Wednesday, May 6, 2026
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Serving Kosciusko County and parts of Elkhart, Marshall & Noble Counties Know Your Neighbor . . . . . . 2➤ Entertainment . . . . . . . . . . 6-7 Mother’s Day . . . . . . . . 10-11
Vol. 55, No. 45
Milford (574) 658-4111 • Warsaw (574) 269-2932 • Syracuse (574) 457-3666
114 W. Market, Warsaw, Indiana 46580
Beyond the trashcan:
What happens to Kosciusko’s food waste?
BREAKING IT DOWN — One of two approximately three-million-gallon leachate ponds in Hoosier Landfill that helps break down waste. The Claypool landfill accepts municipal waste from across Kosciusko County, including food waste that cannot be reused or composted. Photo from Environmental Resources Group. By MAKSYM HART Staff Writer Food waste in Kosciusko County spans homes, schools, stores and landfills, but local agencies say much of it can be redirected before it is thrown away. At its simplest, food waste is any edible or organic material that is not consumed. That ranges from leftovers scraped into trash cans to produce pulled from shelves before expiration. Nationally, the U.S. Department of Agriculture estimates 30% to 40% of the food supply is wasted, with roughly half occurring at the household level. Locally, that waste often ends up at the Hoosier Landfill, the county’s primary municipal waste site. Janelle Meyer, education outreach and marketing coordinator the Kosciusko Solid Waste District, said food waste is typically part of general trash, noting each person generates about 4.5 pounds of waste daily. “Food would be considered in that waste,” she said, adding that composting and oil recycling are among the few alternatives available locally. Before reaching the landfill, however, a portion of surplus food is redirected through a network of nonprofits. Local retailers such as Walmart, Dollar General and others donate items nearing expiration to groups like Combined Community Services and Milford Food Bank, which then distribute it to local pantries. At Milford Food Bank, Development Manager Angie Deak said
those donations serve a dual purpose. “We bridge the gap between food waste and food insecurity,” Deak said. “We’re taking food that could be wasted, and we’re saving it and sharing it with organizations that can feed families.” Similarly, Fellowship Missions relies on donated food from events, fairs and individuals. Food Service Director Michelle Trent said even small contributions can have a large impact. “If somebody has 40 hamburgers left over, that’s literally lunch one day for all the residents here,” Trent said, noting such donations reduce operating costs for the shelter. Schools also play a role in managing food waste. At Wawasee Community Schools, food service staff use “share tables” where unopened items can be taken by other students, and excess food is often frozen and reused when possible. At Warsaw Community Schools, leftover meals may be cooled and served again or, in some cases, donated. However, once food has been reheated or served, it often must be discarded due to safety guidelines. Beyond institutional efforts, residents can reduce waste at home through composting. Local gardener Cindy Coppes said kitchen scraps, leaves and yard waste can be turned into nutrient-rich soil. “Why send natural products to the landfill when you can put it back into the earth?” Coppes said. Composting, however, requires some care. Experts recommend
avoiding meat and oily foods, which can attract pests and do not break down easily, while focusing on fruits, vegetables and plant material. Other reuse options include feeding animals or donating excess food when safe to do so. Even cooking oil can be recycled locally at Warsaw’s KC Recycling Depot, where it may be processed into products like animal feed. Despite these options, officials say awareness remains a challenge. Much of the waste generated at home could be reduced through meal planning, better storage and using leftovers. Food waste remains a major environmental issue, accounting for an estimated 58% of methane emissions from landfills, according to national data. At the same time, studies estimate the average family of four throws away nearly $3,000 in food annually. While only four states currently require residents to separate food scraps from regular trash, several states, including New Jersey, recently adopted new foodwaste reduction goals. Nationally, composting access is expanding, with nearly 36% of Americans now able to use curbside pickup or drop-off programs for organic waste. As communities across the country face shrinking landfill space - a 2020 Waste Business Journal report found the U.S. had 18 years of landfill space left - local efforts in Kosciusko County show that solutions already exist. They are often just a short distance from the trash bin.
TREATED LIKE DIRT — Cindy Coppes holds a handful of compost from her backyard barrel, demonstrating how kitchen scraps can be turned into nutrient-rich soil. Photo by Maksym Hart.
THROWING THE REST OUT — Students at Syracuse Elementary School dispose of uneaten lunch items, highlighting one source of food waste in schools. Photo by Maksym Hart.