Page 20 - TN Public Works Nov-Dec 2014 Vol. 32 No. 5
P. 20
by Harold W. Madison
Reducing Food Waste
Alarming Statistics this amount, $40 billion is from house- donations allow the receiving agencies to
Annually 33 million tons of wasted food hold waste, with $750 million per year leverage their limited funds to purchase
are disposed of in U.S landfills. Accord- spent on disposal cost. Decomposing food other goods and services to benefit their
ing to the EPA, food waste is the highest waste in landfills contributes to 25 percent clients. Local governments also realize
component in waste streams at 21 percent. of methane emissions, a harmful green- a benefit by saving landfill capacity and
Organizations across Tennessee are using house gas. reduced production of landfill methane.
a multipronged approach to reduce food Food Banks Successful Partners
waste and increase food security. This
approach has multiple benefits for society Food banks are a great option for Across Tennessee, non-profits, grocers,
and the environment. reducing food waste and improving food and restaurants are forging partnerships
In 2013 TDEC’s Division of Solid Waste security for Americans. NRDC estimates that are improving ease of participa-
Management reported Tennessee coun- reducing waste by 15 percent could poten- tion and increasing the amounts of food
ties diverted only 15.88 percent of food tially feed another 25 million Americans collected. With demand for food rising
waste from landfills through composting. annually. “The National Restaurant As- and industry food donations decreasing,
Composted material from residential, sociation strongly encourages its members area grocers including Kroger, Wal-Mart,
commercial, industrial, and institutions to donate more food,” said Dave Koenig, Food Lion, Sam’s Club, Trader Joe’s,
totaled 141,085 tons leaving 747,394 tons Director of Tax and Profitability for the Whole Foods, Target and others, forged
of food waste to be landfilled. National Restaurant Association. Grocery an arrangement with Second Harvest
Food waste in the U.S. occurs at an stores also participate. Several federal laws Food Bank. The agreement allows for the
alarming rate. Based on a report from encourage food donation by providing collection of food that is close to the “sell
the Natural Resources Defense Coun- liability protection to donors as well as tax by” date.
cil (NRDC), each month more than 20 incentives. Food that is suitable for dona- The Food Bank rescues, sorts and dis-
pounds of food per person will not be tion is whole, unused portions that have tributes frozen meat, dairy, produce, and
consumed. Although the U.S. receives am- been properly held and meet food safety dry groceries from 198 grocery stores and
ple yields from a robust food-producing standards for human consumption. food donors. The Perishable Route dis-
infrastructure, 40 percent of production Businesses donating food to non-profits tributes MTT food monthly at no charge
will not be consumed. This loss is valued realize savings both through tax incentives to partner agencies in each of 46 counties
at a staggering $165 billion annually. Of and reduced solid waste costs. The food in the service area. Through Middle Ten-
Michael Cunningham, a cook
at Paris Landing State Park,
prepares dinner buffet.
20 TPW November/December 2014
Reducing Food Waste
Alarming Statistics this amount, $40 billion is from house- donations allow the receiving agencies to
Annually 33 million tons of wasted food hold waste, with $750 million per year leverage their limited funds to purchase
are disposed of in U.S landfills. Accord- spent on disposal cost. Decomposing food other goods and services to benefit their
ing to the EPA, food waste is the highest waste in landfills contributes to 25 percent clients. Local governments also realize
component in waste streams at 21 percent. of methane emissions, a harmful green- a benefit by saving landfill capacity and
Organizations across Tennessee are using house gas. reduced production of landfill methane.
a multipronged approach to reduce food Food Banks Successful Partners
waste and increase food security. This
approach has multiple benefits for society Food banks are a great option for Across Tennessee, non-profits, grocers,
and the environment. reducing food waste and improving food and restaurants are forging partnerships
In 2013 TDEC’s Division of Solid Waste security for Americans. NRDC estimates that are improving ease of participa-
Management reported Tennessee coun- reducing waste by 15 percent could poten- tion and increasing the amounts of food
ties diverted only 15.88 percent of food tially feed another 25 million Americans collected. With demand for food rising
waste from landfills through composting. annually. “The National Restaurant As- and industry food donations decreasing,
Composted material from residential, sociation strongly encourages its members area grocers including Kroger, Wal-Mart,
commercial, industrial, and institutions to donate more food,” said Dave Koenig, Food Lion, Sam’s Club, Trader Joe’s,
totaled 141,085 tons leaving 747,394 tons Director of Tax and Profitability for the Whole Foods, Target and others, forged
of food waste to be landfilled. National Restaurant Association. Grocery an arrangement with Second Harvest
Food waste in the U.S. occurs at an stores also participate. Several federal laws Food Bank. The agreement allows for the
alarming rate. Based on a report from encourage food donation by providing collection of food that is close to the “sell
the Natural Resources Defense Coun- liability protection to donors as well as tax by” date.
cil (NRDC), each month more than 20 incentives. Food that is suitable for dona- The Food Bank rescues, sorts and dis-
pounds of food per person will not be tion is whole, unused portions that have tributes frozen meat, dairy, produce, and
consumed. Although the U.S. receives am- been properly held and meet food safety dry groceries from 198 grocery stores and
ple yields from a robust food-producing standards for human consumption. food donors. The Perishable Route dis-
infrastructure, 40 percent of production Businesses donating food to non-profits tributes MTT food monthly at no charge
will not be consumed. This loss is valued realize savings both through tax incentives to partner agencies in each of 46 counties
at a staggering $165 billion annually. Of and reduced solid waste costs. The food in the service area. Through Middle Ten-
Michael Cunningham, a cook
at Paris Landing State Park,
prepares dinner buffet.
20 TPW November/December 2014
