A Game Theoretic Framework for Surplus Food Distribution in Smart Cities and Beyond
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Nevada Food for People, Not Landfill Program 2020 Annual Report
Nevada Food for People, Not Landfill Program 2020 Annual Report Nevada Department of Health and Human Services 2 CONTENTS Background________________________________________________________________________3 Food Waste in the United States .................................................................................................. 3 Food Waste in Nevada ................................................................................................................ 4 Food for People, Not Landfills Program Update___________________________________________ 5 Food Rescue Categories ............................................................................................................... 5 Food Rescue Data ........................................................................................................................ 6 Program Seal .............................................................................................................................. 8 Next Steps_________________________________________________________________________9 3 BACKGROUND Food Waste in the United States The United States Department of Agriculture’s (USDA) Economic Research Service (ERS) defines food loss/waste as the edible amount of food, postharvest, available for human consumption that is not consumed for any reason.1 According to the United States Environmental Protection Agency (EPA), an estimated 63.1 million tons of food waste was generated in the commercial, institutional, and residential sectors in 2018, which is 21.6% of total municipal -
Tackling Food Waste in Cities: a Policy and Program Toolkit
With generous support from: FEBRUARY 2019 R: 19-01-B REPORT TACKLING FOOD WASTE IN CITIES: A POLICY AND PROGRAM TOOLKIT AUTHORS Yerina Mugica, Natural Resources Defense Council Terra Rose, independent consultant CONTRIBUTING EDITOR Darby Hoover, Natural Resources Defense Council ACKNOWLEDGMENTS This guide was created as part of the Food Matters project, an initiative developed by the Natural Resources Defense Council. Thank you to The Rockefeller Foundation whose financial support and thought partnership has made this project possible. Yerina Mugica of NRDC and Terra Rose (independent consultant) are the primary authors. Critical support and input were also provided by Darby Hoover. The guide also reflects the original ideas and contributions of Jason Babbie, Elizabeth Balkan, JoAnne Berkenkamp, Margaret Brown, Yvette Cabrera, Catherine Cox-Blair, Dana Gunders, Maddie Keating, Andrea Spacht, and Sarah McKinstry-Wu from NRDC and Monica Munn from The Rockefeller Foundation. About NRDC The Natural Resources Defense Council is an international nonprofit environmental organization with more than 3 million members and online activists. Since 1970, our lawyers, scientists, and other environmental specialists have worked to protect the world’s natural resources, public health, and the environment. NRDC has offices in New York City, Washington, D.C., Los Angeles, San Francisco, Chicago, Montana, and Beijing. Visit us at nrdc.org. NRDC Chief Communications Officer:Michelle Egan NRDC Managing Directors of Communications: Lisa Goffredi and Jenny Powers NRDC Publications Director: Mary Annaïse Heglar NRDC Policy Publications Editor: Leah Stecher Cover image © Meredith Danberg-Ficarelli Design and Production: www.suerossi.com © Natural Resources Defense Council 2019 Letter from the Director ationwide, cities are seeking game-changing strategies to improve quality of life and achieve equitable outcomes. -
Food Waste Management in the United States, 2014, December 2016
Food Waste Management in the United States, 2014 U.S. Environmental Protection Agency Office of Resource Conservation and Recovery December 2016 1. Food Waste Management 1.1 Introduction U.S. Environmental Protection Agency (EPA) characterizes the generation and management of municipal solid waste (MSW) in the Advancing Sustainable Materials Management: Facts and Figures report1 series. EPA researched and estimated the amount of MSW food waste donated, composted and used as animal feed in 2014. This document summarizes the data sources and methodology used to arrive at these estimates. EPA also reviewed anaerobic digestion of food waste and the management of the resulting digestate; however, there was not sufficient data to make numeric estimates of anaerobic digestion. 2. Food Donation 2.1 Introduction Each year, significant amounts of food products are donated by residents and commercial and institutional establishments (e.g., grocery stores, restaurants, hospitals) to local food banks and charities to feed people. EPA estimated these national food donations, which is the second step in EPA’s food recovery hierarchy depicted in Figure 1. A portion of these food donations divert food from the solid waste stream that would otherwise be managed through composting, anaerobic digestion, combustion with or without energy recovery or landfilling. Figure 1. EPA’s Food Recovery Hierarchy Differentiating data reported in the literature between food donation diversion (i.e., wholesome but not-for-retail food products diverted from the waste stream) and charitable food donations (i.e. food drives) of saleable products is often difficult. The latter does not result in diverted Food Waste Management, 2014 December 2016 Page 2 waste. -
