With an estimated 30 to 40 percent of the food supply wasted in the United States, food waste in America is a growing issue that must be addressed on a federal, state, and citywide basis. Why?
Because each city faces unique problems, has different resources and limitations, and has distinct programs in place. This also applies to Washington, DC, a city uniquely positioned at the crossroads of government, hospitality, and thriving local businesses.
That said, reducing food waste in Washington, DC is absolutely critical, as effective food waste management is not just an environmental responsibility but also a way to save businesses money.
Keep reading to learn about food waste laws and regulations in Washington, DC, major contributors to food waste in this city, and tips for managing commercial waste.
Key Takeaways
- Over 85,000 tons of food go to waste in the District of Columbia’s commercial section each year, while nearly 11% of households in DC struggle to buy enough food for themselves and their families.
- Under D.C. Code § 8-1031.03a, large food waste generators are required to separate and process commercial food waste. This includes donating excess edible food when feasible, sourcing separate back-of-house food scraps, and establishing food waste diversion programs.
- Preventing waste at the source should be businesses’ top priority. Solutions include food waste audits for insights, FIFO inventory management, and advanced tracking technology.
- Composting is a valuable waste management approach, as it turns food waste into a nutrient-rich soil amendment. High-quality compost can also be sold on the market for agricultural applications, therefore helping businesses create a new revenue stream.
How much food is wasted in DC?
In 2023, 38% of the food supply in the U.S. was unsold or uneaten. This is equivalent to almost 149 billion meals’ worth of food and roughly 1.8% of U.S. GDP.
Of this, Washington, DC produces a significant amount of food waste, with businesses like restaurants, hotels, and markets being key contributors. In fact, over 85,000 tons of food go to waste in the District of Columbia’s commercial section each year, while nearly 11% of households in DC struggle to buy enough food for themselves and their families.
This highlights the need to reduce waste, use resources more efficiently, and bridge the gap between surplus food and hunger.
To address these issues, Zero Waste DC provides resources that help DC residents, businesses, and visitors move toward zero waste. This program aims to reduce the citywide solid waste stream by 18%, divert 80% of the citywide waste stream away from landfills, and reduce greenhouse gas emissions by 1.38 million metric tons of CO2 equivalent.
But to understand what actions are being taken to address DC food waste, let’s explore the key laws and regulations making a difference.
Food Waste Laws and Regulations in Washington, DC
There are various laws regulating food waste in Washington, DC, including:
- Food Waste Diversion Mandates: Under D.C. Code § 8-1031.03a, large food waste generators are required to separate and process commercial food waste. This includes donating excess edible food when feasible, sourcing separate back-of-house food scraps, and establishing food waste diversion programs to collect and transport waste to organic waste processing facilities.
- Composting and Recycling Policies: In addition to the above policy, there are multiple regulations to improve waste management in the DC area. D.C. Law 23-211, for instance, required the Mayor to submit a comprehensive plan by January 1, 2023, detailing strategies for managing residential and commercial compostable materials. This plan includes identifying processing locations, rollout timelines, and diversion goals. There are also various programs, such as DC food waste drop-offs, that encourage residents and commercial businesses to divert food from landfills.
- Date Labeling Regulations: Washington, DC follows specific date labeling regulations for food safety, including requirements for molluscan shellfish, reduced-oxygen packaging, and time/temperature control for foods. In addition, § 48–303 states that the Department of Health shall not require date labels on safe-to-eat food products or limit the sale or donation of food past its date, unless it poses a safety risk. However, as of now, the Department of Health has not yet issued the necessary rules to fully implement these provisions.
- Food Donation Liability Protection: The Bill Emerson Good Samaritan Food Donation Act is a federal law that protects donors from civil and criminal liability when donating food in good faith to nonprofits. By ensuring donors are not held liable if the donated food causes harm, it encourages more people and organizations to improve donation efforts, therefore giving back to their community and reducing food waste in DC.
- Tax Incentives (Expired): Washington, DC previously offered tax incentives for food donations; however, the District repealed the credit in 2021. That said, there are still federal food waste tax deductions available. Under Internal Revenue Code 170, enhanced tax deductions are provided to businesses to encourage donations of fit and wholesome food to qualified nonprofit organizations serving the poor and needy.
- Food Safety for Donations: § 48–304 specifies what foods may be donated safely, best practices for storing and handling donations, and a list of organizations that accept donations. For detailed information about food safety regulations in Washington, DC, read this guide.
- Animal Feed Regulations: Washington, DC does not have any laws that restrict the use of food scraps as animal feed. However, the FDA has animal food regulations that are designed to prevent contamination. These regulations ensure animal food is pure and wholesome, produced under clean conditions, free of harmful substances, and labeled appropriately and truthfully.
It’s important to note that these laws and regulations include penalties for non-compliance, meaning all businesses should be up to date with food waste laws in the DC area to avoid fines.
In addition to decreasing food waste in Washington, DC, improving waste management strategies can help businesses qualify for tax deductions, acting as a huge incentive for businesses of all sizes.
