»s¦ iff m mil in i ii i^n
2018 Wasted Food
Report
Estimates of generation and management of wasted food in the United
States in 2018
EPA 530-R-20-004 November 2020 r Office of Resource
Conservation and Recovery
-------
Contents
Executive Summary 4
1 Background 6
2 Scope and Terminology 6
3 Generation of Wasted Food 8
4 Management of Wasted Food 15
4.1 Sector-by-Sector Summary 20
4.1.1 Industrial Sector 20
4.1.2 Residential Sector 21
4.1.3 Commercial Sector 21
4.1.4 Institutional Sector 23
4.1.5 Food Banks 23
4.2 Overall Summary of Generation and Management of Wasted Food 24
5 Caveats and Uncertainties 26
6 References 27
7 Appendix 29
7.1 Glossary 29
7.2 Sector-Specific References 31
7.2.1 Industrial Sector 31
7.2.2 Residential Sector 31
7.2.3 Food Retail/Wholesale Sector 34
7.2.4 Hospitality Sector 35
7.2.5 Institutional Sector 36
7.3 Detailed Generation and Management Estimates of Wasted Food 40
1
-------
List of Tables
Table 1. Newly Added Generation Factors for 2018 Estimates 9
Table 2. Average Wasted Food Generation Factors (2018) 9
Table 3. Extrapolation Bases for Wasted Food Generation Estimates (2018) 10
Table 4. Estimated Annual Wasted Food Generation (2018) 13
Table 5. Quantity of Wasted Food Managed Based on Revised Management Profile (2018) 19
Table 7. Generation and Management Estimates of Wasted Food by Sector (2018) 40
2
-------
List of Figures
Figure 1. Percentage Distribution of Wasted Food Generation, Including the Industrial Sector (2018) 14
Figure 2. Percentage Distribution of Wasted Food Generation, Excluding the Industrial Sector (2018) 15
Figure 3. Percentage Distribution of Wasted Food Management, Including the Industrial Sector (2018) 19
Figure 4. Percentage Distribution of Wasted Food Management, Excluding the Industrial Sector (2018) 20
Figure 5. Industrial Sector Wasted Food Management Profile (2018) 21
Figure 6. Residential Sector Wasted Food Management Profile (2018) 21
Figure 7. Retail/Wholesale Sector Wasted Food Management Profile (2018) 22
Figure 8. Hospitality Sector Wasted Food Management Profile (2018) 23
Figure 9. Institutional Sector Wasted Food Management Profile (2018) 23
Figure 10. Food Bank Food Waste Management Profile (2018) 24
Figure 11. Summary of Wasted Food Generation and Management Flows (2018) (Including Industrial Sector).. 25
Figure 12. Summary of Wasted Food Generation and Management Flows (2018) (Excluding Industrial Sector).. 25
3
-------
EXECUTIVE SUMMARY
In 2017, the U.S. Environmental Protection Agency (EPA) set out to revise its food measurement methodology to
more fully capture flows of wasted food (i.e., excess food and food waste)1 throughout the food system, and to
provide more granular annual estimates of generation and management of wasted food to the public. EPA
developed an enhanced methodology to calculate sector-specific estimates of wasted food generation, as well
as estimates of how much wasted food was sent to each management pathway. EPA's "Wasted Food
Measurement Methodology Scoping Memo" (EPA, 2020b) describes the enhanced methodology that EPA
developed between 2017 and 2019, the studies used, and how EPA planned to use the enhanced methodology
to calculate its annual estimates for the "Advancing Sustainable Materials Management: Facts and Figures"
report (hereafter referred to as the "Facts and Figures Report").
EPA has collected and reported data on the generation and management of municipal solid waste (MSW) in the
United States for more than 30 years. EPA publishes estimates of wasted food generation and management in
the United States annually in its "Facts and Figures Report". The 2018 "Facts and Figures Report" is the first
annual report that uses the enhanced methodology to calculate wasted food estimates.2
EPA's enhanced wasted food measurement methodology has a broader scope than the "Facts and Figures
Report" methodology had in the past. On the generation side, the enhanced methodology includes the industrial
sector, as well as additional commercial and institutional sectors, including office buildings, military bases, sports
venues, food banks, and certain classes of retailers. On the management side, the enhanced methodology
includes several additional management pathways.
EPA included the following generating sectors in the enhanced methodology:
the industrial sector, which is comprised of the food and beverage manufacturing and processing
sectors;
the residential sector;
the commercial sector, which includes:
o food retail/wholesale sectors, including supermarkets, supercenters, and food wholesalers;
o hospitality sectors, including restaurants/food services, hotels, and sports venues;
the institutional sector, including hospitals, nursing homes, military installations, office buildings,
correctional facilities, colleges and universities, and K-12 schools; and
food banks.
EPA's enhanced methodology aims to capture the various methods in which wasted food is managed and to
align with the Food Loss and Waste Accounting and Reporting Standard (or "FLW Standard"), which is a global
standard that provides requirements and guidance for quantifying and reporting on the weight of food and/or
associated inedible parts removed from the food supply chain (Food Loss and Waste Protocol, 2016). EPA's
1 The term "excess food" refers to food that is donated to feed people, while the term "food waste" refers to food such as
plate waste (i.e., food that has been served but not eaten), spoiled food, or peels and rinds considered inedible that are
managed in a variety of methods other than donation to feed people. The term "wasted food" is an overarching term that
refers to both excess food and food waste. Section 7.1 contains a glossary of terms used throughout this report.
2 https://www.epa.gov/facts-and-figures-about-materials-waste-and-recvcling/advancing-sustainable-materials-
management
4
-------
enhanced methodology includes the following management pathways for wasted food. All are consistent with
the FLW Standard, with the addition of food donation.
Animal feed
Bio-based materials/biochemical processing
Codigestion/anaerobic digestion
Composting/aerobic processes
Controlled combustion
Donation
Land application
Landfill
Sewer/wastewater treatment.
Using the enhanced methodology, EPA estimates that in 2018, almost 103 million tons of wasted food were
generated in the industrial, residential, commercial, and institutional sectors. Wasted food included in the "Facts
and Figures Report" excludes the industrial sector; EPA estimates that just over 63 million tons of wasted food
were generated in the commercial, institutional, and residential sectors.
5
-------
1 BACKGROUND
Wasted food is a growing problem in our societybut also an untapped opportunity. EPA estimates that more
food reaches landfills than any other material in our municipal solid waste (MSW), making up over 24 percent of
MSW sent to landfills (U.S. EPA, 2020a). Wasted food is generated from households, food manufacturers,
numerous commercial establishments (e.g., restaurants), and various public institutions (e.g., schools,
correctional facilities).
When food is wasted, it also wastes the resources-such as the land, water, energy and labor-that go into
growing, storing, processing, distributing, and preparing that food. Through its Sustainable Management of Food
efforts, EPA is identifying ways to reduce wasted food and thereby limit its negative environmental
consequences. The approach takes a life-cycle perspective, targeting waste generation at all points in the food
supply chain, and promoting greater efficiency and more creative and beneficial management strategies. The
benefits of such an approach are wide-ranging. Environmental benefits include resource conservation and
reduction of greenhouse gas emissions. Socioeconomic benefits include improved efficiency in the food supply
system, resulting in better distribution to hungry people, and financial savings. To support wasted food
reduction strategies, identify current practices, and identify opportunities, EPA publishes annual estimates of
how much wasted food is generated and managed nationally.
EPA, with support from Industrial Economics, Incorporated (lEc), updated its wasted food measurement
methodology to build on and expand prior efforts. The enhanced methodology and resulting 2016 estimates are
detailed in "Wasted Food Measurement Methodology Scoping Memo" (U.S. EPA, 2020b). The enhanced
methodology was developed through a comprehensive assessment of the literature supporting the
measurement of wasted food generation and management, coupled with a sector-specific data collection and
characterization effort. EPA used this enhanced methodology to calculate its annual published estimates of
wasted food generation and management for the first time in "Advancing Sustainable Materials Management:
2018 Fact Sheet" (U.S. EPA, 2020a) ("2018 Facts and Figures Report"). The 2018 Wasted Food Report was
developed to accompany the "2018 Facts and Figures Report", and provides detailed estimates by sector and
management pathway, along with other relevant information about the 2018 wasted food estimates.
2 SCOPE AND TERMINOLOGY
This report summarizes the 2018 wasted food estimates for the following sectors:
Industrial (i.e., food and beverage manufacturing/processing)
Residential
Commercial:
o Food retail/wholesale:
¦ Supermarkets and supercenters
¦ Food wholesale
o Hospitality:
¦ Hotels
¦ Restaurants/food services (full and limited service)
¦ Sports venues
6
-------
Institutional:
o Hospitals
o Nursing homes
o Military installations
o Office buildings
o Correctional facilities
o Colleges and universities
o K-12 schools
Food banks
This report also summarizes 2018 wasted food estimates for the following management pathways3:
Animal feed
Bio-based materials/biochemical processing
Codigestion/anaerobic digestion
Composting/aerobic processes
Controlled combustion
Donation
Land application
Landfill
Sewer/wastewater treatment
While EPA's enhanced methodology for estimating wasted food generation and management includes the
industrial sector, that sector is not included in EPA's "Facts and Figures Report". The "Facts and Figures Report"
includes MSW from the commercial, residential and institutional sectors only. The industrial sector, i.e.,
industrial process waste from food manufacturers and processors, is out of scope. However, the industrial sector
is an important part of the U.S. food system, so those estimates are presented in this report. As a result, this
report includes two sets of wasted food estimates for 2018-one includes estimates from the industrial sector
and the other excludes estimates from the industrial sector.4 EPA's enhanced methodology also does not
include food loss from the agriculture sector. "Food loss" refers to unused product from the agricultural sector,
such as unharvested crops.
EPA MSW estimates and the wasted food enhanced methodology do not distinguish between "food" and
"inedible parts".5 EPA's goal is to make the best use of not only food that was intended for human consumption,
but also the associated inedible parts. Throughout this document, EPA uses the term "food" as a shorthand to
refer to both food and inedible parts. EPA uses the overarching term "wasted food" to describe food that was
not used for its intended purpose and is managed in a variety of ways, such as donation to feed people, creation
3 These management pathways are consistent with the "FLW Standard" destinations (Food Loss and Waste Protocol, n.d.),
with the addition of food donation.
4 For more information about EPA's integration of EPA's enhanced methodology into the "Facts & Figures Report", please
see Section 4 of "Wasted Food Measurement Methodology Scoping Memo" (U.S. EPA, 2020b).
5 EPA uses the definition of "food" and "inedible parts" from the FLW Standard (Food Loss and Waste Protocol, n.d.). Please
see section 7.1 for a glossary of terms.
7
-------
of animal feed, composting, anaerobic digestion, or sending to landfills or combustion facilities. Examples
include unsold food from retail stores; plate waste, uneaten prepared food, or kitchen trimmings from
restaurants, cafeterias, and households; or by-products from food and beverage processing facilities. The term
"excess food" specifically refers to food that is donated to feed people, while the term "food waste" refers to
food that is managed by a variety of methods other than donation to feed people. Examples of "food waste"
include plate waste, spoiled food, or peels and rinds. When referring to both "excess food" and "food waste",
EPA uses the term "wasted food" as an overall term that includes both. Section 7.1 contains a glossary of terms
used throughout this report.