Rescuing Food from the Organics Waste Stream to Feed the Food
Sustainability 2015, 7, 4707-4726; doi:10.3390/su7044707 OPEN ACCESS sustainability ISSN 2071-1050 www.mdpi.com/journal/sustainability Article Rescuing Food from the Organics Waste Stream to Feed the Food Insecure: An Economic and Environmental Assessment of Australian Food Rescue Operations Using Environmentally Extended Waste Input-Output Analysis Christian John Reynolds *, Julia Piantadosi and John Boland Centre for Industrial and Applied Mathematics, the Barbara Hardy Institute, University of South Australia, Mawson Lakes Boulevard, Mawson Lakes, SA 5095, Australia; E-Mails: [email protected] (J.P.); [email protected] (J.B.) * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +61-400-94-2636. Academic Editors: Kirrilly Thompson, Drew Dawson and Anne Sharp Received: 17 February 2015 / Accepted: 14 April 2015 / Published: 21 April 2015 Abstract: In this paper we investigate the economic and environmental efficiency of charities and NGO’s “rescuing” food waste, using a 2008 case study of food rescue organisations in Australia. We quantify the tonnages, costs, and environmental impact of food rescued, and then compare food rescue to other food waste disposal methods composting and landfill. To our knowledge this is the first manuscript to comprehend the psychical flows of charity within an Input-Output framework—treating the charity donations as a waste product. We found that 18,105 tonnes of food waste was rescued, and calculate that food rescue operations generate approximately six kilograms of food waste per tonne of food rescued, at a cost of US$222 per tonne of food rescued. This a lower cost than purchasing a tonne of comparable edible food at market value. -
Reducing Food Waste in Massachusetts
Reducing Food Waste in Massachusetts: Local Successes Informing Statewide Solutions In early 2016, after completing a statewide food system plan for Massachusetts, the Massachusetts Local Food Action Plan, a group of stakeholder organizations, formed the Massachusetts Food System Collabora- tive, a network of organizations and institutions dedicated to working toward an equitable and sustainable food system in the Commonwealth. The Collaborative leads campaigns that build the capacity of food-system stakeholders to advocate for policy recommendations in the plan. Reducing food waste is one of the goals of the plan, and has been one of our lead projects for several years. We have brought together food banks and pantries, farmers, compost and anaerobic digester operators, food-rescue organizations, regulators, and other stakeholders to develop a set of policy priorities to reduce food waste and divert edible surplus food to families in need and to advocate for those policies. This report is part of that effort. This report was made possible in part thanks to a grant provided by Whole Foods Market. Author: Brittany Peats. [email protected] www.mafoodsystem.org November 2019 Reducing Food Waste in Massachusetts: Local Successes Informing Statewide Solutions Contents Food Waste in Massachusetts . 1 Food Waste Policy and Public Sector Support . 4 Food Waste Reduction Efforts: Businesses, Nonprofits, and Institutions . 9 Food Waste Reduction Efforts: Public Sector . 20 Recommendations . 26 Conclusion . 32 Food Waste in Massachusetts ccording to the Natural Resources Defense Council, at least 40% of all the food in the US is wasted.1 In Massachusetts, food producers and consumers disposed of more than a million tons of Afood waste in 2016,2 representing a quarter of the waste stream. -
Coyne-Dissertation Final Deposit
This Project Can be Upcycled Where Facilities are Available: An Adventure Through Toronto’s Food/Waste Scape Michelle Coyne A DISSERTATION SUBMITTED TO THE FACULTY OF GRADUATE STUDIES IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY GRADUATE PROGRAM IN COMMUNICATION AND CULTURE YORK UNIVERSITY TORONTO, ONTARIO December 2013 © Michelle Coyne, 2013 Abstract At the intersection of food, regulations, and subjective experiences is a new way of understanding the intersection of wasted food—a new category of edibility. This project investigates the reasons for, and impacts of, politically-motivated dumpster diving and food reclamation activism in Toronto, Canada. The research incorporates ethnographic participant- observation and interviews with politically-motivated dumpster divers in Toronto, as well as that city’s chapter of Food Not Bombs. The project primarily asks how so much quality food/waste is thrown away and becomes, at times, available to be recovered, reworked, and eaten. My research constitutes a living critique of the hybrid experience of food and waste where the divisions between the two categories are not found in locations (the grocery store or dumpster), but rather in the circulations of actions and meanings that dumpster divers themselves re-invest in discarded edible food products. My research objectives are: (1) to document the experience of dumpster divers in Toronto as connected to a broader movement of food/waste activism around the world; (2) to connect this activism to discussions of food safety and food regulations as structuring factors ensuring that edible food is frequently thrown away; (3) to contextualize contemporary food/waste activism within a history of gleaning, and in relation to enclosure acts that have left Canada with no legal protections for gleaners nor recognition of the mutually beneficial social relation between gleaners and farmers; (4) to explore dumpster divers’ work as part of the circulation of urban culture within media networks. -
