Continuing the push for more food waste legislation, United States Congress Representatives Marcia L. Fudge (D-OH), Dan Newhouse (R-WA), Chellie Pingree (D-ME) and James P. McGovern (D-MA) introduced The Food Donation Act of 2017 (H.R. 952) earlier this month. The bill amends The Bill Emerson Good Samaritan Food Donation Act (the Emerson Act), which was passed in 1996 to encourage food donation by offering protection from liability to those who donate food in good faith.
LeanPath was invited to particpate and present at the 2016 WasteExpo event in June, a conference and tradeshow showcasing the latest in innovation in the waste management sector. Todd Pendexter, Business Development Manager at LeanPath, represented the food waste prevention sphere at the conference, speaking on trends and technology for reducing food waste in foodservice operations.
A recent study on awareness and attitudes around food waste in the United States has yielded some interesting findings. The study, conducted by Danyi Qi and Brian Roe of Ohio State University, shows that while awareness around the food waste crisis is growing, there is a significant discrepancy among how people perceive their role in fighting food waste. The survey focuses on consumer attitudes of household food waste, but unsurprisingly, many of the findings parallel similar issues we encounter in the commercial foodservice industry. What the study makes clear is that changing individuals’ behavior on a large scale is the key to widespread and sustainable food waste reduction.
One of our core beliefs at LeanPath is that we manage what we measure. It’s at the heart of our mission of making food waste prevention easy: measurement leads to understanding which leads to prevention. When LeanPath was founded in 2004, the concept of measuring food waste was largely a foreign one in many kitchens—that’s why we’re especially excited that last month, the Food Loss & Waste Protocol launched the Food Loss and Waste Accounting and Reporting (FLW) Standard, a first-of-its-kind framework designed to help organizations, nations, regions and other entities around the world report on food loss and waste.
Just last month the Norwegian University of Science and Technology released a study that compared the impact of collecting food waste to convert it to biogas (recycling) versus cutting food waste (prevention). A growing number of waste management plants in both the United States and Europe are processing food waste into biogas, which significantly reduces CO2 emissions when it replaces fossil fuels. But is this process a good long-term solution for the environment?