1. EPA’s Sustainable Management of Food Program
National Trends and Efforts Indiana Food Scrap Initiative
Julie Schilf Materials Management Branch U.S. Environmental Protection Agency Region 5 April 6, 2017

2. U.S. 2030 Food Loss and Waste Goal
Baseline:
218.9 pounds per person
Goal:
109.4 pounds per person

3. A Call to Action

4. Anticipated Resources
Wasted Food & Other Organics Disposed (FOOD) National Mapping Tool
Further With Food Web Resource Center –

6. EPA Sustainable Management of Food Programs Food Recovery Challenge
2030 Champions
Programs Across the U.S.
Food Recovery Challenge

7. National Trends and Efforts
Food: Too Good To Waste
Enhancing Food Donation through Federal Policy
Leftovers for Livestock: A Legal Guide to Feeding Animals
Wasted Food Mapping Tool
Keeping Food Out of the Landfills: Policy Ideas for States and Localities

8. State Efforts & Drivers
Long term diversion and waste reduction goals
Vermont’s UW Recycling Law – 30% increase in donation
ReFED Report
Landfill capacity
Environmental, social impacts
Economic development
Renewable energy
Improving food security

9. How are the manufacturing, retail, and restaurant sectors currently tackling food waste?
Source: Food Waste Reduction Alliance’s Best Practices & Emerging Solutions Guide (Fall 2015)

10. Sustainable Management of Food Links
Learn more about the 2030 Food Loss & Waste Goal and the Call to Action
Join Food Recovery Challenge
Sustainable Food Management Webinar Series
Explore EPA Tools
EPA: Food Waste Management in the U.S., 2014
Policy Ideas for State and Local Governments
Tax Deduction for Food Donation – Legal Guide
Leftovers For Livestock – Legal Guide

11. Follow us @EPAland using #nowastedfood
Thank You
Julie Schilf
Follow using #nowastedfood