Fwra toolkit final_0415141

BEST PRACTICES &
EMERGING SOLUTIONS
A joint project by Food Marketing Institute, Grocery Manufacturers
Association & the National Restaurant Association.
TOOLKIT
SPRING 2014 | Volume 1

2
Executive Summary 3
Introduction to the Food Waste Challenge 5
Solutions to Donation Barriers 13
Diversion Beyond Donation 17
Reducing Food Waste Generation 21
Acknowledgements 23
TABLE OF CONTENTS Organic residue generated
by the processing, handling,
storage, sale, preparation,
cooking, and serving of foods
Food Waste:
The following toolkit was developed to help guide companies
through the basic steps in food waste reduction. Included are
sections on how to get started, as well as suggestions for how to
identify diverse solutions.
© 2014 by the Food Marketing Institute (FMI), Grocery Manufacturers Association (GMA) and National Restaurant Association (NRA).
All rights reserved. No part of this publication may be reprinted or reproduced in any way without written consent from FMI, GMA or NRA.

3
The Food Waste Reduction Alliance is a three-year initiative focused on reducing food waste, particularly
the food that never reaches the consumer. The effort, launched in 2011 by the Grocery Manufacturers
Association, the Food Marketing Institute and the National Restaurant Association, aims to increase
The Alliance brings together the manufacturing, retail, and restaurant industries, as well as expert partners
from the anti-hunger and waste management sectors to tackle one of our biggest challenges in the United
States. More than 30 companies have joined the effort and are actively seeking solutions to this challenge.
ABOUT THE FWRA
IN SCOPE
Agricultural
Production
Manufacturing
& Processing
Transportation
In Store (Retail/
Restaurant)
Consumer
In Home
The Food Waste Reduction Alliance (FWRA) was formed in the spring of 2011 by a group of
retailers and food manufacturers to develop a better understanding of this emerging issue.
It is facilitated by the Grocery Manufacturers Association (GMA) and the Food Marketing
Institute (FMI) and the National Restaurant Association (NRA).
by the processing, handling, storage, sale, preparation, cooking, and serving of foods.” The initial
scope of work was designed to focus on manufacturing and processing; transportation, and food
aim to understand and tackle issues where the FWRA member companies can make the biggest
impact. The FWRA plans to address agricultural production and in-home waste issues in the future.
EXECUTIVE SUMMARY

4
OUR PRIMARY OBJECTIVES
Best Practices and Emerging Solutions: This toolkit is the output of the Best Practices and Emerging
Solutions working group.
Assessment:
restaurant sectors. This committee surveys companies for data to increase knowledge and report long term
can be accessed on the FWRA website. Restaurant data is being analyzed and will be published soon.
Communication: Work across the other working groups and with the broader FWRA membership to
amplify and tell the story.
Policy: Work towards understanding institutional and public policies that can affect the ability to achieve
Reduce the
amount of food
waste generated
GOAL #1:
Increase the amount
of safe, nutritious
food donated to
those in need
GOAL #2:
Recycle unavoidable
food waste, diverting
GOAL #3:
donation. As the Alliance has evolved, those objectives still ring true, although the objective to reduce
To meet these goals, the FWRA has four established Working groups:
This guide is intended to educate and elevate the issue of food
waste to a broader audience, to provide some tools and experience
from peer companies to help others get started and to be a catalyst
for changing the social acceptability of wasted food.

5
INTRODUCTION TO THE FOOD WASTE CHALLENGE
As many in our industry convene to address the issue of how to feed 2 billion more people by 2050, much
of that conversation is related to increasing food production. But increasing production cannot be the
sole solution. Reducing waste and improving yield of already grown crops and animals through more
solving the issue of food access for the future.
understanding of the metrics around food waste in the
United States. We commissioned a study by BSR to
explore available public data to help us understand the
landscape of the problem.
estimate of where those food losses are occurring.
BSR estimates that while consumer and residential waste
represent the largest sources of food waste, FWRA
members nonetheless have the opportunity to have a
Institutional sector, includes hospitals, schools, hotels and a
recommendations being made in this publication.
“Wasted food is the antithesis
of the Triple Bottom Line.”
BSR | FOOD WASTE STUDY—
TIER 1 ASSESSMENT (GMA/FMI)
Residential: 34,740
Industrial: 2,411
Grocery Stores: 1,664
Full-Service Restaurants: 15,851
Quick-Service Restaurants: 10,780
Institutional: 8,000
-Gail Tavill, ConAgra Foods

