On this page:
May 15, 2014, 1:00 - 2:00 pm (EST)
The Guide to Conducting and Analyzing a Food Waste Assessment provides step-by-step instructions to conducting a one-time assessment of the food waste thrown in garbage bins. This instructional outreach material is useful for facilities new to food audits and for those who wish to better understand their current food waste management practices.
The toolkit for Reducing Wasted Food and Packaging: A Guide for Food Services and Restaurants is designed to help food service establishments save money and reduce their environmental impact with suggested strategies, templates and case studies. Users first track the amount, type of, and reason for wasted food and packaging on paper. Entering the data into the Excel tool automatically creates graphs to help identify patterns and opportunities to reduce waste. The accompanying PDF guide provides intervention strategies and background information.
Julie Schilf is an Environmental Scientist with the US Environmental Protection Agency’s Region 5 office where she is the regional coordinator for EPA’s WasteWise and Food Recovery Challenge programs. She will provide a summary of the instructional outreach materials on Conducting and Analyzing a Food Waste Assessment..
Amanda Hong is a graduate fellow with the U.S. Environmental Protection Agency’s Region 9 office working in Sustainable Materials Management and Pollution Prevention. She will provide a detailed overview of how to use the toolkit for Reducing Wasted Food & Packaging..
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Guide to Conducting and Analyzing a Food Waste Assessment (PDF)(9 pp, 891 K)
Reducing Wasted Food and Packaging: A Guide for Food Services and Restaurants (PDF)(21 pp, 945 K)
How to Reduce Wasted Food: EPA’s Food Waste Reduction Tools for Food Services and Restaurants (PDF)(7 pp, 658 K)