WASHINGTON – Senate Agriculture Committee members Chuck Grassley (R-Iowa) and Dick Durbin (D-Ill.) today introduced bipartisan legislation to prevent and reduce food waste nationwide. The United States produces and imports an annual 241 million tons of food, 33 percent of which is never sold or eaten. Not only does this holding pattern carry significant environmental consequences and cost billions of dollars, but also, just a fraction of food waste could feed every American experiencing food insecurity. 

“We shouldn’t let the food that farmers work so hard to produce go to waste, especially when so many families suffer from food insecurity,” Grassley said. “Through the work of the Iowa Waste Reduction Center housed at the University of Northern Iowa, I’ve seen firsthand the economic and environmental benefits that come from reducing food waste. Our bill would help cut back on food waste by recognizing businesses for using excess food responsibly and incentivizing others to improve their practices.”

“Food waste continues to be a national concern for our communities, especially here in Iowa where 22 percent of all waste going to our landfills is food. We look forward to working with Senators Durbin and Grassley to support the Reduce Food Loss and Waste Act through our continued initiatives at the Iowa Waste Reduction Center,” said University of Northern Iowa President Mark Nook.

“While millions of Americans face food insecurity, millions of tons of food waste end up in landfills every year and contribute to methane emissions that drive the climate crisis. We must address these crises for the sake of hungry families, our economy and our environment,” Durbin said. “Today, I’m introducing the bipartisan Reduce Food Loss and Waste Act with Senator Grassley to move our country toward more conscious consumption and curbing food waste.” 

Grassley and Durbin’s Reduce Food Loss and Waste Act would establish a “Food Loss and Waste Reduction Certification,” directing the Department of Agriculture (USDA) to create:

  • Criteria, which businesses and organizations would have to meet to receive the certification;
  • A verification process, which would confirm businesses and organizations have achieved the criteria; and
  • A label, which certified businesses and organizations would be authorized to use on their products, buildings and websites.

The USDA would help inform customers about which businesses and organizations receive the certification.

The Reduce Food Loss and Waste Act has garnered support from the National Restaurant Association, the Consumer Brands Association, FMI – The Food Industry Association, ReFED, Kellanova, the National Resources Defense Council and the Harvard Food Law and Policy Clinic.

Access bill text HERE and a one-pager HERE.

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