Limiting Food Waste Via Grassroots Initiatives As a Potential for Climate Change Mitigation: a Systematic Review
ACCEPTED MANUSCRIPT • OPEN ACCESS Limiting food waste via grassroots initiatives as a potential for climate change mitigation: a systematic review To cite this article before publication: Mariam Nikravech et al 2020 Environ. Res. Lett. in press https://doi.org/10.1088/1748-9326/aba2fe Manuscript version: Accepted Manuscript Accepted Manuscript is “the version of the article accepted for publication including all changes made as a result of the peer review process, and which may also include the addition to the article by IOP Publishing of a header, an article ID, a cover sheet and/or an ‘Accepted Manuscript’ watermark, but excluding any other editing, typesetting or other changes made by IOP Publishing and/or its licensors” This Accepted Manuscript is © 2020 The Author(s). Published by IOP Publishing Ltd. As the Version of Record of this article is going to be / has been published on a gold open access basis under a CC BY 3.0 licence, this Accepted Manuscript is available for reuse under a CC BY 3.0 licence immediately. Everyone is permitted to use all or part of the original content in this article, provided that they adhere to all the terms of the licence https://creativecommons.org/licences/by/3.0 Although reasonable endeavours have been taken to obtain all necessary permissions from third parties to include their copyrighted content within this article, their full citation and copyright line may not be present in this Accepted Manuscript version. Before using any content from this article, please refer to the Version of Record on IOPscience once published for full citation and copyright details, as permissions may be required. -
Food Waste Collection Implementation Toolkit 1 Table of Contents
Teton County Integrated Solid Waste & Recycling Food Waste Collection Implementation Toolkit 1 Table of Contents Page 2 Introduction Page 3 Why Bother Composting? Page 4 Food Recovery Page 5,6 Where to Start Page 7 The Fatal Flaw of Food Waste Collection Page 8 How to Start Page 9 Frequently Asked Questions Appendices Printable Guides A compactor truck full of food waste. Photo by Stephanie Minor. 2 Introduction Background In 2017, the Teton County Road to Zero Waste Initiative and Subaru of America sponsored Zero Landfill Initiative in National Parks, together piloted a food waste collection program in Grand Teton National Park. This significant collaboration for Teton County, Wyoming recognized food waste as a key leverage point towards meeting the County’s goal of 60% waste diversion by 2030. The Grand Teton Lodge Company and Signal Mountain Lodge participated as pilot adopters and successfully diverted 247 tons of food waste from the landfill over the 2017, 2018 and 2019 summer seasons. As the 2019 program finished in October of 2019, the County will expand its food waste collection program to early adopter restaurants and other food-producing entities. Teton County Food Waste Collection Program The County food waste collection program begins in 2020 with a small number of food producing entities. The implementation of this program will be a big step on the Road to Zero Waste, as a recent waste audit identified 40% of waste sent to the landfill as compostable food waste. To ensure a successful and robust county-wide program, the program will start small with a handful of early adopter food-producing entities. -
2019 Universal Recycling Status Report
Vermont’s Universal Recycling law Status Report | January 2019 1 Vermont’s Universal Recycling law Status Report | January 2019 THE LAW IS WORKING • In 2017, VT composting facilities collected more food scraps than ever before—a 9% increase from 2016. • Over 100 transfer stations now provide food scrap drop-off for customers. • Recycling costs increased dramatically when China stopped taking U.S. recyclables. Building local and regional markets for recyclables over the next five years will help the markets rebound. Vermont still recycled slightly more material by weight in 2017, even though packaging continues to get lighter. • Food rescue nearly tripled from 2014-2017, according to the Vermont Foodbank. • In 2017, trash disposal surprisingly increased 11% following a two-year decrease of 9%. Now, more than ever we need to reduce waste, recycle, and compost. • In 2018, the Legislature made some reasonable changes including: o removing the hauler requirement to collect leaf and yard debris o allowing transfer stations to charge separately for recycling o postponing the hauler requirement to collect food scraps “Vermont joins Massachusetts, Connecticut, Rhode Island, and California in feeding people instead of landfills and using food scraps to make compost and renewable energy.” - Cathy Jamieson, Solid Waste Program Manager 2 Vermont’s Universal Recycling law Status Report | January 2019 BACKGROUND The Vermont Legislature unanimously passed the Universal Recycling law (Act 148) in 2012 in response to the state’s stagnant recycling rates that had hovered around 30-36% for nearly two decades. Almost half of Vermonter’s trash is recyclable or compostable material like clean paper and food scraps. -
