Dumped Milk, Smashed Eggs, Plowed Vegetables : Food Waste of the Pandemic
With restaurants, hotels and schools closed, many of the nation’s largest farms destroyed millions of pounds of fresh goods that they can no longer sell.
In Wisconsin and Ohio, farmers are dumping thousands of gallons of fresh milk into lagoons and manure pits. An Idaho farmer has dug huge ditches to bury 1 million pounds of onions. And in South Florida, a region that supplies much of the Eastern half of the United States with produce, tractors are crisscrossing bean and cabbage fields, plowing perfectly ripe vegetables back into the soil.
After weeks of concern about shortages in grocery stores and mad scrambles to find the last box of pasta or toilet paper roll, many of the nation’s largest farms are struggling with another ghastly effect of the pandemic.
They are being forced to destroy tens of millions of pounds of fresh food that they can no longer sell.
The closing of restaurants, hotels and schools has left some farmers with no buyers for more than half their crops.
And even as retailers see spikes in food sales to Americans who are now eating nearly every meal at home, the increases are not enough to absorb all of the perishable food that was planted weeks ago and intended for schools and businesses.
The amount of waste is staggering.
The nation’s largest dairy cooperative, Dairy Farmers of America, estimates that farmers are dumping as many as 3.7 million gallons of milk each day. A single chicken processor is smashing 750,000 unhatched eggs every week.
Many farmers say they have donated part of the surplus to food banks and Meals on Wheels programs, which have been overwhelmed with demand. But there is only so much perishable food that charities with limited numbers of refrigerators and volunteers can absorb.
And the costs of harvesting, processing and then transporting produce and milk to food banks or other areas of need would put further financial strain on farms that have seen half their paying customers disappear. Exporting much of the excess food is not feasible either, farmers say, because many international customers are also struggling through the pandemic and recent currency fluctuations make exports unprofitable.
https://www.nytimes.com/2020/04/11/business/c...-food.html
With restaurants, hotels and schools closed, many of the nation’s largest farms destroyed millions of pounds of fresh goods that they can no longer sell.
In Wisconsin and Ohio, farmers are dumping thousands of gallons of fresh milk into lagoons and manure pits. An Idaho farmer has dug huge ditches to bury 1 million pounds of onions. And in South Florida, a region that supplies much of the Eastern half of the United States with produce, tractors are crisscrossing bean and cabbage fields, plowing perfectly ripe vegetables back into the soil.
After weeks of concern about shortages in grocery stores and mad scrambles to find the last box of pasta or toilet paper roll, many of the nation’s largest farms are struggling with another ghastly effect of the pandemic.
They are being forced to destroy tens of millions of pounds of fresh food that they can no longer sell.
The closing of restaurants, hotels and schools has left some farmers with no buyers for more than half their crops.
And even as retailers see spikes in food sales to Americans who are now eating nearly every meal at home, the increases are not enough to absorb all of the perishable food that was planted weeks ago and intended for schools and businesses.
The amount of waste is staggering.
The nation’s largest dairy cooperative, Dairy Farmers of America, estimates that farmers are dumping as many as 3.7 million gallons of milk each day. A single chicken processor is smashing 750,000 unhatched eggs every week.
Many farmers say they have donated part of the surplus to food banks and Meals on Wheels programs, which have been overwhelmed with demand. But there is only so much perishable food that charities with limited numbers of refrigerators and volunteers can absorb.
And the costs of harvesting, processing and then transporting produce and milk to food banks or other areas of need would put further financial strain on farms that have seen half their paying customers disappear. Exporting much of the excess food is not feasible either, farmers say, because many international customers are also struggling through the pandemic and recent currency fluctuations make exports unprofitable.
https://www.nytimes.com/2020/04/11/business/c...-food.html
