By: Maggie Anderson, Intern

Photo from Unsplash

Food waste and public health are interconnected global issues that manifest differently across countries and cultures. 

Developed vs. Developing Countries

The patterns of food waste vary significantly between developed and developing nations. In developed nations, food waste primarily occurs at the retail and consumer levels. The key factors that contribute to this amount of waste include: oversupply, strict cosmetic standards for produce, and consumer behaviors such as over-purchasing. In order to address these issues, solutions that have a focus on consumer education, improving inventory management and implementing policy changes that encourage more sustainable practices are needed.

On the other hand, developing countries have a different experience as food loss is predominantly in the pre-consumption phase, peaking at the post-harvest handling and storage. The lack of proper functioning storage facilities, inadequate transportation infrastructure, and limited access to cold chain technology, such as freezers and refrigerators, exacerbate food waste in these regions. Therefore, in order to address this issue in developing countries improvements to infrastructure, storage methods and food processing capabilities are necessary in reducing waste. 

Globally, about one-third of all food produced is lost or wasted. Developed countries account for approximately 222 million tons of food waste. To put it in a different perspective, that is almost equal to the entire net food production of sub-Saharan Africa, which is around 230 million tons. Addressing food waste requires tailored approaches for developed and developing regions, but it is essential for enhancing food security, promoting economic development, and ensuring environmental sustainability worldwide. Collaborative efforts across the supply chain and between countries are necessary to make meaningful progress on this complex issue. 

Regional Disparities

The impact of food waste on public health varies across regions:

In Europe, food waste is a considerable issue, with the European Union (EU) generating over 58 million tonnes of food waste annually. This waste has a market value of approximately 132 billion euros (approximately 144 billion United States Dollars).This waste contributes 16% of the total greenhouse gas emissions from the EU food system, impacting the environment through land and soil degradation, water pollution, and resource depletion. Additionally, food waste in healthcare settings can lead to malnutrition-related complications, affecting patient recovery. The EU aims to halve per capita food waste by 2030 as part of its commitment to the Sustainable Development Goal Target 12.3,.

Similarly, in North America, food waste is a major contributor to environmental pollution, emitting harmful gases such as CO2, CH4, and N2O, which pose direct and indirect health risks. These emissions can lead to respiratory issues and other health problems, ranging from mild lung irritation to severe conditions like cancer. The region’s high levels of food waste exacerbate public health issues by contributing to air pollution and climate change, which in turn affect human health.

In contrast, South America faces significant environmental issues related to food waste that indirectly affect public health. The region experiences substantial food loss and waste, with about 15% of available food being wasted. This leads to inefficient resource use, exacerbating environmental degradation and affecting food security, which can have serious health implications.

Moving to Asia, the impact of food waste on public health is closely tied to emissions from decomposing waste, including CO2, CH4, and N2O, which can cause respiratory and other health problems. The region’s rapid industrialization and urbanization have increased food waste, heightening these health risks. Efforts to mitigate these impacts include the adoption of technologies to capture emissions and convert waste into biofuels.

In Africa, unique challenges arise from food waste, primarily due to inadequate infrastructure and food distribution systems. The health impacts are often indirect, stemming from food insecurity and malnutrition, as significant portions of food are lost before reaching consumers. This exacerbates food scarcity and can lead to malnutrition-related health issues, further complicating public health efforts.

Finally, in Latin America, food waste contributes to both environmental and social challenges. The region experiences considerable waste, leading to inefficient resource use and environmental degradation, which affects public health by exacerbating water pollution and reducing food security. The social implications include increased food insecurity, as wasted food could otherwise be used to feed undernourished populations.

In conclusion, food waste presents significant public health and environmental challenges across these regions. Addressing food waste is crucial not only for improving food security and reducing greenhouse gas emissions but also for enhancing overall public health outcomes globally. 

Public Health Implications

Food waste has far-reaching consequences for public health globally:

Food Security and Nutrition

• Food Insecurity: Food waste coexists with food insecurity, where millions lack access to nutritious food. In the U.S., for example, food waste is prevalent despite millions experiencing food insecurity, particularly among low-income families.
• Nutritional Impact: The wastage of food, especially fruits and vegetables, results in missed opportunities to provide diverse and nutritious diets. This is critical as undernourished populations are more susceptible to health issues like obesity, diabetes, and heart disease.
• Food Redistribution: Programs like FoodRecovery.org have demonstrated that redistributing surplus produce to low-income families can improve dietary habits and reduce food waste.

