Cans are environmentally-friendly, and canned food curbs food waste.
For an overview, check out this infographic: Food Can Sustainability
The metal can…
Represents an Endlessly Recyclable, Eco-friendly Packaging Choice
- EPA estimated the recycling rate for steel cans to be 71.3% (1.2 million tons) in 2015.22
- Metal food cans are 100% recyclable.
- Cans can be recycled again and again, forever, without loss of strength or quality.
- Every ton of recycled steel saves 2,500 pounds of iron ore, 1,000 pounds of coal and 40 pounds of limestone.
Uses Less Energy from Farm to Fork Compared to Fresh or Frozen Foods
- Fruit and vegetables are harvested and canned within hours, which minimizes the impact on the environment.23
- Canned produce goes from field to package within 4 ½ hours, whereas fresh produce takes 24 days from field to store. 23
- Shipping and storing canned fruits and vegetables, requires a less energy-intensive cold chain distribution system than fresh and frozen. 23
- The process of cleaning, packaging, and sanitizing the produce uses low amounts of energy and water. 23
- The overall canning process saves energy, reduces food waste and helps seal in nutrients.
To learn more, check out this infographic: The True Cost of Food
Reduces Food Waste in the Field and at Home
- Canned food reduces culling loss, doesn’t spoil, is easily stored and is typically used in full once opened.
- Culling eliminates produce for processing based on quality and looks. Canning cuts down on culling loss because flawed produce gets blanched or chopped, rather than tossed and added to the landfill heap – where food waste accounts for 21% of total waste after recycling. 24
- Farmers coordinate harvest time with processors to optimize resource efficiencies and curb waste.
- Waste, such as peels, cores and inedible plant matter, is removed during the canning process and reused as agricultural feed or compost.
For more harvesting and canning facts, explore this infographic: Lifecycle of a Pea (and other canned foods)
- Canned food retains quality and taste for more than two years, eliminating confusion and waste associated with “best by” or “use by” dates.
- The long shelf-life of canned foods helps Americans reduce the amount of fresh fruits and vegetables they purchase and then throw away each week.
Nearly all registered dietitians agree that canned produce can be a better value than fresh because it doesn’t spoil and is easy to store, which is important since Americans waste approximately 25% of fresh fruits and vegetables every year. 2, 25
- Fresh fruit and vegetable waste amounts to $26.6 billion lost by American consumers and another $11.1 billion lost by retailers.25
- Food saved by reducing losses by just 15% could feed more than 25 million Americans every year.25
- Recipes typically optimize use of a full can, thus cutting down food waste in the kitchen.
For more on food waste, check out this infographic: Let’s Talk Trash (USDA Infographic)