1. Food For Thought Reducing Waste By Helping Food Vendors Become Food Donors Kim Fenton DPPEACRA 2001

2. If We Can Figure Out How to Recycle Aluminum, What’s So Hard About Broccoli?

3. The Scope of the Problem In 2000, more than 100 billion pounds of good food went to landfill in the US NC estimates 500,000 tons from commercial sources Interfaith Food Shuttle in Raleigh collected 1300 tons of food in 2000 This represents only 5% of available food in the area

4. Despite Economic Boom… Poverty has failed to decline The average income of the poorest fifth of American families dropped The number of children lacking basic nutrition rose 31 million people are hungry or at risk of hunger

5. Who Produces Food Waste? Grocery Stores RestaurantsBusiness Cafeterias Bakeries HotelsMotelsCollegesSchools PrisonsProduce Markets ResortsCaterers HospitalsRetirement Homes Food Processors Green Grocers

6. Food Rescue Programs Also called Prepared and Perishable Food Programs Food rescue is the sensible act of collecting surplus, un-served perishable food that would otherwise be tossed into dumpsters and distributing it to those who need it

7. How Do They Work? Provide free pick-up from donors on a daily, weekly, or “on call’ basis Provide trained staff to inspect, handle, and safely transport food to recipients Provide a list of “acceptable foods” and outline best method for preparing food for collection Provide liability protection to donor

8. What Kinds of Food Can Be Donated? Food that is wholesome and fit for human consumption Food within it’s expiration date Food that has been refrigerated or frozen within two hours of preparation Food that has been kept at a safe temperature (below 40 or above 140)

9. What Is Not Accepted Food that has been served or “set out” Spoilage (past expiration date) Table scraps Food preparation waste Leftovers that cannot be served again Food that may be deemed unsafe because of age, appearance, or unknown handling

10. Challenges to Overcome Apathy Lack of Awareness Fear

11. Overcoming Challenges! Food Donation is.. Good for Business Has Tax Benefits Boost Employee Morale Uncovers Wasteful Practices Reduces Waste Disposal Costs Food Donors Are Protected from Liability

12. Good For Business Consumers have a higher perception of businesses with ties to charities and are more likely to patronize them

13. Tax Benefits Donations to organizations classified as 501 (c) (3) by the IRS including a portion of the value of prepared food, may be tax deductible

14. Boost Employee Morale Team-building occurs when staff works together to find ways to donate, prepare food for transport, or actually serve food to the hungry

15. Helps Uncover Waste Food vendors who decide to participate in food recovery programs find out how much waste actually occurs in their day-to-day operations

16. Reduces Disposal Costs By participating in a food donation program, vendors can reduce the size of their dumpsters and the frequency of pickups Can eliminate “heavy bin” surcharges

17. Donors Are Protected Good Samaritan Laws have been enacted in all 50 states. Provide protection from civil and criminal liability except injury caused by gross negligence, recklessness, or intentional misconduct of the donor Bill Emerson Good Samaritan Food Donation Act, strengthens state laws by providing national liability protection for donors

18. Hold Harmless and Indemnity Agreement SAMPLE: To the extent permitted by law, the undersigned agrees to protect, indemnify, defend, and hold harmless the ___________ and their respective employees, agents, and members against all claims or damages to persons or property, government charges or fines and costs arising out of or connected with the removal of food items donated etc.

19. Action Steps Identify food-generating businesses and existing and planned rescue programs in your area. Familiarize yourself with issues and concerns faced by these businesses such as liability, disposal costs, and tax benefits Use creative ways to disseminate food rescue information to potential donors (ie. Through health inspectors)

20. Action Steps Continued Work with donor to establish an appropriate program and pickup schedule Market your local food bank and food rescue programs as part of your recycling education campaign Create an awards program to recognize businesses that donate food Help Donors Promote Their Programs

21. Food Rescue in NC Asheville – Manna Food Bank (828) 299-3663 Charlotte – Community Food Rescue (704) 342-3663 Charlotte – Second Harvest of Metrolina (704) 376-1785 Elizabeth City – Food Bank of Abermarle (252) 335-4035 Fayetteville – Second Harvest of SE NC (910) 485-8809 Raleigh – Food Bank of NC (919) 875-0707 Raleigh – Interfaith Food Shuttle (919) 250-0043 Winston-Salem – Second Harvest (336) 784-5770

22. Food Rescue in SC Charleston – Lowcountry Food Bank (843) 747-8146 Columbia – Harvest Hope Food Bank (803) 254-4432 Mauldin – Community Food Bank (864) 675- 0350 N. Myrtle Beach – Food Source Network (843) 450-0284

23. A Win-Win-Win Solution FOOD DONATION PROGRAMS REDUCE WASTE – RECYCLERS WIN! FOOD DONATION PROGRAMS REDUCE DISPOSAL COSTS – BUSINESSES WIN! FOOD DONATION PROGRAMS FIGHT HUNGER – HUNGER PROGRAMS WIN!

24. FOR MORE INFORMATION Contact your local hunger program Visit www.secondharvest.orgwww.secondharvest.org Visit www.p2pays.org/food or call us at (800) 763-0136 or (919) 715-6507www.p2pays.org/food