News about Food Waste & GHG Emissions from the EPA

Issued: Oct 19, 2023 (12:23pm EDT)

EPA Releases New Food Waste Reports

Reports reveal the impacts of food waste on landfill methane emissions and provide updated recommendations for managing food waste.

WASHINGTON (October 19, 2023) –- Today, the U.S. Environmental Protection Agency released two new reports quantifying methane emissions from landfilled food waste and updating recommendations for managing wasted food. Over one-third of the food produced in the United States is never eaten, wasting the resources used to produce, transport, process, and distribute it – and much of it is sent to landfills, where it breaks down and generates methane, a powerful greenhouse gas.
“Wasted food is a major environmental, social, and economic challenge,” said EPA Administrator Michael S. Regan. “These reports provide decision-makers with important data on the climate impacts of food waste through landfill methane emissions and highlight the urgent need to keep food out of landfills.”
The reports’ findings emphasize the importance of both reducing the amount of food that is wasted and managing its disposal in more environmentally friendly ways. Based on these findings, EPA is releasing an update to its Food Recovery Hierarchy, a tool to help decision makers, such as state and local governments, understand the best options for managing food waste in terms of environmental impacts. The release of the new ranking – called the Wasted Food Scale – marks the first update since the 1990s, reflecting more recent technological advances and changes in operational practices. EPA’s research confirms that preventing food from being wasted in the first place, or source reduction, is still the most environmentally beneficial approach. Evidence in these reports suggests that efforts should focus on ensuring less food is wasted so that food waste is diverted from landfills, which will reduce environmental impacts.
The research announced today represents the first time EPA has quantified methane emissions from landfilling. This novel work published modeled estimates of annual methane emissions released into the atmosphere from landfilled food waste, giving a cost of landfilling food waste in terms of the impact on climate change. EPA conducted an analysis to estimate annual methane emissions from landfilled food waste from 1990 to 2020 and found that while total emissions from municipal solid waste (MSW) landfills are decreasing, methane emissions from landfilled food waste are increasing. These estimates indicate that diverting food waste from landfills is an effective way to reduce methane emissions, a powerful greenhouse gas, from MSW landfills.
EPA reports being released today include:
• “From Field to Bin: The Environmental Impacts of U.S. Food Waste Management Pathways,” which examines the environmental impacts of disposing of food waste. This report synthesizes the latest science on the environmental impacts of how food waste is commonly managed in the U.S. This report completes the analysis that began in the 2021 companion report, “From Farm to Kitchen: The Environmental Impacts of U.S. Food Waste ,” which analyzed the environmental footprint of food waste in the farm to consumer supply chain.
• “Quantifying Methane Emissions from Landfilled Food Waste” represents the first time EPA has published modeled estimates of annual methane emissions released into the atmosphere from landfilled food waste. More food reaches MSW landfills than any other material, but its contribution to landfill methane emissions has not been previously quantified.
The reports released today will support future EPA efforts to reduce food waste. EPA’s food waste research provides a better understanding of the net environmental footprint of U.S. food waste.
Learn more about EPA’s food waste research and sustainable management of food work:
Food waste research information.
Learn more about what you can do to reduce wasted food in your home:
For further information: EPA Press Office (press@epa.gov)

RU Dining Center Student Job Opening

The Roosevelt University Chicago Campus Dining Center — known on campus as “The Caf” — is looking for a part-time student worker this Fall 2023 semester to fill a dual purpose:
  • Sustainability Initiatives: student engagement, tabling, signage, etc.
  • Social Media: posting to our Instagram account with sustainability news and other general information regarding specials and fun goings-on
RU Dining Center
The student, ideally, would be able to come up with independent novel ideas to help spread the word on what the Dining Center is doing and help come up with new ideas.
Hours/wage: 10 hours per week at $16 per hour

For more information or to submit an application, please contact Mr. Bill Reich at the email address below:

Bill Reich | Aladdin at Roosevelt University

Food Service Director
Bill.Reich@aladdinfood.com

Elevate Your Education & Beautify RU’s Campus this Summer 2023 in SUST 390 Rooftop Garden

Looking for an out-of-the-ordinary summer class? Get some fresh air and dirt under your nails in RU’s Sustainability Studies program innovative special topics course, SUST 390 Rooftop Garden, at the Chicago Campus! The class will utilize RU’s unique 5th-story rooftop garden on its LEED Gold-certified Wabash Building as a living classroom for a hands-on, place-based, get-your-hands-dirty learning experience. This hybrid / experiential learning class is quite flexible, so it can fit into your summer schedule!

  • Title/number: SUST 390 Rooftop Garden (section 10)
  • Semester offered: Summer 2023 (from May 30 thru Aug 14)
  • Location: Chicago Campus
  • Day/time: Online learning commences 5/30, with garden workdays and field trips to selected urban farms/green rooftops in the Chicago region scheduled by the instructor according to students’ availability
  • Pre-req: ENG 102

SUST majors and minors may take this class to fulfill an upper-level SUST 3xx requirement, but 390 also is open to students at large seeking an experiential learning course, needing a general education course, or desiring elective credit.

