EPA s Sustainable Food Management Program. June 10, 2015 Indiana Recycling Coalition Conference

Transcription

1 EPA s Sustainable Food Management Program June 10, 2015 Indiana Recycling Coalition Conference

2 Shocking Stats Tools/Resources Outreach Efforts

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4 Food in the Waste Stream

5 How is the EPA responding to this issue? Tools & Resources Food Recovery Challenge Wasted Food & Packaging Toolkit Instructional Outreach Material - How to Perform a Food Waste Assessment Outreach Food: Too Good To Waste Facilitating information across the states in Region 5

6 Tools & Resources Food Recovery Challenge Reduce and divert wasted food Technical Assistance Incentives Where is your business or organization on the food recovery hierarchy?

7 Tools & Resources Food Recovery Challenge Analytics

8 Tools & Resources FRC Program Success to Date 396 Active participants nationwide Last year reported over 600,000 tons diverted 88,500 tons in donations to feed people 62% increase in diversion from 2013 Kroger Disneyland Minnesota Twins Philly Eagles Cleveland Indians UIC NHL SuperValu Forgotten Harvest Atlanta Braves Allstate Arena Excel Energy Center Red Sox MGM Resorts Seattle Mariners

9 Tools & Resources Wasted Food and Packaging Toolkit Purpose: To help food venues track and measure food and packaging waste generated throughout their operations in order to minimize waste, reduce costs associated with food waste, and prevent environmental impacts from disposed food and packaging waste.

10 Tools & Resources Wasted Food and Packaging Toolkit Customized logs and Excel Spread Sheet - Track daily amount, type and reason for wasted food & packaging - Tool generates customizable paper logs - Enter data into Excel spreadsheet tool - Tool creates graphs and data summaries to identify patterns Guidebook - helps turn audit results into action

11 Tools & Resources Instructional Outreach Material Conducting a Food Waste Assessment Purpose To provide new and potential FRC participants with instructional material on how to conduct a food waste assessment. Objective "What gets measured gets managed." - Peter Drucker Define clear, measurable goals.

12 Tools & Resources 1. Develop Assessment Goals 2. Complete Pre-assessment Questionnaire 3. Plan the assessment process 4. Identify Logistics 5. Conducting assessment & collecting data 6. Analyze and report results 7. Resources 8. Appendix

13 Outreach Efforts Industry/Recycling Infrastructure Outreach USCC Model Rules, State Compost Forum, Biocycle Identify obstacles likely to have a significant environmental, economic or social impact and develop strategies for addressing obstacles to building compost/ad capacity Facilitate information across the Region/States -Illinois Food Scrap Coalition

14 Outreach Efforts The IFSC is made up of persons from solid waste agencies, counties, special interest groups, institutions, businesses, consultants, community organizations and NGOs (150+). Common Goal: Dedicated to advancing food scrap composting in Illinois through program implementation, policy, and advocacy. Food Scrap Composting Challenges and Solutions in Illinois Report, January 2015

15 Outreach Efforts Food: Too Good To Waste Strategy : Develop and test scalable model featuring a Community-based Social Marketing (CBSM) approach to foster food consumption behaviors that reduce wasted food This toolkit includes strategies and tools that have been linked to a 25% reduction in household wasted food among pilot participants. The best results come when a group or community of households use it together.

16 Outreach Efforts Food: Too Good To Waste Implementation Guide designed for a local government or other implementing organization; Outreach tools including a message map for key strategies, a poster and workshop presentation; Behavior Change Tools including a storage guide, shopping template, poster and workshop presentation; and Measurement Tools including food waste measurement bag design, photo diary template, and centralized data collection system.

17 Outreach Efforts Food: Too Good To Waste Smart Shopping: Buy what you need Smart Storage: Keep fruits and vegetables fresh Smart Prep: Prep now, eat later Smart Saving: Eat what you buy

18 Sustainable Food Management Food Recovery Challenge Tools and Resources Outreach Illinois Food Scrap Coalition Food: Too Good To Waste Sustainable Food Management Webinar Series binars

19 Sustainable Food Management Julie Schilf