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** Southern Hospitality
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It was just a month ago that we used this space to announce that NFESH and the Georgia Department of Human Services would soon be kicking off the Georgia What A Waste Initiative at nine senior nutrition sites across the State. We are pleased to say that what we predicted would be “a peach of a project” is now in full swing and living up to its billing.

Last week NFESH President Matt Levine traveled to Georgia to meet with and train the project directors of all nine sites in three regions of the Georgia -- the Atlanta Regional Commission, the Middle Georgia Regional Commission and Three Rivers Area Agency on Aging. It took him from the sprawling and growing suburbs of Cobb County in the Atlanta area to the heart of remote farmland and peach producing country, where one county is even named Peach. By the end of his visit, all nine programs in the three AAAs had been instructed in understanding the types of waste, measuring it, categorizing it, and entering the information into NFESH’s proprietary software program, The Waste Terminator. He had also had conversations about waste diversion and the value of compost and gardening. All of this is routine operating procedure at the beginning of any What A Waste project, of course. But if you spoke to Matt personally, he would tell you that his Georgia trip was about much more than
that. Click to read more. (http://www.nfesh.org/southern-hospitality/)

In the News

Celebrity Chefs Teach Cooking Skills with Less Waste (http://civileats.com/2017/02/10/lovin-spoonfuls-serves-up-cooking-skills-with-less-food-waste/?mc_cid=7e11bf2df5&mc_eid=376f6ac825)

Choosing Healthy Protein Foods (https://www.hsph.harvard.edu/nutritionsource/2014/02/12/5-quick-tips-choosing-healthy-protein-foods/?utm_source=SilverpopMailing&utm_medium=email&utm_campaign=Update%2002.24.2017%20(2)&utm_content=)

Does Instagram Contribute to Food Waste? (http://www.foodnavigator.com/Market-Trends/Instagram-could-be-fuelling-food-waste-epidemic-study-says)

Don't Waste Food SC (http://www.aikenstandard.com/lifestyle/don-t-waste-food-sc-help-cut-nation-s-food/article_631f942e-02d4-11e7-a9cc-07091bbe9f38.html)

Ending Famine & Creating Food Security in a Changing World (https://www.newsecuritybeat.org/2017/02/insights-famine-creating-food-security-changing-world/)

How Hazel Technologies Keeps Fresh Fruits and Vegetables from Spoiling (https://techcrunch.com/2017/03/06/how-hazel-technologies-keeps-fresh-fruit-and-vegetables-from-spoiling/?mc_cid=4aadceb425&mc_eid=376f6ac825)

Is the Chicken Industry Rigged? (https://www.bloomberg.com/news/features/2017-02-15/is-the-chicken-industry-rigged?mc_cid=2d7e0eb0d1&mc_eid=376f6ac825)

Newly Designed Food Label Rolled Out (http://www.fooddive.com/news/newly-redesigned-nutrition-facts-label-rolled-out/436037/?mc_cid=7e11bf2df5&mc_eid=376f6ac825)

The Global Food Waste Scandal (http://www.thegrocer.co.uk/home/topics/waste-not-want-not/the-global-food-waste-scandal/548612.article)

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NFESH CEO
Takes Our Message
to New Audiences and Venues

Alfred, NY
March 28-April 1, 2017

Boston, MA
May 10, 2017
June 13, 2017

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Schedule an appointment to speak
with our What A Waste® experts
to learn how we can help
your program save money
& expand services.
Call Matt Levine at
(571) 312-2675.

Food Waste:
Calculating Costs and Savings


A widely circulated Tweet from the World Resources Institute on March 6 declared, "For every $1 companies invest in reducing #foodloss and #foodwaste they'll save $14."
Senior nutrition programs (SNPs) -- which like their profit-making counterparts also produce significant amounts of food waste -- operate by different metrics. Their primary concern is calculated in terms of saving the quality of life of the elders in their communities by increasing the number of people they can serve. NFESH's What A Waste (WAW) program has demonstrated success in helping them accomplish that. If all 5,000 congregate meal programs across the US participated in WAW, we could make real progress in reversing the national growth trend in senior hunger. Here are the metrics to substantiate that, based on our work to date.
SNPs that participated in WAW showed average waste reduction of 37% after implementing our recommendations. That average translated into the recapture of 862 meals annually per site. Put another way, it enabled each SNP to provide meals for an additional 5.75 seniors a year. The impact, projected across all Title III funded sites, would be an additional 28,750 people served.
Put into the following real world context, the significance of that increase becomes clear: In the three years from 2011 to 2014, the number of seniors that Title III meal programs served decreased steadily, at a 3-year loss rate of 2.0%. That represented 100,749 people losing access to meals over the period, from 1,656,585 people served in 2011 to 1,555,836 in 2014.
The 28,750 who could have been provided meals if all SNPs participated in What A Waste would have increased SNP capacity and service by 1.8% in a single year. And those metrics could have reversed the national trend of growing senior hunger. Would it have been incremental progress? Yes, but it would have been movement in the right direction. It still can be. That is real food for thought, and a compelling call to action.

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