6
INTRODUCTION TO THE FOOD WASTE CHALLENGE (CONTINUED...)
ECONOMICS:
tackle the food waste problem. In business, it’s a cost advantage to use all of the raw materials we buy. More yield
SOCIAL: According to the US Department of Agriculture, nearly 50 million Americans, including 16 million
people are forced to make choices between food and other basic necessities. Groups like Feeding America,
through their more than 202 food banks and 61,000 emergency shelters, food pantries and soup kitchens, are
ways to improve our practices and attitudes about waste; manufacturers, retailers and restaurants can increase
DONATIONS ARE MADE
Feeding America secures donations from
the food and grocery industries, government
agencies, individuals and other organizations.
FOOD IS MOVED
The Feeding America network moves donated
food and grocery products through member
food banks where the need is greatest.
FOOD IS DISTRIBUTED AND STORED
Member food banks ensure the safe storage
and reliable distribution of donated goods
to local charitable agencies.
FOOD REACHES THOSE IN NEED
Donations are provided to people in need at
food pantries, soup kitchens, youth programs,
senior centers and emergency shelters.
DONATIONS ARE MADE
Feeding America secures donations from
the food and grocery industries, government
agencies, individuals and other organizations.
FOOD IS MOVED
The Feeding America network moves donated
food and grocery products through member
food banks where the need is greatest.
FOOD IS DISTRIBUTED AND STORED
Member food banks ensure the safe storage
and reliable distribution of donated goods
to local charitable agencies.
FOOD REACHES THOSE IN NEED
Donations are provided to people in need at
food pantries, soup kitchens, youth programs,
senior centers and emergency shelters.
1 2
3 4
How Feeding America Works

7
INTRODUCTION TO THE FOOD WASTE CHALLENGE (CONTINUED...)
ENVIRONMENT:
water. It takes the same amount of water to produce a hamburger as it does to take a 90-minute shower. So when
that food goes to waste, so do all of the resources it took to produce, pack, cool, and transport it, making the
Consider these estimates of the resources dedicated to food that never gets eaten in the United States:
25%of all freshwater used in U.S.
4% of total U.S. oil consumption
$750 million per year in disposal fees
feed that projected population. This makes resource conservation along the value chain even more important.
FWRA members and others in food industry are critical partners in this journey.
The quantities of food losses in developing
countries are approximately equal to those in the
US; however, the causes are quite different. In
developing countries, much of the food never
gets to market for lack of basic supply
chain infrastructure like cooling, storage,
and transportation. Due to the US focus
of the FWRA, these issues in developing
here, but may be in the future.
For more information and reports on food waste,
check out the News and Resources tab of the
Food Waste Reduction Alliance website.

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GETTING STARTED:
BEST PRACTICES TO KEEP FOOD OUT OF LANDFILLS
There are unique challenges dependent on what sector you are in, but there are some common tools you
and waste streams. In these cases, pick a representative day at your facility, recruit a small team, lay out some tarps,
dress for the mess and start sorting! The goal of this exercise is to determine both the type of materials in your waste
stream as well as the order of magnitude generated. One way to categorize materials is to consider those recognized
by the US Environmental Protection Agency’s (EPA) WARM model. By using these categories, you now have
access to other types of tools for reporting data.
It’s important to note that to be most effective and holistic; these assessments should be for ALL waste, not just food
waste. Recycling opportunities for plastics, metals, glass, paper, etc. can often be sources of income and part of an
CONDUCT A WASTE CHARACTERIZATION ASSESSMENT

9
GETTING STARTED:
BEST PRACTICES TO KEEP FOOD OUT OF LANDFILLS (CONTINUED...)
waste on multiple days and/or analyzing waste hauling invoices and other documentation, but the basic process is
the same: categorize and quantify.
Once you have established what kind and how much material you are discarding, this information is valuable in three
key ways. First, you can create a baseline from which you can measure progress over time. Second, you can look for
areas to reduce or avoid the generation of the waste and third, you can look for areas to reuse, recycle or otherwise

