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A new national grant program administered by the  (SARE) program will pump more than $10.2 million into research to address food loss and waste in the region.

Supported by the U.S. Department of Agriculture’s National Institute of Food and Agriculture, the SARE Community Foods Project Food Loss and Waste Training and Technical Assistance Grants Program is seeking grant proposals from applicants working in the public sector on food loss and waste prevention and mitigation throughout the U.S.

Transforming food systems

Eligible organizations include tribal organizations, nongovernmental organizations; community organizations; gleaning and food recovery organizations; public food program service providers; and academic institutions. Organizations that address food insecurity in rural, tribal and underserved communities are encouraged.

“We are focused on sustainable agriculture, but SARE has not had a program focused on food loss and waste exclusively until now,” said Lisa Johnson, who joined SARE as national food loss and waste program manager in April. “We are looking for organizations that are reducing food loss and waste, diverting safe, edible food for human consumption with a preference for supporting historically underserved communities.” 

Using the U.S. Environmental Protection Agency’s , the program seeks best practices to achieve the preferred outcomes for food waste prevention all along the supply chain, Johnson said.

Addressing a global challenge

According to the USDA, more than one-third of all available food in the U.S. goes uneaten through loss or waste. The agency defines food loss as “the edible amount of food, postharvest, that is available for human consumption but is not consumed for any reason.”

According to the EPA, food waste is the single most common material landfilled and incinerated in the U.S., comprising 24% and 22% of landfilled and combusted municipal solid waste, respectively. Recognizing the impacts of food loss and food waste on food security and the environment, the EPA, USDA, and Food and Drug Administration are working toward reducing food loss and food waste by 50% by 2030.  

This means supporting activities and partnerships that span the spectrum of the food system – from stakeholders and businesses to schools and consumers – to create linkages within supply chains, decreasing both food waste and climate risk.

“The first goal is to prevent food loss or waste at every level. If prevention is not possible, then the priority becomes reducing food waste through donation for human consumption, or upcycling by creating new products from previous waste streams,” said Johnson. “We are aiming to create linkages throughout the supply chain to create opportunities for safe, edible food to go somewhere it will be utilized, instead of the lan