Food Waste Reduction Policies
Food loss and waste is created throughout the food supply chain, from production to consumption. Reducing food waste is one of the easiest and most effective ways to reduce the environmental impact of our food system, feed our neighbors, improve food economics and build cleaner communities.
Under New York State’s Food Donation and Food Scrap Recycling Law, businesses and institutions that generate an annual average of two or more tons of food scraps per week must:
- Donate excess edible food, and
- Recycle all remaining food scraps if they are within 25 miles of an organics recycler with excess capacity
CCHD works with consumer facing businesses and organics recycling partners to:
- Support increased self-efficacy for food waste reduction and recycling.
- Provide technical assistance in establishing food waste reduction and recycling policies and connect with food donation organizations and organics haulers.
- Increase opportunities and resources for organics recycling by expanding the number and accessibility of food waste recycling solutions.
Interested in developing a policy? Contact HPP staff at 518-565-4993.
Updated 06/14/2024
