7.8 billion pounds<\/a> of food each year, largely including baked goods, produce, meats and shelf-stable products.<\/p>\n\u201cMore than 92 million pounds of food a year is wasted in the United States. That\u2019s 38% of all food in America is ending up in landfills,\u201d said Department of Environmental Conservation (DEC) Commissioner Amanda Lefton.<\/p>\n
The state initiative helps fill essential nutritional gaps for vulnerable households as federal cuts to social programs put more pressure on local food banks.<\/p>\n
\u201c62 million has come to the regional food banks. That equates to 51 million meals. That\u2019s 51 million meals that have made it to dinner tables of seniors, who have to battle between food and medicine. 51 million meals that have made it to homes of kids getting off the school buses. 51 million meals that made it to the homes of veterans who served our country and have no food in their fridge,\u201d Poindexter said.<\/p>\n
Under current law, high-volume commercial food generators must donate edible leftovers and recycle remaining scraps if located within 25 miles of an organic recycling facility.<\/p>\n
Since 2018, the DEC has directed $10.8 million in Environmental Protection Fund grants to Feeding New York State.<\/p>\n
\u201cFor the first time, we have new funding through the Sustainable Future Fund to help support programs like this,\u201d Lefton said. \u201cDEC hopes to use that funding to build on the success of programs so we can expand our grant capabilities to continue to support our really important partners so we can achieve even bigger milestones to help put food on New Yorkers\u2019 plates.\u201d<\/p>\n
Participation requirements will expand substantially under recent legislative amendments signed by Gov. Kathy Hochul.<\/p>\n
Starting in January 2027, the threshold lowers to businesses generating 1 ton of waste weekly within 50 miles of a recycler, before dropping to half a ton per week in 2029.<\/p>\n
Officials estimate the gradual changes will bring over 1,400 additional businesses into the program, including food processing facilities, convention venues and commercial airports.<\/p>\n
The gradual expansion aims to significantly increase food rescue volumes while systematically reducing organic waste sent to regional disposal sites.<\/p>\n
\u201cRecovery of food really works. It represents food that has reached New Yorkers instead of being placed in landfills,\u201d said Feeding New York State Executive Director Elizabeth Cooper. \u201cIt demonstrates what we can accomplish when government, food banks, community organizations and the food industry work together in public-private partnership.\u201d<\/p>\n
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