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Food Waste Reduction

Food Waste Reduction Numbers

In 2017, the Office of Policy and Sustainable Practices became an endorser for the EPA's Food Recovery Challenge. As part of their efforts, they created the Get Food Smart TN program. They also provided technical training, guidance, and materials necessary for interested TN State Park restaurants to register and participate in the Food Recovery Challenge. There are now 6 state parks actively reducing their food waste through diversion, donation, and composting. Two parks have been given awards from the EPA for their efforts in 2017. To read more about those park restaurants and their successes, click here.

 

Food waste diversion is a method used to take the necessary steps to reduce any food waste you may anticipate having before it actually occurs, and re-using  food to its fullest potential before discarding it. 

Donating leftover food is a great use for leftovers that park restaurants may have at the end of meal service. This also creates partnerships between local non-profits, charities, and the parks.

All remaining food waste that cannot be re-purposed or consumed is collected and composted on site. Parks are then able to use the compost to enhance the soil, mulch trails, or use in landscaping.