ELI and NRDC have developed model food waste reduction policies to make it easier for local governments to adopt solutions. Based on extensive best practices research, these models provide legal language as well as background information and alternative approaches—all of which are intended to help guide stakeholders and policymakers in tailoring the policy to their unique circumstances.
ELI created the Food Waste Prevention Resource Guide Series (funded by Urban Green Lab with support from the Posner Foundation of Pittsburgh) to provide ready-to-use, vetted, and science-based resources for classrooms, households, and workplaces. The Guides provide a range of resources, such as lessons plans and research reports, on specific food waste prevention strategies, including: Date Labels; Packaging Design and Use; Meal Prepping and Kits; Plate and Portion Size; and Storage and Freezing. This PDF compiles all five resource guides into one document.
Cities have an outsized carbon footprint and are on the frontlines of adapting to climate change impacts. Rising to the challenge, many cities have developed climate action plans (CAP) that include measures that can be taken to achieve targeted greenhouse gas (GHG) emissions reductions.
Municipalities and other local governments around the country are setting climate mitigation targets and adaptation goals. These municipalities typically develop a Climate Action Plan (CAP) that outlines the measures they plan to take to meet their targets and goals. Often missing from these CAPs are measures to increase the availability of plant-based proteins and engage the public on their benefits.
Food Waste Initiative Co-Director Carol Jones submitted comments in response to EPA's notice of availablity of Version 16 of the Waste Reduction Model (WARM). The comments acknowledge various strengths of WARM and provide a number of recommendations.
ELI recently created the Food Waste Prevention Resource Guide Series for Urban Green Lab, a Nashville-based sustainability NGO, in order to build the capacity of classrooms, households, and workplaces to prevent food waste.
The Resource Guide Series highlights five proven food waste prevention strategies: packaging design and use, date labels, meal prepping and kits, storage and freezing, and plate and portion size. Each Resource Guide covers one of the five topics, includes key tips as well as a list of helpful resources, and is organized into three charts each of which is tailored to a different audience—classrooms, households, and workplaces.
The Resource Guide Series highlights five proven food waste prevention strategies: packaging design and use, date labels, meal prepping and kits, storage and freezing, and plate and portion size. Each Resource Guide covers one of the five topics, includes key tips as well as a list of helpful resources, and is organized into three charts each of which is tailored to a different audience—classrooms, households, and workplaces.
The Resource Guide Series highlights five proven food waste prevention strategies: packaging design and use, date labels, meal prepping and kits, storage and freezing, and plate and portion size. Each Resource Guide covers one of the five topics, includes key tips as well as a list of helpful resources, and is organized into three charts each of which is tailored to a different audience—classrooms, households, and workplaces.
The Resource Guide Series highlights five proven food waste prevention strategies: packaging design and use, date labels, meal prepping and kits, storage and freezing, and plate and portion size. Each Resource Guide covers one of the five topics, includes key tips as well as a list of helpful resources, and is organized into three charts each of which is tailored to a different audience—classrooms, households, and workplaces.