Environmental and Health Consequences

• Environmental Impact: Food waste contributes significantly to environmental issues, including greenhouse gas emissions from decomposing food in landfills. This exacerbates climate change, which in turn affects public health through increased extreme weather events and food supply disruptions.
• Immediate Health Risks: Incorrect disposal of food waste can lead to health hazards by creating breeding grounds for bacteria and attracting vermin, which can spread diseases.

Economic and Resource Implications

• Economic Loss: Food waste represents a substantial economic loss, with billions of dollars worth of food wasted annually. Reducing food waste can lead to financial savings for households and businesses.
• Resource Conservation: Wasting food also means wasting the resources used in its production, such as water and energy, which has broader implications for environmental sustainability.

Solutions and Initiatives

Global efforts to address food waste and its impact on public health include:

International Collaboration: Pacific Coast Food Waste Commitment– This initiative brings together stakeholders from different sectors to share best practices and strategies to reduce food waste along the West Coast of North America. It aims to halve food waste by 2030 through public and private sector collaboration.

Policy Measures: U.S. Food Loss and Waste 2030 Champions- This program encourages businesses and organizations to commit to reducing food waste by 50% by 2030. It involves setting measurable goals and sharing progress to inspire broader action

Consumer Education: Awareness Campaigns- Initiatives aim to educate consumers about the environmental and health impacts of food waste. These campaigns encourage individuals to adopt better food management practices, such as proper storage and meal planning, to minimize waste

Food Redistribution: Improving systems for redistributing surplus food to those in need addresses both food waste and food insecurity. This includes partnerships with food banks and charities to ensure excess food reaches vulnerable populations rather than ending up in landfills. 

In conclusion, addressing food waste is crucial for improving public health outcomes globally. While challenges vary across regions, common themes emerge, such as the need for better data, improved technology, and increased awareness. By learning from diverse cultural approaches and implementing targeted solutions, countries can work towards reducing food waste and its associated public health impacts.

Sources

Global food waste: developed vs. developing countries

Even Poor Countries End Up Wasting Tons Of Food

Tackling food waste: The EU’s contribution to a global issue

The Global Benefits of Reducing Food Loss and Waste, and How to Do It

Cutting food waste to feed the world: Over a billion tonnes squandered each year

Reducing Food Loss and Waste

Food loss and waste prevention

Food Waste

Food waste in European healthcare settings

EU Proposes Food Waste Reduction Targets As Part of ‘Unambitious’ Soil Health Initiative

The effects of gases from food waste on human health: A systematic review

Eyes bigger than belly: a habit which is harming Latin America

11 Effective Solutions for Food Waste

International Efforts on Wasted Food Recovery

Food Waste

Why should we care about food waste?

Food Waste and Nutrition Quality in the Context of Public Health: A Scoping Review

Urbanisation as driver of food system transformation and opportunities for rural livelihoods

Review: Food loss and waste in Sub-Saharan Africa

Understanding Food Loss and Waste—Why Are We Losing and Wasting Food?

Latin America And The Caribbean Has The Highest Food Waste Carbon Footprint In The Developing World

A Public Health Opportunity Found in Food Waste

Handy tips to reduce your food waste

Understanding the Problem: Food Waste Audits

One of the first steps in tackling food waste is understanding its scope. It is necessary for schools to conduct food waste audits as it will provide them information needed to measure and analyze the amount of waste generated. The USDA provides a Guide to Conducting Student Food Waste Audits, which offers step-by-step guidance on collecting data on how much food is thrown away in their school cafeterias. These audits serve as an educational tool, helping visualize the extent of the problem and encouragement to think about sustainable solutions.

Comprehensive Classroom Education

Integrating food waste education into various subjects provides students with a comprehensive understanding of the issue, equipping them with the knowledge and skills to make informed decisions about food consumption and waste. Schools are increasingly incorporating lessons on food waste across disciplines such as science, math, and social studies. In science classes, students study decomposition and nutrient cycles, gaining insight into the environmental impact of food waste. Math lessons involve calculating waste percentages and understanding the environmental impact of food waste, helping students quantify the issue and explore solutions. Social studies classes explore global food security and distribution, highlighting the social and economic implications of food waste.

