The K-State Pollution Prevention Institute promotes sustainability through environmental education and services to industry, institutions, and communities. These services include environmental compliance and pollution prevention technical assistance. This presentation discusses the food waste problem of the high energy, land, and freshwater costs of food production and yet 40% of food is wasted. The food recovery hierarchy is a model for the prevention and elimination of food waste by diverting food waste from the landfill to people

Goode, Barb

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Kansas State University

Kansas State University Libraries New Prairie Press Center for Engagement and Community Development Rural Grocery Summit Feed People, Not Landfills Barb Goode Kansas State University Follow this and additional works at: https://newprairiepress.org/cecd This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License. Goode, Barb (2018). "Feed People, Not Landfills," Center for Engagement and Community Development. https://newprairiepress.org/cecd/ruralgrocery/2018/3 This Event is brought to you for free and open access by the Conferences at New Prairie Press. It has been accepted for inclusion in Center for Engagement and Community Development by an authorized administrator of New Prairie Press. For more information, please contact cads@k-state.edu. Feed people, not landfillsBarb GoodeK-State Pollution Prevention InstituteJune 26, 2018 – Sixth National Rural Grocery SummitMission: promote sustainability through environmental education and services to industry, institutions and communities. These services include environmental compliance and pollution prevention technical assistance.PPI is 100% grant supportedOverview• The food waste problem• The EPA food recovery hierarchy• Feed people, not landfills• PPI food recovery projectsThe Food Waste Problem4Food production and resource use• Getting food from the farm to your plate uses • 16% of U.S. energy, • 50% of U.S. land, and • 67% of all freshwater used in the U.S.Source: NRDC, WASTED: HOW AMERICA IS LOSING UP TO 40 PERCENT OF ITS FOOD FROM FARM TO FORK TO LANDFILL, 2017 www.nrdc.orgYet, 40% goes uneaten!Source: NRDC, WASTED: HOW AMERICA IS LOSING UP TO 40 PERCENT OF ITS FOOD FROM FARM TO FORK TO LANDFILL, 2017 www.nrdc.orgFood accounts for 21% of the American waste streamSource: EPA Food: Too Good to Waste Implementation Guide and ToolkitU.S. Annual Household Food Waste76 billion pounds = 238 pounds food/person/yr= $450/person/yr = $1,800/yr for a household of four One month waste for family of 4Source: ReFED A Roadmap to Reduce US Food Waste by 20 Percent, (2016) www.refed.com.What gets lost in retail?What gets lost in retail?• Baked goods• Produce• Meat• Seafood• Ready-made foodsSource: ReFED Retail Food Waste Action Guide, 2018Reasons for Retail Level Losses• What are reasons food gets wasted at rural grocery stores?Reasons for Retail Level Losses• Dented cans• Damaged packaging• Unpurchased holiday foods• Spillages• Bruising• Improper storage• Inadequate storage• Overstocking• Blemished/oddly-shaped produceFood waste reduction opportunitiesUp to 40% food in US is never eaten $218 billion/year  wasted resources 1 in 8 Americans (42 million) struggles to put enough food on the tableIn 2015 – USDA and EPA joint goal to reduce food waste 50 percent by 2030REDUCEREUSERECYCLESource Reduction• Food waste baseline assessment• Estimate amount and types of food wasted• Identify root causes for food waste• Determine what portion was edibleBarrier to preventing wasted food is lack of standardized food date labelsFeed Hungry People• 1 in 8 Americans (42 million) struggles to put enough food on the table - food insecure• Donate surplus food to—• Food banks• Shelters• Soup kitchens• Barriers• Transportation• “Liability”Feed Animals• Provide to area farms and zoos• Vegetable trimmings• Post-consumer plate waste• Barriers• Some states ban food donation for animal feed• Strict diets in corporate operationsIndustrial Uses• Anaerobic digestion for energy recovery• Biofuels from waste oilsComposting• Create a nutrient-rich soil amendment• Barrier• Lack of commercial composting facilitiesLandfillingLast resort!Divert Food Waste from Landfill to People21Food Waste Assessment• Estimate amount and types of food wasted• What portion was edible?• What portion could go to animals?• Is there an anaerobic digester or composting opportunity?