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.

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.