10
GETTING STARTED:
The EPA provides guidance on the best, highest use for food waste, in their Food Recovery Hierarchy
involved. In many cases, revenue can be generated from recycling or animal feed when the right connections
are made. In other situations, capacity or infrastructure may not yet exist. This is when relationships can be
extremely valuable.
FIG 1: EPA FOOD RECOVERY HIERARCHY
Wegmans Food Markets leveraged their relationship with Waste Management to take a group of store employees
View their Solid Waste Study.
The National Restaurant Association’s Conserve program created short videos discussing how restaurants
can conduct a waste audit: Perform a Waste Stream Audit, and how good inventory management can help
reduce waste generation: Inventory Food and Track Waste.
MOSTPREFERRED
LEASTPREFERRED

11
GETTING STARTED:
Documented processes and procedures can help enable better and more accessible practices related to donation
Members of the FWRA have graciously provided examples of how they have approached developing
standards. Further details can be found at these links:
Retail:
A restaurant example courtesy of Darden Restaurants and their collaboration with
the Food Donation Connection
The National Restaurant Association’s Conserve program on how restaurants can
donate surplus food.
Manufacturer:
Retailer guidelines courtesy of Wegman’s
A manufacturer example courtesy of DelMonte
General Mills Joins USDA Food Waste Challenge
ESTABLISH STANDARD OPERATING PROCEDURES

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GETTING STARTED:
Moving beyond transactional relationships into collaborative partnerships with donation agencies, waste providers,
and new ideas. Here are two great examples of partnerships that broke down barriers and delivered results
in the community:
One is illustrated by the Darden Harvest program which is
described by the news story on Rock Center.
Another example is YUM Brands and their
collaboration with Food Donation Connection.
On the retailer side, Kroger and Walmart have some great examples:
Walmart developed a partnership with Quest Resource Management Group
to aggressively tackle their issues with organic waste. Walmart discusses
“Kroger Donate All
Narrative.”
of as waste, manufacturer ConAgra Foods found a partner in Forgotten
network member. See details in the case study of a ConAgra Foods and
Forgotten Harvest partnership
DEVELOP AND/OR STRENGTHEN RELATIONSHIPS

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SOLUTIONS TO DONATION BARRIERS
common barrier highlighted by each sector is bolded:
TYPES OF BARRIERS MANUFACTURING RETAIL & WHOLESALE
Transportation constraints 63% 42%
Liability concerns 50% 67%
50% 50%
50% 17%
38% 33%
that donations are handled safely to reduce risk to the donor. Three of these other areas (transportation, storage
and refrigeration constraints) can be boiled down to overcoming supply chain challenges. One other area of concern
coding practices.
The Tier 1 Assessment found that retailers and manufacturers donated more than 1.37 billion pounds of
food - but disposed an estimated 4.1 billion pounds. How can we donate more? And why aren’t we?

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SOLUTIONS TO DONATION BARRIERS (CONTINUED...)
There are many solutions providers who are experts at maintaining the proper chain of custody for donated food.
One group, Feeding America, is a nationwide network of food banks that secures and distributes food and grocery
products to help feed more than 37 million people in America each year. More than 500 national partners across
manufacturing, retail, growing and shipping industries donate food such as fresh produce, meat, grains and dairy as
struggling to put food on the table.
Another organization, Food Donation Connection (FDC), works with food service companies to donate surplus food.
FDC provides an alternative to discarding surplus wholesome food by linking foodservice locations to local hunger
relief agencies, allowing food to be donated and consumed. FDC facilitates these donations by maintaining an
over 320 million pounds of prepared food to those in need since 1992. In 2013 alone 16,000 restaurants donated
national scope. Your local food bank is likely a member of one of these networks or another partner.
Recalls are another concern for donors and another opportunity to work with expert partners to overcome the
barriers that recalls present. For example, donations through Feeding America are reported, monitored and available
Please see
Donated product is made available to and distributed only through contracted food banks and agencies. The Feeding
America compliance and capability team ensures the Feeding America contract is upheld at all food banks and member
distribution sites. The team performs regular on-site audits and additionally works to strengthen and build capacity
across the network to better serve donors and to enable the distribution of more good, safe food to those in need.
Addressing the concern of liability for donated food, the U.S. is one of the only countries to offer federal
protections for good-faith food and grocery donations to food banks through the Bill Emerson Good
Samaritan Act. Another good way to limit liability is to establish a documented business relationship with a
respected food donation organization.
LIABILITIES AND MAINTAINING PROPER CHAIN OF CUSTODY

