Source reduction, the prevention of food waste by reducing the amount of food that is produced, is at the top of the US Environmental Protection Agency (EPA)’s Food Recovery Hierarchy. It provides the greatest potential impact relative to effort, and can help businesses simultaneously save money and reduce waste. Source reduction can involve efforts such as improving tracking of inventory, training staff to utilize ingredients not commonly considered food items (such as bones or vegetable trimmings), and making more accurate consumer demand forecasting and purchasing decisions. In this webinar from the EPA, you will learn about source reduction, and examples successful implementations of source reduction techniques in a supermarket, a college, and an elementary school.
Click here to learn more and register.
- Janet Whitehead, Environmental Specialist, San Diego Unified School District
- Pat Ianotti, Director of Retail Operations, Price Chopper/Market 32
- Julianne Stelmaszyk, Manager of Regional and Sustainable Food Systems, Boston College Dining