Climate and Energy Action Plan (CEAP)

Strategy CM-4. Reduce food waste. Production of food is a large emissions source, and, unfortunately, a significant portion of the food that makes it into Ashland’s homes and businesses spoils or is otherwise wasted. Reducing this waste—and using the remaining food waste productively—will ensure that Ashland gets the most benefit possible out of its food. In addition to reducing the GHG emissions associated with wasted food, edible food that would have gone to waste can be donated to residents who might otherwise struggle to afford groceries. PRIORITY ACTIONS CM-4-1. Support edible food donation through coordination with the food bank and donations from City and community partner events. The environmental benefits of reducing food waste means there is more food to share with those in need. This action calls on the City and community to work with the food bank to make sure edible leftover food at public events ends up on dining tables, not in the landfill.CM-4-2. Provide a kitchen best practices guide to help households and businesses reduce food waste and consumption. Educating residents and businesses on how to reduce food waste is a low-cost option to reduce wasted food, a preventable source of greenhouse gas emissions. CM-4-3. Evaluate opportunities for recycling of commercial food waste. While reducing food waste by addressing its root causes is the best option, some food waste will always remain. The City can serve a central role in taking advantage of this waste stream by arranging for discarded food to be used for energy production, including the use of cooking oil for biodiesel and biofuels. The City could also consider working with Recology to provide organic waste pickup services. OTHER ACTIONS • Seek grant funds to launch a food waste reduction campaign for residents, such as the U.S. Environmental Protection Agency’s Food: Too Good to Waste program.C Mi AdC Mi Ad C Mi Ad 77 ASHLAND CLIMATE & ENERGY ACTION PLANCONSUMPTION & MATERIALS MANAGEMENT