Food & Organics Subcommittee, SMMP Task Force

Food has extremely high impact across its lifecycle, accounting for 15% of consumption-based emissions, second only to vehicles and parts. In addition, the production of food requires land, water, and often application of chemical fertilizer and pesticides. And yet, it is estimated that nearly 40% of food is wasted – all the resources put into producing that food are wasted and the impacts associated with producing wasted food are incurred for no reason. Source reduction is therefore the highest priority. Organic waste is the main source of methane generation in landfills; recovery of that material via composting or anaerobic digestion offers the opportunity to fully utilize the remaining value of that material to improve soil and generate renewable energy.

Focus areas

Reduce commercial food waste

Increase food rescue.

Improve food waste recovery systems from collection through end markets.

Meetings

Subcommittee members

Elaine Blatt, Oregon DEQ
Maya Buelow, Lane County
Elizabeth Cole, City of Beaverton
Jeanette Hardison, No Food Left Behind – Corvallis
Holly Stirnkorb, Metro
Sydney Tamplin, OSU student

Staff
Facilitator: Pea Hamilton, Start Consulting Group
Subject Matter Expert: Bryce Hesterman, RRS
Researcher: Allegra Starr, RRS