31% of food that is available at supermarkets, restaurants, dining halls, and in households goes uneaten. Across the country, supermarkets, restaurants, and food service companies are adopting innovative new approaches to reduce the amount of food that goes unsold, recover more wholesome unsold food to donate to people who need it, and recycle food discards for energy generation or composting. Stores are even coming up with new incentives to convince consumers to buy "ugly" produce.
The second webinar in the U.S. Food Waste Challenge Webinar series features food industry and non-profit leaders talking about how they are dealing with food waste. The presentations include information on the Bill Emerson Good Samaritan Food Donation Act, liability protection for food donation, the food recovery hierarchy, and innovative ways to keep retailer food waste out of landfills.
Also, here are four links to resources that were mentioned in the webinar that you might find useful:
Cities and counties across the country are adopting policies that curb food waste from going into landfills. Many are also using the food waste to produce natural fertilizer and bioenergy. Others have programs set up to make sure nutritious uneaten food goes to food banks and pantries.
This first webinar in the U.S. Food Waste Challenge Webinar series featured city and county leaders and a university manager who are leading efforts to reduce, recover, and recycle food waste. As former New York City Mayor Michael Bloomberg said, food waste is the “final recycling frontier” for many cities.
Whether you’re a mayor, county official, sustainability manager, or concerned citizen, enjoy the great presentations from the webinar presenters.