S USTAINABLE F OOD W ASTE M ANAGEMENT T HROUGH THE F OOD R ECOVERY C HALLENGE www.epa.gov/foodrecovery.

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Food Waste: Challenges and Opportunities

EPA’s Sustainable Management of Food Program

Today’s Panelists Chief, Resource Conservation Branch

EPA’s Food Recovery Challenge and WasteWise Program

Solutions from the top of the Food Recovery Hierarchy

Presentation transcript:

S USTAINABLE F OOD W ASTE M ANAGEMENT T HROUGH THE F OOD R ECOVERY C HALLENGE

How much food waste are we generating?  In total, about 34 million tons of food waste was generated in 2010 (14% of the country’s total waste stream)  Less than 3% of food waste was recovered for reuse and recycling in 2010

Food waste is a problem because it impacts  Our Economy  Wasted food costs America more than $100 billion annually (Bloom, 2007)  Society  44% of all food produced or imported for US consumption was lost in 2008, yet 50 million Americans, or 14% of American households, didn’t have access to sufficient, safe and healthy food in 2009 (USDA)  Our Environment  Food production and waste negatively impacts water quality, soil productivity, and contributes to about 13% of the nation’s greenhouse gas emissions.

So how can you reduce your food waste and save money?

One tool to reduce food waste is EPA’s Food Recovery Challenge (FRC) Waste Tracking System Technical Tools / Assistance Recognition & Awards Cost Savings and Brand Recognition Supporting Your Community Reducing Environmental Impact

What We Can Do For You…  EPA tools and technical assistance – WasteWise Tool for tracking waste WasteWise Tool Personalized annual progress report with Climate Profile – Other EPA Tools Food Waste Management Calculator Food Waste Source Reduction Auditing Tool – Regular webinars on food waste related issues – Clearinghouse for case studies, tools, templates, and other outreach materials

What We Can Do For You…  Recognition –Website –Awards –Case Studies

Join Now! And… take a bite out of food waste! Four Easy Steps! 1.Assess It! Conduct baseline food waste assessment 2.Commit to It! Set a three year goal with a commitment to increase food reduction/diversion by 5% in the first year. 3.Do It! Undertake food waste reduction and recovery activities to meet your goals! 4.Track It! Report annually using WasteWise Re-TRACWasteWise Re-TRAC

Questions? Susan Mooney Julie Schilf