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New Brighton Climate Action Plan 6 -5 <br />CAP ACTIONS Strategy Action Local Food and Agriculture <br />LF 3: Reduce food waste and hunger, achieve a 50% reduction in food insecurity <br />community-wide by 2030. <br />LF 3- 1 Establish an education campaign on food expiration dates and food waste reduction. <br />LF 3- 2 Explore partnerships to establish a mobile foodshelf serving the community with a focus on connect- <br />ing community members with locally grown food. <br />LF 3- 3 Promote Restaurant, Food Service and Household Best Management Practices: <br />o Reduce Food Wastage in the Kitchen (pre-consumer) <br />o Reduce over-purchasing of food <br />o Reduce prep waste and improperly cooked food <br />o Consider secondary uses for excess food <br />o Ensure proper storage techniques <br />o Reduce Plate Scraping Wastage (post-consumer) <br />o Modify menu to increase consumer satisfaction and reduce food left uneaten <br />o Modify serving sizes and garnishes <br />o Encourage guests to order/request and take only the food they will consume <br />o Go Trayless at buffets and school/institutional cafeterias <br />LF 3- 4 Establish partnerships and a program to improve logistics of sourcing and transporting surplus food <br />from events, schools, restaurants, grocery stores and other sources to providers and partners capable <br />of effectively distributing surplus to disadvantaged, food insecure, and elder populations. <br />LF 3- 5 Support edible food donation through coordination with the food bank and donations from city and <br />community partner events <br />LF 3- 5 Collaborate with partners to create, incentivize, and promote a business network of sourcing, distrib- <br />uting and marketing cosmetically imperfect produce particularly those which provide affordable pro- <br />duce to low income and food insecure community members.