A GUIDE TO EDIBLE FOOD RECOVERY FOR SANTA MONICA FOOD-RELATED BUSINESSES

Californians send 2.5 billion meals worth of still-fresh, unsold food to landfills each year.

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 to help feed Santa Monicans in need. 

Under California’s Senate Bill 1383 (SB 1383), food service businesses that fall into Tier 1 and Tier 2 categories are now required to donate unsold, edible food to food recovery organizations. This initiative not only helps feed the one in five Californians facing food insecurity but also cuts the amount of waste sent to landfills and lowers methane emissions caused by organic waste rotting in landfills. 

California's SB 1383 aims to reduce organic waste disposal by 75% and recover at least 20% of edible food for human consumption. Edible food is defined as food that is intended for people to eat, but not sold because of age, appearance, size, or surplus. Edible food includes, but is not limited to, prepared foods, packaged foods, and produce. One of the main goals of SB 1383 is to ensure that edible food is not wasted and is instead collected and redistributed to feed people in need.

SB 1383 designates specific food related businesses as edible food generators (EFGs), categorized into two tiers:

  Tier 1

• Supermarkets with revenue ≥ $2 million
• Grocery stores ≥ 10,000 sq. ft.
• Food service providers 
• Food distributors 
• Wholesale food vendors
  

  Tier 2

• Restaurants with facilities ≥ 5,000 sq. ft. or 250+ seats
• Hotels with on-site food facilities and 200+ rooms 
• Health facilities with on-site food facilities and 100+ beds
• Large venues: facilities serving >2000 people per day 
• Large events: serves > 2000 people per day 
• State agency cafeterias ≥ 5,000 sq. ft. or 250+ seats 
• Local education agencies with on-site food facilities 

REQUIREMENTS FOR TIER 1 AND TIER 2 BUSINESSES

If your business falls into one of these categories, you are required to do three things:

1. Donate Surplus Edible Food: Identify and donate the maximum amount of edible food that would otherwise be disposed of, ensuring it meets industry safety standard.

2. Execute Food Recovery Agreements: Set up contracts or written agreements with local food recovery organizations, such a local charities or services, to facilitate regular food donations. An electronic copy of your contract/agreement must be accessible during periodic inspections by the City. To help, a sample food recovery agreement template is available here, which you can modify as needed.

3. Maintain Records: Keep detailed records of:

•      The types and quantities (in pounds) of food donated

•      The frequency of donations

•      Recipient food recovery organizations or services 

       Businesses who use Santa Monica’s free food recovery service partner, FoodCycle, will have their records maintained by FoodCycle as well as food recovery agreements.

FOOD WASTE PREVENTION

Preventing food from going to waste is one of the easiest and most powerful actions you can take to help lower methane emissions from landfills. Understanding food labeling and proper storage techniques can significantly extend shelf life, prevent spoilage, and save money. Follow these best practices to keep your food fresh while reducing waste.

_{Storage Tips}

Many foods last longer when stored in cool, dry places or specific containers. They’ll taste better and last longer, helping you to eat more of them before they go bad. Here’s how to store different types of food outside the refrigerator:

1. Dry Goods and Pantry Staples

•      Grains and Pasta: Store in airtight containers in a cool, dry place. This prevents moisture absorption and pest infestations.

•      Flour and Baking Goods: Keep in a sealed container. Whole wheat flour should be stored in the refrigerator or freezer for a longer shelf life.
  

•      Nuts and Seeds: Store in airtight containers in a cool, dark place. Refrigerate or freeze for extended freshness.

•      Spices: Keep away from heat and light—store in a pantry, not above the stove, as heat can cause loss of flavor.

•      Canned Goods: Store in a cool, dry place, away from direct sunlight. Once opened, transfer leftovers to a sealed container and refrigerate.

2. Fruits and Vegetables

Some fruits and vegetables continue to ripen after being harvested, while others should be kept separate to prevent premature spoilage.

• Store at Room Temperature: Bananas, onions, garlic, potatoes, sweet potatoes, hard squashes, tomatoes, and avocados. Keep potatoes, onions, and garlic in a cool, dark place, but store them separately to avoid spoilage.

• Ripen on the Counter, then Refrigerate: Peaches, pears, nectarines, plums, and avocados - once ripe, move them to the refrigerator to slow further ripening.

• Keep Dry and Ventilated: Store mushrooms and herbs in a paper bag in a cool, dry place.

 Search storage tips for more food items using the FoodKeeper App.

_{Refrigerator Storage Tips}

Proper fridge organization can reduce waste and keep food fresh longer.

1. Fridge Organization: Where to Store What

• Top Shelf (Ready-to-Eat Foods): Leftovers, cooked foods, dairy products (yogurt, cheese).
• Middle Shelf (Eggs, Dairy, Deli Meats): Store eggs in their original carton (not in the fridge door) for temperature stability.
• Bottom Shelf (Raw Meat, Seafood): Keep in a sealed container or on a plate to event raw juices from contaminating other foods.
  
• Crisper Drawers (Produce): Keep in a seale
  

 More Tips: USDA Food Safety - Refrigerator & Freezer Storage Chart

2. Storage Tips for Common Refrigerated Foods

• Milk: Store in the back of the fridge where it's coldest, not in the door.
• Cheese: Wrap in wax paper, then place in a loosely sealed bad for airflow.
  
• Leafy Greens: Store in a container with a paper towel to absorb excess moisture.  
• Herbs and Celery: Store upright in a glass of water.
  
• Berries: Wash only before eating to prevent mold growth. Store in a breathable container.

_{Freezing for Longer Storage}

Freezing is a great way to extend the shelf like of food that might spoil before you can eat it. With proper storage techniques, frozen food can maintain its quality, taste, and nutritional value for months. Follow these tips to make the most of your freezer!

Freezing Guidelines

• Freeze in Portions: Freeze soups, sauces, and chopped ingredients in a meal-sized portions for quick and easy cooking. Freeze small amounts of herbs, broth, wine, lemon juice, or pesto in ice cube trays for easy use.
  
• Use Airtight Containers: Prevent freezer burn by storing food in airtight bags, containers, or wrapping tightly in foil/plastic wrap.
• Leave Space for Expansion: Liquids expand when frozen, so leave some room in containers.
  
• Don't Overload Your Freezer: Good airflow ensures food freezes properly-avoid packing it too tightly.
• Defrost Safely: Thaw food in the refrigerator overnight, in cold water, or in the microwave-not on the counter.

_{Reviving Food That's on Its Way Out}

Even if food is starting to wilt, dry out, or lose its freshness, there are simple ways to bring it back to life and avoid unnecessary waste.

For Tips: Save The Food - Bread Reviving Tips

Understanding Food Labels

Food labels often include dates that indicate the product's quality and safety. Here's what they mean:

"Best Before" Date: This date suggests when the product will be at its best flavor or quality. It's not a safety date. Food can still be safe to consume after this date, but there might be a decline in taste or texture.

"Use By" Date: This is the last date recommended for the use of the product while at peak quality. For safety reasons, perishable items like dairy and meats should not be consumed after this date.

"Sell By" Date: This date tells the store how long to display the product for sale. It's not a safety date. Products are often safe to consume after this date if they've been stored properly.

Final Tips to Prevent Food Waste

•          First In, First Out: Move older foods to the front so they get used first.
•          Use Your Senses: Not all food needs to be thrown away by the "best by" date—smell and look at it first! 
•          Compost Scraps: If food does spoil, composting helps keep organic waste out of landfills.

By following these tips, you can preserve food quality, reduce landfill emissions, and make the most out of your groceries!