3 GENERATION OF WASTED FOOD
Generation estimates rely on studies conducted by state and municipal governments, industry groups,
universities, and other groups that measure wasted food generated at facilities in various sectors. Estimates are
correlated to facility-specific characteristics (e.g., revenue or the number of employees) to establish equations
expressing generation factors (e.g., 3,000 lbs of wasted food generated/employee/year in grocery stores). There
are multiple studies, and therefore multiple generation factors, available for most sectors. EPA scaled up these
rates by applying national, sector-specific statistics (e.g., U.S. Census-reported store sales, number of employees
in restaurants, number of patients in hospitals, number of inmates in correctional facilities), which resulted in
multiple generation estimates per sector. An average annual generation estimate was then calculated for each
sector, and these values were summed to calculate overall estimates of excess food and food waste generated
nationally.
To calculate national wasted food generation estimates for 2018, EPA started with a literature search update.
The literature search sought to determine whether any new articles or studies had been published since 2017
(the most recent year for which a comprehensive literature search was conducted) that offer updated
generation factors or data on generation for 2018 estimates. EPA's literature search considered a variety of
criteria when evaluating the usefulness and reliability of different information sources. These criteria included
the following:
The depth and level of detail provided by the data sources;
The availability/accessibility of the data in terms of implicit and/or explicit acquisition costs;
The reliability of the data in terms of the quality of the methods applied; and
The scope of the data (e.g., whether the study considers wasted food generation at hospitals in one
state or hospitals nationwide).
Next, EPA used the results of the literature search to update the generation factor data. EPA closely reviewed 17
studies published since the last literature search was conducted and identified two studies with updated
generation factor data. One study resulted in an update to the residential generation factor (ODEQ, 2019) and
the other study resulted in an update to the K-12 schools generation factor (WWF, 2019). Table 1 lists the new
generation factors for these two sectors (all other sectors retained the same generation factors as were used to
calculate 2016 estimates in EPA's "Wasted Food Measurement Methodology Scoping Memo" (EPA, 2020b)), and
Table 2 summarizes the generation factors applied to each sector.
8
-------
Table 1. Newly Added Generation Factors for 2018 Estimates
SECTOR
2016
GENERATION
FACTOR
2018
GENERATION
FACTOR
UNITS
Residential
340
338
Lbs/household/year
K-12 Schools
22
26.3
Lbs/student/year
Table 2. Average Wasted Food Generation Factors (2018)
HIGH LEVEL
GENERATION
SECTOR
CATEGORY
SECTOR
FACTOR
UNITS
Industrial
N/A
Manufacturing/
Processing
0.095
Lbs/sales $/year
Residential
N/A
Residential
338
Lbs/household/year
17
Percent food waste (of total household waste)
2.04
Tons/employee/year
Supermarkets
0.38
Tons/employee/year
Food
104.88
Tons/establishment/year
Retail/Wholesale
Supercenters
10.00
lbs/thousand $ revenue/year
Food Wholesale
120.68
Tons/facility/year
0.01
Tons/thousand $ revenue/year
Commercial
Hotels
1,137.83
L bs/em p 1 oyee/yea r
Restaurants/Food
3,050.67
L bs/em p 1 oyee/yea r
Services (full service)
39.13
Tons/facility/year
Hospitality
33.00
Lbs/thousand $ revenue/year
Restaurants/Food
2,751.33
L bs/em p 1 oyee/yea r
Services (limited
40.91
Tons/facility/year
service)
33.00
Lbs/thousand $ revenue/year
Sports Venues
0.31
Lbs/visitor/year
Hospitals
653.14
Lbs/bed/year
0.47
Lbs/meal
Nursing Homes
657.00
Lbs/bed/year
0.55
Lbs/meal
Military Installations
105.27
Lbs/person/year
Office Buildings
169.85
L bs/em p 1 oyee/yea r
Institutional
N/A
0.22
Tons/1000 sq ft/year
Correctional Facilities
1.12
Lbs/inmate/day
Colleges and
Universities
0.36
Lbs/student/meal
0.44
Lbs/student/meal
0.01
Tons/student/year
K-12 Schools
26.3
Lbs/student/year
0.43
Lbs/meal
N/A
N/A
Food Banks
327
Tons/establishment/year
After updating the generation factor data for select sectors, EPA updated the extrapolation sector-specific
statistics to reflect 2018 data. Table 3 summarizes the 2018 extrapolation basis value for each generation sector
and the associated data source.
9
-------
Table 3. Extrapolation Bases for Wasted Food Generation Estimates (2018)
SECTOR
GENERATION FACTOR
UNITS
EXTRAPOLATION
BASIS VALUE
EXTRAPOLATION
BASIS UNITS
SOURCE
Manufacturing/Processing
Lbs/sales $/year
$840,254,964,207
Sales $
United States Census Bureau. December 2017. 2016 Annual Survey of
Manufactures. Available: https://www.census.gov/programs-surveys/asm.html &
United States Census Bureau. November 2017. County Business Patterns.
Available: https://www.census.gov/programs-surveys/cbp.html
Residential
Lbs/household/year
127,590,000
Households
Statista. 2020. Number of Households in the U.S. from 1960 to 2019. Available:
https://www.statista.com/statistics/183635/number-of-households-in-the-us/
Percent food waste (of
total household waste)
157,895,000
Tons of total
MSW
U.S. EPA. November 2019. Advancing Sustainable Materials Management:
2017 Fact Sheet. Available: https://www.epa.gov/sites/production/files/2019-
ll/documents/2017_facts_and_figures_fact_sheet_final.pdf
Supermarkets and
Supercenters
Tons/employee/year
(supermarkets)
2,959,499
Employees
United States Census Bureau. November 2017. County Business Patterns.
Available: https://www.census.gov/programs-surveys/cbp.html
Tons/employee/year
(supercenters)
1,792,676
Employees
United States Census Bureau. November 2017. County Business Patterns.
Available: https://www.census.gov/programs-surveys/cbp.html
Tons/establishment/year
115,729
Establishments
United States Census Bureau. November 2017. County Business Patterns.
Available: https://www.census.gov/programs-surveys/cbp.html
Lbs/thousand $
revenue/year
$687,768,000,000
Revenue
United States Census Bureau. February 2020. Annual Retail Trade Survey: 2018.
Available: https://www.census.gov/data/tables/2018/econ/arts/annual-
report.html
Food Wholesale
Tons/facility/year
35,506
Facilities
United States Census Bureau. November 2017. County Business Patterns.
Available: https://www.census.gov/programs-surveys/cbp.html
Tons/thousand $
revenue/year
$667,008,000,000
Revenue
United States Census Bureau. March 2020. Monthly Wholesale Trade. Available:
https://www.census.gov/wholesale/index.html
Hotels
Lbs/employee/year
2,143,717
Employees
United States Census Bureau. November 2017. County Business Patterns.
Available: https://www.census.gov/programs-surveys/cbp.html
Restaurants/
Food Services (full service)
L bs/em p I oyees/yea r
5,760,390
Employees
United States Census Bureau. March 2020. 2017 SUSB Annual Data tables by
Establishment Industry. Available:
https://www.census.gov/data/tables/2017/econ/susb/2017-susb-annual.html
Tons/facility/year
268,396
Facilities
United States Census Bureau. March 2020. 2017 SUSB Annual Data tables by
Establishment Industry. Available:
https://www.census.gov/data/tables/2017/econ/susb/2017-susb-annual.html
Lbs/thousand $
revenue/year
$286,311,139
Revenue
National Restaurant Association. October 2018. Restaurant Industry Outlook.
Available: https://ttra.com/wp-content/uploads/2018/ll/Restaurant-lndustry-
0utlook_2019.pdf
Restaurants/
Food Services (limited
service)
L bs/em p I oyees/yea r
5,190,738
Employees
United States Census Bureau. March 2020. 2017 SUSB Annual Data tables by
Establishment Industry. Available:
https://www.census.gov/data/tables/2017/econ/susb/2017-susb-annual.html
10
-------
SECTOR
GENERATION FACTOR
UNITS
EXTRAPOLATION
BASIS VALUE
EXTRAPOLATION
BASIS UNITS
SOURCE
Tons/facility/year
321,396
Facilities
United States Census Bureau. March 2020. 2017 SUSB Annual Data tables by
Establishment Industry. Available:
https://www.census.gov/data/tables/2017/econ/susb/2017-susb-annual.html
Lbs/thousand $
revenue/year
$284,335,402
Revenue
National Restaurant Association. October 2018. Restaurant Industry Outlook.
Available: https://ttra.com/wp-content/uploads/2018/ll/Restaurant-lndustry-
0utlook_2019.pdf
Sports Venues
Lbs/visitor/year
246,196,038
Visitors
Annual attendance statistics from professional and college league organizations
Hospitals
Lbs/bed/year
931,203
Beds
American Hospital Association. January 2019. Fast Facts for U.S. Hospitals.
Available: https://www.aha.org/system/files/2019-01/2019-aha-hospital-fast-
facts.pdf
Lbs/meal
1,268,975,936
Meals
U.S. Centers for Disease Control, National Center for Health Statistics. 2017.
Table 89. Hospitals, beds, and occupancy rates, by type of ownership and size of
hospital: United States, selected years 1975-2015. Available:
https://www.cdc.gov/nchs/data/hus/2017/089.pdf
Nursing Homes
Lbs/bed/year
1,660,400
Beds
National Center for Health Statistics. February 2019. Long-Term Care Providers
and Services Users in the United States: 2015-2016. Available:
https://www.cdc.gov/nchs/data/series/sr_03/sr03_43-508.pdf
Lbs/meal
1,475,622,000
Meals
National Center for Health Statistics. February 2019. Long-Term Care Providers
and Services Users in the United States: 2015-2016. Available:
https://www.cdc.gov/nchs/fastats/nursing-home-care.htm
Military Installations
Lbs/person/year
1,166,003
Active duty
military in U.S.
DMDC. December 2018. Military and Civilian Personnel by Service/Agency by
State/Country. Available: https://www.dmdc.osd.mil/appj/dwp/dwp_reports.jsp
Office Buildings
Lbs/employee/year
54,845,400
Employees
U.S. Bureau of Labor Statistics. September 2019. Employment Projections -
Employment by Major Industry, Table 2.1. Available:
https://www.bls.gov/emp/tables/employment-by-major-industry-sector.htm
Tons/1000 sq ft/year
15,952,000
1,000 sq ft
U.S. Energy Information Administration. Commercial Buildings Energy
Consumption Survey. Available: https://www.eia.gov/consumption/commercial/
Correctional Facilities
Lbs/inmate/day
2,162,400
Inmates
U.S. Bureau of Justice Statistics. April 2018. Correctional Populations in the
United States Series. Available: https://www.bjs.gov/index.cfm?ty=pbse&sid=5
Colleges and Universities
Lbs/student/meal
3,320,160,142
Students
National Center for Education Statistics. Table 303.60. Total fall enrollment in
degree-granting postsecondary institutions, by level of enrollment, sex of
student, level and control of institution, and attendance status of student: 2018.