SUST 350 Students Organize Concert & Fun Fest @ Eden Place Farm (Fri 10/15) & Nature Center (Sat 10/16)

Dear RU community — The students of Prof. Mike Bryson’s SUST 350 Service & Sustainability class have dedicated this past week to planning two pop-up events to help our longtime community partner non-profit org, Eden Place Nature Center and Farm, survive and thrive in these difficult pandemic times.

  • Friday 10/15 Music! “Farm Aid” benefit concert (6:30pm, doors open at 6pm) to save Eden Place Farms (live in person at 4911 S. Shields Ave., Chicago). Live concert is free to attend in person, with suggested donation and mandatory vax proof; make any online donation for livestream access.
  • Saturday 10/16 Family Fun! “Family Fun Fest” event at the Nature Center the following day, Sat 10/16, from 12-4pm to connect with the community and help raise funds. Details below.

Here’s how you can help with Saturday’s Fun Fest!

Where: Eden Place Nature Center (4417 S. Stewart Ave.) — 10min walk from the 47th St station on the Red Line, or EP staff can pick you up at the station if needed

When: Set up from 9:00am-12:00pm , event at 12:00pm-4:00pm , clean-up 4:00pm-5:00pm

What: Looking for at least 1-2 people to manage the raffle/pumpkin pick-up booth and a wristband seller at the entrance during 12-4pm event. Also looking for raffle donations from local businesses, saleable clothing items and/or plants in small pots.

Activities: Train ride and pumpkin/plant pot painting (wristband activities), bake sale, raffle, thrift and houseplant sale, and free games such as jumbo Jenga, basketball, cornhole, etc.

RU Contact People:

  • Alyssa Spleha (aspleha@mail.roosevelt.edu), SUST 350 student event organizer (main student contact for volunteering at event)
  • Gabriel Gonzalez (ggonzalez25@mail.roosevelt.edu), SUST 350 student thrift sale organizer (for dropping off gently used clothing @WB today or Friday)
  • Mike Bryson (mbryson@roosevelt.edu), SUST 350 prof (for general questions)

Eden Place Contact Person:

  • Michael Howard (michaelhow@msn.com), Eden Place executive director and co-founder

If you have some time this week to contribute to this effort, please get in touch with Alyssa or Gabriel to find out how you can help and discuss logistics. The most pressing need is for a couple extra people to help work the entrance and booths at the Fest. However, if you can bring some clean articles of clothing to WB for the thrift sale, that’d be great too. Sorry about the short notice, but we’re doing the best we can on a tight deadline!

All off-campus volunteers would need to complete the RU Travel Waiver Form. Return to me (mbryson@roosevelt.edu) prior to the event. 350-98 RU Waiver Forms 2021Fall.pdf

Peace and thanks to all,
The SUST 350 Service / Eden Place Team

Help Save Eden Place Farms! Benefit Concert this Friday 10/15

Dear lovers of good music and supporters of urban agriculture in Chicago: this Friday 10/15 at Eden Place Farms, local musicians Wyatt Waddell and Headed Home will perform at 6:30pm in a livestreamed benefit concert. Located in the heart of the Fuller Park community at 4911 S. Shields Ave., Eden Place Farms is an iconic family-run urban farm on Chicago’s South Side.

To view the concert and support Eden Place, please make a donation at this link. After your donation, you will receive a link for the livestream event. No donation is too small! If you prefer your live music in person, admission is free and donations are accepted/encouraged; just be sure to bring your mask and proof of vaccination. Doors open at 6pm at the Farm.

The story of Eden Place is as inspiring as it is improbable. Eden Place Nature Center was founded on the site of an illegal waste dump by community activists Michael and Amelia Howard, who built a Nature Center in the late 90s and established their Farm about 15 years later. Eden Place has been a longstanding community hub and green oasis in the Fuller Park neighborhood, and is seeking to raise money to help recover from the Covid-19 pandemic and continue its mission to provide fresh organic produce and environmental education to its community. Though it has experienced setbacks this past year, Eden Place is a resilient and high-impact institution known throughout the US and beyond for its urban conservation work here in Chicago.

Roosevelt University has deep ties to Eden Place, as well. Since 2014, RU students each fall semester have worked onsite at the Nature Center and Farm through Prof. Mike Bryson’s SUST 350 Service & Sustainability class. Students from all walks of life learn what it’s like to work on an urban farm and in return provide their labor and ideas to the staff at Eden Place in a process of reciprocal learning and cooperation. This summer of 2021, five student interns with the Mansfield Institute’s Fellowship for Activism and Community Engagement program have worked 10 hours per week at Eden Place helping to cultivate and harvest crops, build and repair structures, and work productively as a team. We in the Sustainability Studies program at RU are grateful to have Eden Place as a community partner and look forward to many more years of collaboration.

Thanks to the Roosevelt students of SUST 350 for helping organize this concert, and to everyone reading this for all for your past support of Eden Place! Please spread the word to everyone you know who appreciates healthy food and good music.

