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Food Waste & The Food Donation Improvement Act
Presented by the American Culinary Federation (ACF) in partnership with the Natural Resources Defense Council (NRDC)
Food waste is a significant environmental, economic, and social challenge. This 4-hour, self-paced course will provide individuals with an understanding of food donation laws and best practices, with a focus on the Food Donation Improvement Act (FDIA) and its impact on liability protections. Participants will learn how surplus food can be safely donated to benefit communities, reduce waste, and support sustainability efforts, all while staying compliant with federal regulations.
Presented by the American Culinary Federation (ACF) in partnership with the Natural Resources Defense Council (NRDC)
Food waste is a significant environmental, economic, and social challenge. This 4-hour, self-paced course will provide individuals with an understanding of food donation laws and best practices, with a focus on the Food Donation Improvement Act (FDIA) and its impact on liability protections. Participants will learn how surplus food can be safely donated to benefit communities, reduce waste, and support sustainability efforts, all while staying compliant with federal regulations.
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Food Waste & The Food Donation Improvement Act
Presented by the American Culinary Federation (ACF) in partnership with the Natural Resources Defense Council (NRDC)
Food waste is a significant environmental, economic, and social challenge. This 4-hour, self-paced course will provide individuals with an understanding of food donation laws and best practices, with a focus on the Food Donation Improvement Act (FDIA) and its impact on liability protections. Participants will learn how surplus food can be safely donated to benefit communities, reduce waste, and support sustainability efforts, all while staying compliant with federal regulations.
Course/Activity Information
What will you learn in this course? At the end of this course, you will be able to:
- Identify common sources of food waste in professional and home kitchens.
- Address misconceptions about food donation liability.
- Evaluate current food waste management practices, including donation, upcycling, composting, and disposal.
- Discuss key provisions of the Bill Emerson Good Samaritan Food Donation Act and its amendments through the Food Donation Improvement Act.
- Clarify the legal protections available for food donors, including restaurants, retailers, and nonprofit organizations.
- Ensure compliance with donation requirements, including proper labeling and handling procedures.
- Utilize the Wasted Food Scale to categorize and manage surplus food.
- Analyze current food waste management in an operation, identify opportunities for improvement, and implement operational changes that prioritize food recovery and sustainability.
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