CONSIDER THESE VENUES IN PORTLAND, OREGON FOR EXAMPLE:
Providence Park and the Rose Quarter each create between
pounds of waste annually
We know that public venues and food services generate immense food waste.
ZERO FOOD WASTE
Our Zero Waste Food Program connects public venues (like Providence Park and the Rose Quarter) and food service companies to non-profit food distribution organizations, creating a clear and timely path for reusable food to make its way to those who need it most.
What can’t be donated for eating
is composted, further reducing environmental impact.
In Portland, Oregon, this looks like diverting 30% of food-related waste (or 706,710 lbs
of reusable food) into the donation system and 70% of food-related waste (or 1,774,990 lbs of unusable food) into composting each year.
We’re also working to increase the sales of rural, BIPOC, and women producers to public venues and food businesses, ensuring their product finds a good use and creating opportunities for growth along the way.
Zero waste is an integral component of a circular system of production, sales, donations, and use.