January 2025 Issue
Food Waste Solutions in the Next Farm Bill
By Jessica Knight, MS, RD, and Christina Badaracco, MPH, RDN, LDN
Today’s Dietitian
Vol. 27 No. 1 P. 28
Supporting Food Rescue Efforts With Policy Change to Build a More Sustainable, Equitable Food System
When people hear the term “food waste,” they may think of full plates scraped into trash bins, moldy produce, dented cans, and expiration dates gone by. Postconsumer waste, also termed food loss, has a myriad of negative environmental, health, and financial burdens.1 Despite its invisibility to the consumer, 30% to 40% of food (either domestic or imported) is wasted, but nearly half of that is generated between harvest and point of sale.1
Taking a more sustainable approach to managing food loss presents a unique opportunity to address multiple problems with a single solution. Food rescue is a process that involves reallocating production surplus—often nutrient-dense, healthy foods—to undernourished and under resourced populations. This reallocation could even yield economic benefits, considering an increased supply of nourishing foods could help reduce demand for nutrition assistance and potentially reduce government spending. As a result, food waste decreases, hungry people are fed, reliance on ultraprocessed foods is minimized, and negative environmental health impacts of excess waste are mitigated.1, 2
Despite the practicality and sustainability of this solution, the United States food system is not yet equipped to successfully implement food rescue on the scale needed to eliminate the majority of food waste. In fact, according to 2019 EPA data, waste generation continues to climb steadily year after year.3 More recent data are needed to reveal the scope of the issue and determine the impacts of the COVID-19 pandemic on food waste production. Countries that have implemented successful food waste management offer attestation. France, often considered a global leader in food waste reduction, successfully emphasizes food rescue as a key strategy to mitigate preconsumer waste.4
In the United States, the lack of resources, efficient processes, and funding dedicated to food rescue is exacerbated by the conflicting priorities of many stakeholders who influence agricultural legislation and policy. Advocacy to policymakers and education for the public are necessary to raise awareness and promote change. Standing at the intersection of food production and nutrition, dietitians in all settings have a unique opportunity to further the food rescue movement and build a more sustainable supply chain.
Public Health Benefits of Enhancing Food Rescue Policy
Dietitians are all too familiar with the nutritional pitfalls of the standard American diet. Ever-increasing rates of chronic lifestyle disease are fueled by the high availability of calorically dense processed foods, resulting in an overfed, undernourished population.5 Those living in impoverished regions are often hit the hardest, with limited access to fresh, whole foods and an abundance of fast food options.5 Evidence shows that SNAP recipients, in particular, have a lower diet quality and higher likelihood of obesity when compared with individuals above the poverty line.5
Serving as the core legislation directing our agricultural production, the Farm Bill impacts every person who eats food in the United States.5 Roughly every five years, Congress reauthorizes this bipartisan legislation, juggling the conflicting interests of many stakeholders. As one mechanism to address waste, expanding food rescue policy in the next Farm Bill (currently awaiting reauthorization) shows promise for addressing the nutritional gaps in food-insecure populations by connecting producers and retailers with organizations that are equipped to distribute surplus.6 Since nutrient-dense foods such as fruits and vegetables are perishable and particularly prone to spoilage, they are a large contributor to food waste. Redistributing surplus produce and other nutrientdense foods away from landfills improves diet quality for SNAP recipients. This could result in a better alignment with the Dietary Guidelines for Americans and a decreased reliance on ultraprocessed foods for those receiving nutrition assistance.5,6 Improved access to nutritious foods promotes an equitable and just food system whereby income is less of a barrier to adequate nutrition.
Food rescue efforts have the potential for public health benefits beyond improved nutrition and access. Food waste is responsible for 58% of landfill emissions of methane, a greenhouse gas that contributes to climate change, increasing warming, and the frequency and magnitude of damaging storms.2,7 Continuously rising levels contribute to ground-level ozone pockets, irritating the respiratory tract of those exposed.2,8 Chronic exposure to methane exacerbates respiratory diseases, triggers asthma attacks, increases preterm birth rates, contributes to cardiovascular morbidity and mortality, and heightens stroke risk.2 Thus, by directing food surplus to hungry populations rather than landfills, public health could benefit both through improved nutrition security and reduced environmental pollution.
