Where Is It Coming From?
- The EPA Excess Food Opportunity Map and 2017 SARE Milwaukee Compost Study identified and categorized potential large sources of food waste.
- Population density maps and food stamp usage maps supplemented the sourcing research, providing concentrations of residential sources and edible food demand.
- Combining the two sources produces these production and demand maps.
Steady Edible Food Sources are those producing prepared or packaged food waste at a consistent rate year round. As of 2023, Milwaukee had:
- Restaurants and Hotels: 133 producing 30+ tons, 20 producing 100+ tons, 1 producing 1000+ tons per year
- Hospitals and Prisons: 7 producing 30+ tons, 10 producing 100+ tons, 1 producing 500+ tons per year
- Food Sellers: 23 producing 30+ tons, 21 producing 100+ tons, 1 producing 1000+ tons per year
Seasonal Edible Food Sources are those producing prepared or packaged food waste during the school year. As of 2023, Milwaukee had:
- Schools: 108 producing 30+ tons, 14 producing 100+ tons per year
- Colleges: 8 producing 100+ tons, 5 producing 500+ tons per year
Periodic Edible Food Sources are those producing large quantities of prepared food waste for periodic events year round. As of 2023, Milwaukee had:
- Caterers: 5 producing 30+ tons, 1 producing 500+ tons per year
- Conferences and Events: 4 producing 30+ tons, 2 producing 100+ tons, 3 producing 500+ tons per year
Steady Inedible Food Sources are those producing food waste at a constant rate year round, with large quantities of periodic packaged food waste. As of 2023, Milwaukee had:
- Food Processors:
25 producing 30+ tons
18 producing 100+ tons
4 producing 500+ tons
8 producing 1000+ tons
5 producing 2000+ tons per year
- Major Single Tenant Offices:
16+ producing 30+ tons per year
Steady Low Volume Food Sources are primarily residential units producing low volumes of food waste year round. As of 2023:
- The darker the colored area, the higher the residential population density.
