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Aquidneck Community Table awarded 745 346 to expand food and composting education in Newport schools

A New Era of Food Waste Reduction in Rhode Island

The Aquidneck Community Table, a local non-profit organization, has been awarded a significant grant of $745,346 from the United States Environmental Protection Agency (EPA) and the Rhode Island Food Policy Council. This award is part of a larger, $18.7 million investment by the EPA to reduce food waste in Rhode Island.

Empowering Islanders to Grow Their Own Food, One Garden at a Time.

The expansion will include the addition of a new greenhouse, a rainwater harvesting system, and a composting program for food waste.

ACT’s Mission and Goals

ACT’s mission is to empower islanders to take control of their food systems and to promote sustainable agriculture practices. The organization’s goals are to:

  • Increase access to fresh, locally grown produce
  • Support the growth of local food and farming businesses
  • Educate islanders about sustainable agriculture practices
  • Promote community engagement and participation in local food initiatives

    • The Pell Elementary School Garden

    The Pell Elementary School garden is a key component of ACT’s efforts to promote local food and farming. The garden has been in operation since 2018 and has grown significantly over the years. In the next three years, ACT will expand the garden and compost programs at Pell, including the addition of a new greenhouse, a rainwater harvesting system, and a composting program for food waste.

    Key Features of the Expanded Garden

  • A new greenhouse will provide a controlled environment for growing a variety of crops year-round
  • A rainwater harvesting system will collect and store rainwater for irrigation, reducing the need for municipal water
  • A composting program for food waste will turn food scraps into nutrient-rich fertilizer for the garden

    • Community Engagement and Participation

    ACT’s efforts to promote local food and farming are not limited to the Pell Elementary School garden. The organization is committed to engaging the broader community in local food initiatives.

    The project will focus on reducing food waste through a combination of education, outreach, and infrastructure improvements.

    The Problem of Food Waste in Rhode Island

    Food waste is a significant issue in Rhode Island, with over 40% of unused food sent to landfills. This not only contributes to greenhouse gas emissions but also wastes valuable resources. The state’s waste management system is under pressure to address this problem, and the RIFPC has been awarded a substantial grant to tackle it.

    The RIFPC’s Community Change Grant Program

    The RIFPC has been awarded $18.7M under the EPA’s Inflation Reduction Act Community Change Grant Program.

    Community-driven initiatives can lead to significant reductions in food waste and promote a culture of sustainability.

    The Community Approach

    The RIFPC project is built on the idea that food waste reduction is a community-driven effort. By engaging residents, local businesses, and municipal governments, the project aims to create a culture of sustainability and reduce food waste in a holistic manner. The community approach is based on the following principles:

  • Education and awareness: Raising awareness about food waste and its environmental impacts is crucial to driving behavior change. Collaboration and partnerships: Building partnerships between residents, businesses, and municipal governments fosters a sense of community and encourages collective action. Incentives and rewards: Providing incentives and rewards for reducing food waste encourages residents to take action and promotes a culture of sustainability. ## The Multilevel Approach**

    • The Multilevel Approach

    The RIFPC project will implement a multilevel approach to food waste reduction, donation, and composting. This approach involves:

  • Residential level: Educating residents on food waste reduction strategies and providing incentives for reducing food waste. Business level: Encouraging businesses to adopt sustainable practices and reduce food waste. Municipal level: Collaborating with municipal governments to implement policies and programs that reduce food waste. ## The Benefits of the Project**

    • The Benefits of the Project

    The RIFPC project has several benefits, including:

  • Reducing food waste: The project aims to reduce food waste by educating residents, businesses, and municipal governments on sustainable practices. Promoting sustainability: The project promotes a culture of sustainability and encourages collective action to reduce food waste. Supporting local economies: The project supports local economies by reducing food waste and promoting sustainable practices.

    Other community partners in the project include Groundwork RI, Eastern Rhode Island Conservation District, Center for EcoTechnology, FoodRecovery.org, URI Cooperative Extension, and the Rhode Island Schools Recycle Project.

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