Awareness of these factors impacting the food supply chain helps dietitians to better understand the barriers facing the populations they serve. Equally as important is the willingness to advocate for sustainable solutions that improve public health and nutrition. The diverse population of dietitians contributes unique perspectives and expertise that could influence substantial change in policy and practice.
Growing Interest in Food Waste Management Strategies
Forward-thinking organizations have already taken action to optimize food waste management. Nonprofit groups like Food Rescue US and The Farmlink Project help retailers and producers find distribution opportunities for surplus that would otherwise end up in a landfill. And the Upcycled Food Association supports businesses and individuals using innovative solutions to repurpose manufacturing byproducts, creating nutritious food items. These and many other grassroots groups can make monumental impacts, but still require the backing of legislators and corporations to have a large-scale impact.
Fortunately, interest in updated food waste management strategies has grown in the past decade. The USDA 2015 Milestones report highlights “2030 Champions,” corporations that are taking steps to reduce waste by 50% by 2030.1 Between 2016 and 2022, 45 businesses took this public pledge. The Biden-Harris administration also affirmed its position by releasing the National Strategy to Reduce Food Loss and Waste and Recycle Organics in June 2024. The strategy includes proposed strategic actions that would fund or otherwise support various aspects of food rescue.3 While the solutions proposed by the White House encourage Congressional action, they do not institute legislative updates that appropriate funding or withstand leadership changes. This raises the question: What more can be done to establish food rescue as an integral part of the supply chain?
Current Support for Food Rescue in the Farm Bill
Several opportunities for long-term food waste policy change lie in the Farm Bill. The 2018 Farm Bill includes 12 titles addressing commodity crop subsidies, research, nutrition, and various other aspects of food production. SNAP receives the bill’s largest funding allocation, demonstrating the undeniable relationship that links nutrition practice and food production.5 Yet every penny spent on Farm Bill programs affects what is grown, what people can access and choose to consume, and the ultimate health of people in rural and urban regions alike.
The Farm Bill reauthorization process presents an opportunity to institute legislative changes supporting food waste reduction and surplus reallocation. In 2018, the Food Waste and Loss Liaison position was established to coordinate and report on the research and management of food waste. Grant programs connecting producers with food rescue organizations such as the Regional Food System Partnerships and Value-Added Producer Programs received renewed funding. These programs provide resources that support producers engaging in partnerships that build more sustainable and just regional food systems.
To begin the reauthorization process, the House and Senate agriculture committees must each draft a Farm Bill. Later, the full House and Senate vote on their respective committees’ drafts, and once passed, leaders from both branches form a conference committee to combine the bills into a final draft. The full House and Senate chambers then vote on the draft bill before it is presented for the president’s signature.
Proposals for the next Farm Bill were released by the House and Senate agriculture committees, respectively, for hopeful reauthorization in 2024. The House draft, Democrat Majority framework, and Republican Minority frameworks all supported the continuation of food waste policies established in the 2018 Farm Bill. Each committee also proposed varying degrees of updates and improvements to legislation, although even the amplest policy in the (former) Majority framework still falls short of adequately addressing food waste and loss in the United States.
Reauthorization has been overdue since the 2018 Farm Bill expired on September 30, 2024, and has yet to be extended. A lack of ability to compromise across party lines historically resulted in a stalemate. With the Republican majority secured in the House and Senate by the 2024 election, we would traditionally expect the reauthorized bill to resemble the proposals developed by Republicans in 2024. However, with the drastically different composition of the cabinet expected for the next administration, and potential changes to structures of incentives and regulation related to the food supply, the prospects for a Farm Bill that promote better environmental sustainability and human health are currently unknown. Thus, this is a pivotal time for food system leaders to advocate for policies that could further improve the upcoming Farm Bill.
