Author: Sanjai Athi

How can we reduce Food Waste in our Community?

Why does it take a village to raise a child? Because a critical aspect of human development is our environment. Not just the people in our environment, but the institutions they create and run. It’s important that these establishments demonstrate the behaviors we are expected to display in society. For example, seeing compost bins in restaurants encouraged me to get my own for my home. Societal norms are frequently reinforced or even started by our community organizations and companies. So, if we want to reduce food waste, we need our village (or community) to set the example.

Here are some impactful ways owners of our community establishments can reinforce the importance of reducing food waste:

  • “Skip a Side” initiative. Quite often combo meals come with additional food that’s undesired (I’m looking at you coleslaw). When substituting for something else isn’t an option, people will typically just take what is given and not eat it. If encouraged, it’s likely people would skip a side, even without a price adjustment. This can be communicated with menu notes or posters in restaurants that encourage patrons to ask that a side be excluded if they don’t plan to eat it (similar to hotels asking to hang up towels that will be reused). As a limited promotion for the initiative, owners can provide coupons to those who participate.
  • Food surveys and analytics. Periodically ask the consumer what they think of the current food and/or monitor consumption. Customer surveys can at times be noisy, but you can get a sense of what’s most liked/disliked. This information can help reduce food that stays in a kitchen unordered or on a plate uneaten. This practice doesn’t only apply to restaurants – schools, churches, or any community center that provides food can benefit from knowing if people want what they’re giving (even if it’s free).
  • Reduce over-service. For serving lines, encourage food workers to start with the minimum and add more upon request. For paying establishments, there may be concerns of coming across as ‘cheap’. In this event, posted literature letting the customer know why your team is taking this approach can go a long way.
  • Spread the Word. Recycling, due to great PR, went from non-existent to being a standard practice around the world. Until food waste reduction can capture that type of representation, community leaders can trailblaze this effort by displaying infographics in their establishments. For example, share ways the organization reduces food waste. This would not only be good PR for the initiative, but for your institution as well.

For help on how you can implement these ideas or others, please contact Outside2Inside to support your food waste reduction journey.

By Felicia Yoakum, O2I Volunteer

The Science of Composting

Long before our modern-day waste management techniques were invented, nature relied on a simple solution to turn organic food scraps into nutrient-rich soil. Composting, the process of converting organic materials into soil through natural decomposition, is an effective method for turning your waste into something useful. There are four essential components to understand about the science of composting: the three thermal phases, greens-to-brown ratio, oxygen content, and water content.

Starting off with temperature, “thermophilic” composting helps provide the correct climate to increase the speed of decomposition and kill organisms that may be detrimental to the process. There are three phases — a mesophilic initial phase, a thermophilic phase, and a mesophilic maturation phase. The first phase includes temperatures of ~50 – 104ºF, where there is a rapid increase in bacteria and fungi over the first 3 days. They utilize the available simple sugars to proliferate quickly, forming a community of helpful microorganisms. The thermophilic phase comes next and lasts around 2 weeks. Here, the temperature exceeds 104ºF, and provides room for thermophilic microorganisms to break down more complex molecules, such as proteins. Finally, the temperature of the pile decreases and it enters its third phase, mesophilic maturation. This is the longest phase by far and can take several months. Stubborn compounds, such as lignin, are degraded here, and the compost ends up in its final state – a pile of fine, nutrient-rich soil (Cornell).

While this might seem complex, it is easy to get started composting right in your own backyard! The first step is to differentiate between “greens”, nitrogen-rich materials, and “browns”, carbon-rich materials. Greens include organic materials such as vegetable scraps, coffee grounds, and more. Browns are plant stalks, shredded paper, and woodchips. It is essential to start a compost pile with a six-inch layer of browns, then layer green and brown material in alternating levels (US EPA). Maintaining a 3:1 volume ratio of browns to greens preserves the correct carbon-to-nitrogen ratio. Nitrogen is necessary for bacteria to grow proteins, however, too much can create an excess of ammonia. Likewise, microorganisms use carbon as an energy source, but an excess can slow down composting (Cornell).

The final two pieces of the puzzle are oxygen and water content. Controlling the amount of oxygen in the pile is essential to ensuring consistent aerobic decomposition. Aeration expels trapped heat, water vapor, and other noxious gases (NRDC). Anaerobic respiration, or respiration by bacteria that do not need oxygen, can occur when oxygen is lacking. This is problematic for the compost because it can create unpleasant odors and standing piles of water. Therefore, it is beneficial to turn your compost pile about twice a week. Moisture is needed to promote microbial growth, however, too much can cause the unwanted anaerobic respiration (Wisconsin). In the Bay Area’s Mediterranean climate, it is necessary to add water during the warm, hot summer months, and ensure the pile is shielded from the elements during winter months (CalRecycle).

