James Louderman’s Post

What is Food Waste? In line with the United States Environmental Protection Agency (EPA) and the United Nations’ definition, ReFED now defines “food waste” as uneaten food and inedible parts (e.g., peels, pits, bones) going to the following eight destinations: composting, anaerobic digestion, landfill, combustion, sewer, dumping, spread onto land, or not harvested. It’s a subset of “surplus food” – which ReFED defines as all food that goes unsold or unused by a business or that goes uneaten at home – including food and inedible parts that are donated, fed to animals, repurposed to produce other products, and all of the destinations represented in food waste. Some surplus food is inevitable, but the goal of food waste reduction efforts is not only to get food out of landfills. It’s also to make sure food is going to its “highest and best use” – that is, being eaten by people. This can be seen in guidance provided by the EPA in its Wasted Food Scale. Essentially, all of the resources required to produce, transport, store, and sell a truckload of strawberries have been better used when those strawberries are consumed by people rather than, for example, added to soil as compost – or worse, sent to landfill. The U.S. Government has set a 50% food waste reduction goal that aims to cut the amount of food waste in the retail, food service, and residential sectors in half, in line with United Nations Sustainable Development Goal 12.3.

The new national strategy proposes actions that reflect four objectives: preventing food loss, preventing food waste, promoting recycling of organic waste, and supporting food waste management policy. https://lnkd.in/gR85f6uH

Latest on International Bakery: Mandatory Food Waste Separation for Businesses in 2025 New commercial food waste legislation in the UK will come into force at the end of March 2025. The new law means that most businesses will have to separate food waste from other waste streams. Companies must store waste food in separate bins and arrange for its collection by licensed waste carriers. This is part of Defra’s simpler recycling plans that aim to improve recycling rates, simplify waste management, and benefit the environment. Mandatory food waste separation should ensure less waste food makes its way to landfill sites and is instead disposed of responsibly. Read more here: https://lnkd.in/dCeFG3_F #Bakery #Food Jonathan Pittock

#UnitedStates🌎📢 A groundbreaking new national strategy by the US Environmental Protection Agency (EPA), USDA, and FDA has been announced to halve food loss and waste by 2030. “This national strategy charts a course to reduce our nation’s food loss & waste by 50 percent by 2030.” - Thomas Vilsack, Agriculture Secretary The strategy actions aim to prevent and divert organic waste from landfills to reduce GHG emissions, as well as providing a host of opportunities for education & awareness, infrastructure support, and market expansion. 💚The PLEDGE launched a project in partnership with Make Food Not Waste, a #Detroit non-profit, to reduce food waste, reduce costs, gain recognition, and nurture the local ecosystem of solution providers. 🎖️ The project demonstrated the power of local initiatives and how it can be replicated after seven Detroit-based restaurants became the first to be certified in the country and we're excited to see the momentum to rollback food waste and tackle climate change pick up, now on a national scale. "Everyone has a role to play in reducing food loss and waste, and I hope that this will catalyze action in the private sector and communities around the U.S.” Read more: https://lnkd.in/gKZb4Jf3 To find out how The PLEDGE on Food Waste can help guide your restaurant through the food waste prevention journey, visit us at: https://lnkd.in/g3yGuHM3 #FoodWaste #Sustainability #ExcellenceDeservesRecognition #News #ZeroWaste #Landfill | Danielle Todd | Waste Magazine Today | Benjamin Lephilibert | Marco Sandri | Fayyaz M

Be a food waste warrior and join our mission to save surplus food from going to waste. Let's feed those in need and protect our planet 🌍. 🇺🇳UNLEASH Hacks Serbia🇷🇸 is committed to addressing the surplus food generated by restaurants and other establishments by developing creative and innovative strategies for reusing food waste. This critical issue requires immediate attention, as it not only poses environmental challenges but also affects those who struggle to secure enough food for themselves. By working together to reduce food waste, Serbia can help to ensure a more sustainable and equitable food system for all. 🗑️Each year, Serbia discards an alarming 247,000 tons of food, which averages to about 35 kg per person. The food service sector is responsible for around 40,000 tons of this waste annually. Kitchen waste makes up 20% of the total, while 15% comes from food left uneaten on customers' plates. The reasons behind food waste in Serbia are varied, including inefficient agricultural practices, inadequate storage and transportation options, and consumer behavior. Many farmers face challenges with outdated equipment and limited market access, leading to significant losses after harvest. Additionally, consumers frequently buy more food than they can eat, resulting in waste. 💡The Hack is scheduled to take place on October 12 and 19. The application process has not started yet. If you're interested in joining this journey, you can submit your application beginning August 19th. 👉🏻 For further details, please reach out to the Organizing Team at (Ana Mitic) [email protected]

