Back to school sustainability resources

Photo by wavebreak3 – stock.adobe.com (Education license, University of Illinois Urbana-Champaign) 

Time flies, and August is upon us already, so it will soon be back-to-school time in IL. Whether you’re a parent, student, or educator, if visions of classrooms or campuses are dancing in your head, the following resources will help you prepare for the new school year. As always, please keep in mind that links to specific products or services are provided for informational purposes only and do not constitute endorsement by ISTC, the Prairie Research Institute, or the University of Illinois.

Choosing better school supplies

Check out this 2023 ISTC blog post for tips on more sustainable school supplies. The advice provided remains sound, and the links included to examples of various products still function.

Climate change education

Did you know that beginning next fall, IL K-12 public schools are required to provide climate change education? Public Act 103-0837, signed into law by Governor J. B. Pritzker in August 2024, provides that, “Beginning with the 2026-2027 school year, every public school shall provide instruction on climate change, which shall include, but not be limited to, identifying the environmental and ecological impacts of climate change on individuals and communities and evaluating solutions for addressing and mitigating the impact of climate change and shall be in alignment with State learning standards, as appropriate. The State Board of Education shall, subject to appropriation, prepare and make available multi-disciplinary instructional resources and professional learning opportunities for educators that may be used to meet the requirements of this subsection.”

An organization called SubjectToClimate is already leading efforts to develop an Illinois Climate Education Hub. The goal of the online hub is to make it easier for Illinois K-12 educators of all grade levels and subjects to teach about climate change by providing access to free, vetted teaching resources, professional development opportunities, lesson plan examples, and more. They’ve previously created similar hubs for New Jersey, Oregon, Wisconsin, Maine, New York, Connecticut, and Michigan. Check our their “Get Involved” page if you’re interested in being part of the effort, or reach out to Katie Nahrwold, the Illinois State Lead, for more information. While the IL hub has yet to be launched (the tentative launch date is September 10, 2025), teachers may still consider registering for an account on the SubjectToClimate website to browse teaching resources already available. Resources can be searched by grade, subject, resource type, standards, providers, locations, and languages. You can also use online forms to suggest teaching resources or suggest a teacher professional development opportunity.

You may also be interested in this list of climate education resources compiled by the Illinois Department of Natural Resources: https://dnr.illinois.gov/outreach/climate-action-plan/climate-education-resources.html. The US EPA website lists climate change resources for educators and students. The World Wildlife Fund (WWF) also offers a compilation of climate change teaching resources. Finally, visit the Illinois EPA website if you’d like to learn more about our state’s participation in the US Climate Alliance.

It’s worth recognizing that people of all ages may experience anxiety or other forms of distress as they learn more about climate change and potential impacts on society. So, beyond resources to expand knowledge related to climate change, you may also be interested in resources for coping with the emotions stirred by such knowledge. Check out Unthinkable’s resource hub for climate distress and other polycrisis problems, the Climate Mental Health Network, and the Climate Psychology Alliance.

Other education for sustainability resources

The Australian Curriculum, Assessment and Reporting Authority (ACARA) defines education for sustainability (EfS) as follows (as relayed on the Getting Started with Sustainability in Schools website): “Education for sustainability develops the knowledge, skills, values and world-views necessary for people to act in ways that contribute to more sustainable patterns of living. It enables individuals and communities to reflect on ways of interpreting and engaging with the world. Sustainability education is futures-oriented, focusing on protecting environments and creating a more ecologically and socially just world through informed action. Actions that support more sustainable patterns of living require consideration of environmental, social, cultural and economic systems and their interdependence.”

Similarly, UNESCO uses the term “education for sustainable development,” or ESD, stating “Education for Sustainable Development empowers people with the knowledge, skills, values, attitudes and behaviors to live in a way that is good for the environment, economy, and society. It encourages people to make smart, responsible choices that help create a better future for everyone.” The UNESCO ESD website provides a variety of resources to explore, along with its Education for sustainable development for 2030 toolbox.

Concordia University offers the online text “A guide to embedding education for sustainability in higher education courses.”

The Cloud Institute for Sustainability Education provides professional development opportunities, EfS standards and indicators, and a variety of other resources to support educators interested in integrating sustainability in their curricula.

Specifically related to chemistry, Beyond Benign offers green chemistry resources for the K-12 classroom, higher education green chemistry resources, and the Green Chemistry Teaching and Learning Community (GCTLC), an online space for sharing, learning, collaboration, networking, and mentorship including K-12 and higher education teachers and educators, students, and industry stakeholders.

