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University of Missouri-Kansas City Food Recovery Program Highlighted by EPA Region 7 as Nation Observes America Recycles Day, Nov. 15

Release Date: 11/14/2012
Contact Information: EPA Region 7 - David Bryan, 913-551-7433, [email protected]; UMKC - Kristin Pitts, 816-235-6678, [email protected]

Environmental News

NEWS MEDIA ADVISORY

(Lenexa, Kan., Nov. 14, 2012) - EPA Regional Administrator Karl Brooks will join University of Missouri-Kansas City (UMKC) officials on Thursday, Nov. 15 – America Recycles Day – to highlight the university’s participation in EPA’s Food Recovery Challenge.

The Food Recovery Challenge encourages organizations to find better alternatives to throwing food away. The challenge aims to assist organizations sustainably manage food waste through source reduction, donation and composting. It helps organizations learn to practice leaner purchasing and divert surplus food away from landfills to hunger-relief organizations and onto the tables of those in need in the community. It also diverts food scraps, suitable for composting or animal consumption, to composting or animal feed.

WHO: Karl Brooks, EPA Region 7 Administrator; UMKC Chancellor Leo Morton; Kate Johnston, UMKC Sustainability Coordinator

WHAT: EPA Regional Administrator Karl Brooks will join UMKC officials to highlight the university’s participation in EPA’s Food Recovery Challenge.

WHERE: UMKC Student Union, Jazzman’s Café and Bakery, 5100 Cherry, Kansas City, Mo. 64110. Visitors may park on the Fifth Floor of the Cherry Street Parking Garage, 5000 Cherry St.

WHEN: Nov. 15, 2012, NOON (changed from 10:30 a.m.)

Visuals – Remarks by Karl Brooks and Chancellor Morton; students recycling materials in the student union; kitchen staff engaging in sustainable food recovery practices; extended story opportunity to see composting at Missouri Organics (destination for compost materials).

Background – For years, UMKC Dining Services has continually reduced its food waste. Dining Services uses cage-free eggs, biodegradable cups, 100 percent recycled napkins and compostable straws, and practices organic composting. UMKC also features a tray-less cafeteria, bulk condiments, and no-rinse dishwashing products. Dining Services offers many locally grown foods, and recycles more than 500 pounds of cardboard every week at the University Center alone.

The Food Recovery Challenge asks participants to reduce as much of their food waste as possible – saving money, helping communities, and protecting the environment.