Reducing Food Waste in New Jersey: Strategies to Prevent, Donate, and Divert Waste

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Did you know that up to 40% of food grown and imported into the U.S. is wasted? This represents an opportunity for businesses and institutions to implement wasted food management practices that save money, benefit society, build customer loyalty, and improve the environment. With New Jersey’s Food Waste Law taking effect in October, businesses are seeking solutions to establish new initiatives and bolster existing programs for reducing wasted food.

Join this virtual workshop co-hosted by the Center for EcoTechnology (CET) and New Jersey Composting Council (NJCC) to learn about strategies for implementing wasted food prevention, donation, and diversion programs in businesses in the food service sector. The workshop will also highlight information about separating food scraps for anaerobic digestion, one method to divert food waste while generating energy. In addition to presenters from CET and NJCC, an expert from the New Jersey Department of Environmental Protection (NJ DEP) will also be available to answer your questions about the Food Waste Law.

Participants will leave with an understanding of the next steps for building wasted food management into their operations and access to digital resources and guidance documents. All attendees will also have access to free one-on-one support from CET, which will take place in the last hour of the workshop.

This workshop is in partnership with NJCC, with funding from EPA’s Supporting Anaerobic Digestion in Communities Grant. A special thanks to the NJ DEP for their participation.


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