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

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: 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: 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.

By: Marie Adant, Summer 2024 Intern

Preface

As an intern this month [Summer 2024] at Foodrecovery.org, I wanted to dedicate a blog post on food policy implementation from both sides of the Atlantic. This interest dates back to the beginning of my internship, where my missions focused on conducting outreach in California and attending conferences on the advancements of its state food and environmental policies. Week by week, I
started gathering more facts and observations about food policies in the United States (US), extending to the Midwest. Having had some previous knowledge of the French food system and
currently taking political science courses, this blog post is thus a capstone project of bits and pieces I have gathered on the subject.

Introduction

It is commonly assumed that food waste from country to country depends on people’s cultural perception of food. This idea can mean differences from portion sizes, to the conception of food in an anthropological sense. When it comes to facts, French people indeed tend to waste less and this could be reattached to a more philosophical approach to food. Many French people indeed take a lot of pride in taking five-hour meals with their families on the weekends, so much so that they have demanded it to be enshrined as part of the UNESCO World Heritage in 2010 (Reinier, 2007). If you think that French people may have too much pride in their culinary culture, which explains why they waste less food, this assumption is a good place to start. On the other side of the Atlantic, the US, like many other countries whose culture has been influenced by Protestantism, holds a different approach to food.

In other words, while the French tend to live to eat, Americans tend to view food as a means to live. One can link this to the conclusion that Max Weber makes in The Protestant Ethic and the Spirit of Capitalism (1904), in which he argues among other things, that the protestant work ethic of early settlers (namely Puritans) contributed to the development of capitalism. Indeed, initially, Protestantism incentivized its followers to follow a modest lifestyle, centered on work, and put aside luxuries such as expensive clothes, entertainment, art and arguably—food, as feasts were framed as lavish (Weber, 1904). Although in the early stages of Protestantism in the US, materialism was discouraged, accumulation of capital certainly was encouraged. Progressively, some stances against materialism disappeared, as people started spending more of their capital and kept the same work culture. Nevertheless, contrary to people from countries that have been historically tied to Catholicism, namely France, Americans tend to value food differently and arguably less as underlined by their time spent eating daily, which is only half compared to the French (McCarthy, 2020). As food has started getting overproduced in abundance as an effect of capitalism, Americans gradually consumed more, but also wasted more of it, as it became seen as less significant of a resource.

Context

Today, the average American wastes 325 pounds per person per year while it is only 138 pounds of food for the French (Recycle Track Systems, 2024; Notreenvironnement, 2024). But what may cause this gap? Although we have seen that history and culture play a big role in explaining it, it can be easy to start guilt-tripping individuals for their lack of sensibility towards food waste rather than environments, as well as political and economic systems. Although individuals are supposed to be held accountable for their actions, it is crucial to remember that it may be shifting the focus elsewhere from the roots of the problem. Different cultural environments may make it difficult for some people to waste less food due to bigger portion sizes, or misleading expiration dates such as the US’ confusing distinction between “use by” and “best before” labels. Plus, it is counter-productive to guilt-trip individuals, especially when most of it can be put down by governments who control policy, as well as, firms who control food labels and packaging. Given that humans are generally not comfortable with change (and taking the blame, for that matter), it is further key for governments, hand-in-hand with firms to facilitate nudges that would de facto enable more collective change. One example could be France’s policy on the ban of single-use plastic tableware, namely in fast food restaurants passed in 2022. Given that an estimated 55% of the single-use plastic tableware was used while people were eating in, which meant that transitioning to reusable tableware and making it part of the law, made it gradually widespread and facilitated consumers to collectively waste less (Chrisafis, 2022).

Although it may seem obvious to some it is important to highlight that instead of playing a never-ending blame game, the focus should be on cooperation in policy-making and implementation. Thus what other elements, other than culture, can play a role in the amount of food waste in a country? The implementation of the Californian policy of SB-1383 (2016) and the French policy of the “Loi Garot” (2016) can be interesting case studies.

A brief transatlantic comparison of policies

At first sight, these policies, which both tackle food waste, have a lot in common. The “Loi Garot” was first introduced in February 2016, as a result of wanting to be pioneers in the world on the matter of food waste generated by businesses and showcasing their environmental awareness to the world. In California, SB-1383 was passed in the California legislature in September 2016 and started getting implemented in January 2022. While the Loi Garot rather emphasizes the idea of preventing and repurposing, in addition to donating, California’s SB-1383 focuses mainly on donating, which has a more gradualist approach, by setting goals during the timeline of the policy’s full implementation. In both instances, food-generating businesses are supposed to collaborate with non-profits to prevent food waste. Although both policies are similar, since they started being implemented (2016 for France and 2022 for the US), the Loi Garot has been more efficiently implemented.

