FLL "trash trek" project presentation - Wasted Food to Plan Fuel
Oregon’s Wasted Food Strategy · Food waste strategy of ongoing work, research and future plans...
Transcript of Oregon’s Wasted Food Strategy · Food waste strategy of ongoing work, research and future plans...
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
EPA SMM Webinar
September 16, 2019
Oregon’s Wasted Food Strategy:Highlights of current work, recent research and next steps
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Why Wasted Food?
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Elaine Blatt and David Allaway | Oregon Department of Environmental Quality 3
Food Matters
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Relative GHG impacts
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Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
We want to “change the conversation”
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Reduce Generation
Reduce Disposal
IncinerateLandfill
We’re stuck at the bottom of the hierarchy
• Recovery offers a “technical fix”
• Prevention requires behavior change and systemic fixes
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality 6
Oregon’s Strategic Plan
http://www.oregon.gov/deq/mm/Pages/foodwastestrategy.aspx
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Oregon Wasted Food Measurement Study
Comprised of two parts:
• In-depth study of Oregon households
https://www.oregon.gov/deq/mm/food/Pages/Wasted-Food-Study.aspx
• Case studies involving 15 food service businesses
https://www.oregon.gov/deq/mm/food/Pages/Commercial-Case-Studies.aspx
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Oregon Wasted Food Measurement Study
Household Study
Design
Phase I: In-depth
interviews
Phase II: Statewide
phone survey
Phase III: Mixed
methods
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Measurement study: findings
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Measurement study: findings
Food Category % of food % of food % of food
Inedible 32.1% 31.2% 31.8%
Vegetables & Fruits 25% 21% 23.5%
Prepared Foods & Leftovers 11.4% 13.1% 12%
Baked Goods 6.8% 10.9% 8.3%
Meat & Fish 5.6% 7% 6.9%
Snacks, Condiments, Sauces 5.3% 1.8% 5.9%
Dry Foods 6% .5% 4.4%
Total(n=230)
Rural(n=96)
Urban(n=134)
Waste sort results:
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Measurement study: findings
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93
46 44
62
154
220
359
3125
13
53
96
0
50
100
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Yuck factor Tired of Eating Hard to Reuse
Too Much, NotControllableMade too much
ManagementProblemDon't know how touse
Relationship of Immediate and Root Loss Reasons To Each Other
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Measurement: findings
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Pre-Diary - Statement: I feel less guilty about throwing out food that is composted
Urban Rural Total
Disagree 5.3% 3.7% 4.6%Somewhat Disagree 2.3% 1.2% 1.9%Neither Agree or Disagree 13.6% 32.1% 20.4%Somewhat Agree 30.3% 30.9% 30.1%Agree 48.5% 32.1% 41.7%
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Commercial Case Studies
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• Also conducted by PSU CES
• Methodology
Waste assessment
Staff interviews
Environmental impact analysis (where possible)
Cost savings estimates (where possible)
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Commercial Case Studies
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• Report summarizes barriers and recommended practices involving:
Valuing food
Role of quality standards
Valuing staff and other labor issues
Fear of running out
Role of culture
Role of standardization
Assessment methods
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Food Rescue Study
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Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Key Takeaways: Social
1. The need has changed
2. Supply doesn’t always match the need
3. Measurement helps tell the story
4. Food rescue organizations and their clients know best
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Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Life Cycle Assessment
smog formation
energy demand
freshwater consumption
global warming potential
topsoil erosion
human health
aquatic toxicity
eutrophication
habitat destruction
1727 August 2019
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Global Warming Potential
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-400
-200
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S1 - Redistributionfrom Farm
S2 - Gleaning fromFarm
S3 - GleaningUrban Car
S3 - GleaningUrban Van
S4 - Retail to PA S5 - Retail to FB S6 - Prepared foodfrom Retail
S7 - DirectDonation of
Prepared Food
S8 - Local SmallBusiness Food
Rescue App Car
kg C
O2
eq
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Net GWP of Food Rescue
7% Waste
20% Waste
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Smog formation potential
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-10
-5
0
5
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S1 - Redistributionfrom Farm
S2 - Gleaning fromFarm
S3 - GleaningUrban Car
S3 - GleaningUrban Van
S4 - Retail to PA S5 - Retail to FB S6 - Prepared foodfrom Retail
S7 - DirectDonation of
Prepared Food
S8 - Local SmallBusiness Food
Rescue App Car
kg O
3 e
q.
Net SFP of Food Rescue
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Key Findings - LCA
• Waste and loss matter most
• Transport is important
• Landfill diversion benefits vary
• Facilities are small contributors
• Disposal of loss and waste
• The relevance of upstream food production
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Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Recommendations
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Feed Hungry People
1. Start with prevention, at the top of the hierarchy
3. Rescue foods using the most efficient most of transport and from as close to recipients as possible
Source Reduction
2. Rescue foods that: • have higher nutritional value and• are most likely to be consumed
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
1991Program initiated
2008Program suspended
Timeline
2017 & 2018Wasted food prevention focus
2015Restarted with
new authority
Grants
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Food grants: Cafeteria plate size
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Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Food grants: Community engagement
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Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Food grants: School cafeteria milk dispensers
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Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Milk dispenser vs. carton streamlined LCA (DEQ)
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Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Engagement with Commercial Food Service
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• [add photos]
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Commercial campaign
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Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Next Steps: Commercial campaign and engagement
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Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Oregon Restaurant and Lodging Association
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Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Pacific North America Voluntary Alliance
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Commitments:
• Regional goal of 50% reduction by 2030
• Jurisdiction-specific (state/province/city) strategies, including prevention goals
• Engage industry in voluntary agreements
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
West Coast Voluntary Agreement to Reduce Wasted Food
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• Based on successful effort in UK and includes CA, OR, WA, and BC.
• Engagement with grocers and brand manufacturers to gain their commitment to reduce wasted food
• Just starting to put together a coalition of businesses; looking to launch by end of 2019
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Next Steps: Messaging research and consumer campaign
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• Builds on household measurement study
• Messaging Research
Objective to ID messages that will best motivate Oregonians to reduce wasted food
Combo of qualitative and quantitative research
• State-wide campaign
Based on research
Materials also available for use by local governments
To be deployed early 2020
Elaine Blatt and David Allaway | Oregon Department of Environmental Quality
Thanks!
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IncinerateLandfill
Oregon’s 2050 Vision for Materials Management:Oregonians in 2050 produce and use materials responsibly – conserving resources –protecting the environment – living well
Elaine Blatt
David Allaway