Tools for Preventing and Diverting Wasted Food
On this page:
- Why Assess Wasted Food?
- Food Waste Assessment Guidebook
- A Guide to Conducting Student Food Waste Audits: A Resource for Schools
- Toolkit for Reducing Wasted Food and Packaging
- Food Waste Management Cost Calculator
- Paper Tracking Waste Logs
- Waste Reduction Model (WARM)
- Managing and Transforming Waste Streams: A Tool for Communities
- Webinars Covering Sustainable Management of Food Topics
- Peer to Peer Exchanges
The first step in reducing wasted food is to measure it. A wasted food audit serves as the foundation for reduction efforts. By using EPA's wasted food assessment tools, food service establishments can:
- Save money by reducing over-purchasing and disposal costs
- Reduce environmental impacts
- Support efforts to eliminate hunger
- Increase tax benefits by donating food; and
- Support community waste reduction efforts.
EPA provides a variety of wasted food assessment tools to suit a food service establishment’s unique circumstances. Those just starting to consider measuring and tracking their wasted food may want to begin by conducting a baseline assessment with the Food Waste Assessment Guidebook, as it takes minimal labor and time to complete. Those seeking to achieve the highest cost savings and largest waste reductions may find that daily tracking of wasted food and/or packaging with EPA’s Toolkit for Reducing Wasted Food & Packaging or with simple Paper Tracking Waste Logs better suits their waste reduction goals.
One way to identify what types of food and how much is being wasted is to perform an assessment of waste once it has already been thrown out.
Retail, food service, and other food management establishments can use the Food Waste Assessment Guidebook to learn how to take a "snapshot in time" of their wasted food by either manually sorting through materials in a garbage sample or by visually observing and estimating waste.
The U.S. Environmental Protection Agency, the U.S. Department of Agriculture, and the University of Arkansas collaborated to create a guide for students and school personnel about the amount of food wasted in their cafeterias. The guide provides information on why and how to do a food waste audit, what to do with the data collected, and also offers food waste prevention ideas.
Information on the reason for waste such as over-preparation or improper cooking is important to collect in order to make meaningful changes. Food service establishments can use this tool to track the daily amount, type of, and reason for wasted food and packaging. Users enter information into the Food and Packaging Waste Prevention Tool(1 pg, 914 K) which automatically creates graphs and data summaries to help identify patterns of waste generation. Based on these patterns, a business can make strategic changes to its operation to maximize waste reductions and cost savings. Note: After clicking on the link for this tool, select "Save" instead of "Open" to ensure your browser opens this tool with the right program.
An accompanying guide, the Reducing Wasted Food & Packaging: A Guide for Food Services and Restaurants provides source reduction strategies and case studies of food service establishments turning audit results into actions to successfully prevent wasted food.
Note: The tool requires a minimum of two weeks of daily tracking by staff and weekly data entry for best results.
The Food Waste Management Cost Calculator(1 pg, 586 K) estimates the cost competitiveness of alternatives to food waste disposal, including source reduction, donation, composting, and recycling of yellow grease. The calculator:
- develops an alternative food waste management scenario based on your waste profile, availability of diversion methods, and preferences, and
- compares cost estimates for a disposal versus an alternative scenario.
This calculator demonstrates that environmentally and socially responsible food waste management is cost-effective for many facilities and waste streams. The more you know about your current waste management costs, the more accurate the calculator’s estimate will be, but default values are provided for many variables.
Paper Tracking Waste Logs can be printed and used to track the quantity and reason for waste.
The Waste Reduction Model (WARM) tool helps organizations track and voluntarily report greenhouse gas emissions reductions from several different waste management practices.
For the full example, see the SMM Web Academy presentation "Measuring Food Waste and Packaging Impacts in WARM".
The Managing and Transforming Waste Streams Tool features a table of 100 measures communities can employ to reduce waste and recover materials. By using interactive functions (sorting, searching and/or filtering), local planners can explore best practices in the form of ordinances, policies, programs, contracts, outreach and technical assistance, and infrastructure development, with the objective of creating a list of strategies tailored to their community's needs and capabilities.
The tool also includes over 300 implementation examples from communities across the United States, including links to local ordinances and program websites, as well as model language for amending service provider contracts or franchise agreements The measures and implementation examples capture nuances in approaches local governments can take and illustrate opportunities to phase in more stringent practices over time.
EPA hosts webinars designed to provide useful information to Food Recovery Challenge (FRC) participants and endorsers and to others interested in learning about sustainable management of food. Experts from across the nation offer technical assistance and insight into various food recovery-related topics and best management practices to support the work of various sectors of the FRC, such as grocers, venues, universities, and the hospitality industry.
- View a list of past webinars and related information organized by topic
- Check to see if there are any upcoming webinars
The purpose of the Peer to Peer Exchange Webinars is for current and potential Food Recovery Challenge participants to learn from the speakers and from each other about how to successfully achieve wasted food reductions, as well as identifying obstacles, and learning useful strategies on how to overcome obstacles. Below is more information about our last peer to peer exchange. Click on the topic title to access a recording of the session.
|June 15, 2016||Peer-to-Peer Exchange on Reducing Wasted Food in Educational Institutions Exit||
Rebecca Hunt, Dietitian and Marketing Manager for Dining Services at Keene State College, Sodexo
Heather Greenwood, Campus Sustainable Material Management Specialist, Keene State College
Mindy Jaffe, Resource Recovery Specialist, Lanikai Elementary School