But that’s the only place
According to an article on We Forum, the pandemic has created tons more of food waste than we are hearing about:
Mountains of produce, including eggs, milk and onions, are going to waste as the COVID-19 pandemic shutters restaurants, restricts transport, limits what workers are able to do and disrupts supply chains they write. And as that food decays, it releases methane, a powerful greenhouse gas.
Fresh milk and eggs have been dumped, and some ripe crops reploughed back into fields, according to reports in the Wall Street Journal and the New York Times. While consumer demand for some supermarket items has risen as a result of stay at home orders, it’s unlikely to offset steep declines elsewhere, such as in restaurants, school and workplace canteens.
What is the World Economic Forum doing to manage emerging risks from COVID-19?
The first global pandemic in more than 100 years, COVID-19 has spread throughout the world at an unprecedented speed.
Not only is this a tragic waste of food at a time when many are going hungry, it is also an environmental hazard and could contribute to global warming. Landfill gas – roughly half methane and half carbon dioxide (CO2) – is a natural byproduct of the decomposition of organic material.
Dumping food was already a problem before the crisis they write. In America alone, $218 billion is spent growing, processing, transporting and disposing of food that is never eaten, estimates ReFED, a collection of business, non-profit and government leaders committed to reducing food waste.
Since the pandemic took hold, farmers are dumping 14 million litres of milk each day because of disrupted supply routes, estimates Dairy Farmers of America. A chicken processor was forced to destroy 750,000 unhatched eggs a week, according to the New York Times, which also cited an onion farmer letting most of his harvest decompose because he couldn’t distribute or store them.
Our top priority MUST be to fix the supply chain now.