Food waste reduction

According to a World Wildlife Foundation study, the average school throws away or composts 39 pounds of food waste per student every year! This waste means that all the energy, water, and natural resources used to produce, transport, and prepare the food are also wasted. Production and transportation of food are significant contributors of greenhouse gases. Food breaking down in landfills is also a major greenhouse gas contributor. By reducing food waste, schools can conserve natural resources, save landfill space, and lower greenhouse gas emissions.

Criteria for recognition

Schools

• Participate in at least one food waste reduction and/or food rescue activity. Examples include share tables, food donation, and "eat what you take" campaigns.
• Create or maintain a system to track how much food is being rescued or reduced. Share this system with your program representative.
• Conduct a baseline Waste Walk Through (WWT) at least every 2 years.
• Share food waste reduction or food rescue goals with your school. Examples could include assemblies, newsletters, announcements, or social media posts.
• Share your food waste reduction efforts and progress with your program representative.

Districts

Districts can find recognition criteria for the Food Waste Reduction Benchmark in the District Benchmark Guide.

Recognition form

Schools

Fill out the School Food Waste Reduction recognition form. You may fill out the form to receive the benchmark badge at any time of year.
You can complete the recognition form over multiple sessions using the "Save" button. You will be emailed a link that allows you to continue filling out the form. Once the form is complete, select the "Submit" button.

Check out all the schools that were recognized for Recycling collection in 2024-25.

Districts

Fill out the District Food Waste Reduction recognition form. Districts may fill out the form to receive the benchmark badge in the spring of each school year.

Food waste reduction resources and activities

• Guide for conducting a food waste audit (EPA)
• Share table request form
• Share table fact sheet
• Setting up a food donation program
• Studies on the effect of longer seated lunch periods on food waste
• Ways to prevent food waste at home

Interested in learning more? Check out our resource list for more detailed information on this benchmark topic.

Success stories

Students at Chautauqua Elementary School on Vashon Island noticed that there were many pre-packaged containers of dried cranberries going to the school's share table. Many students said they did not like the dried cranberries, so they put together a campaign and successfully convinced the school to stop ordering the packets of cranberries. In addition, the school collects all its food scraps and sends them to a pig farm nearby. At the beginning of the year, there was a lot of contamination in the food scrap bin. However, they started a student monitoring program to make sure nobody put plastic in the food scrap bin. As a result, they lowered contamination to almost zero. The farmers reported that the pigs are really happy.

Briarcrest Elementary School in Shoreline set up a partnership with HopeLink Shoreline. Through this partnership, the school donates its unopened drinks, yogurt, and string cheese, every Wednesday to HopeLink. Through this donation program, Briarcrest is able to prevent a lot of food from going to the landfill.