Maine Rep. Chellie Pingree unveiled legislation to reduce food waste “with a system of new tax credits and a redesign of food expiration date notices,” said the Bangor Daily News. Farms, retailers, restaurants and schools would qualify for tax deductions for diverting leftover food to food banks and using inedible food scraps, such as banana peels and eggshells, for compost, said the newspaper. “The bill also provides grant funding to help schools and public institutions make better connections with local farms, including using lower-priced ‘ugly’ fruits and vegetables.”
A Pingree press release said foodmakers who put a “Best Used By” date on their packages would have to include the words “Manufacturer’s suggestion only” to discourage consumers from throwing away good food.
Pingree first announced the legislation in October, said the Portland Press Herald. At a news conference, Pingree said, “I am hoping desperately that this gets the conversation going in Washington. This won’t be a partisan issue. Everyone is worried about food waste.” She estimated up to 40 percent of food produced in the United States is wasted.
The USDA and the EPA launched a drive on Sept. 16 to cut U.S. food waste in half by 2030. They estimated food loss and waste at 133 billion pounds per year, or 31 percent of the overall supply available to consumers and retailers. The USDA said “experts have projected that reducing food losses by just 15 percent would provide enough food for more than 25 million Americans every year, helping to sharply reduce incidences of food insecurity for millions.”