The composting process (Rynk, 1992)

Overall, composting is an excellent way to decrease the amount of food waste from your home that will end up in a landfill. To get started, you can obtain a bin, store your browns & greens, layer your pile in the bin, and then maintain it through regular aeration and watering. By understanding the three thermal phases, the correct greens-to-brown ratio, and the amount of oxygen and water needed, the science of composting becomes clear and accessible. This rewarding process is easy to get started and can transform your kitchen scraps into fuel for your garden!

By Charu Vijay
O2I Volunteer

Irvington high schoolers’ experience at Outside2Inside

How can one person make a difference in the global fight against climate change? That is the question we, Diya Kavasseri, Wendy Li, and Russell Sue asked ourselves as we embarked our journey with Outside2Inside. What started out as a simple project for us turned into an exciting opportunity to make a difference. As we researched climate change, we quickly learned that the greenhouse gasses emitted from food waste in landfills are one of the most harmful and preventable parts of this global crisis.

Like most of you readers, we were skeptical of the differences we could make in our daily lives to help with this issue, but as we learned more about the severity of it, we realized what we had to do.

Step 1: The Research

To gain a fuller understanding of the food waste crisis, our group gathered research to learn how to be more proactive and help with this issue. As we researched, the severity of this crisis became clear with 40% of food wasted in America, 40% of that waste on the residential level. The differences between the producer, retailer, and consumer levels of food waste affect different groups of people but the result is the same; most of the food waste goes to landfills. Unfortunately, the food takes a long time to decompose; instead, the moisture inside the food creates a substance called lichate. Lichate causes greenhouse gas emissions, specifically methane. Food waste harms the environment while contributing to the global crisis against food waste. However, many people, our group included, are unaware of the tremendous toll food waste takes on our environment and we are unaware of what we can do personally to help with such a big issue. In spite of this confusion, the information we gathered proved that in a world where 12% of households in America are dealing with food insecurity, twenty-five million people could sustainably have enough food if food waste decreased by just 15% (“Food Waste”). The amazing benefits of  food waste reduction overwhelmed our state of confusion and we set to work on ways to educate ourselves and the public with the help of the non-profit organization Outside2Inside. Understanding that not all food waste can be prevented, we realized the incredible possibilities that accompanied a simple process called composting. However, to learn more about this process we conducted an experiment.

Step 2: The Experiment

Throughout the Compost in a Jar experiment, various changes in the compost occurred in response to the carbon-to-nitrogen ratio. In the case of the compost with a 1:1 ratio of carbon to nitrogen, the compost aged smoothly, decomposing at a consistent rate. Mold first appears on the banana around week 5, gradually spreading all parts of the compost. Simultaneously, the banana browns and develops a granular texture, integrating seamlessly with the soil by week 10. At this point, the materials have already decomposed into a high-quality compost that’s suitable for plants. However, the experiments with a different ratio decomposed differently. For a compost with a 2:1 ratio, the decomposition process started slow, gaining momentum only after water was added in week 2. The jar became filled with mold and bacteria, but the sudden burst of activity diminished quickly after week 8. From then on, the composting progress slowed down to a halt, rarely possessing any notable change. A similar challenge was observed in the compost with a 1:2 ratio. The banana only blackened by week 5, and mold and bacteria only started growing by week 6. However, once these microorganisms moved in, the decomposition process proceeded rapidly, grinding to a halt by week 9.

Step 3: The Results + Survey

Over the last 3 months, we have been engaging in our Compost in a jar experiment, observing and taking notes on the composting process weekly. The results of the survey led us to the optimal solution using a 1:1 ratio of carbon and nitrogen. The other 2 ratios of carbon and nitrogen showcased irregular progress and initial slow stages, which can be easily justified as non viable characteristics for an optimal compost. The experiment concluded with a banana peel that went through vigorous changes eventually turning into soil. Making sure your compost has a well balanced level of oxygen, organic material, and water is essential for composting. If not, the composting process will be slowed down or even incomplete with poor conditions. This includes  dry soil, too damp soil, or too little soil overall. The composting process could take 2 – 24 months depending on the resource being composted, some quicker than others.

