Feed People, Not the Garbage

By Jenn DeRose, Green Dining Alliance

America wastes a lot of food. It has been estimated that 40 percent of food in this country gets tossed every year. If you’re wondering how to interpret that number, imagine taking nearly half of every meal you eat and dumping it directly in the garbage. Now imagine 318 million of your neighbors doing exactly the same thing.

Food garbageWasting that much food translated into 37 million tons of garbage in 2013, garbage that could’ve had a different fate as nourishment for hungry people. One in seven Americans are food insecure, which means they do not know where their next meal will come from, if they get a next meal.

The Green Dining Alliance (GDA) has always encouraged our member restaurants to minimize their food waste by reducing portion sizes and composting food waste. So when we heard that EPA was co-leading a new initiative to reduce U.S. food waste by 50 percent by 2030, we had to get involved. The GDA joined EPA’s Food Recovery Challenge as an Endorser, promoting the challenge by suggesting our members to join up as Participants.

Food Recovery Challenge Participants are given tools to measure how much food they’ve saved from landfills, including ways to measure how much they’ve reduced their environmental footprint. They are taught to use the Food Recovery Hierarchy as a template for how to best reduce their food waste.

Food Recovery HierarchyWe have a few food-reduction superheroes in our membership. For example, one Asian restaurant has an all-you-can-eat buffet with a twist. It is served Dim Sum style – you are offered small portions of everything on the menu. If you want more, you have to ask for it. You can have as much as you like, but you don’t get more than you need, reducing the waste that is typical of buffets.

We are also proud of our members who compost, which diverts more waste from the landfill and reduces more methane (greenhouse gas emissions) than those who are only recycling. Pound for pound, the comparative impact of methane on climate change is more than 25 times greater than carbon dioxide over a 100-year period.

Luckily, reducing food waste in your own home is easy. You can use the Food Recovery Hierarchy to get ideas for best practices, like buying less food. Start an audit or mental checklist of the foods you end up throwing away. Do broccoli or potatoes always seem to go bad before you get to cooking them? Consider buying less to start with, or freezing meals and ingredients for later – that’s “source reduction.”

Let your nose check for the freshness of items with expiration dates for which there are no national guidelines (except for baby formula). These dates are set by industry to ensure that customers buy only the very freshest products. This practice unfortunately contributes greatly to food waste, as customers fear that products past the “best by” or “sell by” dates might harm them.

Home compost Bin

Home compost bin

Home composting is also an easy way to keep food out of landfills. Start a pile in your backyard for eggshells, coffee grounds, vegetable trimmings and more.

Food makes up 18 percent of the waste in landfills, contributing 18 percent of our methane emissions. Small steps can make a big difference when fighting the scourge of wasted food. Do your part by visiting GDA restaurants, asking more restaurants to compost, composting at home, ignoring “best by” labels, buying only what you can eat, and eating all you buy.

If America is to cut its food waste in half by 2030, and meet EPA’s Food Recovery Challenge goal, more individuals and industries will have to get aboard the food waste recovery train. Let’s all do our part!

About the Author: Jenn DeRose is program manager of the Green Dining Alliance, a program of St. Louis Earth Day. The GDA is a certification program for restaurants to assess and improve their sustainable practices, including reducing their waste, water, and carbon footprint. Jenn has doubled the GDA’s size in less than a year, now at over 100 members. Jenn is a writer and a LEED Green Associate, and is earning a bachelor’s degree in sustainability at Washington University. She enjoys camping, foraging, birdwatching, and cycling.

Editor's Note: The views expressed here are intended to explain EPA policy. They do not change anyone's rights or obligations. You may share this post. However, please do not change the title or the content, or remove EPA’s identity as the author. If you do make substantive changes, please do not attribute the edited title or content to EPA or the author.

EPA's official web site is www.epa.gov. Some links on this page may redirect users from the EPA website to specific content on a non-EPA, third-party site. In doing so, EPA is directing you only to the specific content referenced at the time of publication, not to any other content that may appear on the same webpage or elsewhere on the third-party site, or be added at a later date.

EPA is providing this link for informational purposes only. EPA cannot attest to the accuracy of non-EPA information provided by any third-party sites or any other linked site. EPA does not endorse any non-government websites, companies, internet applications or any policies or information expressed therein.

Learning the 4 R’s: Kansas City Area Students Strive to Reduce Food Waste

By Shari L. Wilson, Project Central

Kansas City students help divert food waste from the landfill

Kansas City students help divert food waste from the landfill

About 95 percent of the food we throw away ends up in landfills or combustion facilities. That is a huge problem for our country. Over the last year, I’ve had the pleasure of working with many great people to help schools in the Kansas City metro area understand more about food waste and what they can do to reduce it.

