Summer 2003 infoCycling

California promotes food diversion hierarchy

Food—all living things need it.  In California, the nation’s leading agricultural state, tremendous amounts of land, water, energy, chemicals, and labor are applied to produce this valuable resource.  With all this invested, we need to be better stewards of our food resources, using them efficiently and eliminating waste.

The California Integrated Waste Management Board’s (CIWMB) 1999 CIWMB Statewide Waste Characterization Study estimates that 16 percent of the total waste disposed in the state—more than 5.5 million tons each year—is food. 

In some jurisdictions, food waste exceeds 30 percent of the waste stream. According to the study, approximately 50 percent of all disposed food comes from the residential sector, while 25 percent is generated by restaurants. The remaining 25 percent is generated from grocers, schools, institutions, hotels, food processors, and other miscellaneous sources.

Much of this food is plate scrapings or food processing waste, and not suitable for human consumption.  Yet, with the right infrastructure in place, there are other potential uses for surplus food, such as animal feed or compost. The diversion of surplus food also helps reduce problems associated with waste transportation and disposal, including odors, leachate, and gas emissions. 

To facilitate the development of food diversion programs, the CIWMB held the statewide Food Diversion Summit of 2002 in Sacramento. 

The summit highlighted a wide variety of topics and provided stakeholders with an opportunity to discuss the challenges and possible solutions for food diversion efforts.  In February 2003 the CIWMB adopted a number of recommendations derived from the summit, including:

• Development of contract concepts or legislative proposals that support food diversion programs.
• Development of a Web-based food diversion information clearinghouse.
• Promotion and development of ongoing technical assistance and resources.
• Pursuit of partnerships and working agreements with trade associations, food-related regulatory agencies, and other food-related organizations.
• Adoption of a “food waste diversion hierarchy.”

Contract concepts and legislative proposals

CIWMB staff will submit contract proposals and legislative proposals that promote food diversion, as contract service money is available.  The legislative analysis process, where appropriate, will also be used to ensure food diversion efforts are considered.

Food diversion information clearinghouse

The CIWMB’s food diversion Web site will be enhanced to address informational needs identified at the Food Diversion Summit.  Site content will be expanded to include information on:

• Best management practices.

• Food diversion facility lists.

• Food diversion how-to guides.

• Materials for food diversion education.  

• Model programs and case studies.       

• New publications and Web site information.

• Outreach materials, suggested outreach methods, and graphics.

• Partnership opportunities, funding sources, and cost reducing measures.

• State and industry standards and guidelines.

• Vendors and testimonials for food diversion equipment and biodegradable products.

Partnerships and promotion

As these tools and resources are being developed, CIWMB staff is promoting their use through partnerships with trade associations, food-related regulatory agencies, and other food-related organizations. 

Staff is contacting entities such as the California Restaurant Association, the Association of California Food Banks, the California Department of Food and Agriculture, the California Grain and Feed Association, the Pacific Coast Rendering Association, and the International Biodegradable Products Institute in order to identify partnership opportunities and complementary outreach efforts.

Food diversion hierarchy

The food diversion hierarchy adopted by the CIWMB is consistent with the integrated waste management hierarchy in Public Resources Code section 40051, as well as the zero waste and sustainability goals of the CIWMB’s 2001 Strategic Plan.  Like the integrated waste management hierarchy, it is intended to be a guide to aid those who are responsible for diverting surplus food from California landfills. 

There are five levels in the food diversion hierarchy:

1. waste prevention
2. human consumption
3. animal feed,
4. composting and vermicomposting, and
5. environmentally safe disposal.

1. Waste prevention

Prevention of food waste conserves resources and is the most economical and efficient method of reducing food waste.  Minimizing waste through practices like “first in, first out,” and “just-in-time inventory” is commonplace; however, “portion control” at restaurants is less widely used, since large portions are considered to be a major selling point. 

Offering smaller portions and on-request second servings, or a “light eaters menu”, and doggie bags will ultimately help reduce overall disposal, and their associated costs.  To the commercial sector, food waste prevention is just good business! 