SUST 350 students help build a hoop house at Eden Place Farms, Fall 2019 (M. Bryson)
SUST 350 students harvest veggies, Sept 2021 (M. Bryson)

Eden Place Nature Center’s Farm to Table Fundraiser: Tomorrow 4-8pm

This year’s inaugural event will feature organic and fresh food from Eden Place and local area farms. Enjoy a four-course meal prepared by three of Chicago’s best restaurants, live music and a host of special guess attendees. Enjoy Delicious Cuisine Creations from Majani Restaurant, Roe’s Gratitude, Sweet Blooms, and Eden Place Farms.

Tickets still available online! Event will be at the Nature Center, with street parking on the north end. See event info on Facebook here.

Oxfam Hunger Banquet Today @RooseveltU 1pm

I’m honored to deliver a guest faculty lecture at this event today at Roosevelt University. Please come and engage in a meaningful conversation about how food insecurity is prevalent and relates to our community while you learn more about issues of hunger, sustainability and how you can help. Please register for the event here.

Sponsored by the Black Student Union and the RU Counseling Center, the Oxfam Hunger Banquet provides a chance for us to address the severity of food insecurity and starvation as it relates to our community, and will assist in fostering a community of care that will allow us to join in the fight against inequality, injustice, and oppression. Oxfam is a global organization working to end the injustice of poverty.

Mitchell’s Food Mart — A Thriving Throwback in Joliet

This essay was published as an op-ed piece entitle “Mitchell’s Still Has Magic for Me” in the Joliet Herald-News, p14, on 30 December 2010. I offer it here five years later as a commentary on supporting local economies and celebrating the unique small businesses in our home towns. Gladly, business is still good!

Normally I utterly detest shopping. But a few days before Christmas when my wife noted we were running low on some staple food items, I seized the opportunity with gusto: “Great, honey! I’ll run to Mitchell’s.”

Mitchell's signA small, nondescript building with a friendly 1960s-vintage lighted sign, Mitchell’s Food Mart on Raynor Avenue in Joliet is the epitome of the small neighborhood grocery store, one run by the same family since opening sixty years ago.

Walking inside is like a journey back in time. Customers carefully guide half-size shopping carts down four or five narrow aisles packed full with meticulously arranged inventory. Each item features a little orange price tag that has been applied by hand (no UPC scanning here). The one register for checkout features a friendly and efficient employee who actually knows how to bag groceries and make proper change, both of which are lost arts.

Mitchell's street viewThe utterly delightful candy section, strategically placed alongside the checkout line, reminds me of every corner drugstore’s sweets aisle from my childhood days. It’s got a little bit of everything, much of which (in keeping with the store’s small-is-beautiful theme) is available in minute quantities. My two girls go gaga picking out five-cent Tootsies as rewards for being cooperative sidekicks.

The heart and soul of Mitchell’s, though, is the butcher counter in the back, a supremely wonderful meat-eater’s paradise (vegetarians stop reading now). The first thing I do here is grab a number, because Mitchell’s has the wisdom to use this time-honored system that is sadly neglected at most supermarket delis.

Above the lunchmeat slicers are posted the current won-loss records of Chicago’s sports teams, adjusted seasonally and updated daily. I always check the scores, then pause to regard the squadron of white-aproned butchers expertly plying their trade behind the counter, a sight I find endlessly fascinating.

Here in the queue is where one best experiences the singular magic of Mitchell’s. As folks stand waiting for their portions of hand-cut bacon or tender rump roast to be wrapped up in neat white paper, they inevitably start chatting. Time and again, I’ve had wonderfully entertaining conversations there with total strangers, or mini-reunions with old acquaintances.

From the outside, it’s hard to imagine how a small-scale operation like Mitchell’s survives, even thrives, in this era of cavernous supermarkets with their national supply-chain economics and over-the-top product selection.

But from the inside, it’s easy to see how.

Metropolitan Farms Internship for Spring/Summer 2015

Here is an announcement for unpaid internships at a new aquaponics urban farm on the West Side of Chicago, available starting in April.

Metro Farms logoMetropolitan Farms is a commercial scale urban farm that is dedicated to the growth and development of aquaponic farming in Chicago. By condensing the agricultural food chain, reducing the use of water and electricity, and converting unusables to healthy consumables as efficiently as possible, we aim to foster an agricultural revolution. They produce organic and chemical free edible plants and fish in our advanced aquaponics system, which will be distributed all over the Chicago area.

Source: Metropolitan Farms
Source: Metropolitan Farms

We are looking for two reliable, hardworking, and passionate people to help us with the beginning stages of our aquaponic planting and harvesting process.

Time Frame:

  • April-July
  • 4-6 hours per week

Requirements:

  • Experience with plant production and care preferred
  • Access to a car with a valid drivers license
  • Familiarity with aquaponics preferred
  • Excellent communication skills
  • Great work ethic
  • High attention to detail
  • Ability to work independently as well as part of a team

Compensation

  • This opportunity is an unpaid educational internship.

For more information, visit our website and our Facebook page. To apply, send an email to Ashley Luciani at alucianigarden@gmail.com with “Metropolitan Farms Internship” in the subject line. Please let her know a little about yourself, your experience with urban farming or gardening, and why you would be interested in joining this endeavor. Make sure to provide the best way to reach you.