I really enjoy teaching the 4 R’s – refuse, reduce, reuse and recycle. “Refuse” means saying no to accepting unnecessary packaging, such as plastic bags. Kids get it. I also involve custodial and kitchen staff in the process. My focus is to help the school divert waste from the landfill, while remaining focused on not adding more work tasks to school staff.

Through a grant program funded by the Mid-America Regional Council’s Solid Waste Management District and the Missouri Department of Natural Resources, five schools composted more than 50 tons of waste last year, and so far this year, 13 schools have composted more than 36 tons.

A few of the schools I’ve been working with include Trailwoods Elementary, Rogers Elementary, and James Elementary, which are close to East High School in Kansas City, Mo. It’s the first time some of the students have been exposed to environmental education. Teachers and students are enthusiastic, and kids are sometimes leading the efforts in the lunchroom. These students have worked hard to become good environmental stewards.

Elementary students learn about ways to reduce food waste, including composting

Elementary students learn about ways to reduce food waste, including composting

I’ve enjoyed working with Jensen Adams, energy and sustainability manager, Kansas City Public Schools. He is an enthusiastic environmental partner, and totally engaged in getting kids involved in environmental protection.

My colleague in these efforts is Environmental Scientist Gary Kannenberg. We have worked to engage students in learning about food waste in the lunchroom, composting and waste diversion, and also with EPA Region 7 staff who have provided technical assistance, utilizing data and taking into consideration overall food costs at schools.

Joining EPA’s Food Recovery Challenge (FRC) brings many benefits, including:

  • Reducing your environmental footprint
  • Helping your community by donating nutritious, quality, unused food to feed hungry people
  • Saving money by purchasing less and lowering waste disposal fees
  • Gaining visibility by having your name listed on EPA’s website
  • Receiving recognition through awards and social media
  • Getting free technical assistance in the form of webinars, an online database, and resources to help you plan, implement and track your activities
  • Getting a free climate change report to highlight your positive effect on the environment

My hope is to engage more schools in food waste education, and for schools to consider joining the Food Recovery Challenge. Currently, about 20 schools in Iowa, Kansas, Missouri and Nebraska have signed up for the FRC. The ultimate goal is to make food recovery part of the culture and curriculum in schools, and part of the students’ home environment.

About the Author: Shari L. Wilson founded Project Central to provide services primarily in the areas of education, environment, healthy communities, and the arts. She holds a Bachelor of Arts in history and philosophy from Washburn University, and a Master of Arts in ecology and evolutionary biology from the University of Kansas.

Editor's Note: The views expressed here are intended to explain EPA policy. They do not change anyone's rights or obligations. You may share this post. However, please do not change the title or the content, or remove EPA’s identity as the author. If you do make substantive changes, please do not attribute the edited title or content to EPA or the author.

EPA's official web site is www.epa.gov. Some links on this page may redirect users from the EPA website to specific content on a non-EPA, third-party site. In doing so, EPA is directing you only to the specific content referenced at the time of publication, not to any other content that may appear on the same webpage or elsewhere on the third-party site, or be added at a later date.

EPA is providing this link for informational purposes only. EPA cannot attest to the accuracy of non-EPA information provided by any third-party sites or any other linked site. EPA does not endorse any non-government websites, companies, internet applications or any policies or information expressed therein.

Sustainable food management: a win for water

by Luke Wolfgang

The recent announcement of a national food waste reduction goal to cut food waste in half by 2030 has great promise for not only getting more of the bounty of our food supply to those in need, but also reducing methane generated in landfills. But did you know that reducing food waste – in 2013, estimated at 35 million tons in the US – also helps reduce water consumption and promote healthy waters?

EPA helps universities, grocery stores, sports stadiums, hospitals, and prisons divert food waste from landfills through the Food Recovery Challenge (FRC). The FRC focuses on a food recovery hierarchy, ranging from less preferred options, like landfilling, to more sustainable approaches like feeding the hungry.  Here are a few examples of how different parts of the food recovery hierarchy also protect water resources.Sustainable food

Here in the mid-Atlantic, participants in the FRC generated 67,000 tons of compost in 2014.  According to USDA, every 1% of organic material added to the soil increases soil water holding capacity by 27,000 gallons of water per acre.  The benefits of adding compost to local growing fields and landscaping not only saves water resources needed to grow food, but also reduces the amount of runoff of sediment and nutrients from entering local waters.  Compost can even play a role in bioremediation by helping to degrade and bind contaminants in the soil.  In this way, the compost not just saves water, but it can also improve the health of waters in the mid-Atlantic.

