The documentary BUY NOW! has ignited important conversations about the impact of consumerism on waste and environmental degradation.

The Scale of Food Waste

The documentary highlights startling statistics, such as the fact that nearly one-third of all food produced goes uneaten each year, amounting to approximately 1.3 billion tons annually.

It also illustrates the systemic inefficiencies in food supply chains, from overproduction and spoilage during transport, to the rejection of perfectly good produce due to cosmetic imperfections.

BUY NOW! also draws attention to the environmental toll, emphasizing the greenhouse gas emissions associated with wasted food decomposing in landfills and the squandering of water, energy, and labor invested in food production.

Food waste is a staggering global issue. This represents not only a waste of resources but also a significant contribution to greenhouse gas emissions when food ends up in landfills. Addressing this issue requires systemic change as well as individual action.

What Can Consumers Do?

Reducing food waste starts at home.

The documentary does a good job of equipping consumers with practical tips at the end of the film, showing how individual efforts can complement systemic change.

Here are actionable and specific steps individuals can take:

Plan Meals and Shop Smart:

• Use apps like Mealime, Paprika, Yummly, and Plan to Eat to organize meal plans and ensure groceries are used efficiently.
• Make a detailed shopping list and stick to it, avoiding impulse buys.
• Consider batch cooking and freezing portions to reduce the chance of food going bad before it’s used.
• Schedule a “fridge clean-out meal” each week to use up items that are close to expiring.
• Store your food properly to reduce spoilage and lengthen shelf life.

Embrace Imperfections:

• Purchase “ugly” produce from companies like Misfits Market or Imperfect Foods.
• Learn to read labels correctly: “best by” indicates peak quality, not safety, and “use by” typically refers to safety for perishable items. Many foods are safe to eat beyond their printed dates if stored properly.

Use Leftovers Creatively:

• Reimagine leftovers with recipe inspiration from websites like Love Food Hate Waste, or the Supercook app, which suggests recipes based on ingredients you already have.
• Use vegetable scraps to make stock or soups, and freeze excess stock in ice cube trays for easy use.

Compost:

• Use composting services like CompostNow, Lomi, or ShareWaste.
• To start composting at home:
  • Get a bin or designate an outdoor pile.
  • Layer “greens” (fruit and vegetable scraps) with “browns” (dry leaves or cardboard) for balance.
  • Avoid composting meat, dairy, or oils unless you have a specialized system.
  • Turn the pile occasionally to aerate it, speeding up decomposition.

Donate Excess:

• National organizations like Feeding America and Food Rescue US accept donations of surplus food.
• Support local food banks and initiatives like community fridges.
• Apps like OLIO connect neighbors to share surplus food within their communities.

By adopting these strategies, consumers can play a critical role in reducing food waste and supporting a more sustainable food system.

How CPG Companies Are Making a Difference

BUY NOW! doesn’t shy away from critiquing the role that major corporations, including those in the CPG sector, have played in contributing to waste and environmental harm. However, it also acknowledges that some of these companies are learning from past mistakes and stepping up to the challenge.

While their efforts are not without shortcomings, there has been a notable shift in recent years toward adopting more sustainable practices. It’s important to highlight these positive changes, as they show how companies can leverage their influence and resources to drive meaningful impact.

Many CPG companies are stepping up to address food waste and sustainability issues. Here are some of their noteworthy initiatives:

Reducing Food Waste in Supply Chains

• Unilever: The company uses AI-powered systems to optimize inventory and reduce waste in manufacturing and distribution.
• Nestlé: Partners with food rescue organizations like Feeding America to redirect surplus food to communities in need.

Minimizing Carbon Footprints

• General Mills: Committed to net-zero emissions by 2050, they’ve invested in renewable energy sources like wind farms and optimized their logistics to cut transportation emissions.
• Kellogg’s: Introduced carbon footprint labeling on packaging to encourage sustainable consumer choices.

Promoting Regenerative Farming

• Cargill: Partnering with farmers to implement regenerative agriculture practices, such as cover cropping and reduced tillage, to improve soil health and sequester carbon. Cargill has also committed to advancing sustainable water management and supporting local farming communities.
• Danone: Actively supports regenerative agriculture practices, including no-till farming and cover cropping, through its farmer partnerships.
• PepsiCo: Announced a $216 million commitment to expand regenerative farming practices across 7 million acres by 2030.

Sourcing Locally and Responsibly

• Ben & Jerry’s: Sources dairy from local farms that adhere to sustainable and ethical practices.
• Clif Bar: Prioritizes organic and locally sourced ingredients to minimize its environmental impact.

Innovating with Upcycled Ingredients

• ReGrained: Upcycles spent grain from brewing beer into snack bars and baking flour.
• Rubies in the Rubble: Creates condiments using surplus produce that would otherwise go to waste.

Collaborative Efforts for Greater Impact

BUY NOW! primarily focuses on corporate responsibility and does not delve deeply into the role of consumer decision-making in addressing food waste.

While CPG companies undoubtedly have a significant influence and bear responsibility for their practices, it is equally crucial to acknowledge that governmental policies that incentivize sustainable practices and consumer behavior are also paramount in driving demand and reducing waste. The choices individuals make—from buying only what they need to support brands that prioritize sustainability—can amplify or diminish the impact of corporate efforts.

For readers interested in delving deeper into the topic of food waste, here are some recommended reads from Dirt to Dinner that highlight the complexities of food waste and offer some other actionable steps to address the issue:

• “Reducing Food Waste”: This article explores the environmental impact of food waste and offers strategies to minimize it.
• “FarmLink: Connecting Food Waste to Food Security”: Learn about initiatives that redirect surplus food to those in need, bridging the gap between food waste and food insecurity.
• “How to Curb Food Waste”: Discover practical tips for reducing food waste in your daily life, from smarter shopping to better storage practices.
• “Waste Not, Want Not: Eat Beer and Drink Sandwiches!”: An intriguing look at how the brewing industry repurposes spent grains into edible products, contributing to waste reduction.
• “Serving Up Sustainability at Fast Food Restaurants”: Examine how fast-food chains are implementing sustainability efforts to curb waste and promote environmental responsibility.