Six food banks in Mexico and Ecuador are now able to quantify their environmental impact, thanks to a new tool developed by the Global FoodBanking Network. The analysis showed that these food banks prevented 816 metric tons of methane from being emitted over the course of a year, an average of 136 metric tons each, by redistributing food that would have otherwise gone to landfills. This methane reduction is equivalent to removing the annual emissions of 900 cars or the carbon sequestered by 63,000 tree seedlings grown for a decade.

At Bancos de Alimentos de México (BAMX), the ability to measure and report on methane emissions is opening doors to new donors and partners. Mariana Jimenez, Director General of BAMX, explains that the environmental angle attracts interest from groups that may not typically be focused on food insecurity but are invested in combating climate change. “Once we talk about the environmental impact, then they get interested in partnering with us and investing money,” Jimenez said. With science-based evidence, the food bank can demonstrate its role in mitigating carbon and methane emissions, providing a powerful argument for support.

The Global FoodBanking Network worked with the Global Methane Hub and the Carbon Trust to create the new methodology for measuring methane emissions. Methane, unlike carbon dioxide, breaks down within about a decade, making its reduction one of the fastest ways to combat climate change. By redistributing food and preventing it from decomposing in landfills—where it would release methane—food banks are playing an unexpected but critical role in this global effort.

For the food banks involved, the benefits go beyond just environmental impact. In Ecuador, Banco de Alimentos Quito has been invited to participate in national and international discussions about climate change, carbon pricing, and sustainable development goals. Founder Alicia Guevara says the project has significantly raised the profile of the food bank, bringing them into numerous high-level conversations about food recovery and environmental responsibility.

While the project required careful data collection, the process was manageable for the food banks involved. Tracking fuel consumption, for example, is a routine task, but the pilot required food banks to be more precise in their data. “There is no complex math to do,” said Guevara, noting that it’s primarily about gathering the right information and inputting it into the platform.

Banco de Alimentos Quito hired a full-time staff member to manage the project, but Guevara stressed that training the entire staff to understand the importance of accurate data collection was the key. Similarly, Jimenez from BAMX emphasized that data collection has become ingrained in the food bank’s operations. “It’s part of our systems, it’s part of our narrative,” she said. “Everyone understands how important it is to what we do.”

The methodology developed through this pilot is now available to food banks worldwide, with plans to expand the training to food banks in Africa and Southeast Asia. This global effort aims to extend the benefits of the methane reduction initiative to other regions and encourage more food banks to measure their environmental impact.

In the United States, Feeding America does not yet have an internal system for tracking emissions, although spokesperson Mitch Steichen acknowledged that the organization references Environmental Protection Agency statistics as a starting point.

Guevara urges food banks to begin collecting environmental data, noting that climate change is an issue of growing importance. “It’s a really great opportunity for food banks to show the impact they’re having,” she said, highlighting the potential for food banks to be recognized not only for their contributions to food security but also for their role in reducing greenhouse gas emissions and fighting climate change.