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$444B Fix: The California Blueprint to End U.S. Food Waste

The United States wastes 38% of its total food supply every year, resulting in an economic drain exceeding $444 billion, approximately 2% of US GDP. The U.S. still has a long way to go to meet the 2030 goal set by the EPA for reducing 50% of food waste by 2030. To tackle this crisis, the solution must move beyond simple recovery and focus on prevention at the source.

Food Waste in California

Californians send 2.5 billion meals worth of still-fresh, unsold food to landfills each year, even though 1 in 5 Californians do not have enough to eat. These households often must choose between eating and basic needs like housing or medical bills.

To reduce food waste and address food insecurity, surplus food that is still safe for people to eat will be donated to food banks, soup kitchens, and other food recovery organizations and services to help feed Californians in need.

This will cut waste sent to landfills and lower methane climate pollution from organic waste rotting in landfills.

  • 2.5 billion meals worth of potentially donatable food is landfilled a year.
  • This could help feed millions of the 1 in 5 Californians without enough to eat.

The Good News:

California communities have expanded programs to send still-fresh, unsold food from large food businesses to Californians in need.

  • About 700 million unsold meals went to Californians in need since food recovery rulesstarted in 2022.

To support non-profit organizations and local efforts, CalRecycle’s grant funds projects that prevent food waste or rescue edible food that would be landfilled to help Californians in need.

CalRecycle’s SB 1383

California is tackling food waste through statewide mandates (SB 1383) requiring cities to implement organic waste collection (composting, renewable fuel) and edible food recovery programs, aiming for 75% reduction in landfill disposal by 2025. This involves mandatory food scraps collection for residents, businesses, and large events, plus boosting donation of surplus food to help reduce methane emissions, support local food systems, and create compost. Individuals can help by planning meals, using leftovers, understanding date labels, and participating in local collection programs.  SB 1383 has established guidelines and recommendations to implement a state-wide plan which includes a framework on food recovery and waste management.

CalRecycle’s SB 1383 Edible Food Recovery Goals

SB 1383 requires the state, by 2025, to recover 20% of edible food for human consumption that would otherwise be disposed. This is a statewide goal that California must collectively achieve. It is not a goal for individual jurisdictions to achieve. To achieve this statewide goal, SB 1383’s regulations require commercial edible food generators donate the maximum amount of their edible food that would otherwise be disposed. The regulations also require jurisdictions to implement edible food recovery programs to help increase food recovery throughout the state.

Projects awarded since 2018 have resulted in (data as of September 2025):

  • 260 million meals
  • 443 local jobs
  • 312 million pounds of food kept out of landfills to date
  • GHG (Greenhouse Gas) reductions equal to 68,692 cars off the road (294,492 MTCO2e less to date)

Together, we can transform California’s approach to food, turning what was once waste into a sustainable resource that protects our environment and supports our climate goals.

By Vikram Mavalankar, O2I Volunteer

Creative Upcycling: Turning food waste into Art and Home Décor

Food waste is a global issue that demands our attention – a third of the food produced for human consumption is reportedly wasted annually, according to the Food and Agriculture Organization of the United Nations. This waste not only throws away priceless resources, but also worsens the environment. Despite this obstacle, a new movement called creative upcycling is widely used to turn food waste into creations that are practical and beneficial around the house.

Creative upcycling entails using waste resources, in this example food waste, in new ways to make art and home furnishings. It is a sustainable strategy that gives new life to materials that otherwise would have been discarded. It allows us to improve the environment and human health by using our imagination to rethink the possibilities of food waste.

Fruit and vegetable peels are among the most versatile food waste materials for upcycling. These vibrant and multicolored peels are often dried, stored, and used to make one-of-a-kind artworks rather than being thrown away. For example, dried orange peels turn into aromatic potpourri to give your home a clean, fresh fragrance. Potato peels can also be dried and made into earthy, rustic wall décor or even used as stencils to paint designs on cloth.

Coffee grounds, that are frequently thrown away, can be mixed with non-toxic glue, dried and shaped into sculptures for decoration, or used as a natural fabric dye. Additionally, they may be used with beeswax to create fragrant, environmentally friendly candles. This not only cuts down on waste but also gives your living environment a little bit of personality.

Unused wine corks, which are frequently left at the back of kitchen drawers, can be crafted into striking works of art. It creates a chic and useful bulletin board or wall decoration by arranging them in different designs and pinning them on a board. When visitors come to your house, this not only cuts down on waste but also makes for a good discussion starter!

Additionally, to individual food products, food packaging can be creatively reused. Mason jars can be turned into visually beautiful kitchen items by giving them unique labels or painting them in vivid colors. Tin cans can also be used to create pots for an indoor herb garden, bringing a touch of greenery indoors while reducing waste.

Upcycling in a creative way is not just restricted to the visual arts. Culinary innovation can also be stimulated by food waste. Fruit and vegetable leftovers are often reused to create nourishing soups or smoothies. Making croutons or breadcrumbs from stale bread cuts down on waste while enhancing the flavor and texture of your food. We can decrease food waste in our kitchens and produce delicious meals by adopting the idea of “nose-to-tail” cooking, in which every component of the product is used.

Creative upcycling also allows us to find an answer to the problem of food waste and its management worldwide. We can cut down on waste, advance sustainability, and infuse our living spaces with a little bit of creativity by turning leftover food ingredients into art and home décor. One upcycled invention at a time, let’s embrace our creativity, rethink the possibilities of food waste, and improve the environment.

By Gaura Jha
Student Volunteer @ O2I