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Food Waste Reduction Tips and Tricks
Tips for Reducing Food Waste
  1. Conduct a food waste audit to learn how much and what kind of food is going to waste in your home or school.
  2. Shop your refrigerator to avoid food waste
  3. Shop your fridge first! Before going grocery shopping inventory what you already have, what you plan to eat in the next week, and what you will need to create those dishes.

    Making a grocery list can save a family of four $1,600/year! Get tips and tricks for storing food and recipes for leftovers at or follow BayROC on Facebook.

  4. Reorganize your fridge to keep produce and other perishables up front so you remember to eat them before they go bad.

  5. Having a party? Plan how much you need to keep you guests full and happy while minimizing excess with the Guest-imator.
  6. Plan a meal using leftovers
  7. Going out to eat? Order smaller portions or plan a meal using up any leftovers. Get recipe ideas at or

  8. Understand manufacturer dates. “Best by” and “Use by” dates are mainly manufacturers suggestions. Except for infant formula, dates are not an indicator of the product’s safety and are not required by Federal law.

  9. Share your food. If you end up making way more than you expected, find a way to reuse the remaining food. Invite your neighbors over for dinner or have your kids invite their friends and use it as a way to get to know people better.

  10. Food scraps are the unavoidable waste products from food preparation. To keep them out of landfills, learn how to compost.

Food Waste Facts
  • In California, food waste (food that is discarded and remains uneaten) is the single largest component of municipal solid waste going to landfills, accounting for roughly 18 percent.

  • In an enclosed landfill absent of oxygen, food waste quickly generates methane, a greenhouse gas (GHG) that warms the planet 86 times more than carbon dioxide.

  • In addition to methane, organic materials high in nitrogen, such as food scraps, also produce nitrous oxide (N2O) during decomposition in landfills, a GHG that is roughly 300 times worse than carbon dioxide.

  • Sending uneaten food and other organic waste into landfills releases more than 8.3 million tons of GHGs each year in California, contributing 20 percent of the state’s methane emissions.

  • Nationally, discarded food costs consumers and industry $162 billion each year.