I was always told not to waste food when I was growing up, but the reality of the world today—where food is abundant and convenience is key—allowed me to overlook it. Over time, however, I caught myself with the amount of food I wound up throwing away, ranging from old food that was left behind to vegetables and fruits that went bad before I got to eat them. It disturbed me, particularly in light of the effort that goes into cultivating, shipping, and preparing that food.
It wasn’t until I read about the larger, more structural levels of food waste that my perspective shifted. Much of what we waste happens even before food makes it to us—on farms, along shipping routes, or when supermarkets reject “ugly” fruits and vegetables. This made me think: am I just accepting food waste as part of the system because it’s invisible?
Nowadays, it’s so easy to waste food; for example, just a few minutes ago I bought a donut, but the nice lady gave me two instead of one. Although it may seem like a nice gesture, I knew that I wouldn’t eat the second donut. So, what should I do? Keep it for later, give it to someone else, or just throw it in the bin right next to me?
Moreover, convenience plays a huge role in our behavior. It’s easier to buy in bulk and overconsume than to plan carefully and avoid waste. But convenience shouldn’t come at the cost of food being treated as disposable. Food is a resource that involves time, labor, and environmental impact, and wasting it feels like a missed opportunity to make more sustainable choices.
Now I’m more mindful about what I do with food. I cook my food better, save leftovers in a smart manner, and pause before discarding anything.