Solution 1: Composting

Everyday citizens can help to reduce food waste by composting. The Environmental Protection Agency is an organization that promotes the use of composting at home. This agency states that composting at home requires minimal effort and equipment, and composting transforms waste into beneficial soil (“Composting at home”). Composting food helps divert waste out of landfills. Understanding the benefits of composting helps citizens become aware of the positive impact it has on the environment. The Environmental Protection Agency is an organization that encourages the use of composting and provides evidence and benefits of it. Some benefits of composting include reducing methane emissions, conserving water, gaining better air quality, etc. (“Composting”). Knowing the relevance of the benefits composting has on our environment can help mitigate climate change and most importantly food waste. Furthermore a real-world example of composting as a viable solution is when San Francisco required all citizens to separate compostable from all other trash bins leading to less waste generation and disposal to landfills (“Zero Waste Case Study”). Andrea Collins is a senior specialist for sustainable food systems and nature, she wrote an article for the Natural Resources Defense Council, (NRDC) which is an organization with plans to safeguard the earth, animals, people, and plants. According to reports from the NRDC 2 years later, San Francisco succeeded and diverted over 75% of its waste out of landfills (Andrea Collins). San Francisco turning to composting as a viable solution portrays the fact that it is a good solution, as well as the fact that composting worked to encourage citizens to compost. Additionally, promoting awareness among food retailers comes as a practical solution to reduce food waste.

Solution 2: Prevention and Awareness

Solutions to the food waste crisis can include spreading awareness about this issue and providing prevention strategies to minimize wastage. Firstly, food waste advocacy can be implemented by providing digital programs in accessible places: grocery store websites, community meetings, and city websites. Natural Resources Defense Council (NRDC), an organization dedicated to protecting Earth’s environment, promotes “Save The Food,” an informative website that is being utilized in multiple ways, “The assets can be used on public bulletin boards or in city-owned properties. Some cities have contracted time on private billboards or bus shelters to display the ads” (“Increasing Public Awareness”). Similarly to these utilization strategies, digital programs are an affordable method of advocacy that can be easily implemented in communities, educational environments, and public settings. Additionally, the awareness gained from digital programs enables citizens to understand how to minimize food wastage, creating a multitude of benefits. According to the Environmental Protection Agency, some of these benefits include saving money, reducing methane emissions, and conserving resources that are used to maintain food (“Preventing Wasted Food”). By calling attention to common consumer wastage and providing prevention methods, food waste reduction will occur. While raising awareness seems like an ideal, unattainable solution, the Shasta county school district in California discouraged this opinion when they conducted a food waste experiment. The United States Department of Agriculture, a department focused on tackling food insecurity, shares the results of a food waste education week in Shasta county, “The competition yielded remarkable results, reducing food waste by an average of 44.2 pounds per school. This amounted to a total of 243 pounds per week of all the schools combined” (“Food Waste Reduction Success”). If this food waste week is implemented across schools throughout California, progress on the food waste crisis will be unavoidable. While an educational campaign may be expensive, the benefits of the increased awareness outweigh the cons as the economical profits for consumers, conservation of resources, and reduction of greenhouse gas emissions are simply unmatched. However, a little food waste is unavoidable, so composting is another phenomenal solution.

Solution 3: Retail

Lastly, a viable solution that can help reduce food waste in retail includes using demand planning software that helps in predicting how much food is going to be sold each day. In order to implement this technology, Dana Gunders says that investments “primarily made internally by the corporations that own grocery stores” is the best way in harnessing the full potential of this technology (Gunders). Beyond food waste reduction, demand planning software can also save retailers millions of dollars. According to ReFED’s food waste statistics, demand planning software can save stores $810 million annually, diverting 258 thousand tons of food waste from landfills and reduce 1.1 million metric tons of CO2 emissions (“Enhanced Demand Planning”). Not only can stores greatly benefit from this software financially, but it can also prevent excess food from entering landfills, inadvertently reducing greenhouse gas emissions and protecting the environment. Furthermore, large retail empires such as Walmart have already proven demand planning technology to be extremely helpful in the long run. According to TraceConsultants, “the implementation of machine learning-based demand forecasting models enabled Walmart to reduce forecast errors by up to 50%” (“The Power of Demand Planning Technology”). This success highlights the precision in the software’s predictions, allowing retailers to avoid purchasing excess food, protecting the environment and reducing retail food waste along the way. Although small businesses may face challenges in implementing demand planning software due to its expensive costs, there are many affordable options on digital platforms to help fight this issue.

