Food: Too Good To Waste
Food gets thrown away in Palo Alto more than anything else!
Whether it’s moldy cheese, limp celery or those long lost leftovers in the back of the fridge, chances are you’ve wasted food this week. You’re not alone. 26% of Palo Alto's residential garbage is composed of food that went bad and was thrown away - let's reduce this waste!
This page gives you tips on how you can reduce food waste in your home or business.
Food Waste Definition
Food Waste Facts
How You Can Stop Food Waste At Home - Tips on how to keep your food from going to waste
Business - Tips to Reduce Food Waste & Improve Your Bottom Line
Local Food Donation Options - Recovery organizations for businesses to donate excess edible food
Food Waste refers to edible food that is not eaten for one reason or another, goes bad and is thrown away. Food scraps such as banana peels, apple cores and bones are not included – they should be composted.
Food Waste Facts
Food is wasted when we buy more than we need, store it incorrectly, throw away leftovers and cook too much. When we throw away food, we also waste all the water and energy used to produce, package and transport food from the farm to our plates.
American Food Waste Facts:
- 40% of all food in the US is wasted
- 25% of all freshwater we consume - goes to produce the food we never eat
- 4% of the oil we consume - goes to produce the food we never eat
- $166 billion (retail value of preventable waste) - is spent on the food we never eat
- 135 million tons of GHG emissions - is created by the food we never eat
These numbers are for our whole food system from farms, processors, retailers and households.
The Average American:
- Household throws out 25% of the food they purchase
- Family of four tosses out more than $1,600 a year in wasted food
- Food gets thrown away in Palo Alto more than anything else. It makes up 10% of everything that is thrown away in the garbage and compost by residents and businesses.
- 26% of Palo Alto's residential garbage is composed of food that went bad and was thrown away.
These numbers refer to edible food that was thrown away, not food scraps.
Reducing food waste is an easy way to trim your grocery bills and reduce your environmental footprint. By becoming aware of how you may be wasting food, and making small shifts in how you shop, prepare and store food, you can keep this valuable resource from going to waste.
The following tips were created by the United States Environmental Protection Agency (US EPA) in coordination with American families across the country. Use the "Smart Tips" to help reduce food waste in your home.
Smart Tips Videos
Get Smart: See How Much Food You’re Really Throwing Away
Research shows that nearly everyone wastes more food than they think they do. The first step to reducing food waste is to actually measure how much food you’re throwing away.
Smart Shopping: Buy What You Need
Planning is key to avoiding food waste. If you buy no more than what you expect to use, you will be more likely to keep it fresh and use it all.
Smart Storage: Store Foods To Last
By storing food for maximum freshness, it will taste better and last longer, helping you to eat more of it.
Visit SAVETHEFOOD.COM/STORAGE for more tips to keep your food fresh and tasty for as long as possible.
Smart Prep: Prep Now, Eat Later
Prepare perishable foods soon after shopping. You’ll make it easier to whip up meals later in the week, saving time, effort and money.
Smart Saving: Eat What You Buy
Be mindful of old ingredients and leftovers you need to use up. You’ll waste less and may even find a new favorite dish in the process.
Check out these great videos from King County Washington.
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Wasted food costs the commercial food service industry roughly $100 billion annually, but they aren’t the only businesses that create food waste. All businesses can benefit by reducing their food waste. It can save money by reducing not only disposal costs but also over-purchasing, labor, and energy costs. Additionally, you can receive tax benefits from donating wholesome, edible food to food banks or food rescue organizations.
Reduce your food waste
We often do not realize how much food we waste at our businesses. Check out our list of common strategies to figure out where food waste happens at your business and how to avoid it.
Here is a general checklist that identifies common strategies any business can use to reduce wasted food and packaging. Choose strategies based on the opportunities that exist at your facility. Tracking food waste is always the first step.
- Conduct a wasted food and packaging assessment using the U.S.EPA’s Food and Packaging Waste Prevention Tool or another waste tracking tool
- Adjust food purchasing policies to reduce excess food purchasing
- Adjust menus to reduce frequently uneaten or wasted items
- Modify food preparation methods to minimize waste (for example, heat soups or prepare food in smaller portions)
- Store food properly to reduce spoilage
- Repurpose leftover kitchen food following food safety guidelines (for example, reuse day-old bread for croutons or leftover vegetables as a pizza topping)
- Donate excess food
- Use reusable service ware instead of disposable service ware
Feed people, not landfills
Help the community, the environment and your bottom line at the same time. If you do have excess food, do not throw it away (that includes the compost bin). Help feed the hungry - 96,000 low-income adults in Santa Clara County are estimated to be food insecure. Donating food not only keeps food out of landfills, it also feeds those in need. You may even get tax benefits!
Food Donation Connection
Food Donation Connection manages food donation programs for food service companies including restaurants, airports, college campuses and more. Program services include linking donor locations with food rescue groups or those feeding the needy, assisting in the development of safe food handling standards, tax valuation, electronic donation tracking and reporting, and ongoing monitoring and follow-up to ensure program implementation and success.
Peninsula Food Runners
Peninsula Food Runner is an organization dedicated to repressing hunger by diverting good food to those in need and thus, reducing the waste of food in the San Mateo and Santa Clara counties. They pick up excess food for free from restaurants, caterers, bakeries, hospitals, event planners, corporate cafeterias, and hotels, to be delivered to those in shelters, feeding programs, and 100% affordable housing where food insecurities and hunger are most common.
Ecumenical Hunger Program
2411 Pulgas Ave, East Palo Alto
Ecumenical Hunger Program prepares and serves hot meals and provides boxes of food to needy individuals and families to meet basic nutritional needs.
Second Harvest Food Bank of Santa Clara and San Mateo Counties
The Food Bank mobilizes individuals, companies, and community partners to connect people to the nutritious food they need. Nearly half of the food distributed is fresh produce.
Spoiled Food & Food Scraps
Compost your scraps
Not all food waste is edible, spoiled food and food scraps do not belong in the landfill either. GreenWaste of Palo Alto offers compostables collection service. GreenWaste Environmental Outreach Coordinators are available to assist you in starting up and/or improving your program (waste stream evaluation, best-management practices, trainings, education/outreach items). Contact GreenWaste at (650) 493-4894 or PAcustomerservice@greenwaste.com to sign up for compost service and save money on disposal.