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Sustainable Food Waste Management Through the Food Recovery Challenge. www.epa.gov/foodrecovery. How much food waste are we generating?. In total, about 34 million tons of food waste was generated in 2010 (14% of the country’s total waste stream)

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Sustainable Food Waste Management Through the Food Recovery Challenge


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    1. Sustainable Food Waste ManagementThrough theFood Recovery Challenge www.epa.gov/foodrecovery

    2. How much food waste are we generating? • In total, about 34 million tons of food waste was generated in 2010 (14% of the country’s total waste stream) • Less than 3%of food waste was recovered for reuse and recycling in 2010

    3. Food waste is a problem because it impacts • Our Economy • Wasted food costs America more than $100 billionannually (Bloom, 2007) • Society • 44% of all food produced or imported for US consumption was lostin 2008, yet 50 million Americans, or 14% of American households, didn’t have access to sufficient, safe and healthy food in 2009 (USDA) • Our Environment • Food production and waste negatively impacts water quality, soil productivity, and contributes to about 13% of the nation’s greenhouse gas emissions.

    4. So how can you reduce your food waste and save money?

    5. One tool to reduce food waste is EPA’s Food Recovery Challenge (FRC) Cost Savings and Brand Recognition Supporting Your Community Reducing Environmental Impact

    6. What We Can Do For You… • EPA tools and technical assistance • WasteWise Tool for tracking waste • Personalized annual progress report with Climate Profile • Other EPA Tools • Food Waste Management Calculator • Food Waste Source Reduction Auditing Tool • Regular webinars on food waste related issues • Clearinghouse for case studies, tools, templates, and other outreach materials

    7. What We Can Do For You… • Recognition • Website • Awards • Case Studies

    8. Join Now! And… take a bite out of food waste! http://www.epa.gov/foodrecoverychallenge Four Easy Steps! • Assess It! Conduct baseline food waste assessment • Commit to It! Set a three year goal with a commitment to increase food reduction/diversion by 5% in the first year. • Do It! Undertake food waste reduction and recovery activities to meet your goals! • Track It! Report annually using WasteWise Re-TRAC

    9. Questions? Susan Mooney mooney.susan@epa.gov 312-886-3585 Julie Schilf schilf.julie@epa.gov 312-886-0407 http://www.epa.gov/foodrecoverychallenge