Want to save money? Try looking in your refrigerator! According to the Natural Resources Defense Council (NRDC), American families throw out approximately 25 percent of the food and beverages they buy every year, which could cost a household as much as $2,275 annually! Wasting food means a waste of energy, water, and money. However, there are many ways that residents, customers, and businesses can help support the USDA and EPA goal to reduce wasted food by 50% by the year 2030:
Make Something New with Leftovers
One way to reduce wasted food is to check your pantry and refrigerator. Are there leftovers that could be repurposed? Check out the Save the Food campaign, which hosts resources to help communities and individuals address the importance of wasted food. For instance, Save the Food advises consumers on meal planning, understanding labels such as ‘best by,’ modifying storage practices, and reviving food. Also, read CET’s blog on best practices for storing and repurposing items past their prime. Reducing food ending up in your trash is a key way to saving money on grocery bills!
Get Involved with Food Rescue
Encourage local businesses to join Food Rescue programs, or volunteer as a food runner! For instance, MEANS database and Food Rescue US offer opportunities for local businesses, volunteers, and community kitchens or food pantries. Food rescue saves food that would have gone to waste, and feeds hungry people. By volunteering as a food runner you can give back to your community, and you can opt to volunteer whenever you are available.
We are thrilled to launch our newest resource: Wasted Food Solutions. This website gives businesses, service providers, and policy makers access to the resources they need to address one of our biggest challenges: wasted food.
CET acts as a catalyst to accelerate the development of a vibrant marketplace to divert wasted food from the commercial and institutional sectors. We have been a leader in the wasted food reduction and diversion movement for more than 20 years, implementing some of the first wasted food composting programs in the country, and contributing to effective public policy.
We believe that better managing wasted food is critical in order to address climate change, feed more hungry people, and grow our economy. If you are a city, state or federal agency, industry group or foundation, and want to tackle the issue of wasted food, please contact us!Read More»
By Kevin Pink, Marketing & Development Specialist
This Sunday, the New England Patriots and Philadelphia Eagles will square off in Super Bowl LII at U.S. Bank Stadium in Minneapolis. Players have been training for months, preparing to give it their best effort on the NFL’s biggest stage. But away from the cameras, another competition will rage. The NFL’s Rush2Recycle program will be taking on stadium waste. Its goal? To recover at least 90% of waste generated during the big game- overRead More»
Is one of your goals this year to help reduce waste? Try starting with food waste! According to the USDA, 30-40 percent of food produced in the United States every year goes to waste. This corresponded to about 133 billion pounds and $161 billion worth of food in 2010. Wasted food that is sent to landfills quickly generates methane, a greenhouse gas. About 20% of the country’s methane emissions come from landfills. Food waste is definitely a big deal!Read More»
By Kevin Pink, Marketing & Development Assistant
It’s no secret that wasted food is a big issue in America. According to the USDA, 30- 40% of food produced in this country goes uneaten every year. In 2010, this amounted to 133 billion pounds of food, worth $161 billion. This wasted food doesn’t go to the American households classified as food insecure (12.3% of American households in 2016), but instead often ends up in landfills, where it creates methane, a powerful greenhouse gas.
Colleges and universities serve thousands of meals daily, and thus have the potential to produce a significant amount of wasted food. UMass Dining Services is the largest college dining services operation in the nation, serving 45,000 meals daily or 5.5 million meals per year. UMass takes a concerted approach to reducing wasted food along the guidelines of the Environmental Protection Agency’s Food Recovery Hierarchy.
So how is UMass addressing the Food Recovery Hierarchy? Here are a few examples!
Source Reduction: Reduce the volume of surplus food generated.Read More»