Reducing Food Waste

Reducing Food Waste

Reducing Food Waste


In the United States 40% of all edible food goes to waste, costing more than $165 billion each year.

Food waste in landfills produces nearly 25% of U.S. methane emissions- a powerful greenhouse gas.

Food waste accounts for 32% of US fresh water, 4% of us energy budget, and 20% of US land usage.



We believe that food is simply too good to waste. However, in the United States, we waste over 40% of all food produced. Half of that waste consists of fresh produce that has cosmetic imperfections or lacks commercial demand. From fruits that are too ripe to sell, to vegetables with superficial blemishes, or eggs that are too big or too small to fit supermarket standards, there is a tremendous amount of food that is highly nutritious, but still going to waste. Kitchens for Good works directly with farmers and wholesale companies to purchase and rescue fruits and vegetables that are cosmetically imperfect or surplus. All donations and purchases are gathered at our food-processing hub, where students, staff and volunteers use it to make healthy meals, snacks, and food products for social services agencies across San Diego. In our pilot year we expect to reclaim 20,000 pounds of produce that would otherwise go to waste. Local Farms: Kitchens for Good will partner directly with small and mid-sized, local producers to access their produce that would otherwise not reach the market. Our direct buying approach will allow more money to stay in the local economy and greater value to be delivered to our programs. Wholesalers & Distributors: Kitchens for Good will partner with wholesalers and distributors to recover their edible but unsalable product. Doing so will keep nutritious, valuable foods from going to the landfill while broadening access to these healthy products. Interested in selling or donating fresh and nutritious product to our kitchen?  Contact

Facebook IconYouTube IconTwitter IconFollow on Instagram