Preventing Food Waste Upstream – A Source Reduction Approach Part II
The top tier of EPA’s Food Recovery Hierarchy is source reduction, which is reducing the volume of surplus food generated before it becomes a waste to manage. Businesses and organizations can learn to effectively prevent wasted food by taking source reduction steps such as inventorying supplies, changing processes and buying less. Looking through a Sustainable Materials Management lens, preventing wasted food provides the greatest potential for cost savings and resource conservation relative to the other Food Recovery Hierarchy activities, as demonstrated by the US EPA Waste Reduction Model (WARM). Because source reduction can be challenging to understand, quantify and implement, in this webinar, you’ll learn about the definition of source reduction, and examples of successful cases of a supermarket, college and elementary school that prevent wasted food at the source.