Food Recovery Project

The Food Recovery Project is an initiative of the University of Arkansas School of Law Agricultural & Food Law LL.M. Program with generous support from The Women's Giving Circle.

In 2012, the Director of the LL.M. Program, Susan Schneider applied for a grant from the Women's Giving Circle. The UofA Women's Giving Circle is comprised of alumnae and friends who recognize that women as donors can have a significant impact on the University of Arkansas, its students, faculty, and staff. This power is amplified when the contributions from women are united in support of the University through a collective voice. The purpose of the group is to create a substantial pool of new money from women in support of the University of Arkansas while, at the same time, encouraging women to be philanthropic leaders.

James Haley was named the Research Fellow for the Project. In this capacity, James undertook an comprehensive study of food recovery and the law and prepared A Legal Guide to The Bill Emerson Good Samaritan Food Donation Act.

In May 2013, Visiting Assistant Professor Nicole Civita took over as the Director of the Food Recovery Project. Nicole put together Food Recovery: a Legal Guide, developed the content for this website, and began an assessment of local food recovery activity in Northwest Arkansas.

We hope to continue our focus on food recovery as a key tool for waste reduction and hunger amelioration with the incoming LL.M. class.

The Food Recovery Project aims to raise awareness of two fundamentally irreconcilable problems: the overwhelming waste of food and the persistent existence of hunger in America.The project is designed to provide resources and legal information that will encourage and support businesses in developing and implementing food recovery programs.

Food recovery is a low-risk, high-benefit way to reduce waste, feed hungry, shrink an enterprise’s environmental footprint and enhance its sustainability, save money and access valuable tax incentives, improve sanitation, build corporate conscience, and enhance community and customer perception of food sector businesses.

With a little bit of planning and some minor changes in harvesting, inventory management, and disposal practices, food sector businesses can reduce their consumption, increase the amount, quality, and variety of donations to food banks, and reduce the amount of food waste going to landfills.