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Frequent Questions about Food Waste Management
Food Waste
- Reduce and Reuse
- Food Donation
- Liability Protection and Food Donations: The Bill Emerson Good Samaritan Food Donation Act
- Composting and Other Beneficial Uses
Reduce and Reuse
How can I prevent food waste?
The best way to eliminate food waste is to not create it in the first place. Buy and cook food only in quantities that can be used before it spoils.
At restaurants, ask about portion sizes and be aware of included side dishes with entrees. With the popularity of all-you-can-eat buffets, take only what you can eat. For more information on how to reduce household food waste, please visit the household food waste page.
Food service operators should closely examine how much food is wasted both in the kitchen and at the table. Industry estimates that 4% to 10% of food is discarded before ever reaching a guest. If you purchase $1million dollars worth of food annually, that can be up to $100,000 of your purchases going into the trash! Please visit Food Waste Reduction to find recommendations and tools on how to prevent food waste.
How will diverting my food scraps save money?
Less food in the trash can save you money in several ways:
- Avoided purchase costs through food waste prevention strategies.
- Avoided service costs by using fewer or smaller trash bins.
- Reduction in garbage bill by less frequent trash collection for commercial generators.
- Your local hauler might discount separate collection for organics.
- Eliminate purchase of additional soil amendments for onsite landscaping through onsite composting.
- If long-term disposal and diversion costs are comparable, choose the option that helps meet EPA’s waste diversion goals and uses resources more wisely.
Food Donation
Where can I donate edible food?
Food banks typically accept food donations that are packaged or can be stored for a period of time. Food rescue programs redistribute unused or uneaten donated foods that are perishable, such as casseroles or other hot meals from caterers, restaurants, delicatessens, and cafeterias. Food rescue programs often serve donated meals the same day they are received.
Is my company liable for the product once it has been donated?
The Bill Emerson Good Samaritan Food Donation Act (PDF) (2 pp, 237K, about PDF) was created to encourage the donation of food and grocery products to 501(c)3 certified non-profit organizations. Under this Act, as long as the donor has not acted with negligence or intentional misconduct, the company is not liable for damage incurred as the result of illness.
Liability Protection and Food Donations: The Bill Emerson Good Samaritan Food Donation Act
What does the law do?
The Good Samaritan Act (PDF) (2 pp, 237K, about PDF) encourages the donation of food and grocery products to 501(c)3 non-profit organizations for distribution to needy individuals. The law protects all food and grocery donors who donate apparently wholesome food in good-faith from civil and criminal liability. The Emerson Act also provides uniform federal protection and replaces all state laws, including those in the District of Columbia, Puerto Rico and all US territories and possessions. Under the national law, food donors need only seek protection under one law.
Who is protected?
The law protects all food and grocery donors, including individuals, corporations, partnerships, associations, governmental entities, wholesalers, manufacturers, retailers, farmers, gleaners and non-profit feeding program administrators who donate food and grocery products in good faith. While exceptions are noted for gross negligence, the law states that these groups will not be subject to civil or criminal liability arising from the nature, age, packaging or condition of apparently wholesome food or an apparently fit grocery product.
What sorts of donation are protected?
The Emerson Act provides protection for food and grocery products that meet all quality labeling standards imposed by federal, state and local laws and regulations. This includes products that may not be readily marketable due to age, appearance, freshness, grade, size, surplus or other conditions. Grocery products can include nonfood products, such as disposable paper or plastic products, household cleaning products, laundry detergent, personal care items, or miscellaneous household items.
Composting and Other Beneficial Uses
Can I compost my household food scraps?
Homeowners and other small scale generators of food waste can recycle (compost) at home or on their own property. Homeowners can learn how to compost in their own backyard by going to our composting website or down-load our guide.
More and more communities across the country have begun collecting food waste – often it is combined with yard waste collection bins. Check with your local government solid waste agency for information on local composting resources and if they don’t offer collection for composting, suggest that they start. Or check out findacomposter.com 
for a composter near you who may be able to take your food wastes and yard wastes.
Do I need a permit to compost food scraps?
It depends on the type and volume of food being composted. Prior to starting a compost operation, consult current state composting regulations and contact your local solid waste agency for guidance on any local permit requirements.
How can a large generator (e.g. restaurant or grocer) compost food scraps?
For commercial and institutional food generators (e.g., food processors, grocery stores, restaurants, and institutions), composting food scraps can greatly reduce waste collection and disposal costs. Some food generators are able to compost on-site; however, for those not able to compost on-site there are resources available to help them find a commercial operation in their area.
The website www.findacomposter.com allows you to search by state or zip code for local composters. US EPA and Ohio EPA are working to create a map of food waste generators and permitted food waste compost facilities across the State of Ohio that will help both groups increase the amount of food waste diverted from landfills and converted into a product. The project is expected to be completed by the end of 2009. EPA’s Region 2 is developing a similar tool for the State of New Jersey.
You may also want to check with your local government to obtain a list of permitted food composting facilities in your community or your state solid waste agency. EPA regional offices might also have information on local composting facilities.
To learn more about the ways food scraps are composted visit the Composting and Anaerobic Digestion page.
Resources
EPA’s Putting Surplus Food to Good Use: A How-To Guide for Food Service Providers (PDF) (2 pp, 1.1MB, about PDF) helps food service providers start a food waste reduction and recovery program at their facilities.
EPA, in conjunction with the US Department of Agriculture, developed a comprehensive guide detailing what businesses and individuals can do to ensure good food doesn’t go to waste. Waste Not/Want Not: Feeding the Hungry and Reducing Solid Waste Through Food Recovery (PDF) (59 pp, 1.4MB, about PDF) helps explain how any state or municipality, as well as any private business that deals with food, can reduce its solid waste by facilitating the donation of wholesome surplus food according to the food hierarchy.
EPA’s Don’t Throw Away That Food: Strategies for Record-Setting Waste Reduction provides examples of successful food recovery programs.
