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WRI implemented a food waste reduction strategy in its Washington, DC office, reducing daily food waste from 14 lbs to under 3 lbs within one year. Following the 'Target, Measure, Act' mantra, the organization adopted SDG Target 12.3, conducted quarterly waste composition audits, and addressed three primary waste hotspots: catered event leftovers, unfinished staff lunches, and forgotten refrigerator food. Key actions included reducing catering orders by up to 25 percent for groups of 20 or more, implementing a composting program, and improving refrigerator cleaning communications. These efforts resulted in a reduction of food waste by more than 75 percent and a decrease in landfill contributions.

The U.S. Environmental Protection Agency's Clean School Bus Program (CSBP) has funded over 8,000 electric school buses across 48 states, four territories, Washington, DC, and 65 Tribal school districts, with over 2,000 already delivered. Electric school buses are presented as a viable alternative to diesel-powered buses, offering health benefits by eliminating tailpipe emissions and saving districts an average of $100,000 in lifetime fuel and maintenance costs per bus. Additionally, the CSBP is credited with spurring a manufacturing boom, supporting 21 facilities across 13 states and creating thousands of jobs, with an estimate that each electric vehicle manufacturing job can create three additional local third-party jobs.

The World Resources Institute (WRI) has established a list of 1,508 Priority Outreach Districts across the United States to prioritize free, deep technical assistance for school bus electrification. These districts are selected based on criteria related to income, race, air pollution levels, and tribal status to address systemic inequities in air pollution exposure. WRI provides these districts with tailored support covering road-mapping, procurement, and utility coordination, while offering generalized guidance to other districts.

The report evaluates the environmental impacts of replacing conventional hen feed with three alternatives: black soldier fly larvae (BSFL) meal, processed food waste feed, and bakery by-product meal. While bakery meal is the only option that does not increase overall environmental impacts, BSFL and food waste feed show significant benefits in reducing land use. The study highlights a critical trade-off where novel ingredients often increase greenhouse gas emissions and water consumption due to processing energy, though they can reduce the pressure to convert native habitats like the Northern Great Plains into commodity cropland.

WWF's Markets Institute proposes 'Farmers Post,' a system integrating a third-party web platform with the USPS to enable direct-to-consumer shipping of fresh produce. The initiative aims to increase revenue for small and minority farmers, reduce the 50% waste of fresh produce grown in the US, and expand access to nutritious food for low-income and food-insecure populations. The report outlines potential revenue for the USPS, identifies logistical hurdles such as temperature control and liability, and describes pilot programs with 4P Foods and Healthy PlanEat to test food hub and virtual models.

The WWF's Food Waste Warrior curriculum uses student-led audits and wildlife-focused education to reduce food waste in U.S. schools. Piloted in Washington, D.C., the program emphasizes a hierarchy of prevention, donation, and diversion. Key findings include the effectiveness of student-led audits in reducing plate waste, the impact of on-site scratch cooking versus pre-packaged meals, and the barriers to food donation and composting in school settings.

The document outlines a comprehensive framework for hotels to reduce food waste through a 'prevention-first' mindset. It advocates for the creation of a cross-functional Food Waste Management Task Force to oversee separation and measurement schemes, staff training, and the implementation of waste-reducing menus. The guide provides specific operational tactics for the 'flow of food'—planning, handling, and serving—and offers a roadmap for establishing food donation partnerships and organic waste diversion programs to reduce environmental impacts and operational costs.