Massachusetts is a nationwide leader in reducing food waste, according to a recent report authored by researchers at the University of Texas and the University of California-San Diego. But what policies brought on such success, and what efforts are forwarding the state’s ambitious food-waste reduction goals?

One of the many noteworthy projects is a statewide investment in anaerobic-digestion facilities, says Bonnie Heiple, commissioner of the Massachusetts Department of Environmental Protection. Anaerobic digestors involve using microorganisms to break down food waste and convert it into an energy source.

“They convert it into biogas that can be used to keep the lights on at the grocery store that has the anaerobic digester that’s feeding it with food waste,” Heiple said. “So we, as the state environmental agency, are investing in grants and supporting to build that infrastructure and build the transportation capacity to get food waste to these great facilities.”

When technology and new policies intersect, it’s easy for local businesses dealing with food waste to get lost in the technicalities that result. That’s why Lorenzo Macaluso, chief growth officer at the Center for EcoTechnology, says it is necessary to educate Massachusetts residents on the environmental, social and economic opportunities of addressing food waste, and then helping people and businesses follow through on implementing strategies.

“So not just making those recommendations, but then holding their hand through the process of implementing those at their facility,” Macaluso said. “We’ve helped hundreds and, at this point, thousands of businesses implement this, so we can help make sure that they do it smoothly and not make some errors that others have made.”

Despite innovation, the issue of food waste persists. Heiple notes that Massachusetts residents still throw out nearly 1 million tons of food every year.

Another approach against food waste in Massachusetts involves saving food before it is thrown out at all, so that composting and anaerobic digestion aren’t necessary steps. Caroline Pam, co-executive director of Island Grown Initiative, said the organization drives volunteers to “glean” — collect extra, often wasted, crops from harvests — around Martha’s Vineyard.

Since 2019, the number of households in Massachusetts with very low food security has quadrupled. Pam said Martha’s Vineyard is not immune to that growing trend, given the high cost of living on the island.

“One in five people on the island of our year-round residents are clients at the island food pantry,” Pam said. “So we’re truly trying to address food insecurity on the island by making certain that all the food that’s grown on our farms finds its way to people who need it.”

As local efforts ramp up and remain united by wider policies, hope for combatting food waste around Massachusetts remains. On the Vineyard, Pam notes that students are increasingly excited to preserve food, bringing hope to the island-wide effort. Although it may be a challenge to reach zero waste on the mainland, Pam says she’s optimistic about the prospect on the island.

“We’re ready,” Pam said. “I think we can do it here.”

Guests

  • Bonnie Heiple, commissioner of the Massachusetts Department of Environmental Protection
  • Caroline Pam, co-executive director of the Island Grown Initiative on Martha’s Vineyard, co-founder of Kitchen Garden Farm
  • Lorenzo Macaluso, chief growth officer at the Center for EcoTechnology