City Harvest rescues excess food using a fleet of 19 refrigerated trucks, three cargo bikes, over 150 full-time employees, and more than 8,000 volunteers. In fiscal year 2015, they will collect 50 million pounds of food, greater than the total amount of food collected in its first 14 years combined. Seventy-five percent of this total will be comprised of nutrient dense foods, including fresh produce, meat and dairy. Photo courtesy of City Harvest.
Beginning in August, food banks across the country competed to see who could sign up the most food donors to the U.S. Food Waste Challenge. From among the 200 food banks in the Feeding America network, the champion is City Harvest in New York City, which won by signing up 114 donors to the Challenge. City Harvest will have a private meeting with USDA Secretary Tom Vilsack and will be awarded six suite tickets to attend either an NBA or NHL game at the Verizon Center in Washington, D.C. The tickets were donated by Monumental Sports and Entertainment (MSE), owner of the Washington Capitals, Mystics, Wizards, and Verizon Center. Since 2011, MSE has recovered and donated 7,377 pounds of wholesome unsold food from its events to D.C. Central Kitchen, which translates to approximately 5,600 meals.
“We appreciate City Harvest’s longstanding commitment to food rescue and congratulate them for signing up the most food donors to the U.S. Food Waste Challenge,” said Secretary Vilsack. “The United States enjoys the most productive and abundant food supply on earth, but too much of this food goes to waste. Organizations like City Harvest get this food to people who need it while reducing the amount of food that ends up in our country’s landfills.” Read more »
Researchers at USDA Agricultural Research Service help reduce food waste by developing new ways to extend food shelf life and by creating new food products, biobased plastics, and animal feed from food waste. USDA photo by Stephen Ausmus.
Less than 2 years ago, the USDA and the U.S. Environmental Protection Agency (EPA) launched the U.S. Food Waste Challenge, with the goal of reducing food waste in the United States. We set an ambitious goal of having at least 400 businesses, schools, and/or organizations join the challenge by letting us know what they are doing to reduce food waste in their operations. USDA also committed to finding ways in which its 33 agencies and offices could help reduce food waste through policy, partnerships, and research.
As of today, we have surpassed our membership goal by signing up 1,313 participants in the U.S. Food Waste Challenge.
The number and diversity of participants joining the challenge are indicative of a growing movement to reduce food waste that is spreading across the country. Read more »
When you prepare to welcome family and friends this holiday season, good planning can help avoid wasting food and save you money.
November and December are traditionally times of celebration of various holidays in America, religious and secular. This is a time for enjoyment and fellowship in the company of family, friends, and neighbors. The celebrations almost always include gathering at dinner tables over feasts of the bounty our farmers provide.
Unfortunately, this is also a time when, after the celebration and feasting are done, a significant proportion of the leftover edible food is tossed in the trashcan or put down the disposal. Much of this food ultimately ends up in landfills.
The Economic Research Service estimates that over 130 billion pounds of edible food goes uneaten per year at the retail and consumer levels in the United States, equating to over 1,200 calories per day per man, woman, and child. On average, this suggests that as a nation almost one-third of the edible food that could meet our caloric needs goes uneaten. Read more »
On average, these polts will take 4 to 5 months to make weight. It takes a lot of natural resources, energy, labor, and love to raise the estimated 46 million turkeys that will be consumed this Thanksgiving. Show your appreciation by making sure you waste as little food as possible. Photo courtesy of USDA.
Thanksgiving is a time to appreciate all that is good in our lives and to spend it in the company of friends and family while enjoying great food. It is also a time to reflect on the bounty of our food supply. Each year, as I put away the leftovers from my Thanksgiving dinner, I marvel at the abundance.
I also can’t avoid pausing to consider how much food is wasted in this country.
USDA estimates that on average, American consumers waste about one-fifth of food that is available to them, equivalent to about $371 per person annually. That’s enough money to buy about 21 whole turkeys for each person in the country. Read more »
Liability Concerns Stop Many Restaurants and Supermarkets from Donating Wholesome Unsold Food – Join USDA for a Nov. 12 webinar and learn more about Liability, Food Safety & the Good Samaritan Act.
14.3% of American households found it difficult to put food on the table at some time in 2013, yet 31% of food at the consumer and retail level goes uneaten (USDA ERS). Of the estimated 133 billion pounds of food that goes uneaten every year, much of it is perfectly safe and nutritious and could have been donated to hunger relief organizations to feed hungry people. Sadly, much of this perfectly good food ends up in landfills.
How can we change this situation? Many managers at farms, food processors, supermarkets, dining facilities, and restaurants say they are worried about donating wholesome unsold food because of fear of liability. Some say they don’t have the proper food safety processes in place to handle food recovery and donation programs. Read more »
Food donated from local restaurants and supermarkets through coordination with the Food Donation Connection is used to make delicious & healthy meals served in homeless shelters and food pantries. Photo courtesy of Food Donation Connection.
Thirty-one percent of food that is available at supermarkets, restaurants, and in households goes uneaten – food that was nurtured and harvested in the fields and ends up in a landfill. Increasingly food processing facilities, food service companies, supermarkets, and restaurants are recognizing the need to reduce, recover, and recycle all of this wasted food. The momentum is building as more and more address the problem and take action to keep good food from entering landfills.
A week from today – on September 24, Wednesday at 2:00 pm – 3:00 pm Eastern – you can join us for a webinar on “Supermarkets and Restaurants Fighting Food Waste and Saving Money” that will feature industry representatives discussing how they are leading the fight against food waste. There will also be time devoted to dialogue, Q&As, and the sharing of resources. Read more »