Available: https://nces.ed.gov/programs/digest/dl9/tables/dtl9_303.60.asp
Tons/student/year
19,645,918
Students
National Center for Education Statistics. Table 303.60. Total fall enrollment in
degree-granting postsecondary institutions, by level of enrollment, sex of
student, level and control of institution, and attendance status of student: 2018.
Available: https://nces.ed.gov/programs/digest/dl9/tables/dtl9_303.60.asp
K-12 Schools
Lbs/student/year
56,518,000
Students
National Center for Education Statistics. Table 105.20. Enrollment in elementary,
secondary, and degree-granting postsecondary institutions, by level and control
11
-------
SECTOR
GENERATION FACTOR
UNITS
EXTRAPOLATION
BASIS VALUE
EXTRAPOLATION
BASIS UNITS
SOURCE
of institution, enrollment level, and attendance status and sex of student:
Selected years, fall 1990 through fall 2028 Available:
https://nces.ed.gov/programs/digest/dl8/tables/dtl8_105.20.asp
Lbs/meal
9,214,581,684
Meals
https://catalog.data.gov/dataset/national-school-lunch-assistance-program-
participation-and-meals-served-data
Food Banks
Tons/establishment/year
1,304
Establishments
Hoovers. 2018. Community Food Services.
12
-------
To arrive at generation estimates for each generation sector, EPA then multiplied generation factors by the
corresponding updated extrapolation basis value and averaged annual generation for sectors with multiple
generation estimates.
Table 4 summarizes annual wasted food generation estimates for each of the sectors, as well as contextual
information on each sector. First, for each sector, the table identifies, where appropriate, the NAICS codes used
to define the sector. Second, the table lists the number of unique empirical studies on which the generation
estimate is based. Finally, the table provides estimated generation in tons per year, as well as the percent of all
generation that the sector represents. Two percentage estimates are provided, one including the industrial
sector and the other excluding the industrial sector.
EPA estimates that in 2018, approximately 103 million tons of wasted food were generated in the industrial,
residential, commercial and institutional sectors. Excluding the industrial sector, and aligning with the scope
of the "Facts & Figures Report", approximately 63 million tons of wasted food were generated in 2018. As
shown in Table 4 and Figure 1, the industrial sector accounts for more than one-third of estimated generation.
Several other sectors, however, are also significant contributors to overall generation. The residential sector
accounts for roughly one quarter of total generation. Restaurants/food services and supermarkets and
supercenters are also major generators, followed by office buildings, food wholesale, K-12 schools, and hotels.
The remaining sectors, mostly in the institutional sector, have annual generation below one million tons. These
trends hold true when the industrial sector is excluded from the total but percentages change accordingly, as
detailed in Table 4 and Figure 2.
Table 4. Estimated Annual Wasted Food Generation (2018)
HIGH LEVEL
SECTOR
CATEGORY
SECTOR
NAICS CODES
NUMBER OF
STUDIES
INFORMING
GENERATION
RATE
ESTIMATED
ANNUAL
GENERATION
(TONS PER
YEAR)
PERCENT OF
TOTAL
(INCLUDING
INDUSTRIAL
SECTOR)
PERCENT OF
TOTAL
(EXCLUDING
INDUSTRIAL
SECTOR)
Industrial
N/A
Manufacturing/
Processing
311 and 3121
(excluding 311111,
311119, 312112,
and 312113)
3
39,821,247
38.68%
N/A
Residential
N/A
Residential
N/A
12
24,954,863
24.24%
39.53%
Commercial
Food
Retail/
Wholesale
Supermarkets
and
Supercenters
445110, 445120,
445210, 445220,
445230, 445291,
445292, 445299,
452311
9
8,683,093
8.43%
13.75%
Food Wholesale
424410, 424420,
424430, 424440,
424450, 424460,
424470, 424480,
424490
3
3,968,229
3.85%
6.29%
Hospitality
Hotels
7211,
713210
4
1,219,595
1.18%
1.93%
Restaurants/
Food Services
(full and limited
service)
722511, 722320,
722514, 722513,
722330, 722515
8
17,090,835
16.60%
27.07%
13
-------
HIGH LEVEL
SECTOR
CATEGORY
SECTOR
NAICS CODES
NUMBER OF
STUDIES
INFORMING
GENERATION
RATE
ESTIMATED
ANNUAL
GENERATION
(TONS PER
YEAR)
PERCENT OF
TOTAL
(INCLUDING
INDUSTRIAL
SECTOR)
PERCENT OF
TOTAL
(EXCLUDING
INDUSTRIAL
SECTOR)
Sports Venues
N/A
3
38,154
0.04%
0.06%
Institutional
N/A
Hospitals
6221
6
301,576
0.29%
0.48%
Nursing Homes
6239, 6233, 6232,
62311
3
451,124
0.44%
0.71%
Military
Installations
N/A
2
61,373
0.06%
0.10%
Office Buildings
N/A
3
4,065,145
3.95%
6.44%
Correctional
Facilities
922140, 5612101
6
440,679
0.43%
0.70%
Colleges and
Universities
N/A
10
613,106
0.60%
0.97%
K-12 Schools
N/A
6
1,244,353
1.21%
1.97%
N/A
N/A
Food Banks2
624210
1
426,057
N/A
N/A
TOTAL GENERATION (INCLUDING INDUSTRIAL SECTOR)
102,953,370
N/A
N/A
TOTAL GENERATION (EXCLUDING INDUSTRIAL SECTOR)
63,132,123
N/A
N/A
1 In several instances (e.g. hospitals, nursing homes, correctional facilities), the sector has a NAICS code, but the extrapolation data are not strictly delineated
by NAICS code as with Census data. For instance, nursing homes are aligned with several NAICS codes, but data on nursing home populations are compiled
by CDC, not by the Census Bureau.
2 Food waste from food banks is not added to total generation because it would represent "double counting," i.e., it is already accounted for in Total
Generation, because total generation includes excess food that was donated to food banks (and some food donated to food banks inevitably is wasted).
Figure 1. Percentage Distribution of Wasted Food Generation, Including the Industrial Sector (2018)
Industrial (39%)
Residential
(24%)
Food Wholesale.
(4%)
Supermarkets and
Supercenters
(8%)
Other
(3%)
Restaurants/Food
Services
(17%)
K-12 Schools
(1%)
Office Buildings
(4%)
14
-------
Figure 2. Percentage Distribution of Wasted Food Generation, Excluding the Industrial Sector (2018)
Other
Fo_J
Supermarkets and
Supercenters
(14%)
Residential
(40%)
Restaurants/F
Services
Office Buildings
K-12 Schools (6%)
(2%)
(27%)
4 MANAGEMENT OF WASTED FOOD
The characterization of management pathways for wasted food involves two phases: (1) an initial
characterization based on percentage distributions reported in the literature; and (2) a revised characterization
based on detailed data for several key pathways.
EPA developed the initial management characterization for each sector as part of the generation analysis. The
management pathways were selected to align with the "FLW Standard" destinations (Food Loss and Waste
Protocol, n.d.), with the addition of donation of excess food to food banks. EPA includes the following
management pathways (please see Section 7.1 for a glossary):
Animal feed,
Bio-based materials/biochemical processing,
Codigestion/anaerobic digestion,
Composting/aerobic processes,
Controlled combustion,
Donation,
Land application,
Landfill, and
Sewer/wastewater treatment.
15
-------
The initial analysis drew on sector-specific literature that provided a percentage distribution across the
management pathways (i.e., an estimate of the percent of excess food or food waste destined for each major
management pathway).6
Industrial, retail/wholesale, and restaurants/food services: Annual surveys performed by Business for
Social Responsibility (BSR) in 2013 and 2014 and the Food Waste Reduction Alliance (FWRA) in 2016
provided the management distribution. These three studies surveyed generators in the
manufacturing/processing, retail/wholesale, and restaurants/food services sectors and provide detail on
how those sectors manage their wasted food.7
Residential: EPA developed a distribution based on a variety of studies examining composting rates in
different geographic locations, as well as studies on the use of household food waste disposers (e.g., in-
sink disposals). EPA then assumed that the remaining food waste is either landfilled or combusted, with
the proportion based on various literature sources.
Remaining sectors (institutional sectors, hotels, sports venues, and food banks): the initial
management characterization relied on the general wasted food management distribution estimated in
"Advancing Sustainable Materials Management: 2017 Fact Sheet" (EPA, 2019a).8
To develop a revised management profile, subsequent analyses incorporated more detailed data on three
management pathways, leading to revised estimates of the landfill and controlled combustion pathways:
Composting/aerobic processes: EPA developed estimates of food waste composted by summarizing
state-specific data available from state environmental agency websites and published reports, and
comparing reported values with EPA's State Data Measurement Sharing Program (SMP). EPA did not
extrapolate these data to account for activity in the remaining states, tribes, and territories for which
data were not available. MSW compost, which is compost of the organic fraction of MSW, was also
included in the total compost estimate and reflected production from all known sources based on
published literature. Data compiled suggest that about 2.6 million tons of food waste were managed
through composting/aerobic processes in 2018. Note that these estimates do not include food waste
composted from the industrial sector. To estimate food waste composted from the industrial sector,
EPA used the results of surveys conducted by BSR and the FWRA of food manufacturers around the
nation as noted above.
Codigestion/anaerobic digestion: EPA arrived at estimates for food waste codigested/anaerobically
digested using EPA's nationwide survey of anaerobic digestion facilities (U.S. EPA, 2019b). In its latest
6 For more detailed explanation on the initial management percentage methodology and distributions, please refer to
"Food Waste Measurement Methodology Scoping Memo" (EPA, 2020b).
7 The annual surveys performed by FWRA reports a minimal amount of food waste managed by an "other" category,
however, the surveys do not define "other". As a result, EPA zeroed out the "other" category and redistributed the
management percentage to the other management pathways.
8 In developing the initial waste management characterization, EPA refined the default distribution in two minor
institutional sectors. In the case of military installations and correctional facilities, qualitative evidence suggested that
internal waste management policies may result in higher rates of composting/aerobic processes and codigestion/anaerobic
digestion. Military installations were assigned a composting/aerobic process rate of 25 percent and a codigestion/anaerobic
digestion rate of 5 percent; correctional facilities were assigned a composting/aerobic process rate of 15 percent.
16
-------
report, EPA conducted a nationwide survey of anaerobic digestion facilities in the U.S. in 2018, the
results of which reflect 2016 data and were published in 2019. Of the 232 surveys distributed to
codigestion/anaerobic digestion facilities, 134 were returned by operational facilities. Another 64
facilities are believed to be operating, for a total of 198, resulting in a survey response rate of 67
percent. Of the 134 facilities who responded to the survey, 126 facilities provided information about the
amount of food waste they processed. These facilities reported a total of 10.7 million tons of food waste
managed by anaerobic digestion annually in 2016 (U.S. EPA, 2019b). Because survey results were not yet
available for 2018, this analysis assumes the same 10.7 million tons of food waste
codigested/anaerobically digested for 2018.