Several effective programs have been developed to support this educational approach. The USDA’s “Recipes for Healthy Kids and a Healthy Environment” offers a nine-lesson program designed to engage students with environmental health and sustainable eating practices. The World Wildlife Fund’s “Food Waste Warriors” kit provides resources for grades K-12, including lessons, activities, and tools to teach the planetary impact of food waste. Additionally, the EPA’s “Food: Too Good to Waste” curriculum offers resources and lesson plans for teachers to engage students on the topic of food waste, encouraging them to conduct waste audits and develop strategies to reduce waste in their schools.

These programs not only provide valuable educational resources but also promote a culture of respect for food and encourage lifelong stewardship habits. By integrating food waste education into the curriculum, schools can play a pivotal role in shaping the next generation’s attitudes and behaviors towards food conservation and sustainability.

Hands-On Learning Experiences

Practical, hands-on learning experiences can significantly enhance students’ understanding and engagement with food waste reduction. Two popular approaches are school gardens and composting projects, which provide experiential learning opportunities that connect students directly with food systems. School gardens allow students to cultivate their own produce, teaching them about seasonality, local agriculture, and the importance of sustainable practices. This direct connection to food sources fosters a deeper appreciation for the effort involved in food production and the value of reducing waste.

Composting projects, on the other hand, introduce students to the principles of food recycling through methods such as vermicomposting and bin composting. These projects not only educate students about the decomposition process and the benefits of returning nutrients to the soil but also empower them to take actionable steps in reducing food waste at home and school. Research has shown that Farm to School (F2S) food education programs can decrease food waste by 17%, illustrating the effectiveness of these hands-on learning experiences in promoting sustainable habits.

Innovative cafeteria strategies, such as those implemented by the Smarter Lunchrooms Movement, further support these educational efforts by creating environments that encourage healthy food choices and reduce waste. By integrating these practical experiences into the curriculum, educators can inspire students to become active participants in food waste reduction, ultimately contributing to more sustainable communities.

Schools are implementing various strategies in their cafeterias to reduce food waste:

Schools are implementing various strategies in their cafeterias to effectively reduce food waste while ensuring students receive nutritious meals. One such approach is “Offer vs. Serve,” which allows students to decline certain components of a reimbursable meal. This strategy is mandatory in high schools and optional for elementary and middle schools, helping to reduce waste by providing students with choices while still meeting nutritional guidelines. Another innovative method is the use of Share Tables, where students can place whole and unopened food items they choose not to eat, making them available to other students who may want additional servings. This not only reduces waste but also promotes sharing and community within the school.

Research indicates that extending lunch periods from 20 to 30 minutes can significantly improve dietary intake and reduce food waste. Longer lunch periods allow students more time to eat and make healthier food choices, thus minimizing waste. Additionally, some schools are redesigning cafeteria spaces to encourage healthier choices and reduce waste. By creating more inviting and efficient layouts, schools can influence students’ eating behaviors, leading to increased consumption of nutritious foods and reduced waste.

These strategies demonstrate a comprehensive approach to tackling food waste in schools, combining policy changes, innovative practices, and environmental considerations. By implementing these measures, schools not only contribute to a more sustainable food system but also ensure that students receive the full nutritional benefits of their meals, supporting both their health and education.

Connecting Food Waste to Health and Nutrition

Education programs are increasingly emphasizing the connection between food waste and health, highlighting the importance of reducing waste to improve nutritional outcomes and environmental sustainability. One key focus is on the nutritional value of foods that are often wasted, particularly fruits and vegetables. These items are rich in essential nutrients that are crucial for maintaining health, yet they are frequently discarded due to spoilage or over-purchasing. Programs like Feeding Florida’s SNAP-Education emphasize creative cooking and food preservation techniques to help individuals use all edible parts of produce, thus maximizing nutritional intake while minimizing waste.

The environmental impact of food waste is another critical aspect being addressed. When food waste ends up in landfills, it decomposes and produces methane, a greenhouse gas that is 84 times more potent than carbon dioxide over a 20-year period. This contributes significantly to climate change, making it imperative to reduce food waste as part of broader environmental conservation efforts. Education programs are teaching students and communities about the environmental consequences of food waste, encouraging more sustainable practices.

Furthermore, reducing food waste is directly linked to addressing food insecurity. By minimizing waste, more food can be redirected to those in need, helping to alleviate hunger in vulnerable communities. Schools and community programs are exploring ways to recover wholesome excess food for donation, thus supporting food-insecure populations.

Student-led initiatives and peer education are proving to be effective strategies in these efforts. Schools are supporting eco-clubs and green teams, where students organize awareness campaigns and challenges to reduce waste. Peer-to-peer education programs empower students to teach each other about the importance of food conservation. For instance, a middle school study program that was student-driven showed success in reducing food waste, demonstrating the impact of engaging students in these initiatives.

