Enjoy here this post, also on medium.com
Introduction and effective waste in the food system
The ongoing COVID-19 pandemic has reshaped the patterns of American life in unprecedented
ways and with stunning rapidity, resulting in many unintended, but not unwelcome, environmental benefits, as skies clear and animals venture into newly empty spaces [1]. On the other hand, the pandemic has also resulted in what appears to be (and is) a shocking crisis of food waste: Acute demand shocks from the almost overnight shift away from food consumption in suddenly closed restaurants and large institutional settings (including schools, universities, and many places of business) towards in-home consumption have resulted in the well-publicized farm-level wastage of whole fields of fresh produce, and the dumping of millions of gallons of fresh dairy [2].
Without commercial customers or the means to quickly reorient to retail supply chains,
and with limited on-farm storage capacity, some farmers have been forced to plow crops under,
bury already harvested produce, or dump milk into manure lagoons. With slaughterhouses now
reeling from COVID-19 as well, slaughter numbers are down and the dire prospect of millions
of livestock meeting their end on-farm without ever reaching a plate is raised, and the USDA now projects Americans will actually decrease their meat consumption in the coming year [3].
And yet, shocking images of rotting crops and animal culls belie a US food system that has long
ultimately wasted, in one form or another, the vast majority (perhaps as much as 80-90%) of all
food calories produced at the farm level, with dramatic consequences for the environment and
both animal and human health and well-being, while the pandemic could paradoxically spur beneficial changes that mitigate such waste.