1. Amount of Food That is Wasted
Gary Feinland
November 4, 2015
NYSAR3 Food Recovery Workshop
Cooperstown, NY

2. At the Top

3. Food Scraps and Wasted Food
Food Scraps – inedible trimmings
during food preparation
Wasted Food – edible excess food that
is not donated

4. How Much Food Are We Talking About
NRDC estimates that 40 percent of food in the United States goes uneaten.
More than 20 pounds of food per person per month.

5. Where Does the Lost Food Go?
Farming
Post-harvest and Packing
Processing
Distribution
Retail
Food Service
Households

6. In New York State
Supermarkets, restaurants, colleges, and hospitals generate 388,000 tons of wasted food and food scraps each year.
If 5% percent donated to food banks and food pantries, they would see an increase of 20% of food available.

7. Less than 3% of Wasted Food and Food Scraps Diverted from Disposal Within NYS

8. Food Scraps Processing Capacity

9. Recent State-Wide Initiatives
Food Scraps Generation Forum June 15-16, 2015, Albany Capital for A Day - Finger Lakes Region July 9, 2015 Capital for A Day – Central New York September 30, 2015

10. Solutions Through Partnerships
Partnership between DEC, NYSERDA, Empire State Development and the NYS P2 Institute to improve energy efficiency and reduce wasted food/food scraps from large generators by offering audits and capital for improvements.
Identify additional ways state agencies can work together.

11. Other Solutions
Continue and expand current outreach efforts promoting food donation especially regarding liability concerns.
Promote EPA’s FTGTW and FRC

12. Thank You! Gary Feinland Environmental Program Specialist II
Division of Materials Management