The scope and scale of the food waste challenge in America is daunting. Recognizing the gravity, the U.S. Environmental Protection Agency, through its EPA’s Food Recovery Challenge program, is encouraging and empowering local programs to craft local solutions to this pervasive problem. EPA is incentivizing participation in the program by showcasing local food waste prevention champions, both nationally and regionally.
Europe’s ambition to be less wasteful just ran into a coronavirus crisis reality check.
One month after the European Commission launched an ambitious package to move from a throwaway culture to a more circular economy, the pandemic is creating mountains of plastic litter and tons of rotting food.
The coronavirus pandemic is leading the food industry and regulators to change policies as they grapple with empty shelves, a glut of fresh produce and milk, and sudden shifts in consumer buying habits.
The problem isn’t a shortage of food and commodities. If anything, food waste is becoming a bigger issue as traditionally big, bulk buyers — like college dorms and restaurant chains — suddenly stop receiving deliveries. As a result, millions of gallons of milk are being dumped, and farmers have no alternative but to turn fresh vegetables into mulch.
DEQ has completed a major milestone in its food waste prevention work, and recently published its findings on the Oregon Wasted Food Study. This study tracked wasted food in both urban and rural households—using quantitative and qualitative research methods—to increase our understanding of how much, what, and why food is discarded by people in Oregon. This work was conducted by Portland State University’s Community Environmental Services.
Key findings include:
With companies looking to reduce waste promising all packaging to be recyclable or compostable in the coming years, Oregon Composters have united in their efforts to keep Oregon's composting programs "food only". Click here to read why.
On March 7th, the Commission for Environmental Cooperation (CEC) issued a technical report and practical guide on food loss and waste measurement.
An ongoing challenge in the food industry is keeping your food costs down without diminishing food quality. One of the keys to success is food waste prevention.
Join national experts from the food industry Dr. Steve Schein and Ned Barker to learn more about how to reduce food waste in your business, empower your employees, reduce your environmental impact, and improve your bottom line.
These interactive workshops will help you create a Strategic Roadmap for your business based on best practices from the Hotel | Kitchen website. Some pre-work will be suggested.
Part of maintaining a successful restaurant operation requires keeping up with ever-changing trends that are driving the market. Just like in any industry, what is working today may change tomorrow, so staying on top of what consumers want is always a challenge.
The Grocery Manufacturers Association, Washington, D.C, recently shared the results of its date labeling initiative that narrowed the array of product labels to two options: “best if used by” and “use by.” Since launching in 2017, 87 percent of products now carry the streamlined labels, according to the latest data from consumer packaged goods companies that was released in GMA’s new report, “Best If Clearly Labeled.”
Metro is going back to the drawing board in its grand plan to convert the Portland area's food scraps into renewable energy, after failing to come to terms with Waste Management to build a processing facility in conjunction with the Portland sewage treatment plant in North Portland.