Category: Food Waste

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Technical Assistance Program collaborates to connect surplus food with hunger relief agencies

The University of Illinois, Feeding Illinois, the Illinois Specialty Growers Association, and the Illinois Farm Bureau are collaborating to collect and collate information on the locations, types, and quantities of “surplus” specialty crops in Illinois, including potential acquisition costs. Through a producer survey, a series of focus groups, and implementation of pilots across the state the team looks to uncover the optimal mix of incentives and program interventions to overcome the current barriers to efficient flows of fresh food produced in Illinois, to Illinois residents, with as little waste as possible.

Wasted Food = Wasted Resources + Wasted Dollars + Wasted Nutrition

According to the second edition of the Natural Resources Defense Council report Wasted: How America is Losing up to 40 Percent of Its Food From Farm to Fork to Landfill, roughly two-fifths of the food we produce in our country goes uneaten for a variety of reasons, based on losses in the production, processing, distribution, and consumption stages of our food system. Beyond the food itself, this reality represents a huge loss of the resources invested in our nation’s food production–“food and agriculture consume up to 16 percent of US energy, almost half of all US land and account for 67 percent of the nation’s freshwater use.”

Image of NRDC "Wasted" report cover with a photo of a watermelon with a wedge removed.The loss is economic as well as environmental. NRDC estimates that over 400 pounds of food are wasted per person annually in the US, equivalent to “a loss of up to $218 billion each year, costing a household of four an average of $1,800 annually.”

The situation is made all the more tragic when considering that Feeding America estimated 14.3 million American households were food insecure with limited or uncertain access to enough food in 2018. “Food insecurity” refers to a lack of access to enough food for an active, healthy life for all household members and limited or uncertain availability of nutritionally adequate foods.

In 2018, 1,283,550 people experienced food insecurity in Illinois.

Global Pandemic Makes a Bad Situation Worse

During the COVID-19 pandemic, the issues of food waste and hunger have become even more pronounced. In the wake of unemployment, medical bills and other unforeseen costs, many people have struggled to make ends meet. Simultaneously, our food supply chain scrambled to pivot to a world in which institutions and businesses involved with food service or food retail shut down as part of efforts to slow the spread of disease. As an example of the challenges this presented, some perishable goods like milk or meat may be produced and packaged in bulk specifically for large-scale customers such as restaurants. So, when those customers suddenly no longer exert their typical demands on the system, large quantities of commodities may spoil if new customers can’t be identified to absorb the available supply, or if the means for alternative packaging or distribution cannot be quickly realized. News reports featured stories of commodities without outlets being dumped or livestock euthanized and record-long lines at food banks. Feeding America estimates that due to the effects of the coronavirus pandemic, more than 50 million people may experience food insecurity, including a potential 17 million children.

Farm to Food Bank Programs as Viable Solutions

Decreasing waste and increasing nutritional access are being addressed across the nation in various ways. One strategy for addressing these issues simultaneously is through Farm to Food Bank programs. “Farm to Food Bank” projects are defined in the Code of Federal Regulations [ at 7 CFR 251.10(j)] as “the harvesting, processing, packaging, or transportation of unharvested, unprocessed, or unpackaged commodities donated by agricultural producers, processors, or distributors for use by Emergency Feeding Organizations (EFOs)”–i.e., hunger relief agencies. Some existed long before pandemic-related restrictions rocked the nation’s food systems, since it is not uncommon for farmers to donate their surpluses to local hunger relief agencies. Existing programs have had to work hard to keep up with increased demand during the pandemic and expand where possible. Several new farm to food bank programs have been created over the past year in direct response to pandemic-related systemic pressures, as highlighted in a recent article for Civil Eats by Lynne Curry. Many of these are notable because they use donated funds to pay farmers fair market prices for commodities that would otherwise be wasted, or to cover other economic barriers to surplus redistribution (e.g. labor or transportation costs), creating interim markets as a stopgap response to disruptions caused by the pandemic.

