1. Reducing, Recovering, & Recycling Food Waste in Buildings Food Waste is a Big Problem 31% or 133 billion pounds of food from U.S. retail food stores, restaurants, cafeterias, and homes goes uneaten. All of the resources that went into producing that wasted food – including the land, labor, water, chemicals, and fertilizers – could have been saved or gone to uses of higher value to society. Americans produce enough food waste to fill 44 Sears Towers every year.

2. Why Fight Food Waste? Food is the single largest component of municipal solid waste going to landfills (U.S. EPA) As food rots in landfills, it generates methane, a greenhouse gas over 20 times more potent than carbon dioxide (U.S. EPA) Landfills are the third largest source of methane in the U.S. (U.S. EPA) CH4 Mitigate Climate Change & Conserve Resources

3. Why Recover Wholesome, Uneaten Food? 14.3% of American households were food insecure in 2013. Reduce Hunger We can help recover wholesome, unsold food from our supermarkets, restaurants, and cafeterias and donate it to food pantries & soup kitchens.

4. Federal Legislation Promotes Food Recovery Bill Emerson Good Samaritan Act – provides liability protection to food donors U.S. Federal Food Donation Act of 2008 – all food contracts about $25,000 must have clause that encourages donation of excess, wholesome food GSA Federal Concessions Sustainability Guidelines – “Participate in waste reduction, recycling, and composting programs, as available

5. Simple Steps for Cafeterias Reduce Back of the House – Monitor food inventory more frequently First in, first out (FIFO) inventory rotation Proper storage – minimize spoilage Repurpose leftovers Reduce portion sizes “Ask First” policy Staff training Front of the House – Offer discount on food during slow hours Going trayless Monitoring what is being thrown away Recover Work with food bank or food pantry to donate excess, unsold food Recycle Composting Educate employees & customers