Last week, Seattle hosted the international ReFED Food Waste Solutions Summit, a gathering of leaders from government, business, and hunger‑relief organizations aiming to tackle one of the biggest challenges in our waste stream: food. Right here in our city, Seattle Public Utilities (SPU) is at the forefront of developing smart, community-driven solutions to stop food from going to waste through compost, prevention, and rescue to get it into the hands of people who need it most
Why Food Waste Is Everyone’s Problem
In 2024, visits to food banks across Western Washington increased by 25%, serving over 1.7 million people, more than even during the peak of the COVID-19 pandemic. And while food prices in Seattle increased 20%, households still toss out around $3,000 worth of food per year. That’s about 50,000 tons of waste annually — or the weight of 7,750 orca whales — with a fifth of it going straight to the garbage, not compost. Additionally, food waste contributes to climate change by releasing methane, a potent greenhouse gas, when it decomposes in landfills. Reducing waste is one of the most impactful steps you can take—for the planet and your wallet.
What the City Is Doing
SPU is working with a variety of local partners to recover edible food and improve donation systems through our Food Rescue Innovation work:
- Virginia Mason Franciscan Health is sending surplus meals to local feeding programs in the most food-insecure neighborhoods.
- The More Than Food Project is fixing gaps in grocery store donation pickups by adding reliable transportation support.
- The Pedaling Relief Project partners with Cascade Bicycle Club to pick up food from farmers markets using bikes — a smart solution for hard-to-reach areas.
And with the 2026 FIFA World Cup set to double Seattle’s population during the games, SPU is already helping local hotels and venues prepare with free food waste prevention strategies through our Green Business Program.
What You Can Do
It’s easy to feel powerless when facing big issues like hunger and climate change. But preventing food waste at home is one of the simplest, most effective ways to make a difference. Follow these tips from our Love Food Stop Waste Program.
- Plan meals and shop smart
Only buy what you need. Make a meal plan and stick to your list to avoid impulse purchases. - Store food correctly
Keep fruits and veggies fresh longer by storing them in the right place. For example, apples last longer in the fridge, and potatoes prefer cool, dark places — but not the fridge. - Eat what you buy
Get creative with leftovers or make a “use-it-up” meal once a week to clear out the fridge. - Compost food scraps
If it can’t be eaten, compost it. Seattle makes it easy with curbside composting bins. - Know the dates
“Best by” and “sell by” dates are often about quality, not safety. Don’t toss something just because the date passed — check if it still looks, smells, and tastes good.
To learn more about the work SPU is doing and was presented at the ReFED Food Waste Solutions Summit check out these presentations by SPU staff:
- Sheryl Anayas, Senior Program Manager for Love Food Stop Waste, moderated the panel “Designing Change: Human-Centered Approaches to Food Waste Solutions.” This interactive session explored how SPU and partners are using design thinking to co-create scalable, community-led food waste solutions.
- Liz Fikejs, Senior Waste Prevention Program Manager, spoke on the mainstage panel “From Emerald to Evergreen: Food Waste Wins in Seattle and Washington State.” She highlighted Seattle’s leadership in policies like the organic waste disposal ban, and shared insights on food rescue successes alongside leaders from Starbucks, Albertsons, and the Department of Ecology.