01 Mar EPA Resources
The EPA has compiled a number of resources and information for individuals and businesses looking to understand the issues, and learn more about how to help.
The U.S. Department of Agriculture (USDA) and the U.S. Environmental Protection Agency (EPA) formed the U.S. Food Loss and Waste 2030 Champions group, and presented the first set of 2030 Champions in 2016. U.S. Food Loss and Waste 2030 Champions are businesses and organizations that have made a public commitment to reduce food loss and waste in their own operations in the United States by 50 percent by the year 2030.
Food waste generation is estimated from the residential, commercial and institutional sectors, and is measured at the point waste is ready to be managed, which excludes food that is diverted to feed people and animals. This web page is a brief summary of food material-specific data.
EPA is helping change the way our society protects the environment and conserves resources for future generations with over 20 food-related programs that assist in managing the path that food travels from field to fork, and even what to do with the leftovers. Their diverse range of programs and initiatives address food waste in a number of phases.
The Sustainable Materials Management (SMM) Web Academy series is a free resource for SMM challenge participants, stakeholders and anyone else interested in learning more about SMM principles from experts in the field.
As part of EPA’s Food Recovery Challenge, organizations pledge to improve their sustainable food management practices and report their results. The FRC is part of EPA’s Sustainable Materials Management Program (SMM). SMM seeks to reduce the environmental impact of materials through their entire life cycle. This includes how they are extracted, manufactured, distributed, used, reused, recycled, and disposed.
The U.S. EPA Excess Food Opportunities Map supports nationwide diversion of excess food from landfills. The interactive map identifies and displays facility-specific information about potential generators and recipients of excess food in the industrial, commercial and institutional sectors and also provides estimates of excess food by generator type.
Businesses and organizations can learn to effectively prevent wasted food by taking source reduction steps such as inventorying supplies, changing processes and buying less. EPA developed tip sheets for grade schools, food manufacturers, restaurants, universities and grocery stores that provide suggestions for ways these sectors can prevent food loss and waste.