By connecting food waste to health and nutrition, education programs are fostering a more sustainable and health-conscious society, where reducing waste is seen as a critical component of public health and environmental stewardship.

Conclusion

Educational programs focusing on food waste reduction in schools play a crucial role in shaping the next generation’s attitudes towards food, health, and sustainability. By combining classroom education, hands-on experiences, and practical cafeteria strategies, schools can significantly reduce food waste while teaching valuable lessons about nutrition and environmental stewardship.

These programs not only benefit the immediate school community but also have far-reaching impacts on public health and the environment. As students carry these lessons into their homes and future lives, they become ambassadors for a more sustainable and health-conscious society.

By addressing food waste, schools contribute to a more sustainable food system and help create a generation of informed, environmentally conscious citizens. The success of these programs demonstrates that small changes in our daily habits can lead to significant positive impacts on our health and the planet.

Sources

Does a significant percentage of school meals wind up in the trash?

Guide to Conducting Student Food Waste Audits: A Resource for Schools

Educating Youth About Wasted Food

Fighting Food Waste in Schools

By: Emily Grant, Director of Operations

Amanda Chidzikwe, CEO & Founder of She-Lion Foundation

From the streets of Zimbabwe to the neighborhoods of Orlando, the  journey has been one of faith, fire, and an unshakable vision of  bringing a global heart and local impact to our work. Through the Free Food Friday Program, we have turned pain into purpose, using food as a tool not just for nourishment, but for connection, dignity, and community empowerment. What began as a dream is now a weekly mission to serve, uplift, and show young women and youths  the power of giving back.

She-Lion Foundation: We are committed to empowering young women through education, mentorship, vocational training, and financial literacy. Our mission is simple yet powerful: to break barriers, foster independence, and create lasting positive change in our community.

Interested in sharing your partnership story or being featured by FoodRecovery.org? Reach out at hello@foodrecovery.org!

From Confusion to Action: Your Role in Reforming Food Date Labels

In our quest to create a more sustainable world, we often overlook a tiny yet significant culprit of food waste: date labels on our food. Those small stamps reading “Best by,” “Use by,” or “Sell by” may seem helpful, but they’re often misunderstood, leading to millions of pounds of perfectly edible food being tossed in the trash. This summer, I dove into the world of food date labels, understanding the confusion many consumers face and advocating for change. 

The Date Label Dilemma

When you see a date on your food package, what’s your first thought? If you’re like most people, you might assume it’s an expiration date – a hard deadline after which the food becomes unsafe to eat. 

In reality, most date labels are not about food safety at all. They’re typically manufacturers’ suggestions for when the product is at its peak quality. This misunderstanding leads to a staggering amount of waste. Studies estimate that confusion over date labels contributes to about 20% of consumer food waste, translating to roughly 398,000 tons of food waste each year in the US alone!

Decoding the Labels

To combat this waste, it’s crucial to understand what some of these labels actually mean:

• “Best by” or “Best if used by”: This indicates when the product will be at its best quality. The food is still safe to consume after this date, though it may not be at peak flavor or texture.
• “Use by”: Similar to “Best by,” this is the manufacturer’s estimate of when the product will be at its best quality.
• “Sell by”: This is aimed at retailers for inventory management and isn’t meant for consumers at all. Products are often good for days or even weeks after the “sell by” date.

Unfortunately, there are over 60 different date labels on shelves across the US, meaning that understanding the most common won’t matter when you encounter new language. That’s why you should… 

Trust Your Senses

Instead of relying solely on date labels, use your senses to determine if food is still good:

• Look for signs of spoilage like mold or discoloration
• Smell the food – off odors are a good indicator that food has gone bad 
• When in doubt, give it a taste. A small taste won’t make you sick, and it’s the best way to determine if food has spoiled.

Advocating for Change

While understanding date labels is crucial, real change requires action at a policy level. This is where advocacy comes into play, and there’s exciting progress on this front.

As a Congressional Hunger Center Zero Hunger Intern partnered with FoodRecovery.org for the summer, I participated in the Zero Food Waste Coalition’s Hill Day and the Gen Z Food and Hunger Summit. During both of these events, and through subsequent advocacy efforts, I came to better understand legislation revolving around food date labels. 

