REDUCING FOOD WASTE

​Food professionals have the power to address the rising problem of food waste while improving their bottom line and protecting precious resources. The impact of food waste is large—food production and preparation requires tremendous resources including farmland, clean water and air, labor and energy. Yet millions of tons of food is wasted each year while many families don’t have enough food to eat.
 
For resources and free assistance, explore Food Waste Stops With Me, a collaboration between local and state governments and the Oregon Restaurant & Lodging Association to help food service businesses reduce food waste.

FOOD WASTE REQUIREMENT TO BE IMPLEMENTED IN PORTLAND AREA
Implementation of a regional food scraps separation requirement began in March 2022, requiring many businesses in Clackamas, Multnomah, and Washington counties to comply by Sept 2024. All businesses generating one 60-gallon roll cart or more of food scraps per week are required to separate their food scraps and keep them out of the landfill by composting, donation or upstream prevention practices. This requirement will support regional efforts to address the environmental, economic and social impacts of waste.

What’s required?

• Start and maintain food scraps collection service
• Set up internal bins with clean labels
• Separate food scraps

STARTER KIT: FOOD SCRAPS SEPARATION REQUIREMENT
Businesses can get free technical support, bins, posters and stickers to help set up a program.​

• Business Food Scraps Requirement FAQ
• Food Waste Estimation Guide
• Food Waste Tracker Sheet and Instruction Guide
• More Resources / Learn From Businesses Like Yours
• Business Food Scraps Requirement Webinar (On-demand recording from October 17, 2022)

​ADDITIONAL RESOURCES:

• Food scraps policy (Metro)
• Composting outside of the Portland metro area

LEARN FROM LOCAL BUSINESSES

​Many businesses already implement successful food waste prevention practices that keeps food out of the landfill and saves businesses money. 

• Old Spaghetti Factory:  Skeptical manager sets up a compost program
  
• The Grapevine Cafe: Successful compost program in hospital cafe 
  
• Hallmark Resort: Small changes make a big difference
  
• Tortilleria y Tienda De Leon’s: Promoting a culture of food waste prevention. (available in Spanish)
  
• Laughing Planet: Food waste prevention as a pillar of sustainability
  
• Embassy Suites: Food waste prevention journey with big savings 

RESOURCES FOR DONATING EXCESS EDIBLE FOOD
While steps can be taken to plan and prepare food carefully, sometimes leftovers and unused ingredients are inevitable. Food banks, pantries and meal sites can take some donations. Where possible, first consider providing excess food to your employees or employees of neighboring businesses. Businesses that donate food, in good faith, are protected by the Good Samaritan Act, and are also eligible for a federal tax deduction. Work with your accountant or business manager for financial advice.

If you are a restaurant or hotel interested in setting up a donation program of excess edible food, please contact local government partners who can connect you with a local food bank, pantry or meal site.  This guide to donating food can help with donation program setup, food safety and liability, and what foods can and cannot be donated. If you have packaged produce or distribution ready-packaged goods, contact your Regional Food Bank, or fill out this Oregon Food Bank donation form. 

LOCAL ASSISTANCE
City:

• City of Ashland | Ashland Emergency Food Bank | 541-488-9544 | [email protected]
• City of Beaverton | 503-526-2665 | [email protected]
• City of Bend | Cassie Lacey | 541-323-8587 | [email protected] 
• City of Gresham (including Wood Village) | 503-618-2525 | [email protected]
• City of Portland | 503-823-7202 | [email protected]

County:

• Clackamas County | 503-742-4458 | [email protected]
• Clatsop County | Meredith Reiley | [email protected]
• Lane County | Angie Marzano, Green Business Leaders | 541-682-6536 | [email protected] 
• Marion County | Brian May, Marion County Public Works | 503-365-3147 | [email protected]
• Washington County (except Beaverton) | Jennifer Stefanick | 503-846-3605 | [email protected] (English), [email protected] (Español)
• NW Oregon, including North Coast | Lexi Meek, Oregon DEQ | 503-229-5790 | [email protected]
• Southern Oregon, including South Coast | Cathy Brown, DEQ Western Region | 541-687-7325 | [email protected]​