Food waste reduction

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.

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A beautiful sunset over a farm and crops growing on the hill.

Food waste and wasted food have social, environmental, and economic impacts

In 2017, the Washington State Department of Agriculture (WSDA) estimated that 16% of Washington’s population struggled to put food on the table.
One in six Washingtonians (1.15 million people) receive food from emergency food providers, according to the WSDA.
The US EPA estimates $218 billion are spent to grow food that is not eaten in the United States.
According to the Natural Resource Defense Council, American families throw out approximately 25% of the food and beverages they buy. It is estimated this cost can equal $1,365 to $2,275 annually per household.

How much food waste is there in Washington?

Edible and inedible food makes up the largest component of disposed organics. The 2020 – 2021 Waste Characterization Study (WCS) shows:

Food makes up 14% of the total waste stream at 732,781 tons. This includes residential, commercial, and self-hauled garbage
Over 60% of the organics waste stream is edible and inedible food
An estimated 446,135 tons of edible food were disposed (8% of the total waste stream)
An estimated 286,646 tons of inedible food were disposed (5% of the total waste stream)

How is Washington working to reduce food waste?

Pacific Coast Food Waste Commitment - The Pacific Coast Collaborative's food waste reduction initiative, known as the Pacific Coast Food Waste Committment (PCFWC), includes Washington, Oregon, California, British Columbia, Seattle, Portland, San Fransico, Oakland, Vancouver, British Columbia, and Alemeda (California) and King counties. These jurisdictions have committed to a regional goal of 50% reduction in food waste 2030.

The PCFWC connects private sector food businesses with government agencies and nonprofits. All organizations work together by targeting, measuring, and acting on food waste. See this policy briefing on food waste for more information on this work.

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

Become a "smart shopper" by preparing ahead of time before going to the grocery store. Look in the cupboards, refrigerator, and freezer to see what you already have at home, first. Next, make a list of what you need to help you resist impluse buying at the market. By making a plan for your food, you are more likely to use the food you buy. Freeze any extras right away to enjoy at a later date, and buy bulk to cut down on packaging waste. See our resources below for more food waste prevention tips.

Storing food properly keeps food fresh and prevents food waste. Asking important questions about your food can help: "What produce needs to be stored in the refrigerator?" "Should I wrap an item in a damp cloth or a dry cloth?" Families can prevent food waste by keeping proper storage guids handy in the kitchen. See the food waste prevention tips below for more information and resources on proper food storage.

Here are a few sources to consider, and more resources can be found under the prevention resources below:

Donating food for those in need is a great way to keep edible food out of the garbage. The Washington State Department of Health has general food donation information on its webpage Charity Food Donation Guidelines: Washington State Department of Health. Be sure to check with your county health department and nearby food bank to get local information about how to donate food safely and what is accepted.

Backyard systems to manage food waste and residuals vary from simple piles in the yard to complex mechanical systems. There are many resources on composting and vermicomposting available online and at libraries.

Check out the US EPA's resources on composting at home. Tips and considerations provided at this site include:

When composting at home, be sure to mix yard trimmings (carbon based "browns"), food waste (nitrogen based "greens), oxygen, and water
Check with your city, county solid waste department, or community compsoters like Master Gardeners to find out if they have composting or vermicomposting classes
Do research on what works best for you and your family

More resources on food waste reduction:

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 — such as Sea-Tac Airport, which provides enough food to the local food bank for over 385 meals per week.

The Washington State Department of Health has guidelines on charitable food donations.

Here are some food rescue groups that help connect food donors with food distributors:

Here are additional food donation resources:

The Washington State Department of Health has guidelines on charitable food donations.

Here are some food rescue groups that help connect food donors with food distributors:

Here are additional food donation resources:

Use Food Well Washington Plan - In 2019, the Washington Legislature unanimously declared statewide food waste reduction goals (RCW 70A.205.715). Washington's food waste reduction goals are:

Goal 1: Reduce food waste generated by 50% by 2030

Goal 2: Reduce at least half of edible food waste by 2030

The Use Food Well Washington Plan (UFWW Plan) includes 30 recommendations across the food system to reduce food waste by 2030. To learn more about this work, see the UFWW Plan webpage.

Contact information

Jade Monroe
Food Waste Lead
jade.monroe@ecy.wa.gov
360-628-4031

Mary Harrington
Organics Lead
mary.harrington@ecy.wa.gov
360-742-8233

Canming Xiao
Facilities Specialist, Central Region
canming.xiao@ecy.wa.gov
509-823-8603

Martyn Quinn
Facilities Specialist, Eastern Region
martyn.quinn@ecy.wa.gov
509-904-9857

Dawn Marie Maurer
Facilities Specialist, Northwest Region
dawn.maurer@ecy.wa.gov
425-649-7192

Derek Rockett
Facilities Specialist, Southwest Region
derek.rockett@ecy.wa.gov
360-407-6287