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Food waste reduction

Learn effective strategies for reducing food waste.

The average school throws out or composts 30 pounds of food a day. 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

  • Conduct a baseline Waste Walk Through (WWT) at least every 2 years. Use the information to set waste reduction goals.
  • Promote your school and/or district food rescue goals. Examples could include assemblies, newsletters, announcements, or social media posts.
  • Conduct and share your findings from at least 2 annual food waste observations or audits. Use the first audit to set goals and the second to track progress.
  • Share at least 1 way you promote food waste reduction and food rescue with your program representative. Examples include share tables, food donation, and “eat what you take” campaigns.
  • Share at least 1 way you’re educating all students and staff about food waste efforts with your program representative.
  • Share at least 1 success from your food waste reduction efforts with your program representative.
  • Optional: Share your other food waste reduction actions.

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.

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

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

Success stories

The Renaissance School of Arts and Reasoning in the Lake Washington School District collected data on food waste during school lunches over 2 weeks. In the first week, students followed their usual lunch routines. In the second week, students were encouraged to reduce their food waste. After analyzing the data, they found a 9 percent increase in students reporting no food waste.

The Green Team at Mt. Si High School in the Snoqualmie Valley School District partnered with the Snoqualmie Valley Food Bank to create a donation program. The program allows students to donate unopened and uneaten food at lunch.

The Green Team at Northwood Elementary School in the Mercer Island School District analyzed lunchroom waste and found it was largely wasted food. They launched “Waste Free Wednesdays,” using announcements and posters to address the issue. Since starting this initiative, they have seen a reduction in food waste.

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