Donation: EPA's estimation method is primarily based on a 2018 annual report from Feeding America
(Feeding America, 2018), the largest domestic hunger relief organization with a nationwide network of
more than 200 food banks. Feeding America secures food from corporate manufacturers, retailers, and
produce suppliers nationwide; stores excess food temporarily in warehouses; and then distributes the
excess food to families and individuals through food assistance agencies such as youth or senior centers,
shelters, and food pantries. EPA calculated the total quantity of excess food received by Feeding
America food banks (i.e., food that would have otherwise been thrown away by the establishments
donating the food, but which was instead donated to Feeding America food banks), and then developed
an estimate of excess food managed per Feeding America food bank. While Feeding America is the
largest national network of food banks, there are hundreds more food bank establishments in the
United States, so EPA multiplied excess food received per Feeding America food bank by the total
number of food bank establishments nationwide to estimate total excess food managed through
donation. The number of food banks in the United States is based on data available from Hoovers, a
research company that provides information on companies and industries. Analysis and extrapolation of
data from Feeding America suggests that approximately 7.8 million tons of excess food are managed by
the donation system annually when including the industrial sector, or 5.2 million tons when excluding
the industrial sector.
In order to integrate the composting/aerobic processes, codigestion/anaerobic digestion, and donation
estimates into the overall analysis of management pathways and arrive at landfilling and controlled combustion
figures, EPA associated the aggregate figures with specific generator sectors (i.e., determined where the food
waste and excess food originated). The analysis incorporated the following assumptions:
Composting/aerobic processes: The quantity of food waste flowing to composting is reduced when
using the aggregate based on state data (3.4 million tons) in place of the initial estimate (4.8 million
tons). The analysis retains the relative proportion of the generation sectors contributing to
composting/aerobic processes, but transfers the net quantity (4.8 - 3.4 = 1.4 million tons) to landfilling
and controlled combustion.
Codigestion/anaerobic digestion: Relative to the initial characterization, the revised characterization
significantly increases the quantity of food waste managed through codigestion/anaerobic digestion.
The revised estimate of 10.7 million tons must be associated with generator sectors. EPA's analysis
assumes that the food waste originates in all generator sectors except the residential sector, and assigns
the quantities to each generator sector in proportion to the sector's contribution to the overall
17
-------
generation profile.9 For all generator sectors other than industrial, the amount is netted out of the
sector's landfill and controlled combustion quantity. For the industrial sector, the analysis assumes that
the codigestion/anaerobic digestion quantity is netted out of the two largest management pathways
used by the sector (land application and animal feed), as well as from landfilling. The quantity is netted
out in proportion to the original percentage distribution established for these three management
pathways.
Donation: Relative to the initial characterization, the revised characterization points to a larger quantity
of excess food being recovered for donation. The newly estimated 7.8 million tons is assumed to
originate from sectors identified in the original generation profile. Specifically, EPA assumes that one-
third of the excess food is from restaurants/food services, one-third from industrial, and one-third from
food retail/wholesale. The one-third associated with food retail/wholesale is split between the two
sectors in proportion to their generation. In the food retail/wholesale and restaurants/food services
sectors, the increase in excess food donation amounts are netted out of landfilling and controlled
combustion. In the industrial sector, the increase is netted out of land application and animal feed.
Of the almost 103 million tons of wasted food generated in the industrial, residential, commercial and
institutional sectors, EPA estimates that 35.6% is sent to landfill, 21.3% is sent to animal feed, 10.4% is managed
by codigestion/anaerobic digestion, and smaller amounts are managed by other management pathways. When
excluding the industrial sector, EPA estimates that 55.9% of wasted food is sent to landfill, 12.0% is managed by
controlled combustion, 8.3% is managed by codigestion/anaerobic digestion, and smaller amounts are managed
by other management pathways. Table 5 presents the revised profile of wasted food management, and Figures
3 and 4 depict the percentage distribution to each management pathway. It is important to note that the
estimates for donation in Table 5 exclude the small share of excess food that is donated but which food banks
cannot distribute (i.e., 426,057 tons) and therefore becomes food waste that is routed to other management
pathways. This tonnage is included in the four management pathways (i.e., landfilling, controlled combustion,
composting/aerobic processes, and codigestion/anaerobic digestion) where that food waste is sent.
9 Although respondents to EPA's anaerobic digestion survey (U.S. EPA, 2019b) identified the generator sectors where their
feedstock originates, the quantity of feedstock received was not reported. Therefore, the data cannot be used to associate
codigestion/anaerobic digestion quantities with generator sectors.
18
-------
Table 5. Quantity of Wasted Food Managed Based on Revised Management Profile (2018)
MANAGEMENT
PATHWAY
QUANTITY MANAGED
(TONS)
PERCENTAGE
MANAGED
QUANTITY MANAGED
(TONS)
PERCENTAGE
MANAGED
INCLUDING INDUSTRIAL SECTOR
EXCLUDING INDUSTRIAL SECTOR
Donation1
7,394,096
7.2%
4,787,378
7.6%
Animal Feed
21,978,346
21.3%
1,814,984
2.9%
Bio-based
Materials/Biochemical
Processing
2,186,873
2.1%
1,841,411
2.9%
Codigestion/Anaerobic
Digestion
10,691,756
10.4%
5,262,857
8.3%
Composting/Aerobic
Processes
3,455,273
3.4%
2,592,566
4.1%
Land Application
9,144,093
8.9%
259,448
0.4%
Controlled Combustion
7,747,441
7.5%
7,552,705
12.0%
Landfill
36,612,263
35.6%
35,277,543
55.9%
Sewer/Wastewater
Treatment
3,743,229
3.6%
3,743,229
5.9%
TOTAL
102,953,370
100%
63,132,123
100%
1 These figures exclude the small share of excess food (426,057 tons) that food banks cannot distribute and is therefore food
waste that is routed to other management pathways. The food waste fraction is managed through conventional means
(landfilling, controlled combustion, composting/aerobic processes, and codigestion/anaerobic digestion).
Figure 3. Percentage Distribution of Wasted Food Management, Including the Industrial Sector (2018)
Sewer/
Wastewater
Treatment
Landfill
(36%)
Controlled
Combustion
(8%)
Donation
(7%)
Land Application
(9%)
Animal Feed
(21%)
Bio-based
Materials/
Biochemical
Processing
(2%)
Codigestion/
Anaerobic
Composting/ Digestion
Aerobic
Processes
(3%)
(10%)
19
-------
Figure 4. Percentage Distribution of Wasted Food Management, Excluding the Industrial Sector (2018)
Sewer/
Wastewater
Treatment (6%)
Donation (8%) An|ma| Feed (3%) Bio-based
[
Materials/
Biochemical
Processing (3%)
Landfill (56%)
Codigestion/
Anaerobic
Digestion (8%)
Composting/
Aerobic
\w Processes (4%)
Combustion
(12%)
Land Application
(0%)
Controlled
4.1 SECTOR-BY-SECTOR SUMMARY
4.1.1 Industrial Sector
The industrial sector, which is comprised of food and beverage manufacturers and processors, was estimated to
generate 39.8 million tons of wasted food in 2018. About half (51%) of the industrial sector's wasted food was
managed by animal feed, 22% by land application, 14% by codigestion/anaerobic digestion, with smaller
proportions managed by other methods. Food and beverage manufacturing/processing industries are unique
from the other sectors EPA analyzed in the methods they use to manage their wasted food (i.e., a much higher
percentage going to animal feed and land application, and a lower percentage going to landfill, than the
commercial, institutional and residential sectors). Figure 5 depicts the proportion of the industrial sector's
wasted food managed by each pathway.
20
-------
Figure 5. Industrial Sector Wasted Food Management Profile (2018)
Food Donation
Animal Feed
Bio-based Materials/Biochemical Processing
Codigestion/Anaerobic Digestion
Composting/Aerobic Processes
1
¦
LdllU d|J|JllLdUUri
Controlled combustion
Landfill
L
Sewer/Wastewater T reatment
0 5 10 15 20 25
Million Tons
4.1.2 Residential Sector
The residential sector, which includes single family and multi-family dwellings, was estimated to generate 25
million tons of wasted food. The majority (66%) of the residential sector's wasted food was landfilled; 15% was
combusted, and 15% was sent to sewer/wastewater treatment. Only 3% was composted. Figure 6 depicts the
proportion of the residential sector's wasted food managed by each pathway.
Figure 6. Residential Sector Wasted Food Management Profile (2018)
Food Donation
Animal Feed
Bio-based Materials/Biochemical Processing
Codigestion/Anaerobic Digestion
Composting/Aerobic Processes
¦
Land application
Controlled combustion
I 3 n H f i 11
LdilU IIII
Sewer/Wastewater T reatment
0 5 10 15 20
Million Tons
4.1.3 Commercial Sector
The commercial sector includes food retail/wholesale (supermarkets, supercenters, and food wholesale) and
hospitality (restaurants/food services, hotels, and sports venues). The food retail/wholesale sector was
estimated to generate 12.7 million tons of wasted food (8.7 million tons from supermarkets and supercenters,
and 4 million tons from food wholesale). About one third (33%) of the food retail/wholesale sector's wasted
21
-------
food was landfilled, about one quarter (21%) was donated, 14% was sent to animal feed, 14% was sent to
codigestion/anaerobic digestion, and smaller proportions were managed by other methods. Figure 7 depicts the
proportion of the food retail/wholesale sector's wasted food managed by each pathway.
Figure 7. Retail/Wholesale Sector Wasted Food Management Profile (2018)
Retail
Food Donation I
Animal Feed I
Bio-based Materials/Biochemical... I
Codigestion/Anaerobic Digestion I
Composting/Aerobic Processes
Land application
Controlled combustion
Landfill
Sewer/Wastewater T reatment
0 12 3
Million Tons
The hospitality sector was estimated to generate 18.3 million tons of wasted food. Restaurants/food services
accounts for 17.1 million tons, or 93%, of the wasted food generated in the hospitality sector; hotels account for
1.2 million tons and sports venues account for approximately 38,000 tons. Half (52%) of the wasted food
generated in the hospitality sector was landfilled, 14% was donated, 14% was sent to codigestion/anaerobic
digestion, and smaller proportions were managed by other methods. Figure 8 depicts the proportion of the
hospitality sector's wasted food managed by each pathway.
22
-------
Figure 8. Hospitality Sector Wasted Food Management Profile (2018)
Food Donation
Animal Feed
Bio-based Materials/Biochemical...
Codigestion/Anaerobic Digestion
Composting/Aerobic Processes
Land application
Controlled combustion
Landfill
Sewer/Wastewater T reatment
0 2 4 6 8 10
Million Tons
4.1.4 Institutional Sector
The institutional sector includes hospitals, nursing homes, military institutions, office buildings, correctional
facilities, colleges and universities, and K-12 schools. The institutional sector was estimated to generate 7.2
million tons of wasted food. Office buildings account for 4.1 million tons, or 57%, of the wasted food generated
in the institutional sector; K-12 schools account for 1.2 million tons and all other sectors account for less than
one million tons each. About two thirds (66%) of the wasted food generated in the institutional sector was
landfilled, 16% was combusted, 14% was sent to codigestion/anaerobic digestion, and 5% was composted.
Figure 9 depicts the proportion of the institutional sector's wasted food managed by each pathway.
Figure 9. Institutional Sector Wasted Food Management Profile (2018)
Food Donation
Animal Feed
Bio-based Materials/Biochemical...
