1. a. Each public institution of higher education shall develop and implement a food waste reduction program on each campus of the institution. It shall be the purpose of the program to redirect unused, excess food prepared or distributed at campus dining halls, facilities, and events to local food security programs, including soup kitchens, food pantries, shelters, and community nonprofits. The program shall ensure that all necessary and applicable food safety standards are met throughout the selection, packaging, and transfer of food through the program.
b. Each public institution of higher education shall submit an annual report to the Governor, and to the Legislature pursuant to section 2 of P.L.1991, c.164 (C.52:14-19.1), on its contributions to local food security programs and post the report on its website.