Don’t Throw That Food Away: Strategies for Record-Setting Waste Reduction

Food discards: They’re everywhere, they’re avoidable, and their recovery could save your business money. According to this report, prepared by the U.S. EPA’s Office of Solid Waste and Emergency Response in 1998, some businesses have begun recovering 50% to 100% of their food waste, thereby reducing their overall solid waste from 33% to 85%.

This eight-page guide introduces recovery options for reducing food waste: donating to food banks, selling or donating for processing into animal feed and cosmetic products, and composting. A chart describes ten success stories, listing strategies and inspiring results. For example, New Jersey-based supermarket chain ShopRite reduced its total waste stream 90% by recovering floral trimmings, out-of-date bakery items, old seafood, soiled paper products, and expired dairy and deli products.

A question-and-answer page addresses costs, organization strategies for a waste-reduction program, and prospects for composting and providing animal feed for urban businesses. If you still need a jump start, the end of the guide offers helpful tips: contact state composting councils to learn where to send compost, and ask state veterinarians for information on diversion to animal feed.