projects under this paragraph for a dura-
tion sufficient to ensure that smaller and 
rural communities are able to submit ap-
plications, as determined by the Sec-
retary.’’; and 
(3) in subparagraph (D), by inserting ‘‘(which 
may include private funding or other sources of rev-
enue, as determined by the Secretary)’’ after ‘‘funds 
provided through the grant’’. 
SEC. 7. PROMOTING THE FORMATION OF PUBLIC-PRIVATE 
PARTNERSHIPS ON FOOD LOSS AND WASTE. 
(a) IN GENERAL.—The Secretary, acting through the 
Office of Food Loss and Waste established under section 
3, in collaboration with the Administrator, shall establish 
a program to award grants to eligible governments de-
scribed in subsection (b) to incentivize the establishment 
of public-private partnerships that commit to reducing 
food loss and food waste in accordance with the goal of 
the Secretary and the Administrator to reduce food loss 
and food waste by 50 percent by 2030. 
(b) ELIGIBLE GOVERNMENTS.—A entity eligible to 
receive a grant under subsection (a) is a State, municipal, 
local, or Tribal government. 
(c) PARTNERSHIPS.—An eligible government de-
scribed in subsection (b) that receives a grant under sub-
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section (a) shall use the grant to establish a partnership 
with the following entities: 
(1) 1 or more nonprofit organizations. 
(2) 1 or more private entities from any of the 
following sectors: 
(A) Grocery and specialty food. 
(B) Hospitality. 
(C) Restaurants. 
(D) Supercenters. 
(E) Hospitals. 
(F) Nursing homes. 
(G) Adult care facilities. 
(H) Any other sector that the Secretary 
determines to be appropriate. 
(d) REQUIREMENTS.—A partnership established 
under subsection (c) shall— 
(1) commit to reducing food loss and food waste 
in accordance with the goal described in subsection 
(a); 
(2) provide— 
(A) a framework for cooperative action re-
lating to food loss and food waste; 
(B) a forum for leadership and the sharing 
of information on best practices relating to food 
loss and food waste; and 
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(C) a list of the highest priorities on issues 
relating to food loss and food waste; 
(3) establish a methodology for measurement of 
reductions in food loss and food waste, with the sup-
port of a technical team of individuals from 1 or 
more organizations in the partnership; 
(4) collect data and prepare reports for the pur-
poses of— 
(A) establishing a baseline of food loss and 
food waste appropriate for the scope of the col-
laboration for which the grant was awarded; 
(B) monitoring progress in reducing food 
loss and food waste; 
(C) identifying particular areas relating to 
food loss and food waste that need attention; 
and 
(D) highlighting successes in reducing food 
loss and food waste that can be replicated; 
(5) establish 1 or more working groups to facili-
tate dialogue and dissemination of insights and best 
practices relating to food loss and food waste; and 
(6) make publicly available an annual report de-
scribing the activities of the partnership. 
(e) MATCHING REQUIREMENT.—An eligible govern-
ment described in subsection (b) that receives a grant 
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under subsection (a) shall provide funds, in-kind contribu-
tions, or a combination of both from sources other than 
funds provided through the grant in an amount equal to 
not less than 50 percent of the amount of the grant, which 
may include private funding or other sources of revenue, 
as determined by the Secretary. 
(f) COORDINATION.—A partnership established under 
subsection (c) shall coordinate with regional coordinators 
established under section 4(a), as the partnership deter-
mines to be appropriate. 
(g) AUTHORIZATION OF APPROPRIATIONS.—There is 
authorized to be appropriated to carry out this section 
$2,000,000 for each of fiscal years 2026 through 2030. 
SEC. 8. FOOD LOSS AND WASTE EDUCATION AND AWARE-
NESS CAMPAIGN. 
(a) IN GENERAL.—The Secretary, in consultation 
with the Administrator, shall initiate a national food waste 
education and public awareness campaign (referred to in 
this section as the ‘‘campaign’’) through— 
(1) the Liaison; and 
(2) the Office of Food Loss and Waste estab-
lished under section 3. 
(b) REQUIREMENTS.—The campaign shall, at a min-
imum— 
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(1) illustrate how much food goes to waste in 
the United States and households across the United 
States; 
(2) highlight methods for preserving and stor-
ing foods; 
(3) provide consumers tips to identify whether 
food is still safe and edible, regardless of any 
‘‘BEST If Used By’’ or the ‘‘USE By’’ date on the 
label or food packaging indicating quality and 
freshness; 
(4) teach consumers the differences between 
food freshness and food safety; 
(5) teach consumers how to compost food 
scraps; 
(6) develop educational materials usable by sev-
eral different channels, including for specific indus-
try sectors (including retail, food service, and con-
sumer packaged goods), local governments, schools, 
community and faith-based organizations, and other 
appropriate channels; 
(7) educate consumers on food products made 
with food waste, including upcycled food products, or 
that use innovative technology to prevent food loss 
and food waste; 
(8) include interactive elements; and 
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