In May 2023, a significant step forward was taken with the introduction of the Food Date Labeling Act. This bicameral, bipartisan act, introduced by Senator Blumenthal (D-CT) and Representatives Newhouse (R-WA) and Pingree (D-ME), aims to revolutionize how we approach food labeling in the United States.

Key Points of the Food Date Labeling Act:

1. Primary Goal: The act seeks to end consumer confusion around food date labeling and ensure Americans do not discard safe, usable food unnecessarily.
2. Standardized Labels: It proposes standardization for the already voluntary date labeling system with two primary labels:
   • “BEST If Used By” for product quality
   • “USE By” for a product’s shelf life
3. Increased Food Donations: The act clarifies that foods past their quality date may still be safely sold or donated, potentially increasing the amount of food available for those in need, building off existing legislation like the Bill Emerson Good Samaritan Food Donation Act and the Food Donation Improvement Act.
4. Consumer Education: FDLA mandates USDA and FDA guidance and outreach on the meaning of date labels, ensuring that consumers are well-informed about what these labels truly signify.
5. Economic Impact: If passed, this bill is projected to drive $3.55 billion in economic revenue, demonstrating that reducing food waste can have significant economic benefits.

How You Can Support This Initiative:

1. Stay Informed: Keep up to date with the progress of the Food Date Labeling Act and other related legislation through the bill tracking feature on Congress.gov or by subscribing to the Food Systems Collaborative Food Policy Debrief.
2. Contact Your Representatives: Reach out to your local representatives and express your support for the Food Date Labeling Act. Your voice matters!
3. Spread Awareness: Share information about this act and the importance of standardized food labeling with friends, family, and on social media. 
4. Lead by Example: Implement proper food date label understanding in your own life and teach others about it.

By advocating for clearer, standardized food date labels, we can make a significant impact on reducing food waste. The Food Date Labeling Act is a crucial step towards a more sustainable and less wasteful food system. Your support and advocacy can help turn this proposal into reality, benefiting both our communities and our environment.

By: Emily Grant, Director of Operations

Chris Cameron, Founder of Fisher of Menistry

Chris grew up with a love of fishing that he got from his father and grandfather and started Fired Up Fishing Charters in 2007. Last year he started giving out food to his local community in Orlando and formed the Fisher of Menistry in 2025. 

Interested in sharing your partnership story or being featured by FoodRecovery.org? Reach out at hello@foodrecovery.org!

By: Maggie Anderson, Intern

Corporate responsibility initiatives aimed at reducing food waste can have a significant positive impact on both the environment and public health. In 2019, a new food loss and waste initiative was introduced called 10x20x30. This initiative works with several of the largest food retailers and their food suppliers to reduce the rates of food loss and waste by half by 2030 worldwide. The retailers include, but not limited to: IKEA, Kroger, Sodexo, Tesco and Walmart. Given the global scale of the issue, it was evident that no single company could tackle this challenge alone. Denis Machuel, CEO of Sodexo and a member of Champions 12.3, emphasized this by stating, “the 10x20x30 is a call-to-action to build common processes to measure food loss and food waste, embrace transparency, take action along our value chain and drive joint accountability.” 10x20x30 is one way companies can fight food waste  but there are still other opportunities for corporations to reduce excess.

We often see organizations commit to setting goals that do not need to be meant in decades. Pete Pearson of the World Wildlife Fund says“We’re getting way too comfortable with setting targets and goals that are decades away. These are things that we can accomplish within five-year time horizons, maybe even sooner…and all it takes is leadership and urgency.” ReFed, a national nonprofit which leverages a holistic view of the food system working to cut food loss and waste at a national and global level, wrote in one of its reports that a general timeline should be about 10 years. This allows a realistic timeline given for decision makers to consider the cost-benefits of solutions. 

However, IKEA was able to reduce its food waste by 54 percent within 4 years. The key to IKEA’s success was its strategic partnership with AI firms. These collaborations enabled the company to implement advanced tracking systems that meticulously monitored waste data. Additionally, IKEA focused on educating its customers about waste reduction, creating a comprehensive approach that addressed the issue from multiple angles. Not only is this beneficial for the company, as IKEA was able to save $37 million, it also benefited the environmental aspect as more than 20 million meals and avoiding almost 40,000 tons of carbon dioxide equivalents were saved.

Source visuals from Unsplash.

