Event Title Presenter Name Date www.foodwastealliance.org

Why Food Waste? Economic Growing, processing, and transporting food of which 25 - 40% is ultimately wasted Manufacturer disposal expense, retailer shrink and disposal costs, consumer out-of-pocket costs, etc. Environmental Energy, water, and land use associated with food production of calories never consumed GHG generation when food scraps degrade in landfills Food waste is a triple bottom line issue. Experts estimate that anywhere from 25 to 40 percent of the food that is grown in the U.S. is ultimately sent to landfill. Reducing food waste means increased efficiencies and cost savings for businesses, households, and communities. From an environmental perspective, wasting food not only wastes the natural resources that went into growing, producing, and transporting that food, but when organic material winds up in a landfill, it creates methane gas. Methane is a greenhouse gas 25 times more potent than carbon dioxide. Finally, and most importantly, 1 in 6 Americans struggles with food insecurity in the U.S., according to the group Feeding America. Addressing the challenge of food waste means finding ways to get food to those in need. Social 50 million Americans have food insecurity Enough nutritious calories are grown and produced each year to feed every American www.foodwastealliance.org

Food Waste Management This is guiance from the US EPA as to how to best manage food waste. The top solution is called “source reduction.” This means not creating food waste in the first place. Next is to feed food to people, including food donation. The third priority is sending food waste to animal feed. The rest of the options help provide guidance for diverting food waste away from landfills and to beneficial alternatives like anaerobic digestion and composting.

About FWRA Multi-year initiative Cross-Industry effort 3 Goals 1 Reduce Food Waste to Landfill 2 Increase Food to Donation 3 Recycle Unavoidable Food Waste To address these challenges, the manufacturing, retail grocery, and restaruant and foodservice industry joined together in 2011 to create the cross-industry Food Waste Reduction Alliance. FWRA has three goals: 1) reduce food waste generated in our operations 2) increase the amount of food donated to those in need and 3) increase the recycling of unavoidable food waste, like plate waste or trimmings and peels from food processing. www.foodwastealliance.org

Food Waste Reduction Alliance members The FWRA is a project of three trade associations that represent the different sectors of the food industry- the Grocery Manufacturers Association, the Food Marketing Institute, and the National Restaurant Association. It is co-chaired by Conagra, Wegmans, and Yum! brands. About 30 companies are members of FWRA, representing about 10 companies per industry sector. 5

About FWRA US Food Waste Disposal Data (EPA) Residential 44% Industrial 2% Industrial 2% Institutional 10% Institutional 10% Grocery Stores 11% Grocery Stores 11% Residential 44% Residential 44% Quick Service Restaurants 13% Quick Service Restaurants 13% This is a chart of where food waste comes from in the U.S. You can see that by far the largest contributor of food waste to landfill is consumers. However, FWRA represents a major sector and, by working together, we can strive to reduce our impact. Full Service Restaurants 20% www.foodwastealliance.org

Processing and Manufacturing About FWRA IN-SCOPE Agriculture Processing and Manufacturing Transportation Retail & In Restaurant Processing and Manufacturing Transportation Retail Consumer FWRA focuses on the sector of the supply chain that we represent- from manufacturing on down to retail and in-restaurant consumption. For now, we do not actively work on agricultural food waste or consumer in-home waste, although FWRA does support efforts in those areas. www.foodwastealliance.org

Emerging Solutions & Best Practices About FWRA Assessment Communications Policy Emerging Solutions & Best Practices Studies & Surveys Foundational data Partner w stakeholders Outreach & education Infrastructure development Public policy & regulation How to overcome barriers Best Practices Guide & Toolkit FWRA’s work is broken up into four categories. These are the categories that reflect not just how and why food waste is generated in the supply chain, but also solutions. The Assessment effort conducts regular surveys of the industry to understand how much food waste the manufacturing, retail, and restaurant sector are generating & where it’s going. The Communications effort is focused on making sure FWRA’s efforts are coordinated and aligned with others, like USDA, EPA, NRDC, ReFED and more. The Policy committee looks at the public policy levers that can be pulled to advance infrastructure development, increased food donation, and what public policies aren’t working. We have seen a notable increase in food waste regulations, bans, etc over the past few years. (ex. MA, CA, Austin TX) We want to understand what works. Finally, the Emerging Solutions & Best Practices committee creates guides and toolkits advancing industry best practices to help all companies more forward, faster. www.foodwastealliance.org