Improving school facilities and grounds

The following resources may support efforts to improve the sustainability of school facilities and grounds.

Interested in aspects of sustainability for schools not covered here? Feel free to reach out to Joy Scrogum with questions.

ISTC is proud to be a 2025 Food Waste Prevention Week partner

Mark your calendars for Food Waste Prevention Week, scheduled to take place April 7-13 this year. 

The US EPA estimates that in 2019 alone, 66 million tons of wasted food was generated in the food retail, food service, and residential sectors, and most of this waste (about 60%) was sent to landfills. Food Waste Prevention Week (FWPW) is a collaborative effort to raise awareness about food waste and its negative impacts on our society and environment, while also sharing resources to help individuals, families, and organizations reduce their food waste. Because the Illinois Sustainable Technology Center (ISTC) Zero Waste team has experience working on food waste reduction and management projects, ISTC is proud to be a FWPW partner organization for the third year in a row!

Be sure to check ISTC’s social media platforms during April 7-13, for highlights of relevant projects, as well as facts and resources to help you on your food waste reduction journey. If you’re not already following us on social media, you can connect with us on Facebook and LinkedIn.

How do I get involved?

The FWPW website provides a wealth of information to help various sectors with food waste prevention efforts, including descriptions of webinars presented by partners across the country. Here are just a few suggestions for relevant activities and webinars, arranged by sector, including links to ISTC and partner organization resources, as well as links to appropriate sections of the FWPW website for further information and inspiration. Links to specific programs or services are for informational purposes only and should not be construed as endorsements by ISTC, the Prairie Research Institute, or the University of Illinois Urbana-Champaign.

Colleges & Universities

See https://www.foodwastepreventionweek.com/universities for additional ideas.

Local Governments

See https://www.foodwastepreventionweek.com/cities for additional suggestions for municipalities.

K-12 Schools

See https://www.foodwastepreventionweek.com/k-12schools for additional resources for K-12 schools.

Events, Hospitality, & Sports Teams

See https://www.foodwastepreventionweek.com/events-hospitality for more suggestions for events and hospitality. See this link for more info for sports teams.

Restaurants

 

Individuals & Families

ISTC is proud to be a 2024 Food Waste Prevention Week Partner

Proud to be a Food Waste Prevention Week Partner, April 1-7, 2024

Mark your calendars for Food Waste Prevention Week, scheduled to take place April 1-7 this year. 

In 2019 alone, EPA estimates that about 66 million tons of wasted food were generated in the food retail, food service, and residential sectors, and most of this waste (about 60%) was sent to landfills.  Food Waste Prevention Week is a collaborative effort to raise awareness about food waste and its negative impacts on our society and environment, while also sharing resources to help individuals, families, and organizations reduce their own food waste. Because its Technical Assistance Program (TAP) has experience working on food waste reduction and management projects, the Illinois Sustainable Technology Center is proud to be a partner organization for Food Waste Prevention Week for the second year in a row!

Be sure to check ISTC’s social media platforms during April 1-7, as we highlight some of the past and present work TAP is doing related to food waste, as well as facts and resources to help you on your food waste reduction journey. If you’re not already following us on social media, you can connect with us on:

Throughout the week, several partners across the U.S. will host webinars to inspire action to reduce food waste. For example:

  • Closing the Loop. On Monday, April 1, at noon Central, join an informative discussion on what food waste generators can do to sustainably process their waste via on- and off-site composting, biodigesters, anaerobic digesters, etc. Register here.
  • Harnessing the Power of Food Preferences for Overproduction Reduction. Unveil how individual eating preferences can be a game-changer in minimizing food waste in food services. Learn how culinary IDs are the key to precise production while offering diners a better, personalized experience at scale. This webinar will be on April 1 from 1-1:50 PM Central time. Register here.
  • USDA Programs, Investments, and Innovations to Prevent and Reduce Food Loss and Waste. On April 2, from 11 AM to noon Central, join Dr. Jean Buzby (USDA Food Loss and Waste Liaison) and a panel of leaders from across USDA (NIFA, OUAIP, FNS, and ARS) to learn about some of the ways the agency engages in food loss and waste prevention and reduction across the U.S. food supply chain. Register here.
  • Gleaning: Reduce Loss & Waste at the Farm. On April 3 from 3-3:50 PM Central, join the Society of St. Andrew’s experts on gleaning and learn about its impact. They will discuss the benefits of gleaning crops for farmers, local hunger relief agencies, and volunteers alike, the impact of SoSA’s work over 40+ years, and ways to get involved in your locale. Register here.
  • Food Production and Sustainability. This thought-provoking panel discussion of industry experts will explore the industrial perspective of the fight against food waste and share strategies for implementing sustainability without compromising operational effectiveness. Join the discussion April 4th from 10-10:50 AM CDT. Register here.
  • From Food Scraps to Soil Food: Starting a Drop-Off Program in Your Community.​ Learn how East Hampton Compost is growing awareness of food waste, diverting scraps from the waste stream and enriching local soils. A collaboration between ReWild Long Island and the Town of East Hampton, with local high school students staffing drop-off locations and working on outreach. Dive into the dirt to gain valuable insights into the challenges and rewards of piloting an all-volunteer initiative, as well as actionable strategies for starting one in your community. This webinar will be on April 4 from 2-2:50 PM. Register here.