Packaging plays a crucial role in reducing food waste, and companies can engage consumers in this effort through thoughtful design. The Sustainable Packaging Coalition (SPC) has developed guidelines for best practices in packaging design to address this issue. While food packaging contributes only 3-3.5 percent to climate impact, optimizing it can still help reduce overall environmental effects.

Consumer preferences are a key consideration in packaging design. ReFED notes that packaging transparency can be a double-edged sword. While improved visibility allows consumers to assess freshness and use remaining contents efficiently, it may also lead to food waste if light exposure accelerates spoilage or reveals unappealing natural processes like separation in salad dressings.

It is important to companies to track metrics and to have transparency to ensure accountability, and to drive continuous improvement. By regularly measuring and reporting on waste reduction initiatives, companies can quantify progress, identify problem areas, set realistic goals, and continuously improve their strategies. Transparency in sharing both successes and challenges builds trust with stakeholders, encourages industry-wide improvements, and raises consumer awareness. Key metrics to track include total food waste, diversion rates from landfills, cost savings, and carbon footprint reduction. Through open communication via sustainability reports, social media updates, and industry collaborations, companies can demonstrate their commitment to sustainability while fostering a collective approach to tackling food waste.

By implementing these corporate responsibility initiatives, businesses can make a substantial contribution to reducing food waste while promoting public health. The success of companies like IKEA, which halved its food waste production and saved over 20 million meals in just four years, demonstrates that significant progress is achievable with commitment and innovative approaches. As more businesses adopt these practices, we can expect to see broader positive impacts on both environmental sustainability and public health. 

FoodRecovery.org partners with corporations committed to fighting hunger, reducing food waste, and advancing sustainability. Ready to make an impact? Let’s talk—email us at hello@foodrecovery.org to get started.

By: Emily Grant, Director of Operations

Orlando Union Rescue Mission: Our mission is Hope. Shelters offer Relief.

As one of Central Florida’s oldest and largest homeless services providers, the Orlando Union Rescue Mission remains committed to helping the hungry, hurting, and homeless by providing programs and services designed to transform lives. Through short-term provision of basic needs, Christ-centered care, discipleship, and education, we aim to lead the homeless to permanent independence built upon a personal relationship with Christ.

In Julio’s words: We help the homeless, the hungry and the hurting. Our organization is Christian-based and that is why we help people. We don’t discriminate against anyone – we help everyone. We serve on average between 200-400 meals a day to our men’s shelter and our family shelter.

Interested in sharing your partnership story or being featured by FoodRecovery.org? Reach out at hello@foodrecovery.org!

By- Allie Wilson, Director of Operations: Northeast and California

Photo by Kyle Glenn on Unsplash

FoodRecovery.org works across the United States to prevent food from going to waste by increasing food donations, and we have been fortunate enough to collaborate with food recovery organizations across the world.

We wanted to take a trip and talk about how FoodRecovery.org has been able to share our mission and work with organizations fighting hunger across the globe!

Community Engagement Exchange

Our first international connection began through the IREX CEE Program. IREX’s Community Engagement Exchange program is a leadership development program for young professionals between the ages of 21-27. Young professionals all over the world come to the United States to spend 3 months collaborating with civil society organizations, developing their personal and professional skills. FoodRecovery.org, then MEANS Database, was fortunate enough to host two CEE Fellows. 

Our fantastic fellows were Jeffery and Espoir, from Ghana and the Democratic Republic of Congo, respectively. We were so fortunate to have Jeffery and Espoir join our team for 3 months. They taught us about their experiences creating innovative solutions to waste in their communities, shared their perspectives on issues surrounding food security, and introduced us to their cultures.

The Zambia Food Bank

CEE also connected us with Enock Mwewa, one of the founders of The Zambia Food Bank. Allie met Enock Mwewa through the CEE End of Program Workshop in Washington, DC back in 2022. Enock shared his idea to start a food bank and food recovery program in his home country of Zambia. 

Allie was able to spend 2 weeks in Zambia through the CEE’s Community Engagement Project (CEP) Exchange, where she collaborated with The Zambia Food Bank team on program structuring, identifying potential partners, and even visiting some inspirational projects like Organic Farm 7. Allie continues to collaborate with The Zambia Food Bank and we’re proud to watch them grow!

Banco de Alimentos de Viçosa- The Food Bank of Viçosa

Our most recent international collaborator has been the Banco de Alimentos de Viçosa in Viçosa, Minas Gerais, Brazil! Organized by researchers from the Federal University of Viçosa, the Banco de Alimentos de Viçosa (Food Bank of Viçosa in English) aims to provide nutritious food to community members facing food insecurity across Viçosa and the Zona da Mata of Minas Gerais.

