Research & Practice
Reducing Food Waste in Emergency Food Organizations
Up to 40% of the U.S. food supply goes uneaten each year, yet more than 41 million people in the U.S. are food insecure. Additionally, at least 2.6% of all U.S. greenhouse gas emissions are created by food waste. The impractical food distribution that leads to these negative consequences affects the wellbeing of low-income communities, our environment, and the economy. Food banks are integral organizations in mitigating unequal food distribution by rescuing food that is safe to consume but would otherwise be wasted and distributing it to food insecure individuals. However, a significant portion of produce received by food banks is unable to be distributed.
This project aimed to address food waste at the University District Food Bank by standardizing the donation sorting process via the creation of produce sorting guidelines, and by determining the necessary steps to implement a value-added processing program using excess and/or visually unappealing but still safe-to-eat produce. While working on this project, it became clear that food waste is a multifaceted issue that must be addressed through collaboration among city and state government, food rescue organizations, institutions, and grocers. As more efforts throughout the nation are implemented to increase donation potential, and especially of perishable items, it is becoming more important for food banks to consider options to reduce their food waste production. Building an appropriate and effective program requires communication, stakeholder buy-in, and community engagement. Future steps will include implementation of the produce sorting guidelines and evaluation of their effectiveness. Early steps in moving forward with the processing program include identifying existing or possible community partnerships that would allow kitchen access and choosing a staff member to head the program.
Materials Available
Project Type(s): MPH Practicum, PH Concentration Poster
Author(s): Sophia Riemer
Program(s): Master of Public Health, RDN Training
Year: 2020
Adviser(s):