Codigestion/Anaerobic Digestion
Composting/Aerobic Processes
Land application
Controlled combustion
Landfill
Sewer/Wastewater T reatment
0 12 3
Million Tons
4.1.5 Food Banks
23
-------
Food banks are also a minor generator or food waste, because they receive a small amount (5.4%) of excess
food that is unfit for distribution due to damage, spoiling, and other reasons. Food banks were estimated to
generate 426,057 tons of food waste. Note that this tonnage is already accounted for in the estimates of wasted
food generated in the industrial and commercial sectors, because establishments in those sectors donate excess
food to the food banks (i.e., 426,057 tons of the excess food that is donated from industrial and commercial
sectors to food banks cannot be distributed and ends up becoming food waste). About two thirds (66%) of the
food waste generated in food banks was landfilled, 16% was combusted, 14% was sent to codigestion/anaerobic
digestion, and 4% was composted. Figure 10 depicts the proportion of food banks' food waste managed by each
pathway.
Figure 10. Food Bank Food Waste Management Profile (2018)
Food Donation
Animal Feed
Bio-based Materials/Biochemical...
Codigestion/Anaerobic Digestion
Composting/Aerobic Processes
Land application
Controlled combustion
Landfill
Sewer/Wastewater T reatment
0 50 100 150 200 250 300
ThousandTons
4.2 OVERALL SUMMARY OF GENERATION AND MANAGEMENT OF WASTED FOOD
The generation and management characterizations can be combined in an overall diagram of the food system.
The Sankey diagrams shown in Exhibits 9 and 10 show the origination and ultimate destination of wasted food,
depicting larger flows with broader connective arrows.
24
-------
Figure 11. Summary of Wasted Food Generation and Management Flows (2018) (Including Industrial Sector)
Food Banks
Industrial
0
i-ood Retail/Wtiolesale
Restaurants/Food Services
Institutional/Other
Residential
Animal Feed
D
D
Bio-based Materials/Biochemical Processing ~
Codigestion/Anaercbic Digestion
Composting/Aerobic Processes
Land application
¦¦1 I I
Controlled Combustion
Landfill
Sewer/Wastewater Treatment
Figure 12. Summary of Wasted Food Generation and Management Flows (2018) (Excluding Industrial Sector)
1
Food Retail/Wholesale
J Food Banks
Animal Feed
Bio-based Materials/Biochemical Processing
~ E
Codigestion/Anaerobic Digestion
Composting/Aerobic Processes
Land application
~
1
_ |
Residential
Landfill
Controlled Combustion
n
Institutional/Other
Sewer/Wastewater T reatment
~
25
-------
5 CAVEATS AND UNCERTAINTIES
There are caveats and uncertainties associated with the estimates provided in this report, which include the
following:10
EPA sought to incorporate original, empirical studies of generation factors. In several sectors, however,
the research highlights a shortage of literature providing such generation factors. Instead, many
generation studies rely upon a relatively small set of widely-cited empirical studies. Relative to their role
in overall generation, key sectors with a lack of empirical data include industrial, supercenters (distinct
from supermarkets), food wholesalers, and office buildings.
In recent years, states and municipalities have introduced rules banning landfilling of organics (including
food) or mandating that organic wastes be recycled. These laws have been enacted in California,
Connecticut, Massachusetts, Rhode Island, and Vermont, and the cities of Austin, Boulder, Minneapolis,
New York City, San Francisco, and Seattle. Many of the generation studies applied in the methodology
precede some of these bans. Therefore, to the extent that bans encourage source reduction on the part
of generators, the methodology may overstate current generation, and may become increasingly biased
overtime.
EPA's methodology is limited to sectors for which original generation rate studies exist, and those
sectors likely account for the majority of wasted food in the U.S. However, it is possible that non-
negligible quantities of wasted food originate in sectors not addressed, including theme parks, fairs, and
exposition centers.
Composting/aerobic processes and codigestion/anaerobic digestion represent growing alternatives to
conventional food waste disposal in landfills and combustion facilities. Although new survey data allow
improved characterization of composting/aerobic processes and codigestion/anaerobic digestion
quantities, uncertainties remain. EPA did not extrapolate to account for states that do not publicly
provide food waste composting estimates, nor do the estimates account for backyard and community
composting, so the national composting estimate is likely an underestimate. Codigestion/anaerobic
digestion quantities may also be understated given that only 134 of the 198 codigestion/anaerobic
digestion facilities nationwide responded to EPA's survey (U.S. EPA, 2019b), and EPA did not extrapolate
to account for the additional facilities. Also, uncertainties exist in the exact sector distribution from
generation amounts to codigestion/anaerobic digestion. This is due to the fact that there is not
quantitative information in EPA's survey on specific feedstock sources.
There is some uncertainty in the specific amounts of excess food flowing from individual generation
sectors to food banks. As discussed above, this analysis assumes one third of the excess food managed
by food banks originates in each of the following sectors: industrial, food retail/wholesale, and
restaurants/food services sectors.
10 For detailed caveats and limitations associated with each sector, please refer to "Wasted Food Measurement
Methodology Scoping Memo" (EPA, 2020b).
26
-------
The amount of food waste being sent to sewer/wastewater treatment facilities remains poorly
characterized. Few studies provide information on the prevalence of in-sink disposals in households and
restaurants, or on in-sink disposal usage behavior. In addition, biosolids generated at treatment plants
are often subsequently managed through land application or codigestion/anaerobic digestion,
suggesting that the sewer/wastewater treatment plants may be best viewed as temporary collection
points rather than a true management destination for food waste. Given the lack of specific data on the
routing of food waste from the sewer/wastewater pathway to other management sectors, EPA did not
revise the amount of food waste initially estimated to go to sewer/wastewater treatment facilities.
6 REFERENCES
Business for Social Responsibility. (2013). Analysis of U.S. Food Waste Among Food Manufacturers, Retailers,
and Wholesalers, http://www.kbcsandbox3.com/fw/wp-
content/uploads/2013/06/FWRA BSR Tier2 FINAL.pdf
Business for Social Responsibility. (2014). Analysis of U.S. Food Waste Among Food Manufacturers, Retailers, and
Restaurants, http://www.foodwastealliance.org/wp-
content/uploads/2014/ll/FWRA BSR Tier3 FINAL.pdf
Feeding America. (2018). 2018 Feeding America Annual Report: Solving Hunger Today, Ending Hunger
Tomorrow, https://www.feedingamerica.org/sites/default/files/2018-
12/2018%20Feeding%20America%20Annual%20Report O.pdf
Food Loss and Waste Protocol. (2016). Food Loss and Waste Accounting and Reporting Standard.
https://flwprotocol.org/wp-content/uploads/2017/05/FLW Standard final 2016.pdf
Food Loss and Waste Protocol, (n.d.). Terms & Definitions, https://flwprotocol.org/flw-standard/tools-
resources/terms-definitions/
Food Waste Reduction Alliance. (2016). Analysis of U.S. Food Waste Among Food Manufacturers, Retailers, and
Restaurants. http://www.foodwastealliance.org/wp-content/uploads/2013/05/FWRA-Food-Waste-
Survey-2016-Report Final.pdf
Oregon Department of Environmental Quality. (2019). Wasted Food Measurement Study - Oregon Households.
https://www.oregon.gov/deq/mm/food/Pages/Wasted-Food-Study.aspx
U.S. Environmental Protection Agency. (2019a). Advancing Sustainable Materials Management: 2017 Fact Sheet.
https://www.epa.gov/sites/production/files/2019-
ll/documents/2017 facts and figures fact sheet final.pdf
U.S. Environmental Protection Agency. (2019b). Anaerobic Digestion Facilities Processing Food Waste in the
United States (2016). https://www.epa.gov/sites/production/files/2019-
09/documents/ad data report vlO - 508 comp vl.pdf
U.S. Environmental Protection Agency. (2020a). Advancing Sustainable Materials Management: 2018 Fact Sheet.
https://www.epa.gov/facts-and-figures-about-materials-waste-and-recycling/advancing-sustainable-
materials-management
27
-------
U.S. Environmental Protection Agency. (2020b). Wasted Food Measurement Methodology Scoping Memo.
https://www.epa.gov/sites/production/files/2020-
06/documents/food_measurement_methodology_scoping_memo-6-18-20.pdf
World Wildlife Fund. (2019). Food Waste Warriors - A Deep Dive into Food Waste in U.S. Schools.
https://c402277.ssl.cfl.rackcdn.com/publications/1271/files/original/FoodWasteWarriorR CS 121819.
pdf?1576689275
28
-------
7 APPENDIX
7.1 GLOSSARY
Animal Feed: Diverting material from the food supply chain (directly or after processing) to animals (excludes
crops intentionally grown for bioenergy, animal feed, seed, or industrial use). (Food Loss and Waste Protocol,
n.d.)
Bio-based Materials / Biochemical Processing: Converting material into industrial products. Examples include
creating fibers for packaging material, creating bioplastics (e.g., polylactic acid), making "traditional" materials
such as leather or feathers (e.g., for pillows), and rendering fat, oil, or grease into a raw material to make
products such as soaps, biodiesel, or cosmetics. "Biochemical processing" does not refer to anaerobic digestion
or production of bioethanol through fermentation. (Food Loss and Waste Protocol, n.d.)
Codigestion/anaerobic digestion: Breaking down material via bacteria in the absence of oxygen. This process
generates biogas and nutrient-rich matter. Codigestion refers to the simultaneous anaerobic digestion of food
loss and waste and other organic material in one digester. This destination includes fermentation (converting
carbohydratessuch as glucose, fructose, and sucrosevia microbes into alcohols in the absence of oxygen to
create products such as biofuels). (Food Loss and Waste Protocol, n.d.) Often referred to as "anaerobic
digestion" or "AD".
Composting/aerobic processes: Breaking down material via bacteria in oxygen-rich environments. Composting
refers to the production of organic material (via aerobic processes) that can be used as a soil amendment. (Food
Loss and Waste Protocol, n.d.) Often referred to as simply "composting".
Controlled combustion: Sending material to a facility that is specifically designed for combustion in a controlled
manner, which may include some form of energy recovery (this may also be referred to as incineration). (Food
Loss and Waste Protocol, n.d.)
Excess food: food that is donated to feed people.
Food: Any substancewhether processed, semi-processed, or rawthat is intended for human consumption.
"Food" includes drink, and any substance that has been used in the manufacture, preparation, ortreatment of
food. "Food" also includes material that has spoiled and is therefore no longer fit for human consumption. It
does not include cosmetics, tobacco, or substances used only as drugs. It does not include processing agents
used along the food supply chain, for example, water to clean or cook raw materials in factories or at home.
(Food Loss and Waste Protocol, n.d.). Throughout this document, EPA uses the term "food" as a shorthand to
refer to both "food" and "inedible parts".
Food donation: collection and redistribution of unspoiled excess food to feed people through food pantries,
food banks and other food rescue programs.
Food loss: unused product from the agricultural sector, such as unharvested crops.
Food waste: food such as plate waste (i.e., food that has been served but not eaten), spoiled food, or peels and
rinds considered inedible.
29
-------
Inedible parts: Components associated with a food that, in a particular food supply chain, are not intended to be
consumed by humans. Examples of inedible parts associated with food could include bones, rinds, and
pits/stones. "Inedible parts" do not include packaging. What is considered inedible varies among users (e.g.,
chicken feet are consumed in some food supply chains but not others), changes over time, and is influenced by a
range of variables including culture, socio-economic factors, availability, price, technological advances,
international trade, and geography. (Food Loss and Waste Protocol, n.d.)
