Back in 2020, Shiyang Li at Rare visited restaurants across China to interview over 30 different owners and staff about the attitudes, beliefs, and everyday behaviors that contribute to food waste.  Similar to global trends, food waste in China remains a significant challenge. A 2020 survey found restaurants in Chinese cities wasted at least 34 million tons of food every year, which can feed as many as 49 million people.

On April 18, 2016, I was on the train with my Friends of Nature (FON) colleagues for a work trip when a shocking piece of news erupted on social media: hundreds of students in Jiangsu Province fell ill after moving into a newly built middle school. Reported symptoms included itchy skin with rashes and lesions, coughing, and a decline in white blood cell count. Students and parents later learned that their beautiful new school was built next to a contaminated site, previously home to three chemical manufacturing facilities, the largest of which had produced pesticides for decades. After these companies closed, a company contracted by the local government to clean up the site failed to properly collect and dispose of toxins in the soil. These toxins leaked into the air and sickened the students.

Food takeaway has become a symbol of urban lifestyle convenience in China, but the resulting single-use plastic (SUP) waste has become a costly environmental and economic burden. In 2020, urbanites ordering on food delivery apps generated 37 billion SUP containers and a small fraction was recycled. According to a report by Pacific Environment, 88.5% of SUP waste in China is landfilled, incinerated, or leaked to the environment. Food and beverage packaging is the number one contributor to China’s SUPs.  

This blog is modified from the Wilson Center-OSU “Cultivating US and Chinese Climate Leadership on Food and Agriculture Roadmap” publication. 

“Waste is something that most of us just don’t see,” stressed Pete Pearson, Senior Director, Food Loss and Waste, WWF, at a recent Wilson Center event. Though people are “conditioned” to be blind to food waste, continued Pearson, this not-so-invisible problem wastes a third of food grown around the world. When this wasted food decomposes, it emits methane, accounting for 8 to 10% of global greenhouse gas (GHG) emissions.