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66 Action Items Found

  • Land 1.5.2 Educate commercial lenders about current values of permanently protected land, to encourage lending for farm infrastructure on protected land.
  • Inputs 1.1.1 Promote and leverage the MassDEP technical assistance service, RecyclingWorks, to help food waste generators comply with the waste ban.
  • Inputs 1.1.2 Provide technical assistance to municipalities to introduce their own voluntary programs for residential food waste disposal or food waste from institutions disposal below the one ton/week level.
  • Inputs 1.1.3 Explore expanding the statewide Commerical Food Waste Disposal Ban to phase in smaller food waste generators and residential food waste over time.
  • Inputs 1.2.1 Initiate a statewide food waste reduction campaign similar to the United Kingdom’s “Love Food Hate Waste” campaign or California’s “Food is Too Good to Waste” campaign to provide consumer education and highlight the environmental benefits of reducing food waste.
  • Inputs 1.2.2 Align state initiatives with the USEPA and USDA’s national goal to reduce food waste by 50% by 2030.
  • Inputs 1.2.4 Clarify expiration/sell by dates, and reduce the number of foods that require a date label, using information from Harvard Law School’s Food Law and Policy Clinic.[1]
  • Inputs 1.2.5 Support increased utilization of food waste tracking/auditing systems at large generators of food waste such as institutions and grocery stores, to improve management practices and better understand the amount of food waste generated and diverted.
  • Inputs 1.2.6 Encourage and support the development of innovative technology to efficiently separate food from packaging so more food can be composted or turned into energy.
  • Inputs 1.3.1 Increase outreach and education on food donation opportunities, including the Bill Emerson Good Samaritan Food Donation Act, which provides liability protections for donators.
  • Inputs 1.3.5 Increase participation in existing education and training around the handling of fresh food for those donating, distributing, and serving the food. Best management practices are being developed through a collaborative effort of the EPA, Massachusetts Department of Public Health(DPH), and Massachusetts Department of Environmental Protection (MassDEP), with support from Harvard Law School’s Food Law and Policy Clinic and the Center for Ecological Technology.
  • Inputs 1.4.4 Support infrastructure development for handling and preparing food waste for anaerobic digestion, including packaged foods and industrial waste water.
  • Inputs 1.4.5 Create a network of food scrap transfer stations to provide more efficient delivery of food waste to anaerobic digestion facilities.
  • Inputs 1.4.6 Advance and incentivize smaller-scale anaerobic digestion technology installations for farms, schools, supermarkets and at other sites such as state prisons and colleges and universities.
  • Inputs 1.5.3 Support the development of equipment and processes to separate packaging from food waste.
  • Inputs 1.5.4 Train food scrap generators to avoid contamination of food waste.
  • Fishing 2.3.3 Where permitted for different species, open and expand markets for local seafood including: grocery stores; community supported fisheries programs; farmers markets; public markets; institutional distribution including to universities, colleges, hospitals, prisons, public schools; and wholesale distribution.
  • Fishing 2.3.8 Support seafood product development and innovation in culinary schools, and universities, colleges, and primary schools that operate culinary programs.
  • Fishing 3.1.1 Promote locally caught fish species through established seafood outlets and distribution channels such as conventional grocery, retail, and fish markets.
  • Fishing 3.1.4 Develop local seafood products for public schools, hospitals, prisons, and universities and increase distribution.