One such program, The Farmlink Project, was launched in April 2020 by college students in response to the struggling they witnessed in their home communities after returning from their shut-down campuses. The project uses donated funds to pay for the packing of farm surplus and delivery to food distribution sites. Databases of interested farmers and nearby food banks are being built to enable efficient connections. Partnership with Food Finders, a food rescue organization, and Uber Freight allows logistical hurdles to be addressed by those with appropriate expertise. In the organization’s short life it has grown to involve more than 100 college and university students from across the country, serving all but five of the fifty United States, and has delivered over 22,000,000 pounds of food, according to the project website.

In New Mexico, the American Friends Service Committee (AFSC), a Quaker organization, began its Farm to Food Bank Project at the start of the pandemic, and reported in December 2020 that it had provided “more than 12,000 pounds of local, fresh produce–reaching thousands of community members in need.” AFSC uses donations to purchase “organic produce from 25 sustainable farms and distribute that food to Roadrunner Food Bank—the state’s largest food bank—as well as five shelters and food pantries that serve people who are homeless, domestic violence survivors, seniors, and immigrants.” They additionally supply “farmers with seeds and other farming materials, as well as safety items like face masks and gloves. In return, farms are providing a portion of the food they grow to local relief agencies.”

Some long-running programs have integrated various ways to address economic barriers for farmers. Operating since 2005, the California Association of Food Banks (CAFB) Farm to Family program offers a “pick and pack” fee to farmers to help mitigate harvesting and packaging costs. CAFB handles the logistics, transporting surplus food from farms to food banks throughout the state for redistribution. Participating farmers are also eligible for a 15% state tax credit.

With these and many other examples elsewhere in the nation, various stakeholders in Illinois are considering what lessons can be learned to determine how the farm to food bank concept could be applied to circumstances within our state.

Stakeholders Collaborate to Improve Food Security in Illinois

Even before the pandemic began, Illinois stakeholders were considering how to ensure more food would reach those in need through farm to food bank strategies. In early 2020, staff from Feeding Illinois and the Illinois Farm Bureau began discussions related to expansion of programs and opportunities for moving surplus food commodities to hunger relief agencies throughout the state. These agencies reached out to the Illinois Sustainable Technology Center (ISTC) Technical Assistance Program (TAP) to discuss the types of data and analyses needed to support such efforts. Plans began for a feasibility study, involving collaboration with the Illinois Specialty Growers Association, to expand and improve farm to food bank commodity flows. The study kicked off with a survey of participants at the annual Illinois Specialty Crops Conference in January 2021.

The overall outcomes of this project are being realized by meaningful collaboration between over two dozen organizations across Illinois. The feasibility study is being led by Feeding Illinois with support from the University of Illinois-Urbana Champaign, the Illinois Farm Bureau, and the Illinois Specialty Growers Association. ISTC’s TAP is spearheading data collection and analysis, as well as final report preparation.

Logos of Feeding Illinois, the IL Farm Bureau, the Specialty Crop Growers Association and the Prairie Research Institute

Project Objectives

The feasibility study will involve collection and collation of information on the locations, types, and quantities of “surplus” specialty crops in Illinois, including potential acquisition costs. Objectives include:

  • Provide producers with additional end markets for commodities
  • Identify the quantity and quality of surplus food in Illinois
  • Expand supply of fresh food to food banks
  • Increase food security
  • Reduce food loss and foster a statewide circular economy
  • Establish a sustainable farm to food bank program in Illinois

Study Components

In order to evaluate and devise effective strategies for expansion of farm to food bank programs within Illinois, the study team is evaluating what has worked as part of such programs in other states. Project staff are reviewing and reaching out to similar programs nationwide to compile best practices, key challenges, pinch points where material flows may slow down or stop due to a variety of factors, performance indicators, and key stakeholders to include in strategic planning.

Graphic representation of the study elements, as described in the text of the blog post

Simultaneously, the project team is taking a three-pronged approach to compile the data necessary to develop and assess the feasibility of strategies for a statewide farm to food bank program in Illinois.

