Different Names for Food Waste
Not everyone uses the same words when they talk about food waste.
Some refer to “waste” while others say “food residuals” “food surplus” “food scraps” or “organic waste.” The word choice often varies based on the relationship of the speaker to the food: for example, one chef might see overproduction and call it “food waste” while a food recovery organization might view the very same item and call it “edible surplus” worthy of “food recovery.”
Overall, “food waste” is the most general term and refers to: “any food substance, raw or cooked, which is discarded, or intended/required to be discarded. Food wastes are the organic residues generated by the handling, storage, sale, preparation, cooking, and serving of foods.”
Depending on how someone views this “food waste” they may upgrade or downgrade the terminology to reflect its value to them: it either becomes a valuable “residual” “surplus” or “source separated organic feedstock” or else it remains de-valued and labeled “waste” or “scrap” to be hauled away.
The takeaway: how someone describes the waste tells you a lot about whether they see it as a valuable resource (which it is!). If someone says “oh that’s just waste” they may not be appreciating the opportunity for savings and other beneficial uses.
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