Reducing Food Waste in the Northwest (2024)

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Reducing food waste can start with good meal preparation and selective food shopping. Image of the Portland Farmers Market from Oregon Department of Agriculture.

Approximately one-third of the food produced in the U.S. each year is discarded. This discarded food contains enough calories to feed 150 million people, exceeding the needs of the estimated 35 million individuals experiencing food insecurity in America. In addition, discarded food often ends up decomposing in landfills, releasing greenhouse gases (GHG) and contributing to global climate change.

The Northwest is home to a rich agricultural landscape that sustains a diverse food supply and a strong regional economy. However, Alaska, Idaho, Oregon, and Washington are no exception when it comes to food waste. In fact, food waste accounts for 17% of solid waste in Washington landfills and 10% in Oregon landfills. Though Idaho and Alaska have not reported statewide data, Ada County, the largest county in Idaho, reported in 2020 that 34% of materials landfilled were organic (though this includes materials other than food waste). Similarly, Anchorage, Alaska reported that food scraps comprised 18% of organic materials in landfills. To improve regional climate resilience and reduce greenhouse gas emissions, producers and consumers can take steps to reduce food waste.

What are the main sources of food waste?

The leading causes for consumer food waste include over-purchasing, ordering too much food, and cooking more food than needed. Fruits, vegetables, eggs, and dairy are the most commonly discarded food items.

Food waste on farms is also common. This can include spoilage that occurs when ripe crops are left unharvested for reasons like low demand or lack of storage space. Spoilage can also occur due to exposure to pests and bacteria while in transport or in storage. These issues contribute to significant waste before food even reaches consumers.

How does food waste contribute to climate change?

One of the key environmental impacts of food waste is the amount of methane that is released as food decomposes. Methane (CH4) is the third most abundant GHG emitted by human activities (after carbon dioxide [CO2] and nitrous oxide [N2O]). Furthermore, it is 28 times more effective at trapping heat in the atmosphere than carbon dioxide. In landfills, food waste and other organic material break down anaerobically (without oxygen), which releases methane as a byproduct. Since food waste accounts for over half of the methane emissions from landfills (58%), every extra load of discarded food increases methane emissions, contributing to climate change.

Tips on preventing food waste for individuals and households 

There are a variety of ways that individuals and households can reduce food waste in the Northwest. Adjusting the way meals are planned, purchased, and stored, alongside composting uneaten food, can help reduce the amount of food that is wasted. State-specific resources for food waste reduction strategies are available for all states in the Northwest.

Meal Planning and Storage: for individuals and households, before and after the meal are the two most critical points at which to consider food waste.

• When meal planning, consider how much food is necessary to feed the household and include amounts on your shopping list.
• When shopping, purchase only the amount of food necessary to feed the household (e.g., if a recipe requires just one tomato, opt for loose produce rather than a pre-packaged bundle to avoid surplus).
• Serve smaller portions to minimize the amount of uneaten food left on plates.Store leftovers in small portions, label them with the date, and use them within 3-4 days.
• Factoring in leftovers in the meal plan is also a great way to ensure leftovers are eaten.

This graphic shows the process of composting from edible food, to scraps, compost, nutrient-rich fertilizer, and back to plant growth. Adobe stock image.

Composting is a method of recycling organic matter such as food scraps to create an organic fertilizer that can be used for growing plants.

• In traditional composting, food is piled with other organic matter (e.g., leaves, twigs, mulch) and regularly rotated to encourage decomposition and prevent methane from building up in the pile.
• Vermicomposting uses worms and other microorganisms to break down organic materials into a high-quality soil nutrient called worm castings. It is a more sustainable method of composting, since it releases less methane. 
• If composting at home is unattainable, there are commercial composting sites that accept food scraps. Cities such as Seattle, Boise, and Portland offer compost pickup services for residents.

Tips on preventing food waste for agricultural producers 

Proper storage: Food waste can be prevented before the food even reaches the store. Producers can ensure that crops are stored properly to prevent damage or rot.

• The USDA Farm Service Agency offers a Farm Storage Facility Loan Program that provides farmers with low-interest financing to acquire, build, or upgrade food storage facilities.

• Anaerobic digesters breaks down organic material in an oxygen-free environment within a sealed reactor. Inside, microorganisms decompose the waste, producing biogas – a mix of methane and carbon dioxide. When the production of these gases is controlled and collected, they can be used for energy.
• After the digestion process, a material known as digestate remains. This material is rich in nutrients and can be used as organic fertilizer.

Compost provides another great source of fertilizer that can be utilized on agricultural land.

• Creating and using compost on agricultural land follows the same basic steps as composting in households, just at a larger scale.
• The Washington Department of Agriculture established a Compost Reimbursement Program in 2023 for Washington farmers. This program allows farmers to be reimbursed when they buy compost from qualifying commercial facilities to make using compost on agricultural lands more accessible.

How are Northwest states reducing food waste? 

Northwest states have implemented strategies for reducing food waste. For example, Washington developed the Use Food Well Plan to create a more sustainable food system by preventing food from being discarded and redistributing edible food that would otherwise go to waste to those in need. Oregon developed the Strategic Plan for Preventing the Wasting of Food. This plan focuses on reducing food waste by redirecting surplus food from businesses to those in need, supporting local agriculture, and promoting sustainability when discarding food. 

Anaerobic digesters, such as the methane digester in this image, convert organic waste to biogas that can be used to power farms, businesses, universities, and more. USDA Photo by Lance Cheung.

Food waste is also being addressed at the local level. For example, in 2022, the Idaho Department of Environmental Quality awarded Boise State University the Sustainable Materials Management grant as part of an effort to reduce the amount of waste that is produced on college campuses. The school used the grant to buy an anaerobic digester. This makes Boise State University one of the few colleges in the U.S that uses an anerobic digester to reduce food waste. 

The city of Anchorage, Alaska is also taking steps to reduce food waste with their community food waste reduction program. Through education and outreach, this program aims to prompt residents and businesses to implement food waste reduction strategies in their communities. Some of the program initiatives include hosting workshops, promoting local food donations, and providing composting resources.  

The Food Bank of Alaska (FBA) is an organization based in Anchorage that aims to recover surplus food from distributors and redistribute that food to the community. They accept donations from both retail grocery stores and individuals. All inedible food that is donated to the center either gets sent to composting facilities or to pig farmers as feed.  

The Northwest can significantly reduce food waste and its associated greenhouse gas emissions, from farm to table. While federal, state, and city initiatives establish broader goals, individual actions, such as proper food storage and mindful purchasing, play a crucial role in keeping food out of landfills. By working together, federal, state, and municipal entities can create a more sustainable food system that not only reduces emissions but also enhances food security in the region.

More tips on how to reduce food waste through daily activities can be found on the USDA website.