Moving Generators Towards Food Donation
The Sheraton San Diego Hotel & Marina recovers prepared food for donation.

A survey found that large food providers in the City of San Diego are adopting a more environmental, social and economic approach for their food purchasing and diversion systems.
Ana Carvalho
BioCycle October 2017, Vol. 58, No. 9, p. 27

Wasted Food Reduction Opportunities
Vanderbilt University, Nashville

Tennessee Department of Environment and Conservation found most food recovery and organics recycling activities are performed by small businesses, nonprofits, and churches and targets assistance to those entities. Part II
Alle Crampton
BioCycle October 2017, Vol. 58, No. 9, p. 37

BioCycle World
Encore's condensate recovery unit

BioCycle August 2017, Vol. 58, No. 7, p. 6

Reducing Wasted Food In Tennessee
The Nashville Food Project (TNFP) brings people together to “grow, cook and share nourishing food, with the goals of cultivating community and alleviating hunger.” Delvin Farms shown donating strawberries to the TNFP.

About 15 percent of Tennessee households are food insecure, and almost 1.2 million tons of food are landfilled annually. The state is moving quickly to address both realities. Part I
Ashley Cabrera
BioCycle August 2017, Vol. 58, No. 7, p. 18

BioCycle World
"The Exchange" is a plate rental system and commercial dishwasher on wheels.

BioCycle July 2017, Vol. 58, No. 6, p. 6

South Carolina Convention Center Tackles Food Waste
The Columbia Metropolitan Convention Center, with the help of its chef, Tommy Kasperski (second from right) and Atlas Organics, diverted 18,000 pounds via donation and composting in the first year of the program.

Chef assists clients with accurate food ordering. Surplus is donated, and scraps are diverted to a composting facility.
Katrina Mendrey
BioCycle July 2017, Vol. 58, No. 6, p. 19

BioCycle World
Florida Department of Environmental Protection

BioCycle March/April 2017, Vol. 58, No. 3, p. 6

BioCycle World
Hierarchy to reduce food waste and grow community

BioCycle February 2017, Vol. 58, No. 2, p. 6

Calculating A Community Meal Gap

A Meal Gap Analysis identifies food shortfall in pounds and assists with planning for healthier surplus food donations.
T. O’Donnell and S. H. Katz
BioCycle October 2016, Vol. 57, No. 9, p. 29

Coalition “Feeds The Need” In California County
Mike Haller, Orange County Environmental Health’s Food and Pool Safety Program Manager

The Waste Not Orange County Coalition is a public-private partnership that increases the flow of — and access to — wholesome nutrition for food-insecure families.
Nora Goldstein
BioCycle September 2016, Vol. 57, No. 8, p. 42

California County Ramps Up Food Recovery

StopWaste seeks to reduce food waste and increase donation in employee cafeterias and schools.
Marsha W. Johnston
BioCycle August 2016, Vol. 57, No. 7, p. 42

Food For People Initiatives In Israel
In 2014, thousands of volunteers and dozens of paid pickers gleaned 20 millions pounds of leftover fruits and vegetables.

Leket Israel’s initiatives include prepared food rescue and distribution, agricultural gleaning, and providing sandwiches for school children.
Claire Siegrist
BioCycle August 2016, Vol. 57, No. 7, p. 46

Partnership Fosters Food Access And Renewable Biogas
Student volunteers assist with gleaning fruit trees in Fresno.

Fresno Metro Ministry and Colony Energy Partners received a $2.9 million CalRecycle grant to help expand Metro’s Food To Share Program and build an anaerobic digester for nonedible food.
Claire Siegrist
BioCycle March/April 2016, Vol. 57, No. 3, p. 44

Food Recovery Networks On Campus
Food recovered through the FRN chapters includes surplus prepared food, fresh produce and baked goods. All chapters are trained in food safety.

The Food Recovery Network has 171 chapters on college campuses in 40 states that, in total, have donated 1.1 million pounds of food.
Marsha W. Johnston
BioCycle March/April 2016, Vol. 57, No. 3, p. 58

BioCycle World

BioCycle January 2016, Vol. 57, No. 1 p. 6

BioCycle World
Congresswoman Chellie Pingree, D-Maine

BioCycle December 2015

Edible, Nonedible Food Exchange
San Diego’s landfill composition

Environmental center’s Food Cycle SD creates an exchange to “upcycle” surplus food to people, animals and as necessary, organics recycling.
Marsha W. Johnston
BioCycle December 2015