use the phrase “best if used by,” and reserve “expires on” for more high-risk foods. Furthermore, passing laws that ban food from landfills would be useful. This motivates businesses to donate more unsold food and work harder to prevent waste.

A big change

“Everyone can see what’s happening, they just don’t know what it is costing them,” Bruce Taylor of Enviro-Stewards once said. He estimates significant food waste in many food processing facilities. These employees, despite their awareness of the situation, are just used to inefficient processes and faulty machinery. It can take an observer — him, in this example — to come in and notice waste, put a dollar value on it, and suggest small changes that can save money and efficiency. In one example, his employees at a lobster processing factory pulled what was left off each lobster at the end of the processing line, which amounted to around $350,000 a year.

That growing global population will also likely be eating more meat, and in the short term at least, much of it will likely come from factory farms. Food waste reduction will be an important tool in mitigating the number of animals slaughtered— and the system’s immense environmental and ethical toll.