Schools can practice food waste minimization practices through the “offer vs. serve” option. This practice is consistent with the federally funded school lunch program and has the added advantage of additional cost savings.  Schools can also promote “zero waste lunches.”

2. Human consumption

The first option for food that is still legally suitable for people to eat should be to donate it to food banks and rescue programs.

Most jurisdictions have a local food bank or other professionally run charitable organization that will collect surplus food for those in need.  Prepared foods can also be donated and re-served on a same-day basis.

The federal Good Samaritan Food Donation Act protects donors from liability as long as they donate in good faith.  Ideal donors for these programs include grocers, produce markets, restaurants, schools, food product companies, and institutions (such as prisons, hospitals, and universities).

3. Animal feed

Supplementing animal feed with food waste reduces the use of land, water, and other resources used to grow grain, alfalfa, and other plants currently dedicated for that purpose.

Food that is not suitable for human consumption should be used as an animal feed supplement as allowed under State and federal guidelines designed to prevent the transmission of disease. 

For more information on the guidelines, write to: California Department of Food and Agriculture, Animal Health Branch, 1220 N Street, Room A107, Sacramento, CA 95814 or call (916) 654-1447. 

Vegetable trimmings can be fed to pet rabbits or chickens, and commercial generators can make informal arrangements with local farmers and ranchers to divert pre-consumer food such as excess produce or culls from the garbage. 

It is also suggested that food processors, bakeries, or other large generators of surplus food try to make arrangements with an animal feed manufacturer by calling the California Grain and Feed Association at (916) 441-2272. 

Significant amounts of post—consumer surplus food can be collected by a limited number of pig farmers licensed by the California Department of Food and Agriculture’s Animal Health Branch.  To locate the nearest licensed pig farmer, call the Animal Health Branch at (916) 657-5225.

Improper disposal of grease causes many problems such as sewer blockage and even beach closures.  Rendering or tallow companies collect grease, meat, bone, and other animal by-products for recycling into a wide variety of products. 

4. Composting and vermicomposting

Food that is unsuitable for human or animal consumption can still be composted into a beneficial soil amendment, thus greatly reducing the amount of material going into landfills. 

These materials may include spoiled fruits and vegetables, stale bakery items, kitchen prep trimmings, and leftover plate scrapings.  For additional information, contact the California Department of Food and Agriculture’s Animal Health Branch at (916) 654-1447.

Most city and county governments currently do not have the infrastructure developed to initiate large-scale food collection and composting systems.  In addition to favorable economics, hauling capabilities, an education campaign, and a well-developed implementation plan, local governments also need an appropriately permitted compost facility to partner with. 

Typically, jurisdictions initiate a pilot program by collecting pre-consumer food waste from commercial food generators before attempting to tackle the residential sector.  However, the most common methods of diverting residential food waste at the local level are through backyard composting or home vermicomposting.

On-site composting and vermicomposting is an excellent option for schools, institutions, and in some cases the commercial sector. 

For schools, a program of composting or vermicomposting can go hand in hand with curriculum and a school gardening project.

Schools, institutions, and some restaurants or grocers are exploring in-vessel technologies and composting their materials on site. 

In-vessel systems typically involve a significant initial investment; however, the generator may be able to amortize this cost over time through avoided disposal costs and/or the sale of the compost generated.

5. Environmentally safe disposal

When all diversion options have been fully explored and conditions still do not permit an alternative,

disposal in a permitted solid waste facility may be the only remaining environmentally sound option. Even so, it is important to note that local conditions may change over time and that diversion opportunities should be re-evaluated.

The Food Diversion Summit of 2002 proved to be a successful forum, not only for information sharing, but also as an opportunity for stakeholder input on the best methods for increasing food diversion in California. 

Implementing the summit’s recommendations will prove instrumental in achieving the CIWMB’s zero waste and sustainability goals.  Once again, California is leading the way—ensuring that valuable food once landfilled is now put to its best and highest use. 

To learn more about the Food Diversion Summit of 2002, and the role of the CIWMB in providing technical assistance for food diversion efforts in California, please contact Terry Brennan at (916) 341-6578, or visit the CIWMB’s Web site.

Last updated: December 28, 2007