Proposed Policy Updates to Minimize Food Waste Through Food Rescue in the United States
According to a collaborative report by the Harvard Food Law and Policy Clinic, Natural Resources Defense Council, ReFED, and World Wildlife Fund, more aggressive action is necessary to make lasting changes in food waste policy.9* Of their proposed solutions (see Table 1), Farm Bill updates supporting food rescue at many stages of the supply chain were a major focus.9
Food rescue provides the opportunity for surplus reallocation, but it is still important to continue to advocate for policies addressing household waste. According to the USDA, households could save an average of $370 per person annually by taking steps to reduce food waste.1 Implementing food waste education in SNAP-Ed, Expanded Food, and the Nutrition Education Program (EFNEP), also through the Farm Bill, is one approach to promote household waste reduction, helping SNAP recipients make the most of their benefits.10
Individuals and families who are not enrolled in nutrition assistance can also benefit from waste management education, as the financial benefits of household waste reduction are considerable, regardless of resource availability. Dietitians can promote both household food waste management and awareness of local food rescue organizations. If additional Farm Bill funds were appropriated to support broader educational campaigns, pilot studies, and grant funding opportunities could be made available to develop, implement, and evaluate such initiatives for our respective audiences. Prioritizing both pre-and postconsumer food waste management has the potential to improve public health by bringing food surplus to those in need while helping the public maximize the value of food they purchase.
Dietitian Advocacy Tips
All dietitians can contribute to food rescue regardless of their position or specialty. Identifying areas for involvement may require creative solutions and collaborative efforts with a variety of professionals. And opportunities exist at multiple points along the supply chain where dietitians are often employed.
• Streamline waste management in food service and retail. Foodservice and retail professionals have direct exposure to food waste in many capacities. Pre- and postconsumer food waste can be mitigated by building strong waste reduction protocols and properly educating staff (and even consumers) on waste reduction. Connect with local producers to source ingredients and incorporate upcycled products into menus. Seek ways to donate surplus to food rescue groups.
• Educate patients and the community. In clinical care or community nutrition settings, identify areas where food waste management education may be applicable. Find food rescue resources in your area and refer individuals who may benefit from their services. Teach household waste strategies to patients and community members. Educate fellow dietitians and other health professionals whom you encounter to gain team buy-in and ensure consistent messaging. Educate consumers on the benefits of shopping smart and minimizing waste.
• Conduct research and communicate your findings. For dietitians in research and academia, communicate the importance of waste reduction by incorporating food waste management into course curricula, interpret and share relevant literature, and even explore opportunities to research food waste—such as its negative health implications and the benefits of solutions in your organization or community.
• Voice your concerns. Write to federal legislators from your state who are on the House and Senate agriculture committees expressing your stance as a constituent and health expert on the recent House and Senate Farm Bill drafts.
• Practice what you preach. Regardless of specialty, all dietitians can make a difference. Spend money at retailers and markets who participate in food rescue, donate or volunteer at your local food rescue organization to experience the impacts firsthand, and educate yourself and your family on household food waste management.
• Find creative ways to get involved. Feeling inspired? Many dietitians have made careers working in food waste nonprofit organizations and entrepreneurial roles partnering with farms, retailers, and producers. Advocate in the form of published writing and presentations to audiences on food waste management strategies.
Food waste is undoubtedly a monumental issue. There are a multitude of viable solutions, many of which have yet to be imagined. Uniquely positioned to advocate for change based on a diverse experience caring for patients and the community, dietitians can and should be involved with building a sustainable, just supply chain that promotes access to nutritious food while generating minimal waste. Given the upcoming Farm Bill reauthorization, our time to act is now.
— Jessica Knight, MS, RD, works as a private practice dietitian in Western New York and advocates for sustainable food systems through her written projects and community outreach event.
— Christina Badaracco, MPH, RDN, LDN, regularly writes and teaches about nutrition, culinary medicine, and sustainable agriculture—including coauthoring The Farm Bill: A Citizen’s Guide and educating health care providers about how to effect positive change. She works as a health care consultant, supporting clients in evidence generation, policy interpretation, and strategic planning. She is particularly focused on advancing food is medicine and culinary medicine interventions and research across the health care system.