About FWRA: Assessment results [NOTE TO PRESENTER– SEE THAT THIS SLIDE INCLUDES MANUFCTURER AND RETAIL AND THE NEXT SLIDE INCLUDES RESTAURANT. SELECT WHICHEVER YOU WANT FOR YOUR PRESENTATION- THEY DON’T ALL LEGIBLY FIT ON 1 SLIDE] For example, these are the high level findings from the 2014 Food Waste Assessment. FWRA surveyed manufacturing, retail, and restaurant companies, asking 4 simple questions: How much food waste to you generate? Where does it go? How much food do you donate? What barriers exist to recycling more food waste or donating more food? As you can see from these infographics, the picture in different sectors is very different. Manufacturers recycle almost 94% of their food waste. This is because food waste from a facility is typically very clean (trimmings, peels) and consistent- making it a perfect candidate for animal feed. Retailers use a lot of composting- their food waste stream varies from day to day and is more unpredictable. Both sectors have great stories to tell and opportunity to do more, which is why we have FWRA. www.foodwastealliance.org

About FWRA: Assessment results [ADD RESTAURANT FINDING HERE] Restaurants are finding new ways to donate more food. The vast majority are successfully recycling used cooking oil. For example, these are the high level findings from the 2014 Food Waste Assessment. FWRA surveyed manufacturing, retail, and restaurant companies, asking 4 simple questions: How much food waste to you generate? Where does it go? How much food do you donate? What barriers exist to recycling more food waste or donating more food? As you can see from these infographics, the picture in different sectors is very different. Manufacturers recycle almost 94% of their food waste. This is because food waste from a facility is typically very clean (trimmings, peels) and consistent- making it a perfect candidate for animal feed. Retailers use a lot of composting- their food waste stream varies from day to day and is more unpredictable. Both sectors have great stories to tell and opportunity to do more, which is why we have FWRA. www.foodwastealliance.org

About FWRA: Best Practices Guides FWRA has developed two Best Practices Guides. This is the most recent version. This and all FWRA’s tools and reports are available to the public on the FWRA website. These guides are built around the top barriers identified in the Assessments. It features case studies from FWRA companies about the ways they have found to overcome specific barriers so that other companies can adopt those solutions too. For example, Campbell’s Soup partnered with a food bank in New Jersey, where they are headquartered, and donated their manufacturing time to process excess peaches from farms in the state into peach salsa. The salsa, Just Peachy, is now available in the South Jersey food bank for their clients. www.foodwastealliance.org

Case Studies- comparing policies & impacts About FWRA Next Steps: Measurement tools- developing tools to help companies measure & quantify food waste Case Studies- comparing policies & impacts Best Practices Guide 3: Overcoming more barriers As we look to all the work that is being done to reduce food waste in the U.S. and around the world, we know great progress has been made, but that more still needs to be done. FWRA is going to change the way we do the survey going forward. We found that too many companies are still really struggling with accurately measuring their food waste. So, FWRA is going to focus efforts on developing (or helping to develop) tools that make it easier to measure food waste in operations. Measurement is the #1 best practice to food waste prevention & diversion. We will also be developing some case studies on the impacts of various food waste policies and regulations that have recently been adopted in different parts of the U.S. For example, Massachusetts has a state-wide ban on sending food waste to landfill, while the city of Orlando has a voluntary program where food companies can opt-in to a diversion program run by the city & the fee is simply added to their utility bill. We want to understand what works …. And where…. And why. Those will be out in the next month. Finally, FWRA will release a new and updated version of the Best Practices Guide with even more case studies and solutions. The goal of that guide is to help companies get started on a food waste reduction or food donation program OR take an existing program to the next level. We have so many great stories to tell- it will be an exciting year. www.foodwastealliance.org

Thank you! @FWRAorg www.foodwastealliance.org