Graphic representation of the three data compilation elements, as described in the post textThe first step is collecting feedback from Illinois producers on current conditions, challenges, opportunities, and past experiences via the aforementioned online survey, which was launched during a session presented at the virtual 2021 Illinois Specialty Crop Conference that took place in January. Conference attendees were encouraged to complete the survey during the conference and will receive electronic reminders from session coordinators. It includes questions on current practices, market channels, market alternatives, product marketability, and the farm-to-food-banks experience from the producer perspective. The survey will be open to Illinois producers until March 15th.

Additionally, virtual focus groups including producers, representatives of hunger relief agencies, and food distributors will be held, to supplement, validate, and contextualize the information gathered through the surveys. This will also provide TAP the opportunity to gauge feasibility, interest, and barriers to implementing and participating in a farm to food bank project among producers.

Survey respondents and focus group participants will have the opportunity to indicate interest in participating in future pilot studies of any new farm-to-food-bank strategies to address food insecurity identified as part of this overall feasibility study.

Finally, TAP will synthesize the findings from the surveys and focus groups to estimate the statewide supply of food commodities not currently entering the market. TAP will prepare a final report–essentially a roadmap for a statewide farm to food bank program–outlining the opportunity and feasibility (including both logistical and economic considerations) of implementing various farm to food bank project scenarios. The report will be made available online to inform Illinois producers and other stakeholders, and to assist with similar efforts in other states.

Participate

Illinois producers can support these efforts by completing our survey. It takes approximately 10 minutes to complete. If you prefer,  request to have a a hard copy of the survey mailed to you by contacting ISTC’s Technical Assistance Program.

For additional information, assistance with survey completion, or to express interest in participating in the forthcoming focus groups, please contact the ISTC Technical Assistance Program.

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US national recycling goal announced, comments sought on National Recycling Strategy

America Recycles Day is celebrated on November 15 annually and serves as an opportunity to raise awareness of consumption, proper materials management options, and procedures, and to encourage Americans to commit to increasing and improving their recycling actions in the coming year.  It’s also an opportunity to highlight the importance of recycling not only for environmental integrity but also for the US economy. According to the US EPA, on a national average, there are 1.17 jobs, $65,230 wages, and $9,420 tax revenues attributable, for every 1,000 (US) tons of recyclables collected and recycled.

On November 16 and 17, 2020, EPA hosted its America Recycles Innovation Fair and Summit in a virtual format. This year’s events were of particular importance due to the announcement of a national recycling goal during the Summit. The goal is to increase the national recycling rate to 50% by the year 2030, or “50 by 30,” in its abbreviated form.

US EPA 50 by 30 logo

To provide some context, EPA regularly releases updated data on the management of Municipal Solid Waste (MSW), or the discarded materials generated, landfilled, or recycled from US residences. Because it takes a great deal of effort and coordination to gather and analyze all the data required for a national overview, reports typically reflect the reality of material flows from a few years prior. Last week, EPA released the 2018 Advancing Sustainable Materials Management: Facts and Figures report. The data reveal that “the recycling rate (including composting) was 32.1 percent in 2018, down from 34.7 percent in 2015.”

Increasing the recycling rate to 50% in the US would be a significant improvement. Seeing our national recycling rate increase, instead of continuing the disappointing downward trend, would be great news for those of us who care about sustainable materials management.

US EPA infographic detailing the environmental and economic impact of recycling and composting
US EPA Infographic

The reasons behind the underwhelming US recycling rate are many and complex, and we’ll only touch on some of the factors here. As is the case with so many environmental issues, there is a patchwork of policies and laws across the different states. With no federal policy or national or global coordination among impacted industries about labeling and product design to facilitate material reclamation at the end of a product’s life, there are a number of issues. These include confusion about what can be recycled, technical issues related to differing product structure, mixed messages, and inefficient implementation of programs.

Even within states, materials accepted in recycling programs often differ widely from one municipality or county to another. That’s because even materials that are technically recyclable (able to be recycled scientifically) may not be practically recyclable in a given location, due to lack of processing infrastructure, economic factors that make collection and processing of materials infeasible (e.g. availability of end markets, the volume of a material that can be collected in a given timeframe, etc.), and lack of clear, effective information for consumers to follow.

