GLRPPR Sector Resource: 2014 Case Study: Dillons Food Stores
2014 Case Study: Dillons Food Stores
An estimated 50 million Americans are food-insecure, yet
food waste makes up the largest percentage (21%) of waste sent to the landfills. In an effort to address this issue, Dillons partnered with the Kansas State University Pollution Prevention Institute (PPI) for a second year, hosting a food-recovery intern. In 2013, Dillons implemented source-reduction recommendations across most stores, reducing production of bolilo rolls and rotisserie chicken, and increasing donations to the Kansas Food Bank (KFB). In late 2013, Dillons began contracting with Quest, a service that diverts food trimmings and wastes to animal feed programs.
The 2014 intern was assigned to work with two different
stores in the Wichita area, studying and identifying source-reduction and food redistribution opportunities. Through waste assessments, observations, and interviewing store associates, the intern was able to identify the following:
- Source reduction opportunities for the deli, bakery, and produce departments of both stores;
- A 95% increase in food donations to the Kansas Food
Bank (KFB) from all perishable food departments; and
- Increased food trim and waste diversion from produce
departments to Quest, an animal feed program.
Dillons implemented some of the 2014 intern's
recommendations immediately, and the estimated annual
environmental impact and cost savings can be found in a
table at the end of this case study.
Kansas State University Pollution Prevention Institute P2 Program
Case study/success story
Date of Publication:
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