What they are doing: Each Feeding the 5000 event serves a free, delicious communal meal for 5000 people, using only fresh, top-quality food that would have otherwise been wasted. Each event brings together local organizations working to end food waste, and increases awareness of the problem of food waste.

What they are doing: The Food Recovery Challenge challenges universities, business, and other community organizations to make their food management systems more sustainable. Participants are required to set baseline goals and report the amount of food waste annually that has been diverted into the EPA’s data management system. The EPA then takes the amount of food that has been saved and translates that into measures such as “cars off the road” or reductions in greenhouse gas. This helps participants share what they’ve accomplished, and encourages others to get involved.  

What they are doing: The I Love Leftovers campaign seeks to reduce avoidable food waste by encouraging people to get creative with leftovers. The campaign’s website includes useful resources, like tips on how to prepare food and store food once it has been cooked, and a tool that helps users find recipes to make a new meal out of leftovers.

What they are doing: The I Value Food campaign aims to raise awareness about food waste in the United States. The campaign’s website offers tools and tips on how to help end food waste, and features useful articles such as “Creative Ways to Use Leftovers,” or “Cooking for One with Zero Waste.” The campaign’s website also offers a quiz to help see how much food individuals and families really waste everyday. I Value Food will soon launch an online challenge and toolkit for reducing food waste at home, adapted from the EPA’s Food Too Good To Waste program.

What they are doing: The Love Food Hate Waste campaign hopes to increase awareness about the environmental and socio-economic impact of food waste. Their website offers tips, recipes, and tools to help individuals and families reduce food waste and save money.

What they are doing: The No Food Waste campaign aims to promote public awareness and understanding about more sustainable eating practices by offering tips and ideas on how individuals and families can eat better. The campaign hopes to empower the community to ‘ask what’s on their plate.’

What they are doing: Massive amounts of soy and cereal crops are grown for pig feed, while a beneficial way of recycling food waste is not being used – feeding food waste to pigs. The Pig Idea campaign is working to encourage the use of food waste to feed pigs, to help reduce food waste and ease the environmental impact of growing pig feed, and to lift the European Union’s ban on feeding catering waste to pigs.

What they are doing: The Think.Eat.Save campaign seeks to provide a global vision for reducing food waste. The campaign hopes to increase public awareness and create greater understanding about the total impact of food waste by exploring questions such as: What is the environmental impact of food waste? How does the overproduction of food affect our health? Can our food systems be improved to produce food more sustainably, and to better feed a growing population?

What they are doing: Save the Food is a national public service ad launched by the Natural Resources Defence Council (NRDC) and the Ad Council to raise public awareness about the environmental and socio-economic impacts of food waste. The initiative encourages consumers – who collectively waste more food than grocery stores, restaurants or farms – to reduce the amount of food that gets trashed, thereby saving the water, energy and money that are lost along with it.  

What they are doing: Created by the United Nations Secretary General Ban Ki Moon, the Zero Hunger Challenge aims to end hunger, eliminate all forms of malnutrition, and build inclusive and sustainable food systems. A crucial part of ending hunger and living more sustainably is reducing food waste by minimizing food losses during production, storage and transport, and reducing food waste by grocers and consumers.