US EPA graph showing recycling and composting rates from 1960 to 2018
US EPA graph showing recycling and composting trends over time

There are also issues of “wishcycling”–when people want to believe an item is recyclable and put it into their bins without knowing if it’s accepted in their local program. This leads to contamination of batches of genuinely recyclable materials, potentially rendering them useless, as well as posing risks for recycling facility workers.

The way materials are collected can impact contamination levels and the quality or marketability of recycled feedstocks. Single-stream collection, for example, in which all materials accepted for recycling by a program are placed in the same collection bin, leads to higher contamination.  In the case of glass, this often leads to breakage and a reduced rate of reclamation alongside increased hazards.

International policies, such as the infamous “China ban” in which China stopped accepting imports of certain materials from countries like the US, have left recyclers and program coordinators with a domestic glut of materials for which there aren’t adequate end markets. In some cases that means materials separated by consumers for recycling have been sent to landfills. In the worst cases, recycling programs have ended due to budget constraints. All of this has lead to a lack of faith in recycling programs and options among US consumers, even where programs are available.

To address these various challenges, EPA has developed a draft National Recycling Strategy that identifies objectives and actions needed to create a stronger, more resilient U.S. recycling system. The draft strategy builds on The National Framework for Advancing the U.S. Recycling System, released in November 2019. That Framework was the result of collaborative efforts by stakeholders from across the recycling system launched during the first America Recycles Day Summit in 2018.

Today, recommended actions within the draft National Recycling Strategy are organized under three strategic objectives:

  • Reduce contamination in the recycling stream
  • Increase processing efficiency
  • Improve markets

The draft National Recycling Strategy is open for public comment until December 4, 2020. To leave a comment, go to https://www.regulations.gov/ and search for the docket EPA-HQ-OLEM-2020-0462. This is your opportunity to let EPA know your concerns, perceived challenges and barriers to progress, ideas to effectively increase our national recycling rate, and any suggestions for additions or improvement to the actions already outlined.

When you enter the docket number as listed above, you’ll see a “Memo Opening Docket for Public Comment” in the search results. Open that, and if you see “Open Docket Folder,” open that as well so you can view the primary document (Memo Opening Docket for Public Comment, with a “Comment Now” button next to it) plus two supporting documents–the actual text of the draft National Recycling Strategy and an executive summary of the text. (Note, if you’re redirected to a beta version of the new regulations.gov website, the process will be slightly different and you won’t have to open the docket folder to see the three relevant documents). You will also be able to view all previously submitted comments if you choose. Comments can be made anonymously.

To simplify the submission process,  you may want to prepare your comment in Microsoft Word, Google Docs, or similar program ahead of time, and copy and paste your thoughts into the online form. Note that if you want to refer to documents in your comment, you can upload supporting files via the comment form as well. For example, if your community has a particularly effective consumer education publication, you might want to provide it as an example or include a copy of a recycling policy, journal article, etc. For further guidance, consult the regulations.gov “Tips for Submitting Effective Comments” document, available in PDF format. Additional guidance on the comment submission process and contact information if you experience difficulty is available at https://www.regulations.gov/help.

Meanwhile, if you represent a US-based organization interested in working toward a more resilient materials economy, consider signing the America Recycles Pledge. This signifies your willingness to participate in ongoing dialogues and to take action with other pledge signers to improve America’s recycling system. Learn more at https://www.epa.gov/americarecycles/forms/america-recycles-pledge.

graphic version of the America Recycles Pledge

Additional Resources

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UIC releases Sustainable Materials Management Plan developed with ISTC

Document cover, saying "Sustainable Materials Management Plan," along with the UIC logo and a photo of trash arranged to form the logo.The University of Illinois at Chicago (UIC) recently released a Sustainable Materials Management Plan, a concrete step in the university’s goal to become a Zero Waste Campus.

During the past academic year, many stakeholders observed current waste management practices and coordinated and conducted a waste characterization study to represent campus-wide activities. Study results and annual material generation data were analyzed and extrapolated, campus focus groups were held to provide input for ideal material management, and the research and recommendations were collated into one comprehensive plan to increase waste diversion and ultimately achieve a zero-waste campus.

