15, 2023. New York state has implemented a program that requires larger businesses to donate edible food and recycle remaining food scraps in an effort to reduce food waste and combat environmental problems. Grocery store manager Sean Rafferty, who has 40 years of experience in the industry, reflects on how things have changed over the years. In the past, any unsold food would be thrown away and sent to landfills. However, now there are numerous programs in place that allow businesses to donate excess food and help people facing food insecurities.

The issue of food waste is not limited to New York alone. Globally, about a third of food is wasted, and in the United States, the rate is even higher at 40%, according to the Harvard Food Law and Policy Clinic. The U.S. spends approximately $218 billion each year on growing and producing food that ultimately goes to waste. This includes 52.4 tons (47.5 metric tons) of food that ends up in landfills and 10 tons (9 metric tons) that are never harvested from farms. Not only does this waste have financial implications, but it also contributes to greenhouse gas emissions, with food waste accounting for about 8% to 10% of global emissions.

Emily Broad Leib, a Harvard University law professor and director of the Food Law and Policy Clinic, emphasizes the impact of food waste on the environment. She points out that 20% of water in the U.S. is used to grow food that is ultimately wasted and ends up in landfills. This not only wastes water resources but also exacerbates the environmental problems caused by food waste.

Despite the concerning statistics, there is a growing awareness of the need to address food waste in the U.S. In 2015, the U.S. Department of Agriculture and Environmental Protection Agency announced a goal of reducing food waste by 50% by 2030. This has led to state-led initiatives and smaller nonprofit efforts aimed at reducing, composting, or donating food waste. All 50 states have passed legislation to protect donors and recovery organizations from liability linked to donated food.

Several states have implemented innovative programs to tackle food waste. California and Vermont have programs that convert residents' food waste into compost or energy, while Connecticut requires businesses to recycle food waste. Maryland offers tax credits to farmers who donate food, and Rhode Island requires food vendors to donate unused food to food banks. Massachusetts has seen a 22% increase in food donations over two years since implementing limits on food sent to landfills.

New York is making significant strides in its food waste reduction efforts. The state's program, now in its second year, has already redistributed 5 million pounds (2.3 million kilograms) of food, equivalent to 4 million meals, through Feeding New York State. The program includes a wide range of businesses, such as colleges, prisons, amusement parks, and sporting venues, that are required to donate food. State officials are hoping to double the impact of the program next year.

In Westchester County, New York, Feeding Westchester, one of the state's food banks, has eight refrigerated trucks that pick up all types of perishable food. The organization started working with businesses in 2014 and has seen increased participation since the donation law went into effect. The collected food is distributed to nearly 300 programs and partners throughout the county, including a mobile food pantry and the Carver Center, a nonprofit serving families and children in Port Chester.

The impact of these initiatives is evident in the lives of individuals like Betsy Quiroa, a mother of four who relies on Social Security. She visits the Carver Center and appreciates the assistance it provides, especially during times of increased expenses. Quiroa acknowledges the high cost of living in Westchester County and the importance of having access to affordable food.

While New York's efforts have been successful, advocates for food waste reduction are concerned that more needs to be done to meet the 2030 goal. They argue for a national effort to coordinate state and local policies and address the problem comprehensively. Some experts caution that while donation programs are helpful, the ultimate solution lies in reducing the production of excess food, as relying solely on nonprofits to distribute all the surplus food may present challenges.

In conclusion, New York and several other states are taking significant steps to combat food waste and its detrimental effects on the environment and food security. Efforts to donate excess food, recycle food scraps, and implement innovative programs are making a difference, but further action and coordination are necessary to achieve the ambitious goal of reducing food waste by 50% by 2030.