FoodRecovery.org became involved with this project when Allie’s former professor at UFV, Silvia Eloisa Priore, learned about our organization’s work during a visit from Allie. Dr. Priore and her team of nutritionists and agroecologists at UFV have been working on food security initiatives across Brazil for years. After learning about a grant available for extension activities through the Brazilian Federal Agency for Support and Evaluation of Graduate Education, Dr. Priore invited Allie to participate in the formation of a project proposal that would kick-start the Banco de Alimentos de Viçosa. The project was approved and the work to build the food bank has begun!

FoodRecovery.org’s mission, process, and our experiences were shared to the Banco de Alimentos team through a presentation by Allie. Other partners from The Ohio State University and University of Maryland led a leadership course to help participants in the formation of the Banco de Alimentos de Viçosa. We at FoodRecovery.org are looking forward to further collaborating with the Banco de Alimentos de Viçosa team and our fellow American partners at Ohio State University and the University of Maryland, as well as encouraging food recovery and food security in the Zona da Mata of Minas Gerais, Brazil.

A Global Movement with Local Impact

As FoodRecovery.org continues to grow our mission of wasting less food and feeding more people, we hope to continue strengthening the global movement of individuals and organizations fighting food waste and food insecurity. We hope that our global reach can result in a local impact within communities across the world!

Interview By: Grace Hoening – Former Social Media Coordinator

Written By: Cassidy Blackwell, Social Media Coordinator

Allie Wilson, our Director of Northeast Operations is a loyal food recovery advocate and dedicated team member always looking for ways to expand our work and build partnerships. Allie started as a volunteer with us when we were still MEANS Database but transitioned to a full-time staff member in 2021. In this conversation, she shares meaningful experiences working with Brazilian restaurants in her Jersey Shore community and reflects on her career with FoodRecovery.org.

How did you start working with the Brazilian restaurants in your area?

I was on my way to volunteer with Food Not Bombs and I decided to stop into a newly opened Brazilian restaurant, Emporio Cafe e Restaurante. Interested in finding some good local eats, I sat down and began talking with a few employees. I asked what they typically did with their surplus food at the end of the night. The employee said they did have food at the end of the night that they had to throw out, but they wanted to find a way to donate it instead. Immediately I lit up because I knew we could help with that! Within the next few minutes, I was speaking with the owner of the restaurant and we completed our first recovery with Emporio Cafe e Restaurante in the next few days. 

How have these restaurants alongside FoodRecovery.org built partnerships within the community?

Emporio Cafe e Restaurante and Sabor do Brasil are women and immigrant-owned. Each of them built these restaurants from the ground up and now see donating excess food as a way to give back to a community that has given so much to them.

 

With frequent donations–two drop-offs a day–to food pantries and shelters in Long Branch, Asbury Park, and Bradley Beach, the restaurants and these organizations have become close. At one point, an Emporio Cafe e Restaurante employee personally dropped off a food donation because they enjoyed seeing the impact of giving surplus food. The volunteers at the food pantries have also visited the Brazilian restaurants to try out some delicious food. It’s great seeing these community members who wouldn’t have otherwise interacted build strong ties. 

Can you share an impactful moment from working with these restaurants?

One of my favorite memories is a friendship that developed between one of our drivers, Nathy and a volunteer at the Bradley Food Pantry, Shannon. Nathy, who is Brazilian, and Shannon would communicate via Google Translate. Shannon eventually referred to Nathy as her “amiga,” and would give Nathy excess vegan food they had available. Nathy felt so grateful for this friendship, and It was beautiful seeing these two come together.

What has it felt like watching FoodRecovery.org grow to where we are today?

I started volunteering with FoodRecovery.org in 2015 when we were starting out. Seeing how big food recovery as a concept has become is really cool to me. Early on, no one was really talking about recovering surplus food and we frequently had to explain that “yes, you can donate excess food.” 

 

It’s been awesome to see us transform from getting excited over donating a few trays of food to now transporting truck loads and millions of pounds of excess food annually. 

What has been a rewarding moment from your time working with FoodRecovery.org?

It’s been very rewarding seeing food donated within my community. Early on I strived to build our presence in New Jersey , but it really wasn’t until we got Emporio Cafe e Restaurante and Sabor do Brasil on board that things started to pick up. It felt like a flip switched and suddenly we were able to grow these relationships into more and more partnerships and donations. Now, I get to work with event venues across the state, the Sea Hear Now festival, produce distributors and farmers markets in Montclair, Haddon Heights, and Holmdel. This goes to show the ripple effect just one donor can have on our organization and their community. 