Land Application: Spreading, spraying, injecting, or incorporating organic material onto or below the surface of
the land to enhance soil quality. (Food Loss and Waste Protocol, n.d.)
Landfill: Sending material to an area of land or an excavated site that is specifically designed and built to receive
wastes. (Food Loss and Waste Protocol, n.d.)
Sewer/wastewater treatment: Sending material down the sewer (with or without prior treatment), including
that which may go to a facility designed to treat wastewater. (Food Loss and Waste Protocol, n.d.)
Wasted food: food that was not used for its intended purpose and is managed in a variety of ways, such as
donation to feed people, creation of animal feed, composting, anaerobic digestion, or sending to landfills or
combustion facilities. Examples include unsold food from retail stores; plate waste, uneaten prepared food, or
kitchen trimmings from restaurants, cafeterias, and households; or by-products from food and beverage
processing facilities.
30
-------
7.2 SECTOR-SPECIFIC REFERENCES
The following is a list of references used for each sector. For more information on generation factors and studies used to estimate generation, please refer to
"Wasted Food Measurement Methodology" (U.S. EPA, 2020b), Section 6.2.
7.2.1 Industrial Sector
Title
Author or Agency
Publication
Year
Weblink
Identifying, Quantifying, and Mapping Food
Residuals from Connecticut Business and
Institutions
Connecticut DEP
(Draper/Lennon Inc. and
Atlantic Geoscience Corp.)
Connecticut DEP
2001
https://portal.ct.gov/-
/media/DEEP/compost/ssomfile/ssomreportpdf.pdf?la=e
n
Analysis of U.S. Food Waste Among Food
Manufacturers, Retailers, and Restaurants
Food Waste Reduction
Alliance (BSR)
BSR
2014
http://www.foodwastealliance.org/wp-
content/uploads/2014/ll/FWRA BSR Tier3 FINAL.pdf
Identification, characterization, and mapping
of food waste and food waste generators in
Massachusetts
Massachusetts DEP
(Draper/Lennon Inc.)
Massachusetts
DEP
2002
https://www.mass.gov/doc/studv-identification-
characterization-mapping-of-food-waste-generators-in-
massachusetts-2002/download
2014 Generator-Based Characterization of
Commercial Sector Disposal and Diversion in
California
CalRecycle (Cascadia
Consulting Group)
CalRecycle
2015
https://www2.calrecvcle.ca.gov/Publications/Details/154
3
Analysis of U.S. Food Waste Among Food
Manufacturers, Retailers, and Wholesalers
BSR
BSR
2013
http://www.kbcsandbox3.com/fw/wp-
content/uploads/2013/06/FWRA BSR Tier2 FINAL.pdf
2014 ICI Waste Characterization Program
Tetra Tech for Metro
Vancouver
Metro Vancouver
2015
http://www.metrovancouver.org/services/solid-
waste/SolidWastePublications/FinalReport-
2014ICIWasteCharacterizationProgram3-Jun-15.pdf
Analysis of U.S. Food Waste Among Food
Manufacturers, Retailers, and Restaurants
(2016)
Food Waste Reduction
Alliance
Food Waste
Reduction
Alliance
2016
http://www.foodwastealliance.org/wp-
content/uploads/2013/05/FWRA-Food-Waste-Survev-
2016-Report Final.pdf
7.2.2 Residential Sector
Title
Author or Agency
Publication
Year
Weblink
State of Vermont Waste Composition Study
Vermont DEC (DSM
Environmental Services,
MidAtlantic Solid Waste
Consultants)
Vermont DEC
2013
https://dec.vermont.gov/sites/dec/files/wmp/SolidWaste
/Documents/finalreportvermontwastecompositionl3mav
2013.pdf
King County Solid Waste Division: Organics
Study
King County Department of
Natural Resources and Parks
(Cascadia Consulting Group)
King County
Department of
Natural
2009
https://kingcountv.gOv/~/media/depts/dnrp/solid"
waste/garbage-recvcling/documents/Organics-Studv-
2009-final-report.ashx?la=en
31
-------
Title
Author or Agency
Publication
Year
Weblink
Resources and
Parks
Best Management Practices in Food Scraps
Program
U.S. EPA Region 5 (Juri
Freeman and Lisa Skumatz,
Econservation Institute)
U.S. EPA Region
5
2011
http://www.foodscrapsrecoverv.com/EPA FoodWasteRe
port El Region5 vll Final.pdf
2011 Iowa Statewide Waste Characterization
Study
Iowa Department of Natural
Resources (MSW
Consultants)
Iowa
Department of
Natural
Resources
2011
www.iowadnr.gov/Portals/idnr/uploads/waste/wastechar
acterization2011.pdf
Montgomery County Waste Composition
Study: Summary of Results
Montgomery County
Division of Solid Waste
Services (Prepared by SCS
Engineers)
Montgomery
County Division
of Solid Waste
Services
2013
https://www.montgomervcountvmd.gov/sws/resources/fi
les/studies/waste-composition-studv-130726.pdf
City of San Diego Waste Characterization
Study 2012-2013
City of San Diego (Cascadia
Consulting Group)
City of San Diego
2014
https://www.sandiego.gov/sites/default/files/legacv/envi
ronmental-services/pdf/recycling/CompMultiFam.pdf
2014 Residential Waste Stream Composition
Study: Final Report
Seattle Public Utilities
(prepared by Cascadia
Consulting Group)
Seattle Public
Utilities
2014
http://www.seattle.gov/util/cs/groups/public/(S)spu/(S)ga
rbage/documents/webcontent/1 043661.pdf
2014 Generator-Based Characterization of
Commercial Sector Disposal and Diversion in
California
CalRecycle (Cascadia
Consulting Group)
CalRecycle
2015
https://www2.calrecvcle.ca.gov/Publications/Details/154
3
Source separated residential composting in
the U.S.
Yepsen, R., Goldstein, N.
BioCycle
2007
https://www.biocvcle.net/2007/12/19/source-separated-
residential-composting-in-the-u-s/
Residential food waste collection in the U.S.
Yepsen, R.
BioCycle
2013
https://www.biocvcle.net/2013/03/19/residential-food-
waste-collection-in-the-u-s-biocycle-nationwide-survey/
Potentials for food waste minimization and
effects on potential biogas production
through anaerobic digestion
Schott, A. B. S., Vukicevic, S.,
Bohn, 1., & Andersson, T.
Waste
Management &
Research
2013
https://www.ncbi.nlm.nih.gov/pubmed/23681829
Total and per capita value of food loss in the
United States
Buzby, J.C., Hyman, J.
Food Policy
2012
http://www.sciencedirect.com/science/article/pii/S03069
19212000693
Assessing U.S. food wastage and
opportunities for reduction
Dou, Z., Ferguson, J.D.,
Galligan, D.T., Kelly, A.M.,
Finn, S.M., Giegengack, R.
Global Food
Security
2016
https://www.sciencedirect.com/science/article/pii/S2211
912415300195
BioCycle nationwide survey: Residential food
waste collection in the U.S.
Yepsen, R.
BioCycle
2012
https://www.biocvcle.net/2012/01/12/residential-food-
waste-collection-in-the-u-s/
Food waste collection innovations
Goldstein, N.
BioCycle
2014
https://www.biocvcle.net/2014/07/15/food-waste-
collection-innovations/
Getting the public tuned in to food waste
reduction
Johnston, M.
BioCycle
2013
https://www.biocvcle.net/2013/ll/18/getting-the-public-
tuned-in-to-food-waste-reduction/
Residential food waste collection in the U.S.
Yepsen, R.
BioCycle
2015
https://www.biocvcle.net/2015/01/15/residential-food-
waste-collection-in-the-u-s-2/
32
-------
Title
Author or Agency
Publication
Year
Weblink
Urban food waste generation: Challenges
and opportunities
Adhikari, B.K., Barrington,
S.F., Martinez, J.M.
International
Journal of
Environment and
Waste
Management
2009
https://hal.archives-ouvertes.fr/hal-00615443/document
The Estimated Amount, Value, and Calories
of Postharvest Food Losses at the Retail and
Consumer Levels in the United States
Buzby, J.C., Wells, H.F.,
Hyman, J.
USDA ERS
2014
https://www.ers.usda.gOv/webdocs/publications/43833/4
3680 eibl21.pdf
Food: Too Good to Waste An Evaluation
Report for the Consumption Workgroup of
the West Coast Climate and Materials
Management Forum
U.S. EPA
U.S. EPA
2016
https://www.epa.gov/sites/production/files/2016-
07/documents/ftgtw finalreport 7 19 16.pdf
City of Boulder Food Waste Audit
Phillips, C., Hoenigman, R.,
Dansky, H.
Boulder Food
Rescue
2016
https://www-
static.bouldercolorado.gov/docs/Food Waste in Boulder
Report 2016 - Boulder Food Rescue-1-
201603301628.pdf
A Roadmap to Reduce U.S. Food Waste by 20
Percent
ReFED
ReFED
2016
https://www.refed.com/downloads/ReFED Report 2016.
Edf
2014 Disposal-Facility-Based
Characterization of Solid Waste in California
CalRecycle
CalRecycle
2015
https://www2.calrecvcle.ca.gov/Publications/Details/154
6
The environmental impacts of alternative
food waste treatment technologies in the
U.S.
Thyberg, K.L., Tonjes, D.J.
Journal of
Cleaner
Production
2017
http://www.sciencedirect.com/science/article/pii/S09596
52617309149
Estimating quantities and types of food
waste at the city level
NRDC
NRDC
2017
https://www.nrdc.org/sites/default/files/food-waste-citv-
level-report.pdf
Global food losses and food waste
FAO
FAO
2011
http://www.fao.Org/3/mb060e/mb060e00.pdf
The food waste disposer as a municipal tool
for waste diversion: An evaluation in five
cities
InSinkErator
InSinkErator
2016
https://www.aham.org/AHAMdocs/Main%20Site/lnSinkEr
ator.pdf
The Household Use of Food Waste Disposal
Units as a Waste Management Option: A
Review
lacovidou, E., Ohandja, D.,
Gronow, J., Voulvoulis, N.
Critical Reviews
in Environmental
Science and
Technology
2011
https://www.tandfonline.com/doi/abs/10.1080/1064338
9.2011.556897?iournalCode=best20&
PlaNYC: 2011 Full Report
NYC Mayor's Office of
Recovery & Resiliency
2011
http://www.nvc.gov/html/planvc/downloads/pdf/publicat
ions/planyc 2011 planyc full report.pdf
Residential Food Waste Collection Access in
the U.S.
Streeter, V., Piatt, B.
BioCycle
2017
https://www.biocvcle.net/2017/12/06/residential-food-
waste-collection-access-u-s/
Wasted Food Measurement Study-Oregon
Households
Oregon Department of
Environmental Quality
Oregon
Department of
Environmental
Quality
2019
https://www.oregon.gov/dea/mm/food/Pages/Wasted-
Food-Studv.aspx
33
-------
7.2.3 Food Retail/Wholesale Sector
Title
Author or Agency
Publication
Year
Weblink
Identifying, Quantifying, and Mapping Food
Residuals from Connecticut Business and
Institutions
Connecticut DEP
(Draper/Lennon Inc. and
Atlantic Geoscience Corp.)
