This event is cosponsored by the District of Columbia Bar Environment, Energy and Natural Resources Section
An ELI Public Seminar
Food waste not only affects people living with food insecurity, but it also has profound implications on natural resources and the climate. In 2012, Americans tossed out more than 36 million tons of food, much of which ended up in landfills. This waste releases methane, a potent greenhouse gas, into the atmosphere. Currently, food waste is the single largest component of solid waste in U.S. landfills and accounts for 20% of all methane waste produced.
In 2015, the U.S. announced its first ever domestic goal to cut food loss and waste in half by 2030. In the hierarchy of food waste recovery options, a key objective is to divert waste to composting facilities or anaerobic digesters, rather than landfills and incinerators.
Some communities are already making efforts to address the issue. Vermont passed an act which bans the landfill disposal of recyclables starting in 2015, yard waste in 2016, and food waste in 2020. Hauling services have adapted other strategies to contribute to recycling efforts. Despite some shifts in policy, there are still many gaps hindering the effective diversion of food waste.
In the second panel in our food waste series, we discussed innovations in the food waste processing sector, potential municipal and state best practices in waste reduction, and opportunities to convert waste into renewable energy.
Panelists:
Carol Adaire Jones, Visiting Scholar, Environmental Law Institute (moderator)
Sara L. Bixby, Deputy Executive Director, Solid Waste Association of North America (SWANA)
Justen Garrity, Founder/President, Garrity Renewables LLC
Darby Hoover, Senior Resource Specialist, Food & Agriculture Program, NRDC
Ron Vance, Chief, Materials Conservation and Recycling Branch, U.S. Environmental Protection Agency
Materials:
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The previous event in this two-part series, Reduction & Donation, discussed innovations in waste reduction, including policy tools, packaging and onsite processes, food donation schemes, and issues in food labeling.