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Food For Thought

Food For Thought. Reducing Waste By Helping Food Vendors Become Food Donors. Kim Fenton DPPEA CRA 2001. If We Can Figure Out How to Recycle Aluminum, What’s So Hard About Broccoli?. The Scope of the Problem. In 2000, more than 100 billion pounds of good food went to landfill in the US

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Food For Thought

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  1. Food ForThought Reducing Waste By Helping Food Vendors Become Food Donors Kim Fenton DPPEA CRA 2001

  2. If We Can Figure Out How to Recycle Aluminum, What’s So Hard About Broccoli?

  3. The Scope of the Problem • In 2000, more than 100 billion pounds of good food went to landfill in the US • NC estimates 500,000 tons from commercial sources • Interfaith Food Shuttle in Raleigh collected 1300 tons of food in 2000 • This represents only 5% of available food in the area

  4. Despite Economic Boom… • Poverty has failed to decline • The average income of the poorest fifth of American families dropped • The number of children lacking basic nutrition rose • 31 million people are hungry or at risk of hunger

  5. Who Produces Food Waste?

  6. Food Rescue Programs • Also called Prepared and Perishable Food Programs • Food rescue is the sensible act of collecting surplus, un-served perishable food that would otherwise be tossed into dumpsters and distributing it to those who need it

  7. How Do They Work? • Provide free pick-up from donors on a daily, weekly, or “on call’ basis • Provide trained staff to inspect, handle, and safely transport food to recipients • Provide a list of “acceptable foods” and outline best method for preparing food for collection • Provide liability protection to donor

  8. What Kinds of Food Can Be Donated? • Food that is wholesome and fit for human consumption • Food within it’s expiration date • Food that has been refrigerated or frozen within two hours of preparation • Food that has been kept at a safe temperature (below 40 or above 140)

  9. What Is Not Accepted • Food that has been served or “set out” • Spoilage (past expiration date) • Table scraps • Food preparation waste • Leftovers that cannot be served again • Food that may be deemed unsafe because of age, appearance, or unknown handling

  10. Challenges to Overcome • Apathy • Lack of Awareness • Fear

  11. Overcoming Challenges! Food Donation is .. • Good for Business • Has Tax Benefits • Boost Employee Morale • Uncovers Wasteful Practices • Reduces Waste Disposal Costs • Food Donors Are Protected from Liability

  12. Good For Business • Consumers have a higher perception of businesses with ties to charities and are more likely to patronize them

  13. Tax Benefits • Donations to organizations classified as 501 (c) (3) by the IRS including a portion of the value of prepared food, may be tax deductible

  14. Boost Employee Morale • Team-building occurs when staff works together to find ways to donate, prepare food for transport, or actually serve food to the hungry

  15. Helps Uncover Waste • Food vendors who decide to participate in food recovery programs find out how much waste actually occurs in their day-to-day operations

  16. Reduces Disposal Costs • By participating in a food donation program, vendors can reduce the size of their dumpsters and the frequency of pickups • Can eliminate “heavy bin” surcharges

  17. Donors Are Protected • Good Samaritan Laws have been enacted in all 50 states. • Provide protection from civil and criminal liability except injury caused by gross negligence, recklessness, or intentional misconduct of the donor • Bill Emerson Good Samaritan Food Donation Act, strengthens state laws by providing national liability protection for donors

  18. Hold Harmless and Indemnity Agreement SAMPLE: To the extent permitted by law, the undersigned agrees to protect, indemnify, defend, and hold harmless the ___________ and their respective employees, agents, and members against all claims or damages to persons or property, government charges or fines and costs arising out of or connected with the removal of food items donated etc.

  19. Action Steps • Identify food-generating businesses and existing and planned rescue programs in your area. • Familiarize yourself with issues and concerns faced by these businesses such as liability, disposal costs, and tax benefits • Use creative ways to disseminate food rescue information to potential donors (ie. Through health inspectors)

  20. Action Steps Continued • Work with donor to establish an appropriate program and pickup schedule • Market your local food bank and food rescue programs as part of your recycling education campaign • Create an awards program to recognize businesses that donate food • Help Donors Promote Their Programs

  21. Food Rescue in NC • Asheville – Manna Food Bank (828) 299-3663 • Charlotte – Community Food Rescue (704) 342-3663 • Charlotte – Second Harvest of Metrolina (704) 376-1785 • Elizabeth City – Food Bank of Abermarle (252) 335-4035 • Fayetteville – Second Harvest of SE NC (910) 485-8809 • Raleigh – Food Bank of NC (919) 875-0707 • Raleigh – Interfaith Food Shuttle (919) 250-0043 • Winston-Salem – Second Harvest (336) 784-5770

  22. Food Rescue in SC • Charleston – Lowcountry Food Bank (843) 747-8146 • Columbia – Harvest Hope Food Bank (803) 254-4432 • Mauldin – Community Food Bank (864) 675-0350 • N. Myrtle Beach – Food Source Network (843) 450-0284


  24. FOR MORE INFORMATION • Contact your local hunger program • Visit www.secondharvest.org • Visit www.p2pays.org/food or call us at (800) 763-0136 or (919) 715-6507

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