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Often a lack of supply chain resources (i.e. trucks, refrigerators) is cited as a major reason for not donating
more food. This is another instance where partnering with an expert solutions provider can overcome
challenges, often in creative ways.
supply chain team works to maximize food and grocery item donations to the network through logistics optimization.
On a more local level, food banks traditionally pick up product at no cost to the donor but welcome delivery. Cooperation
among distributors and donors can also lead to innovative partnerships to deliver more donated food to those in need.
OVERCOMING SUPPLY CHAIN CHALLENGES

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Best intentions often result in good food being discarded instead of donated due to erring on the side of
caution. In many situations, though, code dates are based on expected quality standards, not necessarily
risks to food safety.
to establish allowable code date extensions on a product by product basis. By establishing an approved date
extension process with a trusted food bank or organization like Feeding America, a considerable amount of food that
may not be desirable for sale at full price, can still be acceptable for donation under certain conditions of use. While
considering extensions, it’s also a good idea to look at every step across the distribution channels for areas
where losses may occur and allow for planning for recovery of those losses.
Recent reports related to use by, sell by and other date coding practices may also be worth exploring; however, the
scope of the FWRA does not include affecting changes at the consumer level at this time.
USE BY / SELL BY DATE PRACTICES

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DIVERSION BEYOND DONATION
In the value hierarchy, if materials are not suitable for feeding people, the next highest value is feeding animals. This strategy
for organic waste management is highly evolved among many food manufacturers and is often a source of revenue for
wheat in the milling process. While there is some demand for those ingredients for human consumption, considerably more
bran and germ are produced than needed. But they do not go to waste. Wheat bran and germ have high nutritional value
and are routinely sold as important commodities for use in pet food production as well as for livestock feed. Similarly, in the
fermentation process. These DDGs are commonly used as a component of cattle feed, mixed in with other grains, like alfalfa,
and served up to animals at feed lots.
operated, the diversity of products being produced and access to reputable outlets who can handle the organic materials.
Not all facilities produce high volume, consistent outputs like the mill feed and DDGs described above. In some cases, food
wastes such as trimmings from a vegetable or fruit processing facility can be collected in bulk and sold or donated to pig
treatment, or blending with other ingredients to produce a safe and suitable animal feed. A couple of keys to success in
recycling food for animal feed:
•
(See waste characterization tips above!)
• Identify reputable
diligence and document acceptable practices. Even if you are giving it away, there is monetary and reputational risk to
doing it wrong. Protect yourself and your business partners by treating this practice like any other business transaction.
• Put the materials out for bid. It’s surprising how much demand there can be to displace agricultural commodities with
topline revenue.
• Consider collaborating with other facilities in your area to aggregate volume, reducing transportation costs and
potentially creating more economies of scale
Opportunities for recycling food wastes to animal feed are not limited to food manufacturers. Retailers and restaurant/
foodservice operators may also consider this as a reasonable recycling strategy, just generally on a much smaller scale and
also create good will in the local community by building and enhancing relationships among farmers and business owners.
See this example of Walmart’s Quest program with Organic Matters in Orlando, Florida.
Thinking about the Food Recovery Hierarchy mentioned on page 10, eliminating waste is a top priority,
followed by feeding people, via donation or other means. The hierarchy also gives us some guidance on
to decompose. Those other methods for “recycling” food waste are discussed here.

18
DIVERSION BEYOND DONATION (CONTINUED...)
Another way to recycle food waste is to repurpose it for industrial uses, such as rendering and energy recovery.
Collection and reprocessing of fats and oils is a fairly standard practice for restaurants, retailer and food manufacturers
with well-developed logistics and value streams to recover used cooking oils. Often, these reprocessed oils are
converted into biofuels that can be used for cars and trucks.
See this example that talks about how biofuels are made from used oil from 200+ restaurants in Atlanta.
Another example is from Aramark who helps their foodservice customers with solutions to used oil.
A third example is from McDonald’s which is also recycling cooking oil.
Other energy recovery options in the US include things like fermentation to produce ethanol. Some organic wastes
with high sugar content are very useful feed stocks for ethanol production and also generate a valuable by-product,
still bottoms, that can be used as compost or for animal feed. This avenue was piloted by Wegmans Food
Markets with Epiphergy and Wegmans Organic Farm and shows real promise.
RECOVERING ENERGY FROM WASTE MATERIALS