By: Maggie Anderson, Intern

While food waste is commonly seen as just discarded food in landfills, it also represents wasted resources used throughout growing and selling processes, such as water to grow the food, transport to bring the food from farm to warehouse, and warehouse to grocery store. This creates significant monetary losses across the entire supply chain, imposing economic burdens at all levels. By understanding and addressing the issue of wasted food more fully, communities can see significant financial benefits while simultaneously improving public health outcomes.

The scale of food waste is staggering, with global annual costs estimated at $940 billion. In the United States alone, the average family of four discards approximately $1,600 a year in produce. This waste not only affects individual households but also has far-reaching economic implications:

Resource Costs:

The Food and Agriculture Organization of the United Nations (FAO) estimated annual losses of $1 trillion from resource costs from wasted resources in food production. It is estimated that around 14 percent of food produced is lost between the harvest and retail stages. Despite enough food being produced for all and a large percentage of it going to waste, some still do not have access to substantially nutritious food, leading to deficiencies, hunger and malnutrition. The resource cost amount considers the labor, material resources, time and energy used during the production process. 

Environmental Costs:

The environmental impact of food waste, including factors like carbon emissions, land use, and water costs, along with the semi-quantifiable cost factor of biodiversity, totaling to an estimated amount of $700 billion per year. The EPA reports that food is the primary component of U.S. landfills, making up about 22 percent of municipal solid waste. Managing these landfills comes with high costs, which are usually borne by municipalities and, therefore, taxpayers. Additionally, taxpayers bear the burden of the environmental cleanup and health consequences of food decomposition. As food decomposes, it releases methane, a greenhouse gas more potent than carbon dioxide. A study found that “emissions from food waste, such as hydrogen sulphide, ammonia, and volatile organic carbons, can affect human endocrine, respiratory, nervous, and olfactory systems”. An increase in health complications within a community may lead to higher healthcare costs for individuals and communities. Addressing these environmental challenges requires funding, which often comes from the affected communities themselves.

Social Costs:

Food waste contributes to higher food prices, disproportionately affecting lower-income individuals and potentially leading to nutritional deficiencies. Micronutrient deficiencies can lead to both visible and severe health conditions, as well as more subtle reductions in energy, mental clarity, and overall ability. These deficiencies can subsequently cause poorer educational performance, decreased work productivity, and an increased vulnerability to other health conditions and diseases. Only part of the population has sufficient access to food, some even surplus, while others do not have access to buy quality food. Studies have shown that the essence of a satisfying and fulfilled life lies not in the quantity of commodities possessed, but in rich social interactions, gratifying employment, and adequate time for oneself.

When combining these factors, the FAO projects a total annual cost of $2.6 trillion from America’s food waste.

Economic Benefits of Reducing Food Waste

Reducing food waste can lead to significant economic benefits for both households and communities. By minimizing food waste, families can save a substantial amount of money annually. The $1,600 saved by an average family of four could be redirected towards other essential needs or investments. Meal planning, taking inventory of your kitchen and creating grocery lists are a few ways to decrease the amount of money you spend on food waste. Taking these steps before going grocery shopping also helps you avoid buying things you don’t need. With the amount of food waste reduced and families spending less on food, it can stimulate local economies through increased spending or saving, boosting the community economy.The economy within the community can also improve as there is a possibility of employment opportunities arising. Initiatives focused on food waste reduction and redistribution can create new employment opportunities in areas such as food recovery, composting, and innovative food preservation technologies.

One way food waste can be reduced is through the Food Date Labeling Act (FDLA), this act aims to address confusion around date labels on food products and reduce unnecessary food waste. By establishing a standardized national system that uses only two clear labels: “BEST if used by” for quality and “USE by” for safety. By eliminating ambiguous “Sell By” dates and clarifying label meanings, the FDLA could significantly reduce food waste—potentially diverting 398,000 tons annually and providing an economic benefit of $2.41 billion. This initiative not only helps consumers save money by preventing premature food disposal but also encourages food donations and enhances overall food security.

By implementing these strategies, households and communities can significantly reduce food waste, leading to substantial economic savings and improved public health outcomes. The ripple effects of these actions can contribute to a more sustainable and equitable food system, benefiting both people and the planet.