UIC partnered with the Illinois Sustainable Technology Center’s (ISTC) Technical Assistance Program to conduct the waste audit, engage stakeholders, and spearhead plan development. The plan identifies nearly 100 strategies for waste reduction and diversion and was informed by the results of a November 2019 waste audit, along with insightful input received from students, faculty, staff, and community members.

UIC’s Waste Characterization Study

The waste characterization study included more than 3,300 pounds of trash from 14 buildings and outdoor campus collection bins sorted into 32 Multiple bins and buckets, each containing a different type of waste identified in the waste auditmaterial categories.

The audit team used an activity zone approach to capture waste from buildings by use, such as administrative offices, academic and lab settings, student residence halls, and multi-use spaces.

Landfill and recycling bins from various outdoor areas of campus, such as along internal walking paths, busy urban corridors, and in parking structures, comprised an “On-the-go” activity zone. The study team and an enthusiastic group of student, staff, and faculty volunteers sorted the waste over the course of a wintery week.

UIC’s Sustainable Materials Management Plan

Co-led by ISTC, and UIC’s Office of Planning Sustainability and Project Management (PSPM), a team of staff, faculty, and students from various departments, external partners and industry experts developed the Sustainable Materials Management Plan.

Together team members worked to document and understand current waste management practices and analyzed waste generation. The Plan categorizes campus waste to show what is avoidable, currently recyclable, compostable, potentially recyclable, and non-recoverable.

The data revealed that 33% of the overall waste stream on campus is compostable material, such as food scraps. Nineteen percent of the waste stream is composed of recyclable materials such as paper or plastic bottles. Eighteen percent of the waste stream on campus consists of avoidable materials such as paper towels and disposable beverage cups. Five percent of the waste stream is comprised of potentially recyclable material such as plastic film and gloves that could be diverted through source-separated streams.

The remaining 24% of the waste stream consists of materials that are currently non-recoverable, i.e. items for which recovery end markets or programs do not yet exist, or for which solutions are not yet available at UIC or in surrounding areas. This includes items like single-use equipment and other non-recyclable paper, glass and plastic items.

“Data has been a critical part of our success in reaching almost a 50% recycling rate at UIC over the past decade, even while the number of students on campus has grown by 20%. With the help of data, the recycling program at UIC has vanquished a once prevalent view that Chicago doesn’t recycle. With the report from the ISTC led waste audit, the volume of food scraps, and the presence of currently recyclable materials point to impactful steps we must take in waste reduction, outreach, and education,” stated Joe Iosbaker, UIC’s Recycling Coordinator.

Bar graph showing the percentage of various types of materials present in the UIC waste stream during the November 2019 waste audit

The study team also gathered input from members of the campus community through an online survey and a series of focus groups. Discussions shed light on knowledge, perceptions, and expectations of waste management infrastructure, the overall campus culture surrounding resource recovery, waste-related priorities, and challenges. This feedback from the UIC community was used to develop strategies to increase recycling and waste reduction. Through this multi-layer process, UIC now has a comprehensive roadmap to build from the 47% recycling rate today and prime the conditions for a zero-waste campus by 2050.

“The comprehensive presentation in the Materials Management Plan provided by ISTC gives us a greater understanding of the tasks we have,” Iosbaker asserted. Assistant Vice-Chancellor and Director of Sustainability Cindy Klein-Banai reinforced those sentiments stating, “This study has provided the data and next steps for robust strategies for reaching our Zero Waste Goal within the UIC Climate Commitments. It also demonstrates the need for broad responsibility in developing our program across all units and departments of the university.”

“ISTC’s Zero Waste team acknowledges the great potential of a comprehensive, campus-driven Sustainable Materials Management Plan,” shared April Janssen Mahajan, Sustainability Specialist at ISTC. “We fully embraced the challenges and opportunities this project offered to help UIC reconsider, reimagine and redefine campus waste and materials management in support of the university’s mission to become a Zero Waste Campus.”

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NRDC Releases “Food Matters” Resources to Guide Municipal Food Waste Efforts

The words "food matters" over a background image of various fruits and vegetables. Image from NRDC web site.

The Natural Resources Defense Council (NRDC) has announced the availability of a compendium of resources from its “Food Matters” project. The resources are meant to assist municipalities as they tackle various food waste issues.