See the Food Waste Prevention Week “Webinars” page for additional webinars scheduled for Food Waste Prevention Week, and learn more about other ways you can get involved at https://www.foodwastepreventionweek.com/get-involved.

Registration open for International Compost Awareness Week (ICAW) events

ICAW 2023 graphic

The Illinois Food Scrap & Composting Coalition (IFSCC), a non-profit organization that advances the diversion and composting of all organics in the state, has announced its International Compost Awareness Week (ICAW) 2023 programming. ISTC is an organizational member of IFSCC and the Technical Assistance Program’s zero waste team is actively involved in IFSCC and its committees.

ICAW is the largest and most comprehensive education initiative of the global compost community. The 2023 ICAW theme is “For Healthier Soil … Healthier Food, Compost!” and the 2023 dates are Sunday, May 7 – Saturday, May 13. Learn more about ICAW on the Compost Research and Education Foundation website.

Since 2021, the IFSCC has planned robust ICAW programming that combines in-person and hands-on experiences with virtual discussions and presentations to reach diverse and widespread audiences at all stages of life and composting experience. The 2023 line-up includes a day of “Adventures in Composting” with farmers, gardeners, and backyard composters around the state; a virtual International Cafe at which composting stories from around the world will be shared; a virtual Legislative Lunch & Learn; and multiple opportunities throughout the week to attend library programs and obtain finished compost.

Visit https://illinoiscomposts.org/icaw-2023/ to learn more. This page on the IFSCC website includes:

  • An expandable schedule of events, event map, and registration links for virtual events;
  • A toolkit for libraries throughout IL to use for relevant programming during ICAW;
  • Links to further information on international ICAW activities;
  • Links to connect with ICAW on social media;
  • Highlights from last year’s programming, including recordings of virtual events; and
  • Bios for the co-chairs of the IFSCC ICAW planning committee, Kate Caldwell and Merleanne Rampale.

Finally, if you’re new to composting, check out this recent blog post from TAP, which includes resources for a variety of home composting methods: https://green-lunchroom.istc.illinois.edu/2023/04/05/composting-at-home-videos-upcoming-webinars-other-resources-for-beginners/.

ICAW info poster from IFSCC

ISTC is proud to be a 2023 Food Waste Prevention Week Partner

Food Waste Prevention Week Partner logo

Mark your calendars for Food Waste Prevention Week, scheduled to take place April 10-16 this year. In 2018 alone, EPA estimates that about 63 million tons of wasted food were generated in the commercial, institutional, and residential sectors. Food Waste Prevention Week is a collaborative effort to raise awareness about food waste and its negative impacts on our society and environment, while also sharing resources to help individuals, families, and organizations reduce their own food waste. Because its Technical Assistance Program (TAP) has experience working on food waste reduction and management projects, the Illinois Sustainable Technology Center is proud to be a partner organization for Food Waste Prevention Week!

