Here’s a sad reality in the US: we waste a lot of food. But do you ever wonder how much and what exactly we’re tossing? If you have a full grocery cart, a third of it could end up in the trash. The top offenders? These 13 most-wasted foods.
13. Bread
Finding mold on a loaf you just bought can be a real heartache. The culprit? Bread’s short shelf life. It’s also the reason why it’s a top wasted dry good. Data says we waste over 200 million slices a year, so that moldy slice is actually a national tragedy. The issue stems from a combination of bread’s perishable nature and our tendency to stock up.
12. Bananas
Bananas are among the most consumed fruits in America, and yet they’re also a massive source of waste. Every year, we throw away billions of bananas because they ripen so fast. Their stems release ethylene gas, which is a natural ripening agent. It not only speeds bananas’ own demise but also affects nearby fruits.
11. Eggs
Consumer confusion is a major factor for wasting a ton of eggs. Often, consumers don’t know the difference between a “sell by” date and a truly spoiled egg. Some people throw away eggs past the “sell by” date even though they can last for a month or more in the fridge if stored properly.
10. Deli Meats & Cheeses
That artisanal block of cheddar or delicious slice of deli turkey has a short window of perfection. They are highly perishable, and we often buy too much for our weekly needs. Deli meats and cheeses are a large part of the “prepared foods” category that ends up in the bin because we’re not sure how long they’re safe to eat.
9. Dry Goods (Rice, Pasta)
Dry goods seem like they would last forever, but they’re not immune to waste. Cooked pasta and rice are a major source of plate waste. Meanwhile, bulk purchases of dry pasta or rice can turn to forgotten, expired ingredients. The waste often comes from not knowing what to do with leftovers and over-preparing for meals.
8. Potatoes
Even though a staple in most American homes, the humble potato is a surprisingly large source of waste. Improper storage is one reason why. Storing potatoes near onions is a common mistake because the gas from onions causes potatoes to sprout and spoil faster. Also, “ugly” or misshapen potatoes are often discarded at retail or farms, despite being edible.
7. Apples
Similar to bananas, apples produce ethylene gas, which can speed up the spoilage of fruits and vegetables nearby. This, combined with our demand for “perfect” apples, makes the fruit a major throwaway. A single bad apple really can spoil the bunch, so check yours regularly for soft spots or bruises.
6. Avocados
The narrow window of ripeness and short shelf life makes avocados a source of frustration and waste. Over-purchasing also contributes to the problem, since a bundle of avocados can ripe all at once. A tip? Place ripe avocados in the fridge. This can extend their life by a couple of days.
5. Chicken
This protein staple is also a costly source of waste. Confusion over “best by” or “sell by” dates often leads to perfectly good chicken being thrown out. The issue gets bigger with improper storage and the tendency to buy large family packs that we can’t use up before they expire.
4. Milk
The average American family throws away more milk than any other dairy product, making milk waste a massive problem. Over-purchasing is a primary cause, driven by the habit of buying milk in large gallons, which then leads to spoilage. Waste also occurs on the farm, due to logistical failures or overproduction, leading to over 3 million gallons dumped daily.
3. Berries
Berries are a crowd-favorite, but they’re also notorious for having an extremely short shelf life. They spoil faster than almost any other fruit. One moldy berry can contaminate the entire carton, and this rapid spoilage causes so much waste in the “produce” category.
2. Prepared Foods
That takeout container of uneaten Chinese food? That’s also a huge source of waste. Prepared foods are the second-highest category of wasted food in America, and the majority of it is “plate waste” from buffets and restaurants. It’s a reminder that our eyes can act bigger than our stomachs.
1. Lettuce & Leafy Greens
Lettuce and leafy greens get the wilted crown of waste. They’re part of the “produce” category, which accounts for over 40% of all surplus food. The leafy greens’ highly perishable nature means they wilt and spoil faster than almost anything else we buy. We often overbuy, and most of it ends up in the bin.