From the full press release:

“The Food Matters Program and Policy Toolkit is designed for city policymakers and agency staff nationwide who are seeking to advance a program or implement policies to prevent food from becoming waste, increase donation of surplus food, and recycle food scraps. Alongside the toolkit is a curated set of guides to tackle food waste at the local level which have proven successful in NRDC’s work with Food Matters cities. The toolkit and templates are designed to meet cities at different stages of their food waste journey, providing users with practical resources to take both incremental steps towards city-wide change as well as bold accelerated strategies.”

Case studies from cities such as Baltimore, Denver, Nashville, and New York are included in the resource compendium.

View the full compendium on the NRDC web site.

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COVID-19 tools from the Wasted Food Action Alliance

This story originally appeared in the April 2020 Food & Beverage Manufacturing News. This monthly newsletter, focused on sustainability for the food and beverage industry, is a service of ISTC’s Technical Assistance Program (TAP) and is funded through a grant from U.S. EPA. You can subscribe to the newsletter here. 

COVID-19 is likely to have a prolonged impact on the health and well-being of residents in the greater Chicago foodshed which includes a 4-state region. A collaboration of local and regional food systems advocates created a matchmaking tool to connect needs and surplus in the Illinois institutional food system. Examples of listings include:

  • Those with a surplus of meat or vegetables that need a home
  • Those looking for local food to serve to displaced constituents
  • Those with a need for extra hands at their facilities (milkers, kitchen staff, drivers)
  • Those looking for job opportunities after their institution has closed or reduced labor
  • Those with additional storage space for food that needs to be preserved

In addition, the Wasted Food Action Alliance is conducting a survey [English, Spanish, Arabic] of small- and medium-size farms and for-profit and nonprofit food businesses/organizations impacted by COVID-19. This is not a one-time information-gathering process, but an ongoing effort to respond to challenges that can lead to a more sustainable food system. This is not a research project. You can complete the questionnaire multiple times as new challenges arise. Producers from all over Illinois are encouraged to complete the survey.

The Wasted Food Action Alliance is a diverse set of organizations helping build a unified approach towards reducing wasted food and leveraging it to benefit the state. Its mission is to develop a working strategy and action platform that makes Illinois a leader in reducing wasted food by connecting and building on current wasted food initiatives, education, and policy in unified ways that holistically promote source reduction; food recovery for hunger relief and other uses; and recovery of food scraps for composting and creating healthy soil.

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Illinois EPA Pilots New Food Waste Curriculum in Springfield Schools

This post was written by Amanda Price and originally appeared on ISTC’s Green Lunchroom Challenge microsite, which features archived resources from a past project focused on food waste prevention and reduction in K-12 schools, as well as periodic posts related to food waste issues and resources for food waste reduction in other sectors, such as health care.

We’re grateful to Amanda for sharing her experiences teaching the new food waste curriculum to Illinois students and thrilled to hear about students inspired to take action. All photos are courtesy of Amanda Price.

The Illinois Environmental Protection Agency (EPA) partnered with the University of Illinois at Urbana-Champaign  Office for Mathematics, Science, and Technology Education (MSTE) to create a two-week food waste curriculum unit for fifth and sixth grade educators. The unit is aligned to Next Generation Science Standards (NGSS) and will be free and available online at the end of May 2020. It will be housed with the first unit created by MSTE and Illinois EPA on surface water and algae on the Environmental Pathways website.

Classroom image of Amanda Price presenting food waste unit to elementary students seated at desksAmanda Price piloted the unit in two fifth grade science classes at Butler Elementary and Sandburg Elementary February-March 2020. Both schools are located in Springfield, IL. Amanda works as a Graduate Public Service Intern (GPSI) in the offices of Environmental Education and Community Relations at Illinois EPA. The GPSI program places University of Illinois Springfield (UIS) graduate students in state agency internships in for the duration of their studies. Amanda will earn a master’s degree in Environmental Sciences this May 2020. She taught the unit as part of her capstone graduate project.

