FOOD WASTE

DPPEA Documents

• A Fact Sheet for Managing Food Materials
  Learn how to reduce food waste through ordering and inventory controls and recycle the residual through food donation, composting or garbage feeder programs.
• A Fact Sheet for Licensed Garbage Feeders
  Business and institutions with significant amounts of inedible food waste should consider donating these materials to local farmers in order to reduce waste and disposal costs. Learn more about garbage feeding programs in North Carolina.
• A Fact Sheet for Restaurant Waste Reduction
  Tips for food vendors on how to reduce, reuse and recycle much of the waste stream including food waste, oil and grease and solid waste.
• A Fact Sheet for Food Recovery and Donation
  With over 10 million tons of food disposed of annually in the United States, food donation is becoming an important way to feed the hungry and keep the materials out of the solid waste landfills. This fact sheet provides guidance on establishing food recovery and donation programs and contacts for local recipient organizations.

Slide Presentations

• Waste Reduction for the Food Service Industry
  Tips for food service vendors on how to save green by going green.
• Food for Thought: Reducing Waste by Helping Food Vendors Become Food Donors
  This presentation highlights the many benefits of food donation for food vendors such as potential tax benefits, reduced disposal costs, and goodwill.

Food Donation Organizations

• Feed America
  Formerly America's Second Harvest, the nation’s largest hunger relief organization, with over 200 food rescue agencies.
• N.C. Department of Agriculture’s Food Distribution Division
  The Food Distribution Division contributes to the nutritional well-being of North Carolina citizens by distributing USDA commodities to eligible recipient agencies.

Web Sites

• Organics Recycling and Composting
  This Web site provides accurate technical information on how to compost biodegradable materials.
• NC BiomassTrader
  North Carolina's marketplace exchange for biomass, bio-based feedstocks, and bio-based energy products and fuels.

Other Documents

• Recycling Guidebook for the Hospitality and Restaurant Industry
  This guidebook provides steps for restaurants and hotels to follow to implement a waste reduction and recycling program. It profiles 10 businesses that have successfully established these programs.
• Restaurant Guide to Waste Reduction and Recycling - Food for Thought
  This guide presents a comprehensive list of actions food vendors can take to reduce the amount of garbage they throw away.
• Water Quality and Waste Management - Food Recovery and Waste Reduction - A Guide for Businesses and Institutions
  This fact sheet for businesses and institutions provides information on how to reduce food waste through source reduction, food donation, garbage feeding and composting programs.
• Restaurant Waste Reduction Manual
  This restaurant waste reduction manual provides a step-by-step approach to developing a waste reduction campaign.
• Food for Thought: Waste Reduction in the Restaurant Industry
  This handbook offers suggestions for how restaurants can become more environmentally sustainable through source reduction, recycling and energy conservation programs.
• Don’t Throw Away That Food
  This EPA fact sheet provides best management practices for food recovery and highlights some of the nation’s most effective food recovery programs.
• Food Donation: A Restaurateur’s Guide
  The National Restaurant Association is a key supporter of food rescue. Through this guide, restaurants can learn the many good reasons to donate excess food, and how to do it efficiently and without risk to food rescue programs.
• United States Good Samaritan Act
  This document provides the full text of the 1996 Bill Emerson Food Donation Act as well as an explanation of its meaning for food donors.
• North Carolina Food Donation Act
  This is a full text document of North Carolina’s Good Samaritan Law for Food Donors.
• Louisville/Jefferson County Green Plate Waste Reduction Certification Program
  This checklist illustrates the many actions food donors can take to become more sustainable.

Other Slide Presentations

• Waste Issues Spotlight: Restaurants, Bars and Food Service Operations
  This slide presentation offers pollution prevention (p2) techniques for food vendors.

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