Overall, if a simple research project performed by highschoolers can make such a difference, so can you.

2:1 Carbon to Nitrogen Ratio Compost Progress

By
Diya, Wendy, Russell
O2I School Volunteers

Food Waste Recovery Programs Revolutionizing Hunger Relief

Within our human nature, we often grapple with the age-old philosophical question: Can the actions of one person truly make a difference? When it comes to a single meal, the unequivocal answer is a resounding “yes.” In an age where hunger and food waste are widespread concerns, the solution lies within the innovative domain of food recovery programs. These initiatives underscore the impact of individual choices and represent a collective effort to address two pervasive global issues: the scourge of hunger and the unnecessary squandering of valuable food resources. Amidst these challenges, this discussion also sheds light on the importance of such efforts in poorer regions like Sudan, Yemen, and Palestine, where these problems are particularly acute, emphasizing the urgency of collective action and compassion in creating meaningful change.

In the battle against hunger, food recovery programs become our mighty sword. But what exactly are these programs? In essence, food recovery is the practice of rescuing perfectly good food that would otherwise meet an unfortunate fate in the trash bin and instead channeling it towards local food distribution agencies to nourish those in need. To grasp the urgency and significance of this mission, consider that a staggering 4.3 million people in California alone struggled to find enough to eat (CA gov). This edible rescue mission extends to various sources, including farms, schools, restaurants, grocery stores, and produce markets. For instance, The Florida Department of Agriculture and Consumer Services’ Food Recovery Program demonstrates this mission by collaborating with farmers and schools. Their method? A fascinating process known as “gleaning,” where volunteers visit farms to collect surplus produce, turning potential waste into a lifeline for the hungry. Similarly, Florida’s school system provides guidance on food waste audits, share tables, food donations, and composting to ensure that no edible treasure goes to waste (fdacs gov). These collective endeavors are a testament to the fact that food recovery programs act against hunger and serve as a beacon of hope for a world where edible resources are cherished, not squandered.

Food recovery programs have showcased their undeniable effectiveness through initiatives like the CalRecycle project, which has yielded impressive results, including the provision of 86 million meals, the creation of 345 local jobs, and the prevention of 103 million pounds of food from ending up in landfills (CA gov). Similarly, the Three Square Food Bank has demonstrated remarkable dedication in their mission to combat hunger. During the period from August 2016 to July 2017, they achieved a monumental feat by rescuing a staggering 24,703 kilograms of surplus conventional food, as meticulously documented in their warehouse records. According to the USDA’s estimation that a typical meal consists of approximately 0.544 kilograms of food, meaning a remarkable 45,383 meals were generated from these donated convention food items within a mere 12-month timeframe (Hecht). This truly underscores the transformative potential of collective action against food waste. So, let us remember that in the fight against hunger, each meal saved is an affirmation that the actions of one person can, indeed, make a world of difference.

By Maha Qureshi
O2I Volunteer

Works Cited

  1. “Food Recovery in California.” CalRecycle Home Page, calrecycle.ca.gov/organics/slcp/foodrecovery/.
  2. “Food Recovery Program / Nutrition Programs / Food & Nutrition / Home – Florida Department of Agriculture & Consumer Services.” www.fdacs.gov, www.fdacs.gov/Food-Nutrition/Nutrition-Programs/Food-Recovery-Program.
  3. Hecht, Amelie A., and Roni A. Neff. “Food Rescue Intervention Evaluations: A Systematic Review.” Sustainability, vol. 11, no. 23, 27 Nov. 2019, p. 6718, https://doi.org/10.3390/su11236718.

Trash Talk: The Multimillion-Dollar Price Tag of Food Waste in Cities

Amidst every city’s hustle, glitz, and glamor lies a costly secret hidden in plain sight- food waste.  According to the U.S. Department of Agriculture (USDA), food waste accounts for 30-40 percent of the nation’s food supply. To put that into perspective, this amounted to an astonishing 133 billion pounds of food, valued at nearly $161 billion, lost in 2010 alone.  In relation to food waste costs within urban settings, dealing with issues ranging from spoilage to transportation and food processing has both indirect and direct impacts on a community’s economy. The costs associated with food waste in urban settings are both direct and indirect when it comes to spoilage, transportation, and the processing of food.

