The Department of Small and Local Business Development (DSLBD) is excited to announce that they are soliciting applications for the 2023 Food Waste Innovation Grants.
Donor Name: Department of Small and Local Business Development
State: District of Columbia
City: Washington D.C.
Type of Grant: Grant
Deadline: 12/22/2022
Size of the Grant: $300,000
Details:
These grants will provide support for restaurants, food manufacturers, shared commercial kitchens, and commercial corridors like Main Streets and Business Improvement Districts to minimize their food waste going to landfill and minimize urban rat populations. This will help businesses meet the goals of Sustainable DC and the future requirements of the Zero Waste Omnibus Act while reducing costs in both food purchasing and waste disposal expenses.
Eligible applicants are food businesses that are appropriately licensed and with fewer than 25 full-time equivalent (FTE) employees. Nonprofits are also eligible when providing direct support for multiple eligible businesses.
Funding Information
DSLBD intends to award between 10 and 25 grants from the $300,000 available for direct grants.
Who can apply?
- For-profit, licensed businesses that are producing, processing, and/or serving food or beverages are eligible for this grant. This includes restaurants, food & beverage makers, cafes, and caterers. Multiple applicants can also apply together for increased funding; the main applicant will need signed letters of support from each other food business.
- Nonprofits will be considered only if they are applying on behalf of a group of two or more businesses who are themselves eligible for the grant. Nonprofits will need to submit signed letters of support from these food businesses. Eligible nonprofits include Main Streets and Business Improvement Districts (BIDs), as well as waste-related or food-focused nonprofits that will serve eligible businesses.
Uses of Funds
The grant funds can be used for technological or process investments, such as: refrigeration and freezing infrastructure to reduce wastage; investments in software to measure and manage food production and better track inventory; equipment and staff training to improve food preparation and serving to reduce waste; food preservation tools like vacuum sealers, dehydrators, and freezers; food transportation to enable another business to upcycle or cross-utilize underutilized ingredients; food donation programs; or waste programs that will compost food waste, compact non-biodegradables, and effectively recycle all that can be recycled.
For more information, visit DSLBD.
