Food Scrap Management

Frequently Asked Questions

• How can I prevent food waste?
• Where can I donate food? 
• Am I liable if someone gets sick from food I’ve donated?
• Where can I compost my food scraps?
• Should I compost on site?
• Do I need a permit to compost food scraps?
• How can I set up a compost system for special events?
• Where can I find biodegradable kitchenware and collection bags?
• Who discards the most food waste in California?
• How will diverting my food scraps save me money?

How can I prevent food waste?

The best way to eliminate food waste is to not create it. This can be accomplished by streamlining processes and using resources more efficiently. Grocery shoppers can buy produce in quantities that can be used before they spoil, despite the sale price. At restaurants, diners can ask about portion sizes and be aware of included side dishes with entrees. With the popularity of all-you-can-eat buffets, you can help by only taking what you can eat for the sake of food waste prevention and appropriate nutritional needs. Business operators may want to read Food for Thought, a food waste prevention guide for restaurants. Also see Food Service Waste Reduction Tips.

Where can I donate edible food?

Food banks typically accept foods that are packaged or can be stored for a period of time. Food rescue programs redistribute foods that are perishable, such as casseroles or other hot meals from caterers, restaurants, delicatessens and cafeterias. Food rescue programs often serve donated meals the same day they are received.  

Am I liable if someone gets sick from food I’ve donated?

No. State and federal law protects food donors from liability as long as it is donated in good faith. The Bill Emerson Good Samaritan Act was passed in 1996 specifically for this reason. Food banks assess donated food prior to distribution, and their facilities may be more closely regulated and inspected than a typical supermarket. Food rescue operations only accept preconsumer dishes (food that has not been on a diner's plate), and keep hot food hot and cold food cold in order to prevent transmission of pathogens.

Where can I compost my food scraps?

If you live in a home or apartment, please see our home composting page with tips on composting residential scraps and on worm composting which can be done indoors or outdoors.

For large volume generators, such as food processors, grocery stores, restaurants, and institutions, see the List of Permitted Food Composting Facilities. This list will be updated as more compost facilities obtain permits to handle various food scraps including postconsumer food (plate scrapings). In addition, contact your local recycling or waste reduction coordinator to learn if a new food collection program is planned for your area. Ask your waste hauler if they offer a discount for separated organics.

Should I compost food scraps onsite?

For commercial and institutional food generators, composting food scraps onsite can greatly reduce collection and disposal costs, and provide a valuable compost product for use in a landscape or for sale. Several questions to consider when planning an on-site food compost program are:

Do you…

• Have enough space?
• Have staff resources to separate food from trash and/or to operate equipment?
• Have the appropriate infrastructure (i.e., electrical, sewer backup) for the type of technology you want to use?
• Have an end use for the finished compost?
• Have business' or residential neighbors' support and cooperation?
• Have or need approval from your local enforcement agency?  Please see Do I need a permit? below.

Before starting an on-site compost project, you may want to call your local waste hauler and/or recycling coordinator to determine if there is an existing or planned food collection program in your area.

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Do I need a permit to compost food scraps?

It depends on the type and volume of food being composted. Small operations may not require a permit (i.e., currently, those with less than 500 cubic yards of certain types of food scraps). If a relatively small amount of vegetable waste is composted onsite, a permit is probably not required. Prior to starting a compost operation, consult the current composting regulations and contact your local enforcement agency for guidance on any local permit requirements. Revisions to the current composting regulations are being considered that may result in changes in the permit requirements for food scraps.

How can I set up a compost program for special events?

When planning a food compost program for events such as fairs, conferences, and workshops, keep the following questions in mind:

• Are dedicated and sufficient staff assigned to oversee this project?
• How many meals will be served? Is it buffet style or served?
• Will there be kitchen trimmings or postconsumer scraps (plate scrapings) only?
• Are there large amounts of meat or oils that can be taken to a renderer?
• What type of food scraps will the end processor or hauler accept?
• Will reusable or compostable flatware and utensils be used?
• Where will collected food be donated or composted?
• Who will transport this food?

Please see Composting at Special Events for more detailed information.

Where can I find biodegradable kitchenware and collection bags?

Biodegradable products, made from materials such as corn, wheat, and potato starch, are commercially available from several manufacturers.  To see a list of compostable utensils, flatware, and food/yard collection bags, please see Biodegradable Products on the food composting page. Prior to purchasing these products, it is good practice to call the compost facility to confirm they will accept these products commingled with food scraps.

Who discards the most food waste in California?

The following food disposal rates by commercial and residential generators were derived from a CIWMB Statewide Waste Characterization Study in 1999. For example, 16.3 percent of the commercial waste stream consists of food, but 56 percent of all the waste disposed by restaurants is food.

How will diverting my food scraps save money?

Less food in the trash can save you money in several ways:

• Avoided purchase costs through food waste prevention strategies.
• Avoided service costs by using fewer or smaller trash bins.
• Reduction in garbage bill by less frequent trash collection for commercial generators.
• Separate collection for organics may be discounted by your local hauler.
• Eliminate purchase of additional soil amendments for on-site landscaping through on-site composting.

If long-term disposal and diversion costs are comparable, choose the option that helps California meet its waste diversion goals and more wisely uses resources.

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Last updated: June 11, 2008