Reduction of GHG emissions by diverting unsold goods and food wastes from disposal

Public consultation on the first version from 5. October 2023 - 2. November 2023

Sectoral scope:

  1. Waste handling and disposal



Current stage:

Completeness review




The methodology can be used to develop projects that generate emission reductions from rescue initiatives associated with:

  • The diversion of unsold goods and food from final disposal to be commercialized or donated on any off-price retailers such as e-commerce stores or similar platforms, or through any initiative that diverts unsold goods from final disposal.
  • The diversion of food wastes from final disposal to be (processed or not) used for feeding different kind of animals (hereinafter referred to as “animal feeding”).

This methodology will provide a framework for the quantification of emission reductions of such diversion as a result of the project activity. The baseline scenario involves unsold goods such as food, personal care products, pharmaceuticals, cosmetics, home care products and/or food wastes from restaurants, homes, hotels, universities, community kitchens, etc. that were either sent to a solid waste disposal site or incinerated. Both incineration and solid waste disposal processes release atmospheric GHG. The objective of a project using this methodology is to avoid/reduce GHG emissions6, which would have otherwise been emitted into the atmosphere. Additionally, a project is envisaged to reduce contributions to solid waste disposal sites (SWDS) by diverting unsold goods from final disposal and returning them to the economic mainstream in the form of: a) discounted products to be sold through rescue initiatives or to be donated through specific campaigns. b) animal feeding, with or without a potential preparation process.

The emission reductions achieved by a project, as calculated with equations in section 8, are associated with:

  • Reduction of GHG emissions from the decomposition of organic matter contained in the unsold goods and food wastes left to decay in a SWDS.
  • Reduction of GHG emissions from the combustion/incineration of unsold goods and food wastes.