Food Rescue & Composting Program

Thanks to funding from the Environmental Protection Agency’s Climate Pollution Reduction Grant Program, DEQ is working to reduce methane pollution in the Commonwealth through the new Food Rescue and Composting Program. This includes the establishment of a new subaward program which aims to reduce the amount of food waste sent to landfills by investing in edible food recovery and composting programs at colleges, universities, and state agencies.

Executive Order 17 notes that “food waste is the single largest substance by volume sent to solid waste sites across Virginia and the United States.” According to EPA, approximately 22% by weight of municipal solid waste being sent to landfills is food. Approximately 58% of methane emissions from municipal solid waste landfills are produced by wasted food.

Subaward Program Application Materials

Applications are now available for the Food Rescue & Composting Subaward Program. Download the application packet here.

Applications must be submitted to VEEP@DEQ.virginia.gov by Monday, November 17 at 11:59 P.M.

A recording of the Food Rescue & Composting Program Subaward Information Session can be viewed here. Presentation slides for the Information Session are available here.

Questions about the Food Rescue & Composting Subaward Program can be submitted via this form.

Advantages of Wasting Less Food

Wasting less food provides a wide range of environmental, social, and economic benefits. When wasted food stays out of the landfill, communities have the opportunity to support circular economies and live in healthier environments.

Keeping food out of the landfill lowers emissions and saves limited landfill capacity. When food decomposes in the landfill it creates methane gas. By preventing or diverting food waste, communities can prevent methane emissions.
Preventing food waste saves resources used in the production of food. Significant resources are used to grow, transport, and prepare food. Wasting food wastes water, energy, and other resources.
Food donations help fight food insecurity. By rescuing wholesome, quality food, communities can ensure that food is used for its intended purpose, feeding people.
Circular economies can help stop food waste and support jobs in the local community. Studies have shown that organic waste collection and processing supports more jobs than traditional waste management pathways (Institute for Local Self Reliance).
Wasting less food helps families and businesses save money. Wasting food comes at a high cost to consumers. The average American spends $14 a week on the food that they don’t eat (EPA).

Background & Subaward Program Information

Those interested in attending the Food Rescue and Composting Subaward Program Information Session on Tuesday, September 9 at 11am should complete this registration form.

Food Waste Prevention & Food Rescue

Consumer Education on Food Waste Prevention (PDF)
Liability Protections for Food Donors
Tax Incentives for Businesses
Free Food Alert: Membership Information
Food Waste Prevention Education Call
- Featuring speakers from University of Mary Washington and the Rhode Island School Recycling Project
Food Rescue Programs Educational Call
- Featuring speakers from University of Virginia, Virginia Tech, and Virginia Commonwealth University
Food Waste Prevention Playbook
Employee Engagement Case Study: Empowering Staff in Foodservice for Sustainable Impact
Menus of Change University Research Collaborative

Composting

Additional Resources

Food Waste Solutions (ReFED)
EPA Waste Reduction Model (WARM)
- Tool to calculate high level comparisons of potential greenhouse gas emission reductions, energy savings, and economic impacts when considering different material management practices
Quantifying Methane Emissions from Landfilled Food Waste
State Specific Food Waste Fact Sheets
Preventing Food Waste at Home
Food Loss Prevention Options for Grade Schools
Food Loss Prevention Options for Manufacturers
Food Loss Prevention Options for Restaurants
Food Loss Prevention Options for Universities
Food Loss Prevention Options for Grocery Stores