In France, it has been declared that 94% of businesses are complying with the law in 2021 with 23% of non-profits receiving more food than in the pre-Loi Garot period (Phenix, 2021). In addition, they have also decided to clarify expiration dates for consumers to better determine when to throw away their food. In the meantime, California has continued setting goal after goal, from having a “20% increase in food recovery for 2025” or having a “75% reduction in organics disposal” since 2021, and is combating food waste successes after another rather than quickly (Calcities, 2024).

The politics of food policy

It was over a Zoom meeting, at noon at the end of May. During the beginning of my time at Foodrecovery.org, I was encouraged to take part in the monthly Alameda County (CA) Food Recovery Stakeholder Network conference with a couple of other non-profits from California and the rest of the US. As I came to acquaintance with virtual Californian ice breakers and then, the StopWaste organization’s PowerPoint on the data of food donations in Alameda county, I thought to myself: why should volunteers still need to advocate for more food donations, cold emailing and calling business, when a bill on the matter has been passed by the California State Legislature? From my experience during the first week of my internship, I realized that it seemed as if non-profits were filling in the government’s work on the matter, making sure as many food-generating firms were complying with state law. Perhaps another hypothesis could be that because of France’s more general emphasis on social welfare, or government intervention to help causes such as poverty, their policy on food waste was being passed faster.

The financial incentive argument

What may also slow down the implementation of the policy may also be financial incentives. Indeed, in California, fines for not complying with SB-1383 remain a lot lower than the ones in France. While a business in California not complying risks $50-$500 (depending on how many violations occurred), in France a business risks from around $4282 to $11,429, in addition to removal of tax benefits in the future (FoodRecovery.org, 2024).

When the shape of the state comes into play

The shape of the state, or in other words, how a country geographically separates its powers, may also be what slows or accelerates the implementation of policy. Indeed, France organizes its state with Unitarianism, in which the government is centralized and where only one level of government is necessary for decision-making. In this organization which dates back to the French Revolution, the regions simply apply decisions from the centralized state. In other words, because it is one of the most centralized states in Europe, it is easier for France to apply its food policy nationwide, as attested by the data from above.

This reality is the case because the US uses federalism, a geographic separation of powers in which there are two levels of decision-making, the state and the federal level. With this system that dates back from the Philadelphia Constitutional Convention (1787), states simply have complementary powers to the federal state. The complementary powers include the categories of health, education, and environmental issues, to which SB-1383 belongs. This principle of federalism means that it may be trickier for governments to make changes at a state level because they need to conduct continuous legal reviews with federal law. In other words, for change to truly happen fast enough and at a wider scale, federal law should change first as it has supremacy over state law. Therefore, the goal of my argument is to prove that the US federalist system may explain why there is both a slower change at state and national levels.

Finally, regardless if a country is unitarian or federal, lobbies and even some disguised as non-profits are actively rooting against change. Sometimes creating monopolies, these entities are sabotaging small wins by advocating in political institutions, whether in Washington D.C. or in Paris. This observation that can be made both in France and the US can be an interesting starting point for future qualitative research and is an area I have not yet explored here.

Conclusion

The efficiency of food policy implementation is thus the result of long cultural and historical heritage. From France’s long culinary and Catholic tradition to the US’s heritage of overproduction partly originating from Protestantism, it is clear that unless systems change, policies have to be created around, and according to the political institution system in which they lie. Today systems are different and none is perfect which means different outcomes in terms of food recovery appear. Because of its highly centralized political institution system and more favourable cultural context towards food, France implements faster than the US food policy.

Bibliography

Calcities. “SB 1383 Implementation.” Accessed June 25, 2024. https://www.calcities.org/advocacy/policy-areas-and-committees/environmental-quality/s b-1383-implementation

Chrisafis, Angelique. “Ban on Single-Use Restaurant Tableware Hailed as Fast-Food ‘Revolution’ in France.” The Guardian, 28 Dec. 2022. The Guardian, https://www.theguardian.com/world/2022/dec/28/france-ban-on-single-use-restaurant-tableware-hailed-as-fast-food-revolution.