19
Other industrial uses include recovering energy from waste materials. The most widely used technology in the US
is anaerobic digestion (A/D) which converts organic materials in controlled conditions to create methane gas that
can then be used to power boilers, turbines for electricity or converted to compressed natural gas to fuel trucks.
In some cases, these A/D systems can be vertically integrated and on site at a production facility, like the one at
ConAgra Foods’ sweet potato processing facility in Delhi, LA. In other cases, A/D systems can be in central
locations where inputs can include both food wastes and manure from dairy and animal production, potentially
amplifying the ability to generate energy.
Retailers are also leveraging A/D systems. Kroger’s West Coast banner, Ralphs/Food for Less, powers their Compton,
California, distribution center with electricity generated from unsold organics, such as inedible food and food waste.
This innovative resource-recovery system is expected to convert more than 55,000 tons of unsold organics into
renewable energy. Ralphs/Food 4 Less stores backhaul organics that are unsuitable for sale or donation to the
distribution center. They are then combined with wastewater from the on-site food-manufacturing plant and introduced
into the 2-million gallon on-site anaerobic digestion tank, which converts the carbon in the material to biogas. This
renewable energy is then converted into electricity, offsetting a portion of the distribution center’s energy demand.
By recycling unsold organics in this manner, Kroger is able to reduce costs, generate clean energy on-site, recycle
valuable nutrients for use on local farmlands, cut the number of miles they haul waste, and avoid sending organic
In other cases, A/D systems can be in central locations where inputs can include both food waste and manure from
dairy and animal production, potentially amplifying the ability to generate energy. The Innovation Center for US Dairy
is leading the way on this front. The Dairy Power/Biogas Capture and Transport project is focused on realizing the
dairy farms by 2020. Working with regional and national programs, the project addresses existing barriers, such as
RECOVERING ENERGY FROM WASTE MATERIALS

20
treatments, like direct land application. Composting is generally limited to places where industrial facilities can handle
food waste and is a good solution for inconsistent or mixed streams that are not suitable for the higher value streams
noted previously.
Facilities that are permitted to handle food waste with other organics, like yard waste, generally have more controls
in place for making compost and have a higher value output. For example, Publix has a strategic relationship with a
Waste Management compost facility near Lakeland, FL.
Another example is the work of Laura Wood Habr, owner and operator of Croc’s 19th Street Bistro in Virginia Beach,
Va. Laura said her decision to recycle food waste has resulted not only in lower disposal costs, but also reduced
purchasing and labor costs. Last year, she was able to launch a restaurant composting pilot program in Virginia
with the help of a grant from the U.S. Environmental Protection Agency.
Caterers are getting in the composting game as well, see details on how one upscale caterer, Affairs to Remember,
leveraged composting to improve their reputation and grow their business.
Lastly, check out this great video
save money in the process.
The National Restaurant Association also has resources on
composting restaurant food waste, such as this video.
REDIRECTING ORGANIC MATERIALS

21
REDUCING FOOD WASTE GENERATION
As noted several times throughout this toolkit, limiting or reducing waste generated is really the most important
strategy for dealing with food waste. The FWRA is just beginning to explore best practices and opportunities to
couple of examples of how companies are already working to reduce their food waste footprint.
One way to prevent food waste is to keep perishables fresh and safe during transport to retail locations. Kroger uses
By doing this Kroger has offset the raw material economic and environmental cost of over 45 million cardboard boxes,
which traditionally produced a lot of shrink.
In the manufacturing environment, there are a number of factors that can cause the generation of waste and they can
•
decisions can be a result of meeting consumer demands or expectations, food safety reasons or other factors.
For example, canned tomatoes are almost universally peeled and seeded before packaging, that residual tomato
material (skins & seeds), also known as pomace, is considered a design loss in tomato processing. Fortunately
is makes a really good animal feed! Opportunities for reducing design wastes often rely on challenging consumer
norms and expectations to get more out of raw material inputs.
• Yield Losses: Where routine situations occur that prevent the use of all of the raw materials purchased for use
in production. These situations can be acute events such as a loss in transportation due to damage or spillage
of incoming raw materials or due to forecasting errors that result in materials going bad or being too old to use.
that can cause losses during manufacturing. Often the biggest opportunities for waste reductions are when those