The food waste unit follows the NGSS investigative storyline model that is Three boys gather around the jar they are working on and smile at the cameradriven by student questions. It teaches students the importance of food waste reduction, landfill diversion, and composting as part of a circular food system. Students create “landfills in a jar” with materials given to them with the goal of protecting the sand, or “groundwater,” at the bottom of the jar. Students also create “compost in a jar” using fresh food scraps and other compostable materials. Students monitor their jars throughout the unit and record scientific data such as temperature and mass. They learn how bacteria act as decomposers. The unit also incorporates map-reading and asks students to think critically about the pros and cons of choosing space for new landfill construction.

Elementary students sorting food waste in a school cafeteriaThe main hands-on activity in the unit is a food waste audit, which can be performed at various scales. Students use data from the audit to calculate the estimated food wasted per person, during the school year, etc. Students end the unit by creating a community awareness or action plan to inform their community or advocate for change. A few students at Butler Elementary wrote a letter to the principal asking him to install a clock in the cafeteria so students could track how much time they had to eat. The principal took swift action and ordered the clock.

Illinois EPA looks forward to sharing the free curriculum with both formal and informal educators around the state. The unit helps increase students’ environmental awareness and stewardship and is best paired with action to reduce waste in the school.

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Food Waste Reduction Toolkit for Illinois Schools now available for download

Just in time for the 50th Anniversary of Earth Day, the Wasted Food Action Alliance is pleased to announce the release of the Food Waste Reduction Toolkit for Illinois Schools. Though schools throughout the state are currently closed due to the COVID-19 pandemic, this toolkit will allow districts and food service staff members to make plans for food waste reduction efforts when schools are able to welcome back students and staff in person.

The Wasted Food Action Alliance is a diverse set of organizations helping build a unified approach towards reducing wasted food and leveraging it to benefit our region. Its mission is to develop a working strategy and action platform that makes Illinois a leader in reducing wasted food by connecting and building on current wasted food initiatives, education, and policy in unified ways that holistically promote source reduction; food recovery for hunger relief and other uses; and recovery of food scraps for composting and creating healthy soil.

Joy Scrogum, a member of ISTC’s Technical Assistance Program (TAP), is part of the Wasted Food Action Alliance subcommittee which developed the school food waste reduction toolkit. Joy coordinated ISTC’s Green Lunchroom Challenge project, and continues to work on food waste prevention and reduction through TAP’s work with clients, the Illinois Food Scrap Coalition, and related local and regional projects. The Wasted Food Action Alliance school toolkit subcommittee was lead by Seven Generations Ahead.

Cover of Food Waste Reduction Toolkit for Illinois SchoolsWhat’s the problem with food waste in schools?

Over 7 billion school meals are served each year in the United States. Much of this food, however, is currently feeding landfills instead of nourishing students. This is while one in six children is food insecure. When food is landfilled, not only are its nutrients lost, so are all the energy, water, and labor that went into producing, transporting, and preparing it. K-12 schools have a unique role in teaching students to value food instead of wasting it.

The Food Waste Reduction Toolkit for Illinois Schools can help.

The Toolkit is a comprehensive resource that provides all schools, no matter their size or location, the tools to tackle the issue of wasted food. It identifies the main sources of wasted food and offers strategies for food waste prevention, recovery and redistribution, composting, education and engagement, and celebrating success. A variety of solutions are shared–from easy and quick to implement to longer term and more resource intensive.

The Toolkit’s easy to use format allows you to jump in to find the strategies that work for your school. Each section includes case studies that highlight inspirational efforts to reduce food waste in schools across Illinois and provides guidance on:

Measuring food waste

  • Waste audit guides
  • How to determine what to audit in your lunchroom and kitchen
  • Food waste tracking in kitchens
  • Analyzing waste audit data

Preventing food waste

  • Sourcing food from school gardens and local farms to encourage consumption of healthy foods
  • Menu planning and food preparation
  • Preventing food waste at the serving line, including Offer versus Serve

Recovering and redistributing surplus food

  • Policies and laws regarding share tables and the redistribution of food (including the Bill Emerson Good Samaritan Food Donation Act that supports the donation of recovered food)
  • How to set up and operate a share table
  • Redistribution of surplus food within a school
  • Donation of surplus food to an outside organization or in-school food pantry

Composting food scraps

  • The environmental benefits of composting
  • Onsite composting
  • Offsite commercial composting
  • How to get started composting in your lunchroom

Educating and engaging the school community

  • Hands-on classroom or service learning projects
  • Curricula and lessons about food and food waste
  • Teaching tools and resources

Communicating and celebrating success

  • Communications within school community
  • Communications with the wider community
  • Get recognized with programs such as Green Ribbon Schools and the U.S. Food Waste Challenge

The toolkit is available on the Wasted Food Action Alliance web site.

