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Using Two Government Food Waste Recognition Programs to Understand Current Reducing Food Loss and Waste Activities in the U.S

Author

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  • C. Rita Chen

    (Department of Food Science, University of Tennessee, Knoxville, TN 37996, USA)

  • Rachel J. C. Chen

    (Center for Sustainable Business and Development, 246 Jessie Harris Bldg., University of Tennessee, Knoxville, TN 37996-1911, USA)

Abstract

Food waste mitigation is a critical means of addressing current and future economic, social and environmental concerns, to ensure enough food to feed the world’s growing population in a sustainable way. U.S. federal, state, and local governments have recognized the importance of food waste issues. A variety of policies associated with food waste management, food reduction, and food donation are set to allow and incentivize individuals, organizations and businesses to reduce their food waste. This study focuses on investigating current food waste prevention and diversion activities using data drawn from two U.S. waste reduction recognition programs, the U.S. Food Waste Challenge (FWC) and the EPA Food Recovery Challenge (FRC). Participants involved in these two programs follow the EPA Food Recovery Hierarchy to prevent and divert their food waste. Descriptive statistics, crosstabs, and content analysis were used to analyze the data. The results indicated that a majority of participants were in the food store category, and that Region 9 had the highest participation rate; the top three food waste prevention and diversion activities were food donation, source reduction, and collaboration/partnership. Different strategies used in different categories by FRC awardees were identified. The results of this study can be used to identify changes and strategies needed in practices, programs, and policies. The outcomes of the study provide a clear picture regarding what has been done and what needs to be done more in the future.

Suggested Citation

  • C. Rita Chen & Rachel J. C. Chen, 2018. "Using Two Government Food Waste Recognition Programs to Understand Current Reducing Food Loss and Waste Activities in the U.S," Sustainability, MDPI, vol. 10(8), pages 1-23, August.
    • Handle: RePEc:gam:jsusta:v:10:y:2018:i:8:p:2760-:d:161964
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    2. Carolina Fredes & Francisco García & María Ignacia Pérez & Rodrigo Fernández-Verdejo, 2020. "Exploring Fruit and Vegetable Waste in Homeless Shelters that Receive Surplus Donation from a Wholesale Market in Chile," Sustainability, MDPI, vol. 12(21), pages 1-16, October.
    3. Kee, Jennifer & Segovia, Michelle S. & Saboury, Piruz & Palma, Marco A., 2022. "Appealing to generosity to reduce food calorie intake: A natural field experiment," Food Policy, Elsevier, vol. 110(C).
    4. Clara Cicatiello & Emanuele Blasi & Claudia Giordano & Angelo Martella & Silvio Franco, 2020. "“If only I Could Decide”: Opinions of Food Category Managers on in-Store Food Waste," Sustainability, MDPI, vol. 12(20), pages 1-19, October.
    5. Kelsey D. Meagher & Anne Gillman & David C. Campbell & Edward S. Spang, 2020. "Relational and Logistical Dimensions of Agricultural Food Recovery: Evidence from California Growers and Recovery Organizations," Sustainability, MDPI, vol. 12(15), pages 1-18, July.
    6. Cicatiello, Clara & Franco, Silvio, 2020. "Disclosure and assessment of unrecorded food waste at retail stores," Journal of Retailing and Consumer Services, Elsevier, vol. 52(C).

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