{"id":5214,"date":"2015-04-20T14:41:03","date_gmt":"2015-04-20T14:41:03","guid":{"rendered":"https:\/\/wasteadvantagemag.com\/?p=5214"},"modified":"2015-12-14T19:15:01","modified_gmt":"2015-12-14T19:15:01","slug":"organic-recycling-reducing-food-waste-with-sustainable-choices","status":"publish","type":"post","link":"https:\/\/wasteadvantagemag.com\/organic-recycling-reducing-food-waste-with-sustainable-choices\/","title":{"rendered":"Organic Recycling Reducing Food Waste with Sustainable Choices"},"content":{"rendered":"

With 21 percent of waste streams consisting of food waste, organizations across Tennessee are using a multipronged approach to reduce food waste and help provide food security, steps that have multiple benefits for society and the environment.<\/em><\/p>\n

Harold W. Madison<\/strong><\/p>\n

 <\/p>\n

Thirty-three million tons of wasted food is disposed of annually in U.S landfills. According to the Environmental Protection Agency, food waste is the highest component in waste streams at 21 percent. Organizations across Tennessee are using a multipronged approach to reduce food waste and help provide food security, steps that have multiple benefits for society and the environment. In 2013, Tennessee Department of Environment and Conservation\u2019s Division of Solid Waste Management reported Tennessee counties diverted only 15.88 percent of food waste from landfills through composting.\u00a0 Composted material from residential, commercial, industrial and institutions totaled 141,085 tons leaving 747,394 tons of food waste to be landfilled.<\/p>\n

 <\/p>\n

Food Waste to Resource<\/strong><\/p>\n

Food waste in the U.S. occurs at an alarming rate. Based on a report from the Natural Resources Defense Council (NRDC), each month more than 20 pounds of food per person will not be consumed. Although the U. S. receives ample yields from a robust food producing infrastructure, 40 percent of production will not be consumed. This loss is valued at a staggering $165 billion annually. Of this amount, $40 billion is from household waste, with $750 million per year spent on disposal cost. Decomposing food waste in landfills contributes up to 25 percent of methane emissions, a harmful greenhouse gas.<\/p>\n

 <\/p>\n

Food banks are a great option for reducing food waste and improve food security for Americans.\u00a0 NRDC estimates reducing waste by 15 percent could potentially feed another 25 million Americans annually. \u201cThe National Restaurant Association strongly encourages its members to donate more food,\u201d says Dave Koenig, Director of Tax and Profitability for the National Restaurant Association.\u00a0 Grocery stores also participate.\u00a0 Several federal laws encourage food donation by providing liability protection to donors as well as tax incentives. Food that is suitable for donation is whole unused portions that have been properly held and meet food safety standards for human consumption.<\/p>\n

 <\/p>\n

Businesses donating food to non-profits realize savings both through tax incentives and in reduced solid waste costs. The food donations allow the receiving agencies to leverage their limited funds to purchase other goods and services to benefit their clients.\u00a0 Local governments also realize a benefit by saving landfill capacity and reduced production of landfill methane.<\/p>\n

Across Tennessee non-profits, grocers, and restaurants are forging partnerships that are improving ease of participation and increasing the amounts of food collected.\u00a0 With demand for food rising and industry food donations decreasing, area grocers, including Kroger, Wal-Mart, Food Lion, Sam\u2019s Club, Trader Joe\u2019s, Whole Foods, Target and others, forged an arrangement with Second Harvest Food Bank. The agreement allows for the collection of food that is close to the \u201csell by\u201d date.<\/p>\n

 <\/p>\n

Second Harvest Food Bank<\/em><\/p>\n

The Second Harvest Food Bank rescues, sorts and distributes frozen meat, dairy, produce and dry groceries from 198 grocery stores and food donors. The Perishable Route distributes Middle Tennessee\u2019s Table (MTT) food monthly at no charge to partner agencies in each of 46 counties in the service area.\u00a0 Through Middle Tennessee\u2019s Table, available food has doubled including a surge in protein-rich products. More valuable food is now available to agencies in rural counties.\u00a0 In the 2013\/2014 fiscal year, Second Harvest rescued more than 10 million pounds through Middle Tennessee\u2019s Table.<\/p>\n

 <\/p>\n

Food to Donate, LLC<\/em><\/p>\n

In East Tennessee, Food to Donate, LLC, a Knoxville-based charity, provided 780,154 pounds of food to 148 non-profit agencies in Tennessee through donations received from 328 partner stores, restaurants and businesses in 2013.\u00a0 Their effort was the result of a partnership between Food Donation Connection and partner restaurants including Pizza Hut, Red Lobster, Olive Garden, and Yum! Brands Inc., Kentucky Fried Chicken, Taco Bell, Cracker Barrel, the Cheesecake Factory, Longhorn Steakhouse and others.<\/p>\n