Connecticut DEP
2001
https://portal.ct.gov/-
/media/DEEP/compost/ssomfile/ssomreportpdf.pdf?la=e
n
Analysis of U.S. Food Waste Among Food
Manufacturers, Retailers, and Restaurants
Food Waste Reduction
Alliance (BSR)
BSR
2014
http://www.foodwastealliance.org/wp-
content/uploads/2014/ll/FWRA BSR Tier3 FINAL.pdf
Targeted statewide waste characterization
study: Waste disposal and diversion findings
for selected industry groups
California EPA (Cascadia
Consulting Group)
CalRecycle
2006
https://www2.calrecvcle.ca.gov/Publications/Details/118
4
Mecklenburg County Food Waste Diversion
Study
Mecklenburg County Solid
Waste (Kessler Consulting,
Inc.)
Mecklenburg
County Solid
Waste
2012
http://www.waste.ccacoalition.org/file/1780/download7t
oken=aRA8pshO
2014 Generator-Based Characterization of
Commercial Sector Disposal and Diversion in
California
CalRecycle (Cascadia
Consulting Group)
CalRecycle
2015
https://www2.calrecvcle.ca.gov/Publications/Details/154
3
Characterization of food waste generators: A
Hawaii case study
Okazaki, W.K., Turn, S.Q.,
Flachsbart, P.G.
Waste
Management
2008
https://pubmed.ncbi.nlm.nih.gov/18375111/
North Carolina 2012 Food Waste Generation
Study
North Carolina Department
of Environment and Natural
Resources
NC Department
of Environment
and Natural
Resources
2012
https://files.nc.gov/ncdea/North%20Carolina%202012%2
0Food%20Waste%20Generation%20Studv.pdf
A Roadmap to Reduce U.S. Food Waste by
20 Percent
ReFED
ReFED
2016
https://www.refed.com/downloads/ReFED Report 2016.
jDdf
Summary Analysis of Massachusetts
Commercial/Institutional Food Waste
Generation Data
EPA Region 1
U.S. EPA Region 1
2011
https://www.mass.gov/doc/summarv-analvsis-
massachusetts-commercialinstitutional-food-waste-
generation-data-2011/download
Estimating quantities and types of food
waste at the city level
NRDC
NRDC
2017
https://www.nrdc.org/sites/default/files/food-waste-citv-
level-report.pdf
Analysis of U.S. Food Waste Among Food
Manufacturers, Retailers, and Wholesalers
BSR
BSR
2013
http://www.kbcsandbox3.com/fw/wp-
content/uploads/2013/06/FWRA BSR Tier2 FINAL.pdf
Analysis of U.S. Food Waste Among Food
Manufacturers, Retailers, and Restaurants
(2016)
Food Waste Reduction
Alliance
Food Waste
Reduction
Alliance
2016
http://www.foodwastealliance.org/wp-
content/uploads/2013/05/FWRA-Food-Waste-Survev-
2016-Report Final.pdf
34
-------
7.2.4 Hospitality Sector
Sector
Title
Author or Agency
Publication
Year
Weblink
Restaurants/
Food services
Analysis of U.S. Food Waste Among Food
Manufacturers, Retailers, and Restaurants
Food Waste
Reduction Alliance
(BSR)
BSR
2014
http://www.foodwastealliance.org/wp-
content/uploads/2014/ll/FWRA BSR Tier3 FINAL.pdf
Targeted statewide waste characterization
study: Waste disposal and diversion findings
for selected industry groups
California EPA
(Cascadia Consulting
Group)
CalRecycle
2006
https://www2.calrecvcle.ca.gov/Publications/Details/1184
Identification, characterization, and mapping
of food waste and food waste generators in
Massachusetts
Massachusetts DEP
(Draper/Lennon Inc.)
Massachusett
s DEP
2002
https://www.mass.gov/doc/studv-identification-
characterization-mapping-of-food-waste-generators-in-
massachusetts-2002/download
2014 Generator-Based Characterization of
Commercial Sector Disposal and Diversion in
California
CalRecycle (Cascadia
Consulting Group)
CalRecycle
2015
https://www2.calrecvcle.ca.gov/Publications/Details/1543
Characterization of food waste generators: A
Hawaii case study
Okazaki, W.K., Turn,
S.Q., Flachsbart, P.G.
Waste
Management
2008
https://pubmed.ncbi.nlm.nih.gov/18375111/
North Carolina 2012 Food Waste Generation
Study
North Carolina
Department of
Environment and
Natural Resources
North
Carolina
Department
of
Environment
and Natural
Resources
2012
https://files.nc.gov/ncdea/North%20Carolina%202012%20Foo
d%20Waste%20Generation%20Studv.pdf
Summary Analysis of Massachusetts
Commercial/Institutional Food Waste
Generation Data
EPA Region 1
U.S. EPA
Region 1
2011
https://www.mass.gov/doc/summarv-analvsis-massachusetts-
commercialinstitutional-food-waste-generation-data-
2011/download
Feasibility Study on Food Waste Generated in
Columbia, South Carolina
Battelle
2015
Hotels
Targeted statewide waste characterization
study: Waste disposal and diversion findings
for selected industry groups
California EPA
(Cascadia Consulting
Group)
CalRecycle
2006
https://www2.calrecvcle.ca.gov/Publications/Details/1184
2014 Generator-Based Characterization of
Commercial Sector Disposal and Diversion in
California
CalRecycle (Cascadia
Consulting Group)
CalRecycle
2015
https://www2.calrecvcle.ca.gov/Publications/Details/1543
Characterization of food waste generators: A
Hawaii case study
Okazaki, W.K., Turn,
S.Q., Flachsbart, P.G.
Waste
Management
2008
https://pubmed.ncbi.nlm.nih.gov/18375111/
2014 ICI Waste Characterization Program
Tetra Tech for Metro
Vancouver
Metro
Vancouver
2015
http://www.metrovancouver.org/services/solid-
waste/SolidWastePublications/FinalReport-
2014ICIWasteCharacterizationProgram3-Jun-15.pdf
~>tz
-------
Sector
Title
Author or Agency
Publication
Year
Weblink
Sports venues
Targeted statewide waste characterization
study: Waste disposal and diversion findings
for selected industry groups
California EPA
(Cascadia Consulting
Group)
CalRecycle
2006
https://www2.calrecvcle.ca.gov/Publications/Details/1184
2014 Generator-Based Characterization of
Commercial Sector Disposal and Diversion in
California
CalRecycle (Cascadia
Consulting Group)
CalRecycle
2015
https://www2.calrecvcle.ca.gov/Publications/Details/1543
Achieving sustainability beyond zero waste: A
case study from a college football stadium
Costello, C.,
McGarvey, R.G.,
Birisci, E.
Sustainability
2017
https://www.mdpi.eom/2071-1050/9/7/1236
7.2.5 Institutional Sector
Sector
Title
Author or Agency
Publication
Year
Weblink
Hospitals
Identifying, Quantifying, and Mapping Food
Residuals from Connecticut Business and
Institutions
Connecticut DEP
(Draper/Lennon Inc.
and Atlantic
Geoscience Corp.)
Connecticut
DEP
2001
https://portal.ct.gov/-
/media/DEEP/compost/ssomfile/ssomreportpdf.pdf?la=en
Collection of Recyclablesfrom Multifamily
Housing and Business
Walsh, P. Pferdehirt,
W., & O'Leary, P.
Waste Age
1993
https://p2infohouse.org/ref/08/07954.pdf
Identification, characterization, and mapping of
food waste and food waste generators in
Massachusetts
Massachusetts DEP
(Draper/Lennon Inc.)
Massachusetts
DEP
2002
https://www.mass.gov/doc/studv-identification-
characterization-mapping-of-food-waste-generators-in-
massachusetts-2002/download
2014 Generator-Based Characterization of
Commercial Sector Disposal and Diversion in
California
CalRecycle (Cascadia
Consulting Group)
CalRecycle
2015
https://www2.calrecvcle.ca.gov/Publications/Details/1543
Practical Plan For Hospital Food Waste
Recovery
Chardoul, N.,
Coddington, B.
BioCycle
2012
https://www.biocvcle.net/practical-plan-for-hospital-food-
waste-recovery/
North Carolina 2012 Food Waste Generation
Study
North Carolina
Department of
Environment and
Natural Resources
North Carolina
Department of
Environment
and Natural
Resources
2012
https://files.nc.gov/ncdea/North%20Carolina%202012%20Foo
d%20Waste%20Generation%20Studv.pdf
Food Scrap Generator Database Calculations
Vermont Agency of
Natural Resources
Vermont
Agency of
Natural
Resources
2018
http://dec.vermont.gov/sites/dec/files/wmp/SolidWaste/Docu
ments/Universal-Recvcling/FoodScrapVolume Estimator.pdf
Comparing Food Provided and Wasted before
and after Implementing Measures against Food
Waste in Three Healthcare Food Service
Facilities
Strotmann, C.,
Friedrich, S.,
Kreyenschmidt, J.,
Teitscheid, P., Ritter,
G.
Sustainability
2017
www.mdpi.eom/2071-1050/9/8/1409/pdf
36
-------
Sector
Title
Author or Agency
Publication
Year
Weblink
Nursing
Homes
Identification, characterization, and mapping of
food waste and food waste generators in
Massachusetts
Massachusetts DEP
(Draper/Lennon Inc.)
Massachusetts
DEP
2002
https://www.mass.gov/doc/studv-identification-
characterization-mapping-of-food-waste-generators-in-
massachusetts-2002/download
Comparing Food Provided and Wasted before
and after Implementing Measures against Food
Waste in Three Healthcare Food Service
Facilities
Strotmann, C.,
Friedrich, S.,
Kreyenschmidt, J.,
Teitscheid, P., Ritter,
G.
Sustainability
2017
www.mdpi.com/2071-1050/9/8/1409/pdf
Comparison of waste composition in a
continuing-care retirement community
Kim, T., Shanklin, C.
W., Su, A. Y., Hackes,
B. L., & Ferris, D.
1997
https://pubmed.ncbi.nlm.nih.gov/9120193/
Military
Installations
Feasibility Study on Food Waste Generated in
Columbia, South Carolina
Battelle
2015
Integrating food waste diversion into food
systems planning: A case study of the
Mississippi Gulf Coast
Evans-Cowley, J.S.,
Arroyo-Rodriguez, A.
2013
https://www.foodsvstemsiournal.org/index.php/fsi/article/vie
w/179
Office
Buildings
Targeted statewide waste characterization
study: Waste disposal and diversion findings for
selected industry groups
California EPA
(Cascadia Consulting
Group)
CalRecycle
2006
https://www2.calrecvcle.ca.gov/Publications/Details/1184
2014 Generator-Based Characterization of
Commercial Sector Disposal and Diversion in
California
CalRecycle (Cascadia
Consulting Group)
CalRecycle
2015
https://www2.calrecvcle.ca.gov/Publications/Details/1543
2014 ICI Waste Characterization Program
Tetra Tech for Metro
Vancouver
Metro
Vancouver
2015
http://www.metrovancouver.org/services/solid-
waste/SolidWastePublications/FinalReport-
2014ICIWasteCharacterizationProgram3-Jun-15.pdf
Correctional
facilities
Identifying, Quantifying, and Mapping Food
Residuals from Connecticut Business and
Institutions
CT DEP
(Draper/Lennon Inc.
and Atlantic
Geoscience Corp.)
