Waste Of Food Waste

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According to the United Nations Food and Agriculture Organization (FAO), food wastage, “food produced and not eaten,” emits enough greenhouse gasses (GHG) to be ranked third amongst global emitters (FAO 2013, 6). In New York City (NYC) it is estimated that businesses “produce more than 650,000 tons of food waste annually” (Turso 2017). This specific food waste is classified as food scrap, cooked food which is still edible, but no longer useful to the business due to a myriad of reasons. Whatever the reason may be for the company, this tonnage of food has the potential and possibility of being recovered for redistribution to food banks, soup kitchens, and other food rescue organizations. For example, two of the largest organizations in NYC, City Harvest and Food Bank NYC, will collect around 59 million and 24 million pounds in 2017 respectively, of unprocessed/non-perishable food. This is equivalent to about 42 thousand tons or 6.5 percent of annual food waste from scraps. Despite having warehouses, fleets of vehicles, and numerous volunteers, two of the largest organizations barely make an impact on the total amount of food rescued versus food wasted. There are usually three types of food categorizes when donating to a food rescue organization; unprocessed, processed or cooked, and non-perishable food. These can be placed into sub-categories for collection and distribution, such as “(i) fruits and vegetables (fruits, vegetables, packaged salads, etc.), (ii) bread (bread,

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