Food Scrap Management

Californians throw away more than 5 million tons of food scraps each year. That’s 16 percent of all disposed materials going into landfills from businesses, residents, and institutions such as schools and prisons. Although green material collection programs have been implemented in many cities and counties, management of food scraps provides additional opportunities to help meet the State’s diversion goals as well as provide greater uses for this resource. A suggested order for food scrap management is to (1) prevent food waste, (2) feed people, (3) convert to animal feed and/or rendering, and (4) compost.

This site provides information and resources to help reduce food waste and save money on disposal costs. Resources include food scrap prevention tips, lists of local food banks and food rescue programs and on-site and off-site composting options. Regional compost workshops and special event information is also available.

Not sure where to start? Try Frequently Asked Questions (FAQ).

For more information on organic materials management, please visit our Organic Materials Management Web site.