Food waste in factories, the home, and at restaurants results in the loss of about 40% of the crops and other edible products grown and made in the United States. Project Drawdown reports that as of 2015, 38% of American food waste was composted. If the world were to reach the composting levels already achieved in the European Union, between 1.13 and 1.4 gigatons of carbon dioxide equivalents produced by food rotting in landfills could be eliminated. And composting is a lot less expensive than operating a landfill, so it is an easier path to reducing human CO2 emissions by as much as 3.7% annually, based on 2023 totals.
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