Connecticut environmental agency honors 'food heroes' in push to cut food waste
The state Department of Energy and Environmental Protection is recognizing a mayor, residents and local groups during Food Waste Prevention Week. The department says Connecticut recovers only a small share of its surplus food.
The Connecticut Department of Energy and Environmental Protection is recognizing residents, a mayor and local groups it calls "Food Heroes in Our Neighborhood" as part of Connecticut Food Waste Prevention Week, which runs Sept. 28 through Oct. 4, the agency said Wednesday.
The state throws away roughly 150,000 tons of excess edible food a year, according to the department. The department also said Connecticut has the highest rate of food insecurity in New England, at 15.3%, affecting more than 560,000 residents. Preliminary data show the state recovers only 1% to 2% of its surplus food, the department said.
Those honored include West Haven Mayor Dorinda Borer, for an ordinance requiring city departments to donate excess food; Reggie Saint Fortcolin, who created Fridgeport, a community food-sharing effort in Bridgeport; Real Food CT and its partner farms, which recover surplus food and glean leftover crops after the main harvest; chef and activist Nadine Nelson; the Yellow Farmhouse Education Center, which trains culinary educators; and Caty Poole, who teaches residents to preserve food through pickling and canning.
Kim O'Rourke, a former longtime recycling coordinator in Middletown who led food waste prevention and recovery efforts there, was honored posthumously. O'Rourke died in March, the department said.
Acting DEEP Commissioner Emma Cimino said the department is working with towns and regional organizations to keep organic material out of the waste stream, with the goal of reducing waste and helping communities save on disposal costs. The department funds municipal efforts through two grant programs and contracts with the Center for EcoTechnology to give businesses free help reducing food waste, donating surplus food and composting scraps.
The department said its Food Waste Prevention and Food Recovery Roadmap, which will outline how businesses and institutions can cut food loss and donate surplus food, is expected to be completed by the end of 2026. Workshops on composting and food preservation are scheduled for Oct. 15 at the South Windsor Public Library, Oct. 20 at the Greenwich Botanical Center in Cos Cob and Nov. 4 at the Avon Free Public Library.
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