Jessica Niekrasz’s Post

While landfills and sewers receive nearly 45% of all surplus food, they contribute 98% of downstream methane emissions. Diverting to anaerobic digestion could essentially eliminate these green house gases that last in our atmosphere for 12 years. This reduction would have an immediate cooling effect that will limit near-term warming.

Why #food manufacturers are paying attention to food waste? Methane emissions. "ReFED found that across the U.S., surplus food is responsible for almost four million metric tons of methane (MTCH4)—nearly 14% of the country’s total methane emissions and the equivalent to what’s generated by 75 million cars annually. Methane comes both from the production of food—primarily beef and dairy—and from systems like landfills and sewers used to manage food when it becomes waste." Dana Gunders #foodwaste #foodmanufacturing #innovation https://lnkd.in/gUPyGk4b

A new report from ReFED, with support from Global Methane Hub, quantifies the methane impacts of wasted food on the environment and the solutions needed to mitigate it. The report highlights three key strategies to reducing methane emissions, such as establishing organics diversion infrastructure which could avoid global methane emissions by 2.8% and incentivizing business adoption of waste prevention solutions to avoid a further 1.4% of global methane emissions. With the clear environmental connection between uneaten and unsold food and methane emissions, reports like this reaffirm why we're so committed to providing holistic solutions for commercial food businesses. We're delivering the data to help prevent wasted food upstream, optimizing the donation of edible food to reduce food insecurity, and transforming inedible food into renewable energy. Let's protect food as the valuable resource that it is. https://lnkd.in/ecGYG4qw #WastedFood #ZeroWasteFuture #RenewableEnergy #Sustainability #ProtectingTheValueOfFood

Food waste responsible for 14% of US methane emissions: ReFED "A new report from ReFED and the Global Methane Hub links emissions from the nation’s top methane-producing sectors, such as agriculture and landfills, to food waste. It presents solutions with maximal impact on wasted food emissions both upstream and downstream of consumers." "We are trying to paint the picture that when you are throwing out a burger, you’re throwing out the upstream emissions ... and the downstream emissions ... [w]e are trying to capture that altogether so that people can understand the power of wasted food emissions." [Dana Gunders, president of food waste solutions nonprofit ReFED] "...strategies to reduce upstream emissions are likely to make the greatest immediate impact on methane emissions from wasted food. An estimated 2.5 million metric tons of the methane gas associated with food waste comes from production of the food, while about 1.5 million metric tons comes from downstream management and disposal activities like landfilling" #methane #foodwaste #emissions

Food waste isn't just a social issue; it's a significant economic, environmental, and political challenge. Some cities around the world are addressing the problem head-on, not sweeping it under the rug, but by creating real solutions—and more than that, by turning this problem into an opportunity to solve other issues. Kudos to them! Let's confront the problem directly, because if we don't, our waste will inevitably come back to haunt us! #foodwaste #food #health #sustainability #lifesciences #foodlaw #zeigler #zeigleradvogados https://lnkd.in/dchFDgTT

This week, the Biden-Harris Administration released its National Strategy for Reducing Food Loss and Waste and Recycling Organics to accelerate preventing food loss and waste. This is a fundamental step in the US waste management strategy. To be honest, it's something we already experienced in Europe several years ago, but it's good news. I'm curious how the US competitive market will deal with this field. In Europe, most of the market is firmly in state-owned companies, with subsidies and limitations to the free market. And for us, it's an ample opportunity to share more than 20 years of experience in this sector. #biomethane #anaerobicdigestion #foodwaste #organicwaste https://lnkd.in/dzaXxzJb

Where does food waste go? Food waste from the food service industry should be properly segregated for anaerobic digestion or composting. ♻️ Anaerobic Digestion uses bacteria in a large, airless tank to break down food waste, producing biogas (a renewable energy source) and digestate (a compost-like material). Composting mixes food waste with woody materials and air, turning it into nutrient-rich compost after a few weeks. 🚫 Food waste should not end up in the general waste bin. If it does, it may either be processed into low-quality material for landfills, end up in the landfill itself producing methane and harmful gases, or be incinerated. Despite legal requirements, food waste still makes up 25-30% of general waste from food service. This needs to change! Let's all do our part in ensuring food waste is properly managed for a greener future! If you have questions about managing (food) waste in your business or are interested in reducing waste, head to my website to book a Discovery Call or learn more about becoming a Zero-to-Landfill business. . . . . . Source: savourfood.ie #ConsciousKitchens #ZeroToLandfill #foodwaste #stopfoodwaste #irishfood #thisisirishfood 

Geeking out over bio digesters for commercial use 😂 The problem with food waste going into landfill is that it emits methane into the atmosphere. The MyGug egg is an Irish product that digests all food waste through anaerobic digestion and releases biogas. This in turn gets cleaned and pumped back into the kitchen to be used for cooking. In an ideal world all hotels in Killarney would install one and donate the compost / liquid to Local Roots for growing trees. World domination 😂 Louise Byrne Bertie M. Denise Mangan Pigott Colin MacDonald Chad Byrne maybe an idea for your organization? #greenertomorrow #greenertogether #circulareconomy #biodiversity #irishcompany #supportirish

On this International Day of Awareness of Food Loss and Waste, we reaffirm our commitment to sustainable practices that make every seed, grain, and crop count. At TGI Group, we maximize the value of all our inputs to reduce waste and ensure that no by-product is left behind. By transforming soya beans beyond premium Golden Terra Oil production, we create valuable by-products like soya bean cake for animal feed and soya lecithin for seasonings. Our sustainability efforts also extend to rice processing, where we convert Big Bull Rice husks into renewable energy that powers our facilities. These are just a few examples across our businesses. One of our objectives is to shape a future where zero waste isn’t just a goal—it’s the standard. #SustainableAgriculture #FoodWasteAwareness #theTGIway #IDAFLW

Big things are happening in downtown Chicago. Located at a 9-acre former dumping site on #Chicago's South Side, the Green Era Chicago Campus anaerobic digester is now fully operational! The digester diverts thousands of pounds of food waste from landfills, feeding people and heating city homes cleanly and sustainably. ♻️ Described by local media as a “machine in Chicago that mimics cow's stomach,” food waste is added to an anaerobic digester. The digester converts the food waste into methane, which then goes into a natural gas pipeline. And the solid material left behind after digestion, (digestate) provides a nutrient-rich non-synthetic fertilizer for community gardens. Eliminating dangerous emissions while generating clean energy, stopping food waste, growing food to feed people and creating jobs—what an exciting project to learn from! #HungerActionMonth #BenefitsOfBiogas #StopFoodWaste #Biogas https://lnkd.in/gCTw4EAb