First of all, throw out waste diversion percentage, because waste diversion looks worse when you save food. At Campbell Soup, we avoided 1,000 tonnes a year of food waste. Their waste diversion number went down because they used to be diverting it, but it's still better to have it as food than as diverted waste.
We have the wrong metrics at the federal level, but also there are no programs in effect. Nobody's even talking about food waste prevention. We're all talking about organic waste management and how we destroy this food more efficiently, rather than how we keep it as food.
There are no programs; there is no support for anybody on how to go about doing it.