Food Waste

 In the modern US, more than a third of the food produced is never eaten.  Instead it goes to waste, some of it composted, but much ending up in landfills where as it decomposes it produces methane, a gas that helps lead to global warming.

How about medieval food?  Was it wasted in the same way?

Well, food waste is always an issue, but it's different in different societies.  In the US, more than half of the food wasted is wasted before it even gets on somebody's plate.  A farmer who produces far more potatoes (for example) than he knows he can sell will just leave them to rot in the field.  A wholesaler won't even bother trying to sell misshapen fruits and vegetables to a grocery store.  A restaurant will cook up a lot of a dish it hopes will sell well, and often there is some left over, ready to be tossed.  A grocery store will fill the dumpster with overripe bananas, apples that have developed a  bad spot, or meat that didn't sell by its Sell By date.  A bakery may put "day old" bread on sale, but two-day-old bread is thrown away.

Most of this would not have been at issue in the Middle Ages.  A farmer would try to harvest and store everything grown, whether or not there was an immediate market for it—and in fact there usually was.  Misshapen fruits and vegetables bothered no one.  Who cared if the apple wasn't perfectly round and red?

There were far fewer of what we'd consider restaurants, and an inn would just reheat the next day anything that didn't move today.  Bread had to be baked frequently, since it didn't have the preservatives found in most modern bread, but dried out bread would still find a place on the menu, probably cooked into something else.

The food wasted before it got to the consumer was wasted for other reasons.  Grain was a favorite meal for mice and rats, and storage facilities were not nearly as effective in the Middle Ages as they are now at keeping out the vermin.  Cats were valued not as pets but as pest control.

All food will eventually rot, becoming unfit (or even dangerous) to eat, and it was much harder to keep without modern refrigeration.  Hence drying, salting, smoking, or sticking full of peppercorns or cloves were widely practiced, as was making milk into cheese, a more durable form.  But an onion will eventually rot even if properly dried, even heavily salted and smoked meat isn't going to last over a year without refrigeration, and spices were expensive.  And there nothing like canning to preserve "shelf life."  Fresh fruits and vegetables had to be eaten when fresh.

Even so, some part of the food was never going to be eaten.  A lot of cheese has an inedible rind.  No one was going to eat onion skins or egg shells or bones.  Technically these are also food waste, destined for the landfill today, tossed in a midden heap or buried in the Middle Ages.

How about food that now either gets taken into the house (and left to slowly go off in the refrigerator) or gets onto the plate but not into the mouth?  Such waste constitutes 40% of the food waste in the modern US.  In medieval times, there was doubtless some of that, but very little.  By our standards, most people were always on the edge of being "food insecure."  If food was there, you ate it.

© C. Dale Brittain 2023

For more on medieval food and social history, see my ebook Positively Medieval, available on Amazon and other ebook platforms.  Also available in paperback.