Reducing Food Waste: Recovering Untapped Resources in Our Food System
REDUCING FOOD WASTE: RECOVERING UNTAPPED RESOURCES IN OUR FOOD SYSTEM Los Angeles Area Food Recovery Guide Food is only a waste product when it is misallocated. February 2017 Principle Authors: Iesha Siler - Los Angeles Food Policy Council, Amardeep Gill - Los Angeles Alliance for a New Economy, Amy Hammes - City of Burbank Recycling Center Edited By: Breanna Hawkins and Clare Fox, Los Angeles Food Policy Council Designed By: Camille de la Vega, Los Angeles Food Policy Council Los Angeles Food Policy Council The Los Angeles Food Policy Council (LAFPC) is a collective impact initiative, representing over 300 organizations and thousands of individual community members, working to make Southern California a Good Food region for everyone—a place where food is healthy, affordable, fair and sustainable. Our key objectives are to improve the health and wellbeing of residents, particularly in disadvantaged communities; develop a thriving “Good Food” economy; and strengthen agricultural and environmental stewardship throughout the region. Food Waste Prevention and Rescue Working Group The Food Waste Prevention and Rescue Working Group (FWPR WG) works to advance policy that supports a comprehensive vision for food recovery in the Los Angeles region. Our vision bridges advocates and practitioners in food security and food recycling to address issues of hunger, equitable food access, fair labor and sustainable food systems. The working group consists of over 140 stakeholders from the non-profit, business and public sectors. Our goals include: (1) reduce surplus food through education and the promotion of source reduction practices (2) increase food security through the recovery of food resources for human consumption; (3) advance environmental sustainability through the use of diverted food waste for livestock food, energy and compost; and (4) maintain the highest health, safety and quality of life standards for workers at each point of the food recovery chain. -
Food Recovery Hierarchy Compendium
Food Recovery Hierarchy Compendium Programs and Strategies A resource to assist decision makers, materials management staff, nonprofit organizations, citizen activists, and others in implementing and expanding Food Recovery Hierarchy programs. Written by Athena Lee Bradley Northeast Recycling Council, Inc. (NERC) With funding from the Rural Utility Services, United States Department of Agriculture NERC is an equal opportunity provider and employer. September 2017 Acknowledgements The Northeast Recycling Council, Inc. (NERC) is a nonprofit organization that conducts projects in the eleven Northeast states, as well as around the country. Its mission is to promote sustainable materials management by supporting traditional and innovative solid waste best practices, focusing on waste prevention, toxics reduction, reuse, recycling and organics recovery. NERC received a grant from the United States Department of Agriculture, Rural Utility Services for “Implementing the Food Recovery Hierarchy in Rural Vermont Communities.” Through the project NERC provided webinars, trainings, resources, and technical assistance. The following individuals and organizations provided invaluable and generous assistance in the development and implementation of the project. NERC would like to extend its special appreciation to and acknowledge the following people who worked with NERC on its Food Recovery Hierarchy Project: • Michael Batcher, Regional Planner, Bennington County Regional Commission (Project Advisor) • Esther Fishman, Recycling Coordinator, Londonderry -
Southern Nevada Food & Organics Recovery Workshop
SOUTHERN NEVADA FOOD & ORGANICS RECOVERY WORKSHOP FINAL REPORT & ANALYSIS MAKING A VISIBLE DIFFERENCE IN SOUTHERN NEVADA January 2016 For more information contact: Timonie Hood Amanda Hong Zero Waste & Green Building Coordinator Food Recovery Specialist U.S. EPA Region 9 U.S. EPA Region 9 415-972-3282 415-947-4103 [email protected] [email protected] Rachel Lewison Southern Nevada Recycling Coordinator Nevada Division of Environmental Protection 702-486-2850 ext. 268 [email protected] Raymond Hess Director of Planning Southern Nevada Regional Transportation Commission 702- 228-7433 Report Prepared by: EFCWest Dominican University of California 50 Acacia Ave. San Rafael, CA 94901 www.efcwest.org 510-878-9968 EPA’s Making a Visible Difference in Communities Website www.epa.gov/smartgrowth/making-visible-difference-communities 2 TABLE OF CONTENTS BACKGROUND ..................................................................................................................................... 4 WORKSHOP SUMMARY ....................................................................................................................... 5 OVERVIEW .............................................................................................................................................. 5 STATE AND LOCAL DATA ............................................................................................................................ 6 OUTCOMES ............................................................................................................................................