How to Measure Food Waste
The Law requires an establishment that generates a projected average of 52 tons or more of food waste per year to source separate and recycle its food waste under certain circumstances.
Establishments are encouraged to measure their food waste to confirm whether they are subject to this law.
The tools listed below can be used to measure food waste, but establishments are permitted to use other measuring tools.
-
USEPA has published a guide to conducting a food waste assessment.
(https://www.epa.gov/sites/production/files/2015-08/documents/r5_fd_wste_guidebk_020615.pdf) -
USEPA has created a website with various tools for preventing and diverting wasted food, including how to measure food waste.
https://www.epa.gov/sustainable-management-food/tools-preventing-and-diverting-wasted-food#packaging -
A technical and comprehensive measuring tool was created by the Food Loss and Waste protocol which is a global multi-stakeholder partnership aiming to reduce food waste.
https://flwprotocol.org/flw-standard/tools-resources/ -
The NJ Department of Environmental Protection has a set of guidelines to help K-12 schools and higher education institutions reduce, recover, and recycle food waste.
https://www.nj.gov/dep/dshw/food-waste/schools.html -
Massachusetts DEP has compiled industry data from published reports and studies, which can be used as guidance for facilities with little to no
current food waste diversion program in place. The purpose of this tool is to help businesses and institutions determine whether it is likely they
are subject to P.L. 2020 c.24. Actual food waste generated can vary widely from one business to another. If your business is currently tracking or
diverting food waste, you may dispose of less food waste than indicated by the industry averages.
(https://recyclingworksma.com/food-waste-estimation-guide/)