Washington Center for Sustainable Food Management

Food is a valuable resource. Wasting edible and inedible food also wastes the water, energy, labor, pesticides, fertilizers, and land used to make and transport the food. Below are resources to learn more about food waste reduction in Washington, and information on how to reduce food waste.

The Center is tasked with supporting and tracking progress towards Washington’s food waste reduction goals. To meet these goals, we need to rescue approximately 78,000 tons of edible food for human consumption by 2025. By 2030, we need to reduce edible food waste by at least 195,032 tons and total food waste generated by at least 579,373 tons annually.

A pie chart representing the food waste reduction goals for cutting total food waste as well as edible food.

How are we working to reduce food waste?

Five focuses of the Center: partnerships, improving data, driving research, inspiring learning and action, and advancing equity.

Food Waste Prevention Week (April 1 – 7, 2024)

In 2023, over 600 organizations in 48 states and 11 countries banded together during Food Waste Prevention Week to amplify our commitment to sustainability and spotlight actions we all are taking to support reducing food waste.

Save the date, April 1-7, for social media challenges, in person and community volunteer events, K-12 student art contests, university engagement, presentations with special guests including celebrated local chefs and elected officials, and much more.

Register to become a 2024 partner at www.FoodWastePreventionWeek.com.

What can I do to reduce food waste and wasted food?

Food rescue and donation

State and federal laws protect food donors from liability when they donate wholesome food in good faith to a nonprofit organization.

Many organizations donate food. For example, Sea-Tac Airport provides enough food to the local food bank for over 385 meals per week.