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Reducing Food Waste Packaging Reducing Wasted Food & Packaging: A Guide for Food Services and Restaurants United States Environmental Protection Agency The information contained on these pages is intended to inform the public and does not establish or affect legal rights or obligations. This applies to all pages in the Reducing Wasted Food & Packaging: A Guide for Food Services and Restaurants. Links to non-EPA sites do not imply any official EPA endorsement of, or responsibility for, the opinions, ideas, data or products presented at those locations, or guarantee the validity of the information provided. Reference to any specific commercial products, process or service by trade name, trademark, manufacturer, or otherwise, does not necessarily constitute or imply its endorsement, recommendation, or favoring by the United States Government and shall not be used for advertising or product endorsement purposes. Contents Introduction . 1 Why Reduce Wasted Food and Packaging? . 1 Ways to Reduce Wasted Food and Packaging . 3 Food and Packaging Waste Reduction: Strategy Checklist . .. 4 Step One To Reducing Your Waste: Tracking and Assessing . 5 How Does EPA’s Free Tool on Food and Packaging Waste Prevention Work? . 5 Steps to Using the Tool . 6 What is Source Reduction . 7 Wasted Food Reduction Strategies . 8 Source Reduction Strategies . .. 8 Case Studies. 10 Turn Source Reduction Strategies into Action! . 10 Feed Hungry People / Feed Animals . 11 Feed People, Not Landfills: Food Donation . 11 Feed Animals . 11 Case Studies. 12 Industrial Uses/Composting . 13 Industrial Uses . .. 13 Composting . 13 Anaerobic Digestion . 13 Case Studies. 14 Turn Waste Diversion Strategies into Action! . 15 Packaging Reduction Strategies . 16 Definition and Benefits of Packaging Reduction Strategies . 16 Strategies for Reducing Packaging. 16 Case Studies. 18 Turn Packaging Reduction Strategies into Action! . .. 18 Disposal .. 19 Disposal Strategy . 19 Case Studies. 19 This toolkit is designed to: Help food service establishments and commercial kitchens save money by reducing wasted food and packaging with suggested strategies, templates and case studies . Introduction Why Reduce Wasted Food and Packaging? Together, food and packaging/containers account for almost 45% of the materials landfilled in the United States, and some of these discarded materials are food-related packaging and containers . To reduce food reaching landfills, save money, and help communities, the U .S . Environmental Protection Agency started the Food Recovery Challenge . The Challenge is part of EPA’s Sustainable Materials Management Program, which seeks to reduce the environmental impact of materials through their entire life cycle . Food service establishments generate a significant amount of wasted food and packaging. Between 4 and 10 percent of food purchased by food service operations in the U .S . is thrown out before reaching the plate 1. By reducing the amount of food and packaging discarded, they can significantly reduce their waste stream and save money. Benefits of Reducing Wasted Food and Packaging • Save money by reducing over-purchasing and disposal costs • Reduce environmental impacts • Support efforts to eliminate hunger • Reduce health and odor concerns with food disposal • Support community waste reduction efforts • Increase tax benefits by donating food Did you know that… In 2010, over 33 million tons of food reached landfills in the U .S . – equivalent to half a pound per person per day – or enough food to fill the Rose Bowl Stadium every day. (Bloom. 2010. American Wasteland. www .americanwastelandbook .com) . [This link is for informational purposes only and does not imply endorsement by EPA ]. 1 LeanPath, www .leanpath .com/resources/food-waste-stats/ . [This link 1 Reducing Wasted Food and Packaging is for informational purposes only and does not imply endorsement by EPA .] Saving Food Saves Money Reduce Over- Reduce Labor Costs Reduce Purchasing Costs & Increase Staff Disposal through Waste Efficiency Costs Prevention Reasons to Reduce Wasted Food Reason 3: Wasting food has environmental impacts Unprecedented amounts of food are wasted in the Reason 1: Wasting food costs money United States. In fact, more food reaches landfills and Wasted food costs the commercial food service industry incinerators than any other single component of municipal roughly $100 billion annually .2 Reducing wasted food and solid waste (MSW) . In 2010 alone, more than 34 million packaging can save money by reducing not only disposal tons of wasted food were generated, with a meager three costs but also over-purchasing, labor, and energy costs . percent of this diverted from landfills and incinerators to Additionally, food service establishments can receive tax composting (see Figure 1) . The damaging environmental benefits from donating wholesome, edible food to food effects of wasted food start with food rotting in landfills, banks or food rescue organizations . which releases methane, a greenhouse gas (GHG) 21 times more potent than carbon dioxide . Thirteen percent Reason 2: Wasting food is unnecessary of GHG emissions in the United States result from the Not all food that reaches landfills is inedible. growth, manufacturing, sale, transportation, and disposal Wasted food can be divided into three categories: of food . Additionally, large amounts of water and other resources are needed to grow and process food . More Avoidable: Food that can be easily prevented from going than a quarter of the total freshwater consumption per to waste . Reasons for waste include overpreparation, year in the United States is used to grow wasted food .3 improper storage, or spoilage . Understanding the cause of Reducing discarded food avoids wasting the water, oil, this waste is key to preventing it . Example: An entire tray of and other natural resources that go into growing and lasagna is left over every day at a buffet. delivering food 4. Possibly avoidable: Food that may seem inedible but can be used or repurposed . Example: Beet tops can be cooked similarly to collard greens or spinach instead of discarded. Also, Figure 1 . Percent of Total Waste Generation and slightly stale bread can be used for croutons or bread crumbs. Disposal of Municipal Solid Waste in the U .S . in 2010 Unavoidable: Food that cannot be consumed by people and should be used for animal feed, compost, or anaerobic YARD PAPER & OTHER digestion . Example: Banana peels and peach pits. TRIMMINGS PAPERBOARD 4% 9% 16% GLASS 5% FOOD 21% 9% METALS 8% 17% 7% 4% 2 Bloom. 2010. American Wasteland. www .americanwastelandbook . com . [This link is for informational purposes only and does not imply WOOD PLASTICS endorsement by EPA ]. 3 Hall et al . 2009 . “The Progressive Increase of food waste in America TEXTILES RUBBER & and its environmental impacts ”. LEATHER 4 U .S . EPA – www .epa .gov/oswer/docs/ghg_land_and_materials_ management .pdf Reducing Wasted Food and Packaging 2 Reasons to Reduce Ways to Reduce Wasted Wasted Packaging Containers and packaging alone contribute over 23% of Food and Packaging the material reaching landfills in the U.S., and some of The Food Recovery Hierarchy (see Figure 2) identifies the these discarded materials are food-related containers and preferred options for handling excess food . Listed in order packaging . Additionally, packaging makes up a majority from the most preferred (source reduction) to the least of the litter that ends up on our beaches and other preferred (landfilling/incineration), these activities help waterways. This is a problem because fish, birds, and reduce the environmental impact of wasting food . other aquatic wildlife are often harmed by ingesting plastic bags and other debris from packaging . Waste in the ocean Similar to the Food Recovery Hierarchy, the three main also causes navigation hazards for boats and results in packaging reduction strategies are: losses to the shipping, fishing, and tourism industries. 1 . Source reduction or preventing waste before it is created; Did you know that… 2 . Reuse; and Eliminating packaging can conserve energy and reduce 3 . Recycling/Composting . greenhouse gas emissions . You can calculate the greenhouse gas impacts of reducing, recycling, and composting your organization’s packaging using EPA’s Waste Reduction Model (WARM) at www epa. .gov/ WARM Figure 2 . Food Recovery Hierarchy 3 Reducing Wasted Food and Packaging Reducing Wasted Food and Packaging: Strategy Checklist This checklist identifies common strategies that can be used by food service establishments to reduce their wasted food and packaging. Some strategies are applicable for all types of food service establishments and others are specific to certain venue types. Choose strategies based on the opportunities that exist at your facility. Tracking food waste is always the first step. All Food Service Venues Grab-and-Go Conduct a wasted food and packaging assessment Identify which grab-and-go items are not regularly using the EPA’s Food and Packaging Waste being purchased and reduce the quantity of those Prevention Tool or another waste tracking tool items prepared Adjust food purchasing policies to reduce excess Reduce to-go item packaging food purchasing Use packaging that is compostable or recyclable Use just-in-time purchasing software to reduce • Find out what can be recycled and composted in unnecessary purchasing your area . Note that some compostable packaging Adjust menus to reduce frequently uneaten or on the market today is not suitable for backyard wasted items composting .
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