McCarthy, Niall. “Infographic: Where People Spend The Most Time Eating & Drinking.” Statista Daily Data, 31 July 2020, https://www.statista.com/chart/13226/where-people-spend-the-most-time-eating-drinking

Notreenvironnement. “Parmi les déchets alimentaires, que gaspille-t-on vraiment ?” Notreenvironnement, June 24, 2024. https://www.notre-environnement.gouv.fr/

Phenix. “Loi anti-gaspillage en supermarché : qu’est ce que la Loi Garrot ?” Phenix pro (blog), September 9, 2021. https://www.wearephenix.com/pro/loi-garot-sur-le-gaspillage-alimentaire-quoi-de-neuf/

Recycle Track Systems. “Food Waste in America in 2024: Statistics & Facts | RTS.”, Accessed June 25, 2024. https://www.rts.com/resources/guides/food-waste-america/

Reinier, Damien. UNESCO – Gastronomic Meal of the French. 2007, https://ich.unesco.org/en/RL/gastronomic-meal-of-the-french-00437.

Foodrecovery.org. “SB-1383: California’s Short-Lived Climate Pollutant Reduction Strategy | FoodRecovery.Org.” Accessed July 17, 2024. https://foodrecovery.org/legislation/sb-1383-californias-short-lived-climate-pollutant-reduction-strategy/.

Weber, Max. The Protestant Ethic and the Spirit of Capitalism. Routledge | Taylor and Francis Group, 1904.

By: Maggie Anderson, Intern

We are in an era of rapid urbanization and growing concerns about food security. Two innovative approaches are emerging as powerful allies in the fight against hunger and waste: urban farming and food recovery. As cities struggle with the challenges of feeding their populations sustainably, these initiatives are proving so they can work to create a more resilient and equitable food system.

The Rise of Urban Farming

Urban farming, also referred to as urban agriculture, has had a significant surge in popularity over the past few decades. Urban farming can be in various forms, ranging from community gardens tucked between buildings to advanced vertical farming systems. Initiatives such as these, bring food production closer to consumers, reducing transportation costs and carbon emissions while providing fresh, locally-grown produce. The benefits of urban farming extend beyond just food production. The green spaces foster community connections, educational opportunities, and contribute to improved air quality and urban biodiversity. 

Food Recovery Programs: Tackling Waste and Hunger

On the other hand, food recovery programs aim to address food waste alongside food insecurity. These programs aim to collect and redistribute surplus food that would otherwise go to landfills, channeling it to those in need. Food recovery can take many forms, from collecting excess produce from farms to rescuing unsold items from grocery stores and restaurants.

Diverting edible food from landfills, these programs not only feed individuals facing food insecurity  but also reduce greenhouse gas emissions associated with food waste decomposition. The impact is significant: in the United States alone, an estimated 40% of food goes to waste, while millions of Americans face food insecurity.

A Symbiotic Relationship

Urban farming and food recovery share common goals, improving food access and reducing waste. Urban farms can contribute to food recovery efforts by donating excess produce to local food banks or community organizations. This ensures that no food goes to waste and helps provide fresh, nutritious options to those who might otherwise lack access. In contrast, food recovery programs have the ability to support urban farming by providing compost from recovered food waste, helping to enrich soil and reduce the need for chemical fertilizers. When these initiatives collaborate, they create a strong synergy that boosts their individual impacts.

Case Study: Urban Symbiosis in Action

A prime example of this symbiotic relationship can be found in Aurora, Colorado, where James Grevious’ Urban Symbiosis project is “focused on building a fair ecosystem and food system  that cultivates long-lasting community relationships through a wide variety of resources, events, and healthy locally grown food”.

Challenges and Solutions

While urban farming and food recovery hold great potential, they also face significant challenges. In an article written by Sepehr Achard about the challenges and benefits of urban growing found that some of the unique challenges are present due to “factors like restricted space, poor soil quality, and increased pollution levels. Moreover, urban farming tends to be costlier due to the exorbitant prices of land and resources.”

However, July 2024 the U.S. Department of Agriculture (USDA) announced it is investing $5.2 million to create 17 new grants that support urban agriculture and innovative production. This will help community gardens and nonprofit farms to improve and flourish. It aims to reduce food insecurity by boosting production and accessibility in its community. Along with tackling food security, it aims to improve employment opportunities, education, and even help in navigating the complex world of business planning and zoning regulations. 