• Identify root causes for food waste• Set reduction goals (focus on meat and dairy)• Adopt best practicesTools to track food wasteBest practices• Discount imperfect produce and older, slightly damaged items• Adopt improved inventory management systems• Use spoilage prevention packaging (e.g., vacuum-packing)• Allow prepared foods to sell out near closing time (don’t replenish)• Collaborate with retailers and manufacturers to standardize date labeling• Offer meal kits• Increase donations to those in need• Continually train staffFood Recovery Opportunities• Field gleaning• Perishable produce rescue/salvage• Perishable and prepared food rescue• Nonperishable processed food collectionSource: USDA., A Citizen’s Guide to Food Recovery (1999).Good Samaritan Food Donation ActSource of middle article:http://media.law.uark.edu/arklawnotes/2013/08/08/the-legal-guide-to-the-bill-emerson-good-samaritan-food-donation-act/University of Arkansas School of Law – James Haley, Aug 8, 2013PPI Food Recovery Projects27USDA project (2013)• Worked with nine schools, institutions, and businesses• Focus area was SE Kansas (worked w/ several throughout state)• Developed resources to assist in food waste-reduction effortswww.sbeap.org/services-programs/food-recovery 28Kansas Health Foundation projects (2013-14)Title: FRC feeds Sedgwick County HungryProject: Work with Sedgwick County grocery chains to reduce food waste and identify excess food that can be donated to programs that feed the hungry.Large amounts of produce found in  trashApproximately 30% of waste was organics Cornhusks account for a large amount of waste Transfer station June 2013PRODUCEReduce soup options from four to two• 50% reduction for 6 months – 1,460 lb./yrs.• Implemented immediatelyRecommended all trimmings and excess be diverted to Quest. BAKERYIncreased donations to the Kansas Food Bank by 87%!!Baked and BBQ Baked Chicken• Recommended reduce production by 50%• Not eligible for KFB or Quest• If implemented, 4 tons of waste reducedDELI DAIRYFirst Week’s Food Donations to Kansas Food Bank: 26 crates of milk – 111 gallons!OpportunitiesCase studieshttp://www.sbeap.org/intern-program/past-summaries2013 P2 Intern Results2014 P2 Intern ResultsFeed People, Not Landfills (2017)Venkatesan (Venki) Gunasekaran, WSU industrial engineering2017 retail grocery findings: small chainsSmall chain -• Worked with two store.• Both stores used mark downs for produce, then collected for local farmer to use for animal feed (about 9.1 tons/year)• Excess bakery items go to trash, not aware of KFB option (2.4 tons/year)• Kept hand-written logs of excess food2017 retail grocery findings: large chainsLarger chain - behavior change needed• Large chain has the resources and infrastructure in place• Top management training and support needed to make progress2018 Food Recovery Projects - NE KS• Two projects• KDHE/CDC grant• Lawrence – Douglas County Health Department grant• Goal is to:• Identify resources for food diversion,• Identify best practices,• Recommend change, and • Develop guidance for future technical assistance with sources in food waste management2018 Food Recovery Projects - NE KSCDC/KDHE grant• Shawnee and Wyandotte counties (Topeka and Kansas City, KS)• High rates of food and health disparity as well as food deserts• Target up to 20 industrial, commercial and institutional facilities• Food recovery focusing on source reduction and diversion to hungry populations and animals. • Began Oct. 2017. Final report due July 15, 20182018 Food Recovery Projects - NE KSCDC/KDHE grant • 18 partnerships secured for research and technical assistance.• K-12 schools (public and private) – 5• Grocers – 5• Workplace cafeterias – 2• Hotels/convention center – 1• Hospitals/ Skilled nursing facility – 4• University – 1• Feeding America’s MealConnect app for mobile and desktop -• Harvesters and their agency partners• Kansas Food Bank and their agency partners2018 Food Recovery Projects - NE KS• CDC/KDHE grant • Early numbers: data finalization in progressSource TypeEstimated annual tons of food that could be diverted from the landfillEstimated annual environmental impact  Estimated annual economic impact K-12 schools 21 12 metric tons CO2e $7,047Grocers 51 27 metric tons CO2e $343,932Workplace cafeterias 0.7 0.3 metric tons CO2e $8,444Hotels/convention center 3.4 1.8 metric tons CO2e $11,036Hospital/skilled nursing facility 78.9 30.6 metric tons CO2e $208,872University 14.2 8 metric tons CO2e $24,8162018 Food Recovery Projects - NE KSLawrence -Douglas County Health Department funding• Began Oct. 2017. Report due June 30• 6 public schools• 1 university  • Data still under review• Food recovery guidance for public schools and universities in review for publication on the PPI website, www.sbeap.orgMealConnect PPI partnership• Several Apps researched by PPI team for Kansas fit• PPI research found this App best fit –• Stable funding through Google and other national partners• Feeding America network has established food safety and admin standards• PPI will assist with App rollout• Harvesters in NE Kansas in June• Kansas Food Bank in other areas in later summer• Who will use the App• Best fit for occasional donors – caterers, churches, eventsUSDA Rural Utilities Service GrantProviding Technical Assistance And Training To Rural Entities To Reduce Food Loss And Find Alternatives To Landfilling Food Waste44Also, coming soon…Questions?Barb Goodebarblj@ksu.eduNancy Larsonnlarson@ksu.eduLynelle Laddlladd@ksu.edu800-578-8898Love Letter to Food

Feed People, Not Landfills

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Feed People, Not Landfills

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