References
1. Food loss and waste. United States Department of Agriculture website. https://www.usda.gov/foodlossandwaste/why. Published 2010. Accessed June 20, 2024.
2. How methane impacts health. Environmental Defense Fund Global Clean Air website. https://globalcleanair.org/methane-and-health/. Accessed June 20, 2024.
3. Biden-Harris administration announces national strategy to reduce food loss and waste and recycle organics. United States Department of Agriculture website. https://www.usda.gov/media/press-releases/2024/06/12/biden-harris-administration-announces-national-strategy-reduce-food. Published 2024. Accessed June 20, 2024.
4. Zero Waste Europe. France’s Law for Fighting Food Waste: Food Waste Prevention Legislation. https://zerowasteeurope.eu/wp-content/uploads/2020/11/zwe_11_2020_factsheet_france_en.pdf. Published November 2020. Accessed July 1, 2024.
5. Imhoff D, Badaracco C. The Farm Bill: A Citizen’s Guide. Island Press; 2019.
6. Brennan A, Browne S. Food waste and nutrition quality in the context of public health: a scoping review. Int J Environ Res Public Health. 2021;18(10):5379.
7. Quantifying methane emissions from landfilled food waste. United States Environmental Protection Agency website. https://www.epa.gov/land-research/quantifying-methane-emissions-landfilled-food-waste. Updated on January 22, 2024
8. Lan X, Thoning KW, Dlugokencky EJ. Trends in globally-averaged CH4, N2O, and SF6. NOAA Global Monitoring Laboratory website. https://doi.org/10.15138/P8XG-AA10. Published March 6, 2023. Accessed June 20, 2024.
9. Harvard Law School Food Law and Policy Clinic, World Wildlife Fund, ReFED, Natural Resources Defense Council. Opportunities to reduce food waste in the 2023 Farm Bill. https://chlpi.org/wp-content/uploads/2022/04/2023-Farm-Bill-Food-Waste.pdf. Published April 2022. Accessed June 20, 2024.
10. SNAP-Ed connection. United States Department of Agriculture website. https://snaped.fns.usda.gov/. Accessed June 20, 2024.
Resources
All About the Farm Bill
• Farm Bill overview: www.fsa.usda.gov/programs-and-services/farm-bill/index
• Overview of Farm Bill history, impacts, and advocacy opportunities: by Daniel Imhoff and Christina Badaracco
• Webinar recording about the Farm Bill: https://ce.todaysdietitian.com/FarmBillWebinarRecorded
• Article about Farm Bill advocacy opportunities: www.acpjournals.org/doi/10.7326/ANNALS-24-02145
• Continuing education course about the Farm Bill: https://ce.secondcenturyeducation.com/ce.wolfrinke.com/node/79621#group-tabs-node-course-default1
2024 Farm Bill Proposals
• Draft and outline proposed by House Committee on Agriculture: https://agriculture.house.gov/news/documentsingle.aspx?DocumentID=7764
(Released May 17, 2024)
• Frameworks proposed by Senate Committee on Agriculture, Nutrition, and Forestry
• Senate majority proposal*: www.agriculture.senate.gov/imo/media/doc/rural_prosperity_and_food_security_section-by-section.pdf
• Senate minority proposal*: www.agriculture.senate.gov/newsroom/rep/press/release/boozman-unveils-senate-ag-republicans-frameworkanswering-call-to-put-more-farm-in-the-farm-bill (Released June 11, 2024)
Sustainable Food Waste Management Basics
• www.epa.gov/sustainable-management-food/sustainable-management-food-basics
Conferences
• ReFED Food Waste and Solutions Summit: https://refed.org
• Food Rescue Conference: https://foodrescuehero.org/conference
• WasteExpo 2025: www.wasteexpo.com/en/conference-events/conference-program.html
*Senate minority and majority links reflect the 118th Congress and not the 119th Congress.