22
REDUCING FOOD WASTE GENERATION (CONTINUED...)
•
In the most extreme, these can result in product recalls where a food safety risk is evident. Quality losses are
For one, manufacturers have already invested in all of the raw material, package, labor and plant inputs to create a
by reducing the generation of waste. Each pound of waste generated represents a pound of raw material that was
purchased with the intent of creating a product that would generate revenue. So reducing waste, means companies
get more of what they pay for and have more product to sell.
• Supply Chain: Whatever goes into a restaurant or food service facility should be designed to be 1) reusable,
2) recyclable OR 3) compostable. If any component of an item sent into a restaurant does not fall into one of these
three categories, there is no option but to discard it - resulting in waste.
• Operations: Restaurant staff should be provided with 1) as many reusable food prep and guest service items as
possible, 2) convenient and clearly marked storage containers in which to place the recyclable and compostable
materials and 3) comprehensive training on processes and material types.
• Facilities Management: Hauling services or reverse logistics should be available at the restaurant(s) to haul away
1) items for reuse, 2) recyclables and 3) compostable material.
Food service organizations and restaurants have opportunities to reduce their costs, engage their guests, and
taken by restaurants allow them to demonstrate leadership and show their employees and other stakeholders their
commitment to reduce waste and help the environment.
One example is Aramark’s successful “trayless dining” program which has reduced food waste.
Another example is from the University of Missouri which is reducing food waste on campus.
Finally, smaller operators can also reduce waste, such as this example of the Soulard Elementary School in
St. Louis with a program that teaches kids to cook and raises awareness about waste.
Food Marketing Institute has developed The Food Keeper, a guide that contains valuable storage advice to help
their food dollars.

23
ACKNOWLEDGEMENTS
Thanks to all those who contributed to this effort from the FWRA and, especially those on the Best
Practices Committee*.
LAURA ABSHIRE
National Restaurant Association
LIZ BALDRIDGE*
Feeding America
BRIDGETTE BELL
YUM! Brands, Inc. (Co-Chair)
BILL BUSH
Wendy’s
KATHY CACCIOLA
Aramark
ROBIN CONNELL*
Del Monte Foods Company
CHRISTY COOK
Sodexo
MICHAEL DESSO
Nestle USA, Inc.
KAREN HANNER
Feeding America
MICHAEL HEWETT
Publix Super Markets (Co-Chair)
AMY KIRTLAND
Nature’s Best
SUSAN KUJAVA
General Mills, Inc. (Co-Chair)
SUZANNE LINDSAY-WALKER*
The Kroger Co.
VONDA LOCKWOOD
WalMart Stores, Inc.
JERRY LYNCH
General Mills, Inc.
PATTI OLENICK
Weis Markets
IAN OLSON
McDonald’s Corporation
GEORGE PARMENTER
Delhaize
GARY PIWKO*
The Kellogg Company
CHRIS RATTO
Safeway
NATE SHEPLEY-STREED*
The Kroger Co.
MEGHAN STASZ
Grocery Manufacturers Association
GAIL TAVILL*
Best Practice Committee Chair
ConAgra Foods
BRANDON TIDWELL*
Darden Restaurants
JEANNE VON ZASTROW*
Food Marketing Institute
JASON WADSWORTH*
Best Practice Committee Chair
Wegmans Food Markets, Inc.
WANDA WILLIAMS*
Waste Management

24
GETTING STARTED:
BEST PRACTICES TO KEEP FOOD
OUT OF LANDFILLS
• US Environmental Protection Agency WARM Model
Waste Stream Audit
Inventory Food and Track Waste
• Darden Harvest Program on Rock Center
• YUM Brands Collaboration with Food Donation Connection
• Kroger Donate All Narrative
• Feeding America Recall Process
SOLUTIONS TO DONATION BARRIERS
•
• Bill Emerson Good Samaritan Act
•
DIVERSION BEYOND DONATION
• Walmart’s Quest Program
• Biofuels from Atlanta Restaurants
• Solutions for used oil - Aramark
• ConAgra Lamb Weston Anaerobic Digestion
• A/D Systems In Central Locations
• Croc’s 19th Street Bistro
REDUCING FOOD
WASTE GENERATION
STORY INDEX

25
1350 Eye (I) Street NW, Suite 300, Washington, DC 20005 • fwra@gmaonline.org • FoodWasteAlliance.org
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