Major Contributors to Food Waste in Washington, DC
Food waste is a multifaceted issue, meaning it has various contributing factors that all require unique solutions.
That said, some of the major contributors to DC food waste include:
- Restaurants and Cafés: Restaurant waste is a huge concern, with over-preparation, plate waste, inefficient inventory and storage management, and difficulty forecasting customer demand all being common challenges in the food industry. To reduce restaurant waste, businesses can adopt advanced inventory systems, leverage the first in, first out (FIFO) inventory method, and train staff on proper food handling techniques.
- Hotels and Event Venues: Overestimating the number of guests is a big cause of food waste at festivals, corporate events, and public gatherings. That said, businesses that manage food waste for events should encourage guests to RSVP as close to the event as possible to get an accurate head count and reduce surplus food. Event planners should also partner with waste management companies before the event in order to divert unavoidable waste from landfills.
- Grocery Stores and Markets: Lack of stock rotation, cross-contamination, cold chain mismanagement, and confusion regarding expiration dates all lead to food wasted by grocery stores. To address these issues, supermarkets can improve donation efforts, adopt technology to enhance inventory planning, and train staff on waste reduction techniques.
- Households: Each year, the average American family of four loses $1,500 to uneaten food. By raising awareness of the food waste crisis, families can improve storage methods, better understand expiration dates, and get involved in local composting initiatives—all of which reduce food waste in DC.
Managing Commercial Food Waste in DC
Businesses can explore various solutions to reduce food waste in Washington, DC and comply with regulations.
And while all strategies are valuable, the food waste recovery hierarchy helps us understand which actions are the most beneficial to the environment, therefore enabling businesses to maximize resource efficiency.
From the most preferred food waste management approach to the least, the food waste hierarchy consists of the following:
- Source Reduction: Preventing waste at the source should be the number 1 priority for businesses. There are various ways to prevent waste, such as using food waste audits to gain valuable insights into waste generation, adopting inventory management strategies like FIFO, and using advanced technology to track inventory.
- Feed Hungry People: Donating surplus food to local nonprofits is a high priority due to its array of benefits. In addition to diverting food from landfills, food donations reduce food insecurity, therefore helping businesses give back to their communities and improve their brand image.
- Feed Animals: Converting food waste into livestock feed reduces the amount of waste that reaches landfills, therefore playing a critical role in mitigating climate change. Since there are multiple laws and regulations related to animal feed, companies can work with organizations that specialize in waste management to ensure federal compliance.
- Industrial Uses: Companies can send their food waste to anaerobic digestion facilities to produce biogas and energy or explore pyrolysis for biochar solutions. These processes not only help reduce waste but also contribute to sustainable energy production and soil health through the use of biochar.
- Composting: Composting is another valuable waste management approach, as it turns food waste into a nutrient-rich soil amendment. As an added benefit, high-quality compost can be sold on the market for agricultural applications, therefore helping businesses create a new revenue stream.
As your business starts exploring waste management solutions, you may not know which approach is best for your unique needs and industry-specific requirements. By partnering with an organic waste company like Shapiro, you can access tailored solutions that help you stay compliant and achieve sustainability goals.
DC Food Waste Drop-Off Sites
The DC food waste drop-off program encourages residents to drop off food waste at designated farmers markets and community sites. The waste is then collected and composted locally at the Prince George’s County Organics Composting facility.
There are various locations that residents can visit, such as the Columbia Heights Farmers Market, which is open every Saturday, year-round, from 9 am to 1 pm. For the full list of locations, click here.
Additionally, DC residents can drop off food scraps at one of the 50 cooperative compost sites available. There are currently more than 1,000 people composting around 20 tons a month within this network.
The Bottom Line
To reduce food waste in Washington, DC, we recommend partnering with a professional food waste recycling company like Shapiro.
From collection to recycling, Shapiro’s team will create a tailored solution for you, helping your company reduce disposal costs, improve sustainability metrics for branding and reporting, and ensure compliance with local and federal regulations.
To learn more about our customized food waste solutions, contact us today.
Frequently Asked Questions About Food Waste in DC
Yes. There are DC food waste drop-off programs to help residents divert food from landfills, as well as waste management companies that support businesses in composting large quantities of waste.
There’s also an increasing number of sustainability initiatives, such as the Curbside Composting Pilot Program, aimed at improving composting efforts and reducing reliance on landfills.
There are various waste management solutions that help reduce food waste, including composting, donating, anaerobic digestion, and recycling.
Businesses that generate large amounts of food waste can repurpose it to create new revenue streams, compost it, or donate surplus ingredients and products to local nonprofits.
To avoid sending waste to landfills, grocery stores can explore solutions such as donating food, composting it, or converting it into animal feed.
Baily Ramsey, an accomplished marketing specialist, brings a unique blend of anthropological insight and marketing finesse to the digital landscape. Specializing in educational content creation, she creates content for various industries, with a particular interest in environmental initiatives.
