Montpelier, Vt. – Governor Phil Scott has proclaimed September 28 through October 4 asFood Waste Prevention Week in Vermont. With the Governor’s proclamation, Vermont joins more than 700 partners from 49 states and 22 countries in a week-long awareness campaign to encourage people to take simple steps to reduce food waste at home, work, and in our communities.

In honor of Food Waste Prevention Week, the Department of Environmental Conservation (DEC) is highlighting how preventing food waste can help Vermonters save money and reduce greenhouse gas emissions. The DEC Solid Waste Program’s self-guided Scrap Food Waste Challenge will kick off on September 28.

“The Universal Recycling Law helps Vermonters keep their food scraps out of the trash, but it is even better to prevent food waste than to compost,” said DEC Commissioner Misty Sinsigali. “Through the Scrap Food Waste Challenge, participants are encouraged to rethink wasted food. By making small changes – like bringing clear containers to restaurants to store leftovers and checking your pantry and fridge before shopping – participants can have a big impact.”

For three weeks, participants will receive daily emails with single action-items and can follow along on social media. The Challenge will guide participants to track their food waste and apply tips about topics like meal planning, strategic shopping, food storage, and use-it-up recipes.

One past participant said, “I wouldn’t be eating broccoli stems except from what I learned in the Scrap Food Waste Challenge.” 

According to ReFED, a leading food waste solutions organization, consumers are the biggest single source of food waste in the United States. ReFED found that 34% of wasted food happens at home. Of that, only 29% of the wasted food was thrown out because it was inedible (for example, peach pits or eggshells). The rest of the wasted food was scrapped for reasons like “it had spoiled,” “didn’t want leftovers,” and “concerns with date labels.”  

The fact that so much food waste happens at home – the end of the supply chain – is important because impacts add up. According to the US EPA, reducing food waste at home and in restaurants offers the largest energy and greenhouse gas emissions benefits – even when compared to farms, processing plants, and grocery stores.  

Cutting food waste in half by 2030 is a national goal between the US EPA, USDA, and US FDA.

“When food that could have been eaten is trashed or tossed in the compost, all of the energy, hard work, and money that went into growing, processing, shipping, storing, buying, and serving the food are wasted,” said Alyssa Eiklor of the DEC Solid Waste Program.

The Scrap Food Waste Challenge offers participants a chance not only to prevent food waste and help fight climate change but also to save money. People may not have a lot of control over what happens on farms, or in factories, stores, or restaurants. But they do have control over their kitchens and their buying, cooking, and eating habits.  

Visit www.scrapfoodwaste.org to sign up for the Scrap Food Waste Challenge. Contact Alyssa Eiklor of the DEC Solid Waste Program for more information: Alyssa.Eiklor@Vermont.gov or 802-477-2097. 

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The Department of Environmental Conservation is responsible for protecting Vermont’s natural resources and safeguarding human health for the benefit of this and future generations. Visit dec.vermont.gov and follow the Department of Environmental Conservation on Facebook and Instagram.