 <\/p>\n

Vanderbilt University<\/em><\/p>\n

Reducing food waste is important for many other types of organizations. Vanderbilt University Campus Dining accepted the challenge and has incorporated several sustainable food and waste reduction practices into their operations.\u00a0 Most notable are donations of unserved portions to Nashville Rescue Mission. Sometimes creativity is needed. For the past two years, Vanderbilt\u2019s Sustainability and Environmental Management Office (SEMO) in conjunction with the Chancellor\u2019s Office has donated large quantities of leftover strawberries from a commencement reception event called \u201cStrawberries and Champagne\u201d.\u00a0 The strawberries were donated to the Nashville Zoo in 2013 and again to the zoo and Walden\u2019s Puddle in 2014.\u00a0 The berries were immediately collected following the event and transported by Vanderbilt staff to ensure they were in good condition to feed zoo animals.<\/p>\n

 <\/p>\n

Tennessee Department of Environment and Conservation <\/em><\/p>\n

Proper planning and creative menu planning can also reduce food waste.\u00a0 Tennessee Department of Environment and Conservation conducted a recent review of State Park restaurants using the LEAN process.\u00a0 The review identified planning and process strategies to save staff time in food preparation and cut food waste.\u00a0 Dry storage rooms were reorganized, ordering systems improved, and menus changed.\u00a0 The restaurants proudly feature catfish on the buffets several days a week, but determined that large quantities were being wasted.\u00a0 A new fish cake recipe was introduced to the menu that incorporated previously prepared catfish to create a new dish and avoid waste.<\/p>\n

 <\/p>\n

Tennessee Department of Correction<\/em><\/p>\n

A sustainable practice used by the Tennessee Department of Correction is TRICOR\u2019s \u201cCook-Chill\u201d program that began in July 2010.\u00a0 The 93,000 square foot food processing plant serves Tennessee\u2019s correctional system that includes 11 facilities and annually produces 22 million meals.\u00a0 Large quantities of food are cooked and then quickly chilled and stored in pre-sized containers under precisely controlled temperatures. When needed, the right amount of food is shipped to a requesting facility, thereby reducing waste as compared to conventional bulk food purchasing and preparation. Since \u201cCook-Chill\u201d operations were implemented, food costs have been reduced, nutritional quality has improved, and less food is wasted.<\/p>\n

 <\/p>\n

Making Strides to Reduce Food Waste<\/strong><\/p>\n

Although many Tennessee organizations are making strides to reduce food waste, massive amounts of edible food are still being thrown out daily by businesses, entertainment and food service groups, stores, and consumers while there are many in need. Sustainable choices and actions are gradually being taken by community partners to help save food and natural resources.\u00a0 However, with more to be done to conserve resources, it\u2019s a different kind of food fight to be environmentally sustainable.<\/p>\n

 <\/p>\n

Harold W. Madison<\/em><\/strong> is an Environmental Protection Specialist for the TDEC\u2019s Office of Sustainable Practices, <\/em>working in the Sustainable Communities program. He has Bachelor of Science degree in Civil Engineering from Prairie View A&M University and <\/em>may be contacted at <\/em>\u00a0(615) 532-0097, e-mail Harold.W.Madison@tn.gov<\/a> or visit www.tn.gov\/environment\/sustainable-practices.shtml.<\/em><\/p>\n

\"2a \"2b- \"2f<\/p>\n

\u00a0<\/strong><\/p>\n

Sidebar<\/strong><\/p>\n

The True Value of Food<\/strong><\/p>\n

Nationally, with only 10 percent of income spent on food, it is difficult to convince consumers of the true value of food as compared to the ease of throwing it away.\u00a0 In an article entitled \u201cThe Dating Game\u201d, Dana Gunders describes at length how the use of terms like \u201csell by\u201d, \u201cuse by\u201d, and \u201cbest before\u201d confuses the issue of food safety and encourage consumers to dispose of food that is still usable.\u00a0 Also, fantastic deals such as, \u201cbuy one, get one free\u201d and conservative \u201cuse by\u201d dates often lead to a waste.<\/p>\n

 <\/p>\n

Many of the tactics employed by business and institutions are applicable to families.\u00a0 To help avoid food waste, everyone can make small changes like being a savvy shopper to plan meals in advance, being willing to buy and use \u201cfunny\u201d shaped fruit and vegetables, and designating an \u201ceat leftovers\u201d day to use up items in the refrigerator.\u00a0 Non-perishable items that were purchased on impulse that will not likely be used can be donated to local food pantries.<\/p>\n","protected":false},"excerpt":{"rendered":"

With 21 percent of waste streams consisting of food waste, organizations across Tennessee are using a multipronged approach to reduce food waste and help provide food security, steps that have 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