 

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ISTC project informs California school’s food waste diversion pilot program

When California mandated that businesses and organization, including schools, begin diverting their organic waste from the state’s landfills, the Franklin Elementary PTA in Glendale, California decided to take action.

Using information from ISTC’s Green Lunchroom Challenge for inspiration, the school developed an organics diversion program, which is a pilot for the entire Glendale Unified School District.

Monica Favand Campagna, the Parent Foundation’s Green Team captain, says, “We looked to your website as one of our sources for info when we began this project.”

The school’s PTA and Parent Foundation worked with the school to initiate the pilot program.  Southland Disposal, the school’s hauler, provided green bins and picks up the scraps once per week to compost in a commercial facility nearby. The group has also developed a training video for parent volunteers who supervise the daily lunchroom waste separation at breakfast, snack, and lunch.

The Green Lunchroom Challenge, a voluntary pledge program for K-12 schools to improve the sustainability of their food service operations, was funded by U.S. EPA Region 5 from 2015-2016.  The Challenge involved suggested activities ranging in complexity and commitment, which allowed participants choose those that best suited their situation, budget, and available community resources. Participants earned points for documentation of completed activities, and were recognized as having achieved different levels of accomplishment.

Although the project ended in 2016, suggested activities for food waste reduction and prevention are still available on the project web site, as well as in IDEALS, the  University of Illinois’ institutional repository.

 

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Back to School Sustainability

August and September mark the end of summer and the beginning of the school year. Back to school season is often stressful, especially because of the emphasis put on buying new school supplies. According to the 2018 Huntington Backpack Index, parents can expect to pay anywhere from $637 to $1,355 per child for classroom supplies, depending on their grade level. Back to school shopping is not only expensive, but it is also often wasteful because many students don’t end up using all of their supplies. Luckily, you can reduce the stress and expense of going back to school by following a few simple steps:

Take inventory of everything you already have

This is an essential first step not only because you won’t buy more of something you already have, but also because it gives you the opportunity to donate or sell things you don’t need anymore. Take a look at the C-U Donation Guide for more places to donate your used stuff.

Thrift your back to school fashion

If you are looking for some fresh pieces for your wardrobe you can check out local thrift stores like Courage Connection, Twice is Nice, or Goodwill.

Fix old supplies or thrift new used ones

The Gadget Garage will help you fix broken electronics. The Idea Store is a great place to go to for used school supplies. They stock everything from highlighters, to notebooks. The University YMCA also holds an annual Dump and Run sale in August where students can purchase a variety of used furniture and other household items for their apartments.

Buy used books

Choosing used or electronic books is always better than buying new ones because it is cheaper and saves so many trees. Also, consider borrowing the book from a friend or your local library.

Prepare a packed lunch

Taking lunch from home can save a lot of money and prevent unnecessary, single-use packaging from entering landfills. Plus, packed lunches are often more nutritious. Introducing Meatless Mondays into your schedule and limiting meat consumption whenever possible can also greatly reduce your environmental impact.  

Bike or walk to class

Cars are expensive to maintain and to park. Instead of driving, consider walking or biking to class. If you don’t have a bike and are interested in getting one, you can check the Campus Bike Shop where you can buy one used. You can also rent one from Neutral Cycle. Also, look for the Urbana Police Department’s annual bike giveaway in the spring. If you really need a car, consider ditching yours and using ZipCar.

Take public transportation

All students, faculty, and staff with an icard can ride the Champaign-Urbana MTD for free. It can take you almost anywhere in the Champaign Urbana area free of charge.