Maryland university earns regional award for reducing food waste

The U.S. Environmental Protection Agency (EPA) has recognized Towson University, Towson, Maryland, with a 2019 Food Recovery Challenge Regional Award. As part of EPA’s Food Recovery Challenge, organizations pledge to improve their sustainable food management practices and report their results.

“Food Recovery Challenge participants are leaders in showing how preventing food waste and diverting excess wholesome food to people is an environmental win and a cost-saving business decision,” says EPA Administrator Andrew Wheeler. “Their accomplishments serve as excellent examples to other companies, governments, organizations and communities.”

Over 1,000 businesses, governments and organizations participated in EPA’s Food Recovery Challenge in 2019. Participants prevented or diverted over 815,000 tons of food from entering landfills or incinerators, saving participants up to $42.3 million in avoided landfill tipping fees.

As a regional winner in EPA’s Mid-Atlantic Region, Towson University used innovative best practices to prevent and reduce food waste. This included introducing a “zero waste” initiative to reduce food waste stemming from the thousands of annual events held on its campus. These events incorporate compostable service ware, bulk beverages, and right-sized food portions to reduce or eliminate waste.

“It is remarkable how Towson University and its students have embraced the food recovery concept,” said EPA’s Mid-Atlantic Regional Administrator Cosmo Servidio. “The university began a rigorous expansion of its composting program, and Towson students took an active role in diverting food waste by taking surplus items from campus dining facilities and transporting it to local non-profit organizations.”