States and municipalities can pursue holistic approaches to waste reduction that incentivize prevention, recovery, and recycling to reduce the tax burden and address food insecurity.
A series of biological processes in which microorganisms break down biodegradable material in the absence of oxygen resulting in two end products: biogas and digestate. There are many different AD technologies, including wet and dry versions, the latter being generally better suited for food waste mixed with yard waste.
Composting is the process of transforming organic waste into humus, a critical component of healthy, fertile soil. In rural areas, this can be accomplished by periodically turning large piles, or windrows, of organic waste over themselves using specialized equipment. In more urban areas, Aerated Static Pile (ASP) composting is generally preferred, where piles can be covered and mechanically aerated in order to minimize the site’s footprint and odors.
Transporting food from homes by truck, car, or bicycle to small, community, or neighborhood-level compost facilities that process 2,500 tons per year on average
Conducting large-scale advocacy campaigns to raise awareness and educate consumers about ways to save money and prevent wasted food.
Expanding federal tax benefits for food donations to all businesses and simplifying donation reporting for tax deductions
Providing small-scale transportation infrastructure for local recovery as well as long-haul transport capabilities
Keeping a small bin or pile for on-site waste at residential buildings to be managed locally; also known as "backyard composting"
Accepting and integrating the sale of off-grade produce (short shelf life, different size/shape/color), also known as "imperfect produce", into food business menu planning and product lines
Standardizing food label dates, including eliminating visible “sell by” dates, to reduce consumer confusion
Standardizing local and state health department regulations for safe handling and donation of food through federal policy
Providing restaurants and food service providers with data on wasteful practices to inform behavioral and operational changes
Delivering waste by truck or through existing sink disposal pipes to a municipal water resource recovery facility (WRRF), where it is treated with anaerobic digestion; the remaining biosolids can be applied to land for beneficial reuse
The Roadmap demonstrates that achieving a 20% reduction in food waste will generate a positive financial, social, and environmental return on investment. To make that happen, crosscutting actions are needed in four areas. Click to learn more about each tool.Learn More >
Additional solutions will require stakeholders to collaborate across the value chain. The expected payoffs will be game-changing, delivering multiple times more societal benefit than any single stakeholder can create alone. Subscribe to our collaborative mailing list to start connecting with other stakeholders.
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