Food loss is a multifaceted issue rooted in various causes, encompassing distinct forms of loss, such as spoilage, that manifest throughout the entire production and supply chain. Spanning from the point of harvest to the retail stage, food loss can materialize due to challenges encountered during processes like drying, milling, transportation, and processing, which make food susceptible to damage inflicted by insects, rodents, birds, molds, and bacteria. Retail food loss may stem from equipment malfunctions, such as faulty cold storage facilities, excessive ordering practices, and the discarding of imperfect produce. Additionally, consumers play a role in contributing to food loss when they purchase or cook more than necessary and opt to dispose of surplus items.

Similarly, when we waste food, we are discarding edible resources and squandering the significant energy investments that go into its transportation. According to a study conducted by Columbia University, the journey from farms to consumers’ homes accounts for a significant portion of the overall energy consumption in the United States, nearly 10 percent of the nation’s energy budget. This staggering statistic underscores the interconnectedness of food production and energy consumption. Every scrap that ends up in the trash reflects a missed opportunity to nourish someone and embodies the vast amounts of fossil fuels, electricity, and human effort expended in cultivating, harvesting, processing, packaging, and delivering that food to our tables. Therefore, minimizing food waste isn’t just about reducing the environmental impact; it’s also a crucial step in conserving energy resources and mitigating the broader ecological footprint of our food system.

In addition, processing errors at the retail level significantly contribute to food loss, impacting both businesses and the environment. One error can be found in equipment malfunctions, such as when refrigeration units fail in cold storage facilities, causing perishable goods to spoil and resulting in significant food wastage. Moreover, over-ordering products in anticipation of customer demand can lead to excess inventory, which remains unused and ultimately discarded. Another contributing factor is the rejection of imperfect produce; retailers often discard fruits and vegetables that do not meet strict cosmetic standards. According to Columbia University, this facet of food waste constitutes nearly 40% of unconsumed food. Collectively, these practices underscore the pressing issue of food loss and emphasize the crucial need for the implementation of sustainable and efficient strategies within the retail sector to address this problem.

While the allure of cities is undeniable, behind the scenes, millions of dollars are silently slipping through the cracks due to food waste. To combat this, we must adopt a holistic approach. Educating consumers about responsible purchasing and portion control, encouraging retailers to revise strict cosmetic standards, and investing in better storage and transportation systems are essential. Additionally, supporting food recovery programs and embracing technology to track and manage inventory can make a substantial impact. By working together, we can transform our urban landscapes and build a more sustainable future.

By Maha Qureshi
O2I Volunteer

Zero Waste Kitchens: Sustainable Practices for Food Waste

It is disturbing how much food is wasted worldwide. 1.3 billion tons of food are wasted annually, according to the Food and Agriculture Organization of the United Nations (FAO). Along with wasting precious resources, this causes the release of methane gas from decaying food, which worsens climate change. The World Wildlife Fund (WWF) estimates that the financial impact of food waste is about $1 trillion annually, which is cause for concern. Zero waste kitchens are designed to produce as little trash as possible using the concepts of reducing, reusing, and recycling. Individuals may dramatically reduce their carbon footprint and help create a more sustainable future by implementing these practices.

 1. Mindful Meal Planning

Conscious meal planning is a key component of zero waste kitchens. To avoid overspending, the Natural Resources Defense Council (NRDC) stresses the value of making shopping lists based on actual needs. This method not only saves money but also lessens food waste. Because less resources are used in the production, transportation, and disposal of food when there is less food waste. Households can also save money by forgoing pointless purchases and maximizing the value of the food they do purchase.

 2. Recycling and Composting

Diverting food scraps from landfills is a powerful technique to use composting to treat organic waste. Composting improves soil, lowers methane emissions, and closes the nutrient loop, according to the United States Environmental Protection Agency (EPA). During the composting process, organic wastes such as food scraps, yard debris, and other biodegradable items break down. Compost that is rich in nutrients is created when these materials decompose. The soil’s structure, ability to retain water, and nutrient content can all be enhanced by adding this compost to it. Compost’s organic material improves soil fertility and encourages the development of helpful bacteria that support plant growth.

 3. Leftovers and Creative Cooking

Kitchens that produce zero waste encourage inventive cooking to make the most of leftovers. Anne-Marie Bonneau, a cookbook author and proponent of zero waste, encourages “planned-overs,” where extra food is cooked with the intention of using it in later meals. Cooking leftovers reduces the likelihood that they will go to waste. It motivates people to plan ahead and find inventive ways to use leftover food, avoiding it from going to waste. The sustainable development and responsible consumption objectives of the zero-waste movement are supported by this strategy.

