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F2 – Efficiently Filling the Plate: Strategies to Reduce Waste and Hunger

Meeting Rooms

As the health care sector deepens its understanding of the impacts of wasted food from addressing food insecurity to environmental considerations (both upstream use of resources and downstream emissions) the imperative to reduce food waste become clear.

According to the U.S. Department of Agriculture, approximately 14 percent of American households were uncertain of having or unable to acquire enough food to meet the needs of all of their members at some time during 2013.  More food reaches landfills and incinerators than any other single material in municipal solid waste (MSW). Fifty-two million tons of food is sent to landfills annually (equating to 21 percent of landfill volume), plus another 10 million tons is discarded or left unharvested on farms. According to Feeding America, food service operations is responsible for 10.250 million tons of wasted food each year. This is one in seven people.  

Learn from Practice Greenhealth members who have partnered with their community to reduce hunger through food donations programs and have implemented successful measurement and tracking protocols to reduce food waste through production forecasting, menuing, local and seasonal sourcing and plate waste analysis.  

Explore successes and challenges of other participants in an interactive exercise and uncover resources from the Practice Greenhealth Less Food to Landfill Toolkit.

Climate Food Waste