NEW YORK (WBNG) — A powerful partnership between state leaders and food banks is paying off in a big way, rescuing millions of meals for families across New York.
“Today, we celebrate 110 million pounds of food. That’s a lot of food,” said Regional Food Bank Chief Program Officer Michael-Aaron Pointdexter.
In recognition of Hunger Action Month, New York state officials announced that the regional food bank network Feeding New York State has recovered a record 110 million pounds of excess, edible food.
The achievement stems from continued enforcement of the state’s Food Donation and Food Scraps Recycling Law, which redirects organic waste away from landfills to combat emissions while supplying emergency food relief.
According to state officials, New Yorkers throw away about 7.8 billion pounds of food each year, largely including baked goods, produce, meats and shelf-stable products.
“More than 92 million pounds of food a year is wasted in the United States. That’s 38% of all food in America is ending up in landfills,” said Department of Environmental Conservation (DEC) Commissioner Amanda Lefton.
The state initiative helps fill essential nutritional gaps for vulnerable households as federal cuts to social programs put more pressure on local food banks.
“62 million has come to the regional food banks. That equates to 51 million meals. That’s 51 million meals that have made it to dinner tables of seniors, who have to battle between food and medicine. 51 million meals that have made it to homes of kids getting off the school buses. 51 million meals that made it to the homes of veterans who served our country and have no food in their fridge,” Poindexter said.
Under current law, high-volume commercial food generators must donate edible leftovers and recycle remaining scraps if located within 25 miles of an organic recycling facility.
Since 2018, the DEC has directed $10.8 million in Environmental Protection Fund grants to Feeding New York State.
“For the first time, we have new funding through the Sustainable Future Fund to help support programs like this,” Lefton said. “DEC hopes to use that funding to build on the success of programs so we can expand our grant capabilities to continue to support our really important partners so we can achieve even bigger milestones to help put food on New Yorkers’ plates.”
Participation requirements will expand substantially under recent legislative amendments signed by Gov. Kathy Hochul.
Starting in January 2027, the threshold lowers to businesses generating 1 ton of waste weekly within 50 miles of a recycler, before dropping to half a ton per week in 2029.
Officials estimate the gradual changes will bring over 1,400 additional businesses into the program, including food processing facilities, convention venues and commercial airports.
The gradual expansion aims to significantly increase food rescue volumes while systematically reducing organic waste sent to regional disposal sites.
“Recovery of food really works. It represents food that has reached New Yorkers instead of being placed in landfills,” said Feeding New York State Executive Director Elizabeth Cooper. “It demonstrates what we can accomplish when government, food banks, community organizations and the food industry work together in public-private partnership.”
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