Food waste is a topic in the food industry that is becoming more and more prevalent - not only because it is bad for the bottom line, but because it is bad for the environment and socially it is becoming more and more unacceptable. There are a number of ways to tackle food waste - Savour Solutions aims to minimise food waste by keeping food Fresher for Longer with natural bio-disruptive technology. However, when parts of food cannot be used, these usually end up on a landfill site as waste. A company called Syker have developed an on-site bioreactor for those bits and pieces that would normally end up on the landfill. Just two ways that food waste is being addressed. What are you doing in your facility to minimise food waste in your facility? #TechWorking #ZeroWaste https://lnkd.in/gQvKz5km

A very interesting and thorough discussion about food waste - a topic that we shouldn’t still need to be talking about. A couple of key things stood out to me: 1. We need to measure the amount of food being wasted and lost across the supply chain/ food system ‘’The old maxim “What gets measured gets managed” is crucial for food wastage. In order to act on waste and loss you need to have a clear target for the reductions you want to achieve and tools to measure their progress, so that actions are appropriate and effective. Yet in most countries this basic requirement isn’t being met.’’ 2. Food needs to be given more value ‘’If we value our freedom to create waste more than we do the good of society and the planet, then something has gone very wrong indeed.’’

Do Not Waste Food Pictures. Do not waste food pictures, they can serve as a reminder of the global issue of food waste. Food waste is a significant problem that affects both the environment and the economy. This article will delve into the various aspects of food waste, including its environmental impact, economic costs, and ethical implications. Additionally, it will provide tips for reducing food waste at home, creative ways to use leftover food, and the importance of proper food storage. As consumers, we may not fully realize the extent of the problem, but throwing away food has severe consequences for our planet. The environmental impact of food waste is significant, contributing to greenhouse gas emissions and placing unnecessary strain on natural resources such as water and land. Furthermore, wasted food that ends up in landfills produces methane gas, a poten...

The Biden administration has unveiled a national strategy to combat the immense challenge of food waste in the United States. Currently, approximately 30% of the nation's food supply is wasted, making food the largest contributor to landfills and incinerators. This leads to significant environmental impacts, including the production of methane, a potent greenhouse gas. The White House strategy focuses on: 1. Extending Food Shelf Life: Funding research to develop new technologies and better packaging to prolong the freshness of perishable foods. 2. Promoting Food Donations: Encouraging businesses to donate more edible food that would otherwise be discarded. 3. Expanding Composting and Digestion Facilities: Investing in facilities to turn food waste into valuable commodities like compost, biogas, or animal feed. A Key Part of the Solution: Anaerobic Digestion At Bioenergy Devco, we believe anaerobic digestion (AD) is a critical tool in this fight against food waste. AD captures methane produced from decomposing organic waste and converts it into renewable natural gas. This process significantly reduces greenhouse gas emissions. AD effectively reduces the volume of organic waste, decreasing landfill use and minimizing associated environmental impacts. AD creates economic opportunities by producing renewable energy and valuable byproducts, fostering a circular economy. While the new strategy is a positive first step, it lacks the regulatory depth seen in other countries and some US states. For instance, California, Connecticut, Massachusetts, New York, Vermont, and Maryland have implemented organics recycling policies at both the state and local jurisdiction levels. We are excited to see the federal commitment to reducing food waste and look forward to contributing to these efforts through our innovative anaerobic digestion technology. By transforming food waste into resources, we can drive sustainable change and reduce the environmental footprint of our food systems. https://lnkd.in/evgRd86z #FoodWaste #Sustainability #AnaerobicDigestion #RenewableEnergy #WasteManagement #CircularEconomy #BioenergyDevco

🌿 Unlocking the Potential of Policy to Combat Food Waste 🌿 At Shapiro Enterprises, we understand that addressing the food waste crisis requires not just innovation but also supportive frameworks. That’s why we’re excited to share insights from our latest blog: “Government Initiatives to Help Businesses Reduce Food Waste.” Food waste poses substantial environmental, economic, and humanitarian challenges. In the U.S., 30-40% of the food supply is wasted annually, contributing to significant methane emissions and financial losses estimated at $218 billion, or 1.3% of GDP. 🔍 Blog Highlights: • Explore how the government is pivotal in crafting policies to combat food waste, offering financial incentives, standardizing date labels, and more. • Discover key legislation like the Food Recovery Act and the Federal Food Donation Act, which help businesses reduce waste through protections and incentives. • Learn about federal programs that offer grants and resources to foster innovative waste management strategies. As businesses, staying informed and engaged with these initiatives can not only enhance our sustainability efforts but also align us with broader national and global goals. 📚 Dive deeper into how your business can leverage these initiatives to make impactful changes:https://lnkd.in/dADThUhQ Together, we can transform our practices to create a more sustainable and waste-conscious future. #Sustainability #FoodWaste #GovernmentInitiatives #ShapiroEnterprises