Food donation is another important part of the food recovery hierarchy. In 2014, mid-Atlantic FRC participants donated over 9,600 tons of food to feed those in need!  It took a lot of water to grow that food – when food is wasted, all of that water is wasted, too. In fact, if that 9,600 tons of food had been wasted instead of donated, and assuming it was all one food (let’s say, lettuce), it would be equivalent to wasting enough water to fill the Philadelphia Eagles’ stadium to the upper deck!

In one last look at the food recovery hierarchy,  FRC participants in the mid-Atlantic reported that they had reduced 9 tons of food at the initial source through better purchasing, storing, and handling practices. Even simple changes like these can have a big impact.

You, too, can help reduce food waste and preserve water resources at the same time. Take some time to learn about sustainable food management, start composting, or help organize food donation in your community.

About the author: Luke joined EPA in 2003, and is currently the regional contact for EPA’s Food Recovery Challenge and WasteWise programs in the Land and Chemicals Division.  In his free time, Luke is an avid fly fisherman who enjoys tying his own flies to fool elusive species like Carp and Muskellunge.

Editor's Note: The views expressed here are intended to explain EPA policy. They do not change anyone's rights or obligations. You may share this post. However, please do not change the title or the content, or remove EPA’s identity as the author. If you do make substantive changes, please do not attribute the edited title or content to EPA or the author.

EPA's official web site is www.epa.gov. Some links on this page may redirect users from the EPA website to specific content on a non-EPA, third-party site. In doing so, EPA is directing you only to the specific content referenced at the time of publication, not to any other content that may appear on the same webpage or elsewhere on the third-party site, or be added at a later date.

EPA is providing this link for informational purposes only. EPA cannot attest to the accuracy of non-EPA information provided by any third-party sites or any other linked site. EPA does not endorse any non-government websites, companies, internet applications or any policies or information expressed therein.

Reduce Food Waste to Make a Difference This Holiday Season

Gina McCarthy Gina McCarthy

The holiday season is almost here—a time to share gifts, food, and happiness with friends and family. It’s also a time to remember those struggling to make ends meet. This holiday season, consumers and businesses can make a difference by reducing food waste, which helps save money, feed the hungry, and protect the environment.

The facts are striking: Americans throw out a third of all the food we grow, harvest, and buy, costing the average family of four $1,600 every year. Not only do 25% of our nation’s freshwater supplies go toward growing food that never gets eaten; food waste also creates 13% of our nation’s greenhouse gas emissions.

Fortunately, there’s a lot we can do to reduce the food waste that’s costing our families, depleting our natural resources, and contributing to climate change.

Plan ahead—before meals, especially large meals at the holidays, plan out how much food you and your guests need and stock up accordingly. EPA’s Food: Too Good to Waste program offers families toolkits to reduce food waste and save time and money at the check-out line.

Store safely—properly storing leftovers keeps them safe to eat longer. Using individually sized containers makes them easy to grab for another meal later.

Donate excess—According to the USDA, 1 out of 6 Americans struggle to put food on the table. By donating excess canned and dried foods to food banks and shelters, we can help those in need while protecting the environment.

Compost food scraps— make waste work for you. Instead of throwing out scraps, composting keeps food out of landfills and provides valuable nutrients for your garden.

And before food ever leaves the shelves, businesses can play a vital role by joining over 785 organizations taking part in EPA’s Food Recovery Challenge. By keeping better track of food inventories and setting food waste prevention goals, businesses can lower purchase and waste disposal costs, avoid wasted employee time, and improve bottom lines.

Major organizations are leading in this area. Disneyland, MGM Resorts International, Nestle USA, and all the teams in the National Hockey League are just some of the participants in our Food Recovery Challenge. I look forward to seeing continued success as we follow through on our obligation to protect the environment and our fellow citizens.

This holiday season, let’s commit to reducing food waste so we can help feed the hungry, fight climate change, and save money. When businesses and consumers work together, we all win.

Editor's Note: The views expressed here are intended to explain EPA policy. They do not change anyone's rights or obligations. You may share this post. However, please do not change the title or the content, or remove EPA’s identity as the author. If you do make substantive changes, please do not attribute the edited title or content to EPA or the author.

EPA's official web site is www.epa.gov. Some links on this page may redirect users from the EPA website to specific content on a non-EPA, third-party site. In doing so, EPA is directing you only to the specific content referenced at the time of publication, not to any other content that may appear on the same webpage or elsewhere on the third-party site, or be added at a later date.

EPA is providing this link for informational purposes only. EPA cannot attest to the accuracy of non-EPA information provided by any third-party sites or any other linked site. EPA does not endorse any non-government websites, companies, internet applications or any policies or information expressed therein.