Most of the talk about reducing food waste focuses on big solutions and improving efficiency, but big solutions tend to create waste; in fact the pursuit of efficiency itself can create new kinds of waste even while limiting other kinds. Let me give just one example of why: Chickens.
Last week I ran across, again, the figure that Americans waste 40 percent of our food, which was widely reported last summer. I got to wondering how much of that was meat, because I am (and try to remain) keenly aware that meat is not merely pounds and calories and grams of protein; it’s the body of a once-living creature. Not that wasting bread or vegetables is a great thing, but I don’t see it as the same kind of moral issue as wasting meat. So I did a bit of research, and here’s what I found.