Connecticut
DEP
2001
https://portal.ct.gov/-
/media/DEEP/compost/ssomfile/ssomreportpdf.pdf?la=en
New York State Department of Correctional
Services (DOCS)
U.S. EPA
U.S. EPA
1998
https://nepis.epa.gov/Exe/ZvPURL.cgi?Dockev=P1004U0A.TXT
Waste Reduction and Recycling Guide for
Florida Correctional Facilities
FL DEP (Kessler
Consulting Inc.)
Florida DEP
2004
http://www.businessperformance.org/sites/default/files/finalp
risonguide-72ppi.pdf
Composting 12,000 tons of food residuals per
year
Marion, J.
BioCycle
2000
Food Waste at Correctional Facilities
CalRecycle
CalRecycle
2018
https://www.calrecvcle.ca.gov/StateAgencv/AgencvType/Corre
ctional
Correctional Facility Composting In Washington
State
Mendrey, K.
BioCycle
2013
https://www.biocvcle.net/correctional-facilitv-composting-in-
washington-state/
Food Scraps to Orchard Amendment at
Philadelphia Prison
Goldstein, N.
BioCycle
2015
https://www.biocvcle.net/2015/09/17/food-scraps-to-orchard-
amendment-at-philadelphia-prison-complex/
37
-------
Sector
Title
Author or Agency
Publication
Year
Weblink
Colleges and
Universities
Identifying, Quantifying, and Mapping Food
Residuals from Connecticut Business and
Institutions
Connecticut DEP
(Draper/Lennon Inc.
and Atlantic
Geoscience Corp.)
Connecticut
DEP
2001
https://portal.ct.gov/-
/media/DEEP/compost/ssomfile/ssomreportpdf.pdf?la=en
2014 Generator-Based Characterization of
Commercial Sector Disposal and Diversion in
California
CalRecycle (Cascadia
Consulting Group)
CalRecycle
2015
https://www2.calrecvcle.ca.gov/Publications/Details/1543
Composting feasibility study for the Randolph-
Macon College Dining Facility
Virginia Department
of Environmental
Quality (The Vannet
Group)
The Vannet
Group, LLC
2008
Research and Solutions: AASHE Student Award-
Winning Paper: Converting Food Waste to
Biogas
Graunke, R., Wilkie, A.
Sustainability
2008
https://pdfs.semanticscholar.org/779f/08150db72ef3c39f2e37
ff5f5327119ed274.pdf
Estimating the biogas potential from colleges
and universities
Ebner, J., Win, S.S.,
Hegde, S., Vadney, S.,
Williamson, A.,
Trabold, T.
The American
Society of
Mechanical
Engineers
(ASME)
2014
http://proceedings.asmedigitalcollection.asme.org/proceeding
.aspx?articleid=1920668
Food and non-edible, compostable waste in a
University dining facility
Sarjahani, A., Serrano,
E.L., Johnson, R.
Journal of
Hunger &
Environmental
Nutrition
2009
http://www.tandfonline.com/doi/abs/10.1080/193202408027
06874
Impact on Plate Waste of Switching from a Tray
to a Trayless Delivery System in a University
Dining Hall and Employee Response to the
Switch
Thiagarajah, K., Getty,
V.M.
Eat Right
2013
https://www.ncbi.nlm.nih.gov/pubmed/23088899
Energy recovery from waste food by
combustion or gasification with the potential
for regenerative dehydration: A case study
Caton, P.A., Carr,
M.A., Kim, S.S.,
Beautyman, M.J.
Energy
Conversion
and
Management
2010
http://www.sciencedirect.com/science/article/pii/S019689040
9005317
Quantifying the Impact of Going Trayless in a
University Dining Hall
Kim, K., Morawski, S.
Journal of
Hunger &
Environmental
Nutrition
2012
http://www.tandfonline.com/doi/abs/10.1080/19320248.2012
.732918
Written Messages Improve Edible Food Waste
Behaviors in a University Dining Facility
Whitehair, K.J.,
Shanklin, C.W.,
Brannon, L.A.
Eat Right
2013
https://pubmed.ncbi.nlm.nih.gov/23260724/
K-12 Schools
Identification, characterization, and mapping of
food waste and food waste generators in
Massachusetts
Massachusetts DEP
(Draper/Lennon Inc.)
Massachusetts
DEP
2002
https://www.mass.gov/doc/studv-identification-
characterization-mapping-of-food-waste-generators-in-
massachusetts-2002/download
38
-------
Sector
Title
Author or Agency
Publication
Year
Weblink
2014 Generator-Based Characterization of
Commercial Sector Disposal and Diversion in
California
CalRecycle (Cascadia
Consulting Group)
CalRecycle
2015
https://www2.calrecvcle.ca.gov/Publications/Details/1543
Food Waste Auditing at Three Florida Schools
Wilkie, A., Graunke, R.,
& Cornejo, C.
Sustainability
2015
http://www.mdpi.eom/2071-1050/7/2/1370
Food Waste Estimation Guide
Recycling Works
Massachusetts
Recycling
Works
Massachusetts
2013
https://recvclingworksma.com/food-waste-estimation-guide/
Food Waste in a School Nutrition Program After
Implementation of New Lunch Program
Guidelines
Byker, C., Farris, A.R.,
Marcenelle, M., Davis,
G.C., & Serrano, E.L.
Journal of
Nutrition
Education and
Behavior
2014
https://pubmed.ncbi.nlm.nih.gov/24857599/
Identifying, Quantifying, and Mapping Food
Residuals from Connecticut Business and
Institutions
Connecticut DEP
(Draper/Lennon Inc.
and Atlantic
Geoscience Corp.)
Connecticut
DEP
2001
https://portal.ct.gov/-
/media/DEEP/compost/ssomfile/ssomreportpdf.pdf?la=en
Estimating quantities and types of food waste
at the city level
NRDC
NRDC
2017
https://www.nrdc.org/sites/default/files/food-waste-citv-level-
report.pdf
Food Waste Warriors- A Deep Dive into Food
Waste in US Schools
WWF
WWF
2019
https://c402277.ssl.cfl.rackcdn.eom/publications/1271/files/o
riginal/FoodWasteWarriorR CS 121819.pdf?1576689275
39
-------
7.3 DETAILED GENERATION AND MANAGEMENT ESTIMATES OF WASTED FOOD
Table 7 contains estimates of the amount of food waste and excess food generated by each sector, and the amount managed by each management pathway,
per sector.
Table 6. Generation and Management Estimates of Wasted Food by Sector (2018)
EXCESS FOOD AND FOOD WASTE MANAGED BY SECTOR (TONS)
MANAGEMENT PATHWAY
MANUFACTURING/ PROCESSING
RESIDENTIAL
RETAIL
WHOLESALE
HOTELS
RESTAURANTS/ FOOD SERVICES
SPORTS VENUES
HOSPITALS
NURSING HOMES
MILITARY INSTALLATIONS
OFFICE BUILDINGS
CORRECTIONAL FACILITIES
COLLEGES & UNIVERSITIES
K-12 SCHOOLS
FOOD BANKS
INTERMEDIATE AMOUNT MANAGED1
TOTAL MANAGED BY EACH PATHWAY 2
Food Donation
2,606,718
-
1,789,091
817,626
-
2,606,718
-
-
-
-
-
-
-
-
-
7,820,153 1
7,394,096
Animal Feed
20,163,362
-
1,243,572
568,321
-
3,091
-
-
-
-
-
-
-
-
-
21,978,346
21,978,346
Codigestion/
Anaerobic
Digestion
5,428,899
-
1,183,781
540,996
166,269
2,330,023
5,202
41,114
61,502
8,367
554,208
60,079
83,586
169,645
58,085
10,633,6711
10,691,7562
Composting/
Aerobic Processes
862,707
830,469
797,591
364,504
56,079
194,219
1,754
13,867
20,744
2,822
186,923
20,263
28,192
57,218
17,919
3,437,353 1
3,455,273 2
Bio-based
Materials/
Biochemical
Processing
345,461
-
382,054
174,601
-
1,284,757
-
-
-
-
-
-
-
-
-
2,186,873
2,186,873
Land Application
8,884,645
-
178,070
81,379
-
-
-
-
-
-
-
-
-
-
-
9,144,093
9,144,093
Sewer/
Wastewater
Treatment
-
3,743,229
-
-
-
-
-
-
-
-
-
-
-
-
-
3,743,229
3,743,229
40
-------
EXCESS FOOD AND FOOD WASTE MANAGED BY SECTOR (TONS)
MANAGEMENT PATHWAY
MANUFACTURING/ PROCESSING
RESIDENTIAL
RETAIL
WHOLESALE
HOTELS
RESTAURANTS/ FOOD SERVICES
SPORTS VENUES
HOSPITALS
NURSING HOMES
MILITARY INSTALLATIONS
OFFICE BUILDINGS
CORRECTIONAL FACILITIES
COLLEGES & UNIVERSITIES
K-12 SCHOOLS
FOOD BANKS
INTERMEDIATE AMOUNT MANAGED1
TOTAL MANAGED BY EACH PATHWAY 2
Landfill
1,334,720
16,585,172
2,858,671
1,306,431
803,725
8,687,030
25,144
198,742
297,295
40,445
2,678,972
290,412
404,043
820,041
281,420
36,330,843 1
36,612,263 2
Controlled
Combustion
194,736
3,795,992
250,263
114,372
193,520
1,984,997
6,054
47,853
71,583
9,738
645,041
69,925
97,285
197,449
68,632
7,678,809 1
7,747,441 2
Total Food Waste
& Excess Food
39,821,247
24,954,863
8,683,093
3,968,229
1,219,595
17,090,835
38,154
301,576
451,124
61,373
4,065,145
440,679
613,106
1,244,353
426,057
102,953,370
102,953,370
Percent of Total
38.68%
24.24%
8.43%
3.85%
1.18%
16.60%
0.04%
0.29%
0.44%
0.06%
3.95%
0.43%
0.60%
1.21%
n/a
Note:
1 Although an estimated 7,820,153 tons of excess food are donated to food banks, food banks are not able to distribute all the food that is donated to them due to spoilage, expiration, or other reasons. Therefore,
approximately 426,057 tons of the 7,820,153 tons ends up being managed as food waste via codigestion/anaerobic digestion, composting/aerobic processes, landfill, and controlled combustion. In the Intermediate Amount
Managed column, the estimates of food waste do not yet distribute the 426,057 tons to those four pathways.
2 Although an estimated 7,820,153 tons of excess food are donated to food banks, food banks are not able to distribute all the food that is donated to them due to spoilage, expiration, or other reasons. Therefore,
approximately 426,057 tons of the 7,820,153 tons ends up being managed as food waste via codigestion/anaerobic digestion, composting/aerobic processes, landfill, and controlled combustion. In the Total Managed by Each
Pathway column, the estimates of food waste generated by food banks are included in the management pathway estimates for those four pathways.
41
------- |