Be sure to check ISTC’s social media platforms during April 10-16th, as we highlight some of the past and present work TAP is doing related to food waste. We’ll also share links to relevant blog posts, websites, videos, and other resources to help you on your food waste reduction journey. If you’re not already following us on social media, you can connect with us on:

Throughout the week, several partners across the U.S. will host webinars to inspire action to reduce food waste. For example:

  • Local Solutions: Food Waste Prevention Week. On Monday, April 10 at noon Central time, join the Natural Resources Defense Council (NRDC) for a presentation featuring Food For the Soul, Hamilton County R3Source, Food Shift, and Alameda County StopWaste. County recycling experts and food rescuers will talk about valuing food, ensuring good food gets eaten, and how they share their stories with the community. Register here.
  • The Sustainable Management of Food on the U.S.-México Border. On Wednesday, April 12 at 12:30 PM Central, U.S. EPA Region 9 will present on food waste prevention, recovery, and recycling strategies, policies, and practices for and by border-adjacent communities. Register here.
  • School Food Recovery: Inventory Management, Share Tables, Smarter Lunchrooms and Food Donations. Also on April 12, at 1 PM Central, you can learn about food recovery in Florida schools. Guest speakers from Orange County Public Schools will provide key takeaways from their efforts to increase consumption, decrease waste, and donate excess food. Register here. [Note: Topics covered relate to TAP’s past Green Lunchroom Challenge project and efforts on a food waste reduction toolkit for IL Schools, though neither ISTC nor the Wasted Food Action Alliance is involved in planning or presenting this webinar.]
  • Food Rescue 101 for Commercial Kitchens. From 11 AM to noon Central on April 12, zero-waste specialist and Careit CEO Alyson Schill takes restaurants, food-based nonprofits, institutions, and other kitchen staff on a journey of food waste in commercial food establishments. Participants will learn: Why reducing food waste benefits businesses and communities; techniques to reduce food loss; successful food donation with the Careit app; and how to compost the rest for healthy soils. Register at https://www.eventbrite.com/e/food-waste-prevention-rescue-and-composting-101-tickets-591691664697[Note: The topics covered in this webinar relate to an ongoing collaborative effort between TAP and UI Extension focused on greater Chicagoland, though neither of those organizations is involved in planning or presenting this webinar.]

See https://www.foodwastepreventionweek.com/webinars for additional webinars scheduled for Food Waste Prevention Week, and learn more about other ways you can get involved at https://www.foodwastepreventionweek.com/get-involved.

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.

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.

 

Focus on Food Waste: Report Shows Fighting Food Waste Saves Money at Business, Municipal, & National Levels

A report prepared by researchers from the World Resources Institute (WRI) and the UK non-profit waste reduction organization WRAP, called The Business Case for Reducing Food Loss and Waste, was released last month by Champions 12.3. Champions 12.3  is “a coalition of executives from governments, businesses, international organizations, research institutions, farmer groups, and civil society dedicated to inspiring ambition, mobilizing action, and accelerating progress toward achieving SDG Target 12.3 by 2030.”

SDG logo

If you’re unfamiliar, “SDGs” are the United Nations Sustainable Development Goals, a group of 17 goals and associated targets outlined in Transforming our world: The 2030 Agenda for Sustainable Development, aka United Nations Resolution A/RES/70/1 adopted 9/15/15. The goals went into effect in 2016, and build upon the UN’s Millenium Development Goals (MDGs). They call on all nations to end poverty in all forms by promoting individual well-being while also protecting our shared environment. The goals aren’t legally binding, but nations are expected to devise implementation frameworks and regularly report on their progress toward the goals. Goal number 12 specifically deals with “Responsible Consumption & Production,” and Target 12.3 states “By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.” Hence the name of Champions 12.3–this group is focused on halving per capita global food waste by 2030.

 

In preparing The Business Case report, WRI and WRAP reviewed 1,200 business sites across 700 companies representing a range of sectors in 17 countries. They also looked at data from 2007-2012 for the United Kingdom specifically, and at 2012 data for West London. Thus, they considered “financial impacts of historical food loss and waste reduction efforts conducted by a country, a city, and numerous companies.” Their results revealed “the financial benefits of taking action often significantly outweighed the costs.” From the report:

  • For businesses: “We found that 99 percent of the sites earned a positive return on investment. The median benefit-cost ratio—where half of the sites achieved a higher ratio while half achieved a lower ratio—was 14:1. In other words, half of the business sites earned greater than a 14-fold financial return on investment. Thus, for every $1 (or other relevant currency) invested in food loss and waste reduction, the median company site realized a $14 return. Company sites with the highest returns tended to be restaurants. Hotels, food service companies, and food retailers tended to have ratios between 5:1 and 10:1.”
  • For the UK: “In 2007, the country launched a nationwide initiative to reduce household food waste. By 2012, it had achieved an astounding 21 percent reduction in household food waste relative to 2007 levels. The ratio of purely financial benefits to financial costs attributable to the UK initiative was more than 250:1 (250 to 1), a very substantial return on investment.”
  • For West London: “In 2012–13, six West London boroughs implemented an initiative to reduce household food waste. The initiative resulted in a 15 percent reduction, with a benefit-cost ratio of 8:1 when considering just the financial savings to the borough councils. In other words, for every £1 invested in the effort, £8 was saved. The benefit-cost ratio was even higher, 92:1, when the financial benefits to households located in the boroughs were included.”

