Cities have an outsized carbon footprint and are on the frontlines of adapting to climate change impacts. Rising to the challenge, many cities have developed climate action plans (CAP) that include measures that can be taken to achieve targeted greenhouse gas (GHG) emissions reductions.
Municipalities and other local governments around the country are setting climate mitigation targets and adaptation goals. These municipalities typically develop a Climate Action Plan (CAP) that outlines the measures they plan to take to meet their targets and goals. Often missing from these CAPs are measures to increase the availability of plant-based proteins and engage the public on their benefits.
This slide deck provides a brief introduction to the issue of food waste in the U.S. as well as an overview of ELI's Food Waste Initiative and its work in Nashville. Senior Attorney Linda Breggin presented these slides in April 2024 at the No Food Left Behind Event during Food Waste Prevention Week in Nashville.
Food Waste Initiative Co-Director Carol Jones submitted comments in response to EPA's notice of availablity of Version 16 of the Waste Reduction Model (WARM). The comments acknowledge various strengths of WARM and provide a number of recommendations.
ELI recently created the Food Waste Prevention Resource Guide Series for Urban Green Lab, a Nashville-based sustainability NGO, in order to build the capacity of classrooms, households, and workplaces to prevent food waste.
The Resource Guide Series highlights five proven food waste prevention strategies: packaging design and use, date labels, meal prepping and kits, storage and freezing, and plate and portion size. Each Resource Guide covers one of the five topics, includes key tips as well as a list of helpful resources, and is organized into three charts each of which is tailored to a different audience—classrooms, households, and workplaces.
The Resource Guide Series highlights five proven food waste prevention strategies: packaging design and use, date labels, meal prepping and kits, storage and freezing, and plate and portion size. Each Resource Guide covers one of the five topics, includes key tips as well as a list of helpful resources, and is organized into three charts each of which is tailored to a different audience—classrooms, households, and workplaces.
The Resource Guide Series highlights five proven food waste prevention strategies: packaging design and use, date labels, meal prepping and kits, storage and freezing, and plate and portion size. Each Resource Guide covers one of the five topics, includes key tips as well as a list of helpful resources, and is organized into three charts each of which is tailored to a different audience—classrooms, households, and workplaces.
The Resource Guide Series highlights five proven food waste prevention strategies: packaging design and use, date labels, meal prepping and kits, storage and freezing, and plate and portion size. Each Resource Guide covers one of the five topics, includes key tips as well as a list of helpful resources, and is organized into three charts each of which is tailored to a different audience—classrooms, households, and workplaces.
The Resource Guide Series highlights five proven food waste prevention strategies: packaging design and use, date labels, meal prepping and kits, storage and freezing, and plate and portion size. Each Resource Guide covers one of the five topics, includes key tips as well as a list of helpful resources, and is organized into three charts each of which is tailored to a different audience—classrooms, households, and workplaces.
