Food waste rising through coronavirus pandemic

I read an article published by the National Geographic written by Elizabeth Royte discussing how people are still wasting any enormous amount of food every day and these facts are from that article which will have the link below. 

Anyways, the response of the coronavirus has been people hoarding groceries and restaurants closing, which means more people are cooking at home. The biggest source of food waste in the United States is households, where leftovers go bad and are thrown away, milk spoils, and produce wilts. Nervous grocery hoarders are starting to understand they can't eat all the food they have bought, so food is going to waste when grocery stores are empty, and some can't even buy chicken. Even though waste at restaurants are slowing down due to the closures, it's likely to rise for restaurants who are shifting to only take-out. 

“This is a period of colossal readjustment,” says Andrew Shakman, founder of LeanPath, which develops technology to reduce waste in the food-service industry. “Food waste per meal tends to increase for our customers when their sales volumes are lower, so we expect operations that are running at partial speed to become more wasteful per meal served.” This quote is from the National Geographic article. 

So, what can be done? People who are cooking at home need to learn how to utilize all their groceries by keeping things organized or learning new ways to cook leftovers. Also, people need to understand food date labels, there's no reason to throw out food after its "best-before" date. 

Learning these new skills to maintain low food waste in a household is something that should be carried out throughout a lifetime, not just during the coronavirus pandemic. Hopefully, the things we learn during these times can be continued after this is all over. People are beginning to see the effects of food waste and food insecurity which will hopefully shift people into living a more sustainable lifestyle.