Thanks to the local restaurants that participated in Tacoma's Food Saver Challenge 2019!
The 2019 Challenge has wrapped up – stay tuned for more information about future Challenges!
From June 1-21, 2019, the City of Tacoma’s Office of Environmental Policy & Sustainability invited local Tacoma restaurants to participate in “For the Love of Food: Tacoma’s Food Saver Challenge.”
This 3-week celebration of our local restaurants aimed to raise awareness of food waste in Tacoma while promoting sustainable food saving strategies.
Tacoma sends about 28,000 tons of food to the landfill every year. Food is the number one thing we throw away, in our homes and our businesses. We have a lot to learn about preventing wasted food. And who better to learn from than the culinary champions who fight waste like it’s their job?
Tacoma’s Food Saver Challenge was a chance for local restaurants to shine. Celebrating waste prevention may not be part of their usual marketing efforts, but we think it’s worth talking about. We want to highlight the great work that restaurants are doing, and we’re here for support if there’s anything new they’d like to try.
Are you a Tacoman looking for ways to prevent wasted food at home? Visit cityoftacoma.org/PreventingWastedFood for more information.
40% of all food in America is wasted. Across the nation, food is the number one thing we throw away. There is more food in our trash than paper, plastic, glass, or any other material. And wasting food has many hidden costs.
- 95% of wasted food ends up in landfills or incinerators.
- In the U.S., wasted food produces 25% of methane emissions.
- 25% of all freshwater in the U.S. is used to produce food that is wasted.
While waste is a problem across the nation, we have the power to make a difference within our own city. Restaurants are a place to gather. They’re also a place where people are exposed to new flavors and new ways of cooking. So why can’t they be a place for people to learn more about food waste and how to tackle it?
Food waste is the part of food that was never edible, like bones and shells. Food waste is unavoidable.
Wasted food is food that was once edible but was not eaten. Wasted food is avoidable.
The Challenge focused on strategies for preventing wasted food and reducing its impacts.