 4. Food Preserving Techniques

The shelf life of ingredients can be increased by using food preservation procedures like canning, pickling, and freezing. The Zero Waste Chef, Anne-Marie Bonneau, underscores the importance of these techniques in reducing food waste and promoting a circular economy. Communities can start composting initiatives and instruct locals on how to get involved. Businesses can use methods like giving extra food to those in need or recycling scraps into new goods to reduce food waste in their operations. Governments can also contribute by putting in place laws that promote sustainable lifestyles and forbid excessive consumption.

Adopting zero waste practices in our kitchens is not just a moral decision in the quest for a sustainable future, but also a sensible one. Through thoughtful meal planning, appropriate storage, composting, and other methods, people can lessen food waste and lessen the demand on the world’s resources. We move closer to living an environmentally conscious lifestyle as we adopt the zero waste kitchen principles, benefiting both the present and the next generation. It’s important to remember that even small changes in the kitchen can lead to significant global impact.

By Gaura Jha
Student Volunteer @ O2I

Food Waste Auditing: How to drastically reduce food waste within our public educational institutions

According to FeedingAmerica.org, each year, Americans throw away up to 119 billion pounds of food. Coincidently, food waste reduction has recently become a major part of American’s lives now, and schools have a big part to play in developing a sustainable food system. Food waste audits is a practical strategy for reducing food waste in educational institutions – it is a methodical procedure that involves monitoring, measuring, and evaluating food waste in order to pinpoint areas that may be improved upon and put waste-reduction plans into action.

First and foremost, while performing food waste audits in schools, it’s crucial to rely on reliable sources and organizations. Guidelines and tools for performing food waste audits in schools are provided by reputable organizations including the United States Department of Agriculture (USDA), Environmental Protection Agency (EPA), and National tools Defense Council (NRDC).

Setting up a baseline is the first stage in performing a food waste audit. This entails counting the amount of food that is wasted in the canteen or other eating establishments. Clear instructions on how to measure and manage food waste are provided by trustworthy sources like the EPA’s “Food Recovery Hierarchy”. Schools may make sure that their findings are reliable and comparable to local or national statistics by employing standardized procedures.

The classification of the many food waste kinds produced is a crucial component of food waste audits. Food waste may be divided into categories such as plate waste, spoilage, preparation waste, and leftovers to achieve this. Consistency and dependability in the audit process are guaranteed by using recognized definitions and categories from reliable sources, such as the USDA’s “School Food Waste Assessment Guide”.

After the food waste has been categorized, it’s critical to conduct an analysis of the information to spot trends and patterns. Schools may use this to better understand the causes of food waste production and pinpoint areas for development. NRDC’s “Wasted: How America Is Losing Up to 40% of Its Food from Farm to Fork to Landfill” and other reputable sources offer information on the main reasons why food loss occurs in schools, including overproduction, poor meal planning, and student food preferences.

Schools can create initiatives to cut back on food waste based on the auditor’s results. Implementing portion control measures, enhancing meal preparation and planning, supporting food recovery programs, and informing students and staff about the value of preventing food waste are some examples of these techniques. To make sure that the plans are supported by data and efficient at minimizing food waste, it’s crucial to consult reputable institutions and sources while establishing them. In order to maintain efforts to reduce food waste, monitoring and analyzing the success of the solutions put into practice is essential. The “Food Recovery Hierarchy” by the EPA is one trustworthy resource that offers advice on how to monitor and assess development over time. Schools can identify accomplishments and areas for development by tracking and analyzing the results of the initiatives, then making modifications as necessary.

As a result, food waste auditing is a useful tool for schools to recognize and manage the problem of food waste. Schools may make sure that their food waste audits are founded on correct information and best practices by relying on trustworthy sources and institutions. Schools may establish research-based initiatives to minimize food loss and build a more sustainable food system in their communities by recording, measuring, and evaluating food waste. Schools may reduce food waste by continually improving their efforts via monitoring and assessment, which will ultimately help create a more sustainable future.

References:

  1. https://www.epa.gov/sites/default/files/2017-12/documents/guide_to_conducting_student_food_waste_audit_-_nov_20_2017.pdf
  2. https://www.usda.gov/sites/default/files/documents/Student_Food_Waste_Audit_FINAL_4-6-2017.pdf
  3. https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf
  4. https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy

By Gaura Jha
Student Volunteer @ O2I