Center for Ecotechnology Inc

Description:wasted Food Solutions (WFS) for Denver Phase Ii Will Apply Findings From the Initial Phase of This Project to Implement Strategies That Increase Participation in and Adoption of Food Donation Efforts. WFS for Denver Phase Ii Will Connect With Local Food Businesses, Food Banks, Food Rescue Organizations, and Local Government to Capture Success Stories of Donation While Honing Support Materials That Spur Food Recovery. This Project Will Culminate in a Campaign That Draws on Community Based Social Marketing Techniques to Inspire New Businesses to Donate Surplus Edible Food. Activities:funding for Phase Ii Will Allow Cet to Respond to Lessons Learned During Phase I and Create Tailor-made Content We Now Know Denver Partners Need. Funding Will Also Enable Ongoing Educational Efforts, Networking, and Ta With Generators and Service Providers to Support Collaboration and Facilitate New Opportunities for Food Recovery. Thus, Based on the Findings From Phase I, Cet Proposes the Following Refined Activities for Wasted Food Solutions for Denver Phase Ii: Building Foundations for Food Recovery Solutions- Which Will Draw on Lessons Learned From Phase I While Providing Direct Assistance to 1-2 Business to Establish New Donation Programs and Cultivating Stories of Current Donors; and Catalyzing Change for Food Recovery - a Process That Leverages Activity 1 to Create Social Norms, Incentivize Participation, and Develop Prompts and Reminders to Increase Food Recovery Activity. Through This Project, Cet Will Employ Community Based Social Marketing (CBSM) Techniques to Address Barriers to Widespread Adoption of Food Recovery and Waste Reduction Strategies. as Businesses Focus on Food Recovery There Is a Natural Tendency to Increase Awareness at All Levels of the Epa Food Recovery Hierarchy, Offering Added Results for Prevention and Source Separation Activities as Well. Cet Will Carry Out This 12-MONTH Project in Collaboration With Ddphe While Engaging With a Robust Network of Local Stakeholders to Spur Increased Food Donation Activity. as Businesses Continue to Reopen in the Aftermath of COVID-19, the Cost Savings Potential of Wasted Food Prevention and Recovery (REUSE) Is More Compelling Than Ever. Restaurants' Preventing Food Waste Can Cut Costs by 2-6%1. Community Need Is Also Compelling, the Denver Food Vision States That, '1 in 6 Denver Residents and 1 in 5 Children and Youth Experienced Food Insecurity' Defined as Eating Less Than They Felt They Should in the Past Year Because There Was Not Enough Money for Food. It Is Expected That These Percentages Grew in the Aftermath of COVID-19. the Community Benefit of Reducing Waste and Recovering Edible Food to Redistribute in Our Communities, as Well as Supporting the Function and Success of Food Rescue Organizations Correlates to Epa Region's 8 Priorities Mentioned Above. in Addition, This Project Links to Several of the U.s. Epa's Strategic Plan Fy 2017 - 2022 Objectives: Reducing Environmental Impacts of Materials (diverting Edible, Surplus for Reuse and Recovery); Decreasing Disposal Rates (increasing Food Recovery Reduces Trash Volumes and Associated Costs); Increasing Socioeconomic Benefits (supporting Local Food Rescue Organizations and Food Banks); and Increasing Capacity of State and Local Governments to Adopt and Implement SMM Policies, Practices, and Incentives (refining Existing Tools and Implementing a Campaign Using CBSM Tools to Incentivize Food Recovery). Further, This Project Aligns With the U.s. Epa's Strategic Plan Fy 2022 - 2026 Objectives: Goal 1: Tackle the Climate Crisis - Objective 1.1: Reduce Emissions That Cause Climate Change (redirecting Surplus Food to Hungry People Thus Avoiding the Impact of Disposal and Additional Production); and Goal 6: Safeguard and Revitalize Communities - Objective 6.2: Reduce Waste and Prevent Environmental Contamination (reducing Wasted Food). This Project