The Assembly Environment, Natural Resources, and Solid Waste Committee convened on April 23, 2025, to discuss pressing issues related to food waste and environmental sustainability. The meeting featured testimony from Zach Shaben, the US and Canada Public Affairs Manager for Too Good To Go, a social impact company dedicated to reducing food waste.

Shaben highlighted the significant growth of Too Good To Go since its inception in 2016 in Copenhagen. The company now boasts over 100 million registered users and 175,000 active business partners across 19 countries, including the United States and Canada. He reported that the initiative has successfully saved over 400 million meals from being wasted, which translates to a reduction of approximately 1.1 million tons of carbon dioxide emissions.

During his presentation, Shaben emphasized the importance of food waste reduction, stating that Too Good To Go connects businesses with surplus food to consumers at one-third of the retail price. In New Jersey alone, nearly 1,700 stores have partnered with the platform, saving over 1.1 million meals and preventing the emission of 6.7 million pounds of CO2 equivalent.

Shaben urged the committee to support policies that promote food waste reduction, noting the economic benefits for businesses and the environment. He cited a statistic indicating that 31% of food generated in the U.S. becomes surplus, representing a potential economic opportunity of $382 billion annually. New Jersey businesses utilizing Too Good To Go have recouped approximately $3.7 million that would have otherwise been lost.

The meeting underscored the potential for food waste prevention strategies to yield significant returns on investment, with studies suggesting that every dollar invested in food waste prevention can result in a $14 return. Shaben's testimony reinforced the notion that effective food waste management not only benefits the environment but also supports local economies and enhances business operations.

The committee's discussions highlighted the critical need for collaborative efforts to address food waste, with a focus on innovative solutions that align with both economic and environmental goals. The meeting concluded with a call for further exploration of policies that can facilitate these initiatives in New Jersey.