Moreover, their interviews with more than two dozen government and business leaders indicate that there are a number of strategic yet non-financial motivators for reducing food loss and waste, including food security, waste regulations, environmental sustainability, stakeholder relationships, and ethical responsibility.

 

In light of these results, Champions 12.3 encourages governments and companies to “target, measure, and act” to realize the business case for themselves by:

  • setting a target for reducing food loss and waste aligned with SDG Target 12.3
  • measure their food loss and waste to understand the amount of waste generated, where it happens, and why, and then to monitor their reduction progress over time
  • implement practices, programs, and policies that reduce food loss and waste (proven approaches are showcased in the Business Case report)

Is your organization ready to “target, measure, and act” to fight food waste and realize substantial returns on your waste reduction investments? If you need assistance with assessing your waste generation (food or otherwise) and identifying and implementing reduction opportunities, contact the ISTC Technical Assistance Program’s Zero Waste unit.

 

sustainable development goal number 12 icon

 

 

Focus on Food Waste: Federal Bill Could Expand Food Donation

In August of 2016, the ISTC blog featured information on an Illinois law geared toward increasing the donation of unused food from schools and other public agencies. That legislation addressed widespread confusion about protection from liability under the federal Bill Emerson Good Samaritan Food Donation Act (aka the Emerson Act), which went into effect in 1996. Now federal legislation has been introduced to amend the Emerson Act in ways that will also hopefully encourage food donation.

 

In February US Representatives Marcia L. Fudge (D-OH), Dan Newhouse (R-WA), Chellie Pingree (D-ME), and James P. McGovern (D-MA) introduced HR 952, The Food Donation Act of 2017. The goals of this proposed legislation are to clarify and expand liability protections offered under the Emerson Act to better align with the current food recovery landscape. As outlined on Representative Fudge’s web site, HR 952 would:

  • Designate the USDA as the executive agency in charge of implementing, interpreting, and promoting awareness of the Emerson Act. Congress had never assigned the Emerson Act to a particular federal agency for enforcement.
  • Protect donations made directly from donors to needy individuals. This provision is limited to food service establishments and retail stores, and these entities must comply with food service requirements like training and inspections. This particular update of the Emerson Act is important to ensure the timely use of perishable items. Currently the Emerson Act limits protections to food provided to social service agencies (e.g. food banks or soup kitchens).
  • Amend the Emerson Act to state that donors retain liability protection if the recipient pays a Good Samaritan Reduce Price for food, or the cost of simply handling, administering, and distributing food. This provision would, for example, extend liability protections to non-profit grocery stores that sell surplus food at reduced prices (e.g. Daily Table in Dorchester, MA)
  • Amend the Emerson Act to cover foods that comply or are reconditioned to comply with safety ­related federal, state, and local labeling standards. In this way, donations of food that was mislabeled in a way unrelated to safety would be protected, to help keep such items out of the waste stream.
  • Allow for donation for safe “past-dated” food. In this way items that are beyond a listed “Sell By” date, but which are still perfectly safe to eat, could be covered under liability protections. As noted on the ISTC blog earlier this week, industry is working to change the way it labels food to minimize consumer confusion, and elimination of “sell by” dates that really don’t reflect food safety are part of the proposed changes. But until labeling changes have been widely adopted, this provision could help reduce unnecessary food waste. The text of HR 952 directs that “Not later than 180 days after the date of the enactment of this Act, the Secretary of Agriculture shall, in consultation with the Secretary of Health and Human Services, issue regulations with respect to the safety and safety-related labeling standards of apparently wholesome food and an apparently fit grocery product under section 22 of the Child Nutrition Act of 1966 (42 U.S.C. 1791).”

If passed this legislation could provide another important step toward the national goal to reduce food waste by half by the year 2030, in alignment with Target 12.3 of the UN Sustainable Development Goals.

 

For further information, see the press release on HR 952 on Representative Fudge’s web site, updates on the bill (including its text) on Congress.gov, and the Food Donation Act of 2017 fact sheet.

 

Image of the Food Donation Act of 2017 fact sheet