Community Impact and Social Benefits

By engaging community members in growing and recovering food, these programs foster food sovereignty and strengthen social ties. Grassroots involvement is key to creating sustainable change in urban food systems, empowering communities to take control of their nutritional future while building stronger, more resilient neighborhoods. 

It also has a health impact on the community. It creates a consistent supply of fresh local foods for residents. Additionally, promotion for fruits and vegetables increases. Those enrolled in gardening programs, especially the youth, are more willing to try new foods that they harvest. Gardening and farming activities also promote physical activity, time spent outdoors, and cognitive stimulation by engaging with nature. Studies have shown that the routine of farming and/or gardening and the goal-oriented tasks have shown to support positive outcomes in drug and alcohol rehabilitation programs. Community outdoor activities can improve mental health as they provide a relaxing, stress-reducing environment while also creating a sense of belonging. 

Conclusion

As we look to the future, it’s clear that the symbiotic relationship between urban farming and food recovery will play an increasingly important role in feeding our growing urban populations. By supporting these initiatives and implementing them in our own communities, we can all contribute to building more resilient, sustainable cities. Whether you’re a city planner, a community organizer, or simply an individual looking to make a difference, consider how you can support urban farming and food recovery in your area. Together, we can cultivate a future where no one goes hungry and no food goes to waste.

By: Maggie Anderson – Intern

Introduction

Community-driven initiatives play a pivotal role in addressing pressing issues like food waste and public health. Fostering local engagement and collaboration, these grassroots efforts not only reduce environmental impact but also promote healthier communities. This blog explores inspiring examples of community initiatives that have successfully tackled food waste, leading to improved health outcomes and greater sustainability.

Examples of Successful Community Initiatives

Community Food Redistribution Programs

Community food redistribution programs connect surplus food from local businesses, farms, and households with organizations serving vulnerable populations. For instance, initiatives like Aloha Harvest in O‘ahu collect excess food from wholesale distributors, grocery stores, restaurants, and hotels to distribute it to local homeless shelters, social service centers, and food pantries. This not only reduces food waste but also ensures nutritious meals for those in need, addressing food insecurity and promoting better health outcomes.

Impact on Public Health

These community initiatives not only contribute to environmental sustainability but also have tangible benefits for public health:

• • Improved Nutrition: Access to fresh, locally grown produce from community gardens and redistributed surplus food enhances nutritional intake among community members, particularly those with limited access to healthy foods.
  • Reduced Food Insecurity: By redistributing surplus food to food-insecure households and organizations, these initiatives help alleviate food insecurity and its associated health risks, such as malnutrition and chronic diseases.
  • Community Cohesion: Participation in community gardening, food sharing, and educational activities fosters social connections and resilience, promoting mental well-being and a sense of belonging.

• Reduction in methane exposure: Methane can degrade air quality by leading to the creation of ground-level ozone and particulate pollution. Exposure to these pollutants harms the respiratory system, worsens lung conditions, triggers asthma attacks, raises the likelihood of preterm births, increases cardiovascular issues and mortality, and elevates the risk of strokes. Preventing methane emissions from landfills can significantly benefit public health by reducing air pollution, which includes harmful compounds that can cause respiratory issues. It also decreases the formation of ground-level ozone, a contributor to respiratory problems like asthma. Additionally, methane emissions from landfills reduces explosion hazards, improving safety for nearby communities. Mitigating methane emissions helps combat climate change, indirectly benefiting health by reducing extreme weather events and disease pattern changes. Furthermore, using landfill gas for energy production offsets non-renewable energy use, reducing pollutants associated with fossil fuels. Lastly, burning landfill gas destroys harmful compounds, further reducing health risks

 

Challenges and Lessons Learned

While community initiatives are impactful, they also face challenges such as funding constraints, logistical issues in food distribution, and sustaining long-term engagement. Successful initiatives often emphasize collaboration with local businesses, government support for infrastructure, and ongoing community engagement strategies.

Conclusion

Community-driven efforts to combat food waste and promote public health exemplify the power of grassroots action in creating positive change. By supporting local initiatives, advocating for policy changes, and fostering community partnerships, we can collectively work towards a healthier, more sustainable future. Let’s celebrate and learn from these inspiring examples as we continue to build resilient communities and reduce our environmental footprint through grassroots initiatives.

Citations

Closing the Loop on Food Waste at School

Help Feed Oʻahu

People Matter Too – Why Community-Led Solutions Help Address Food Waste and Build Power

Redistributing Produce and Power

Urban Garden Program