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.

Kitchens for Good works directly with farmers and wholesale companies to rescue surplus or cosmetically imperfect produce that might otherwise go to waste. All food donations are gathered at our kitchen, where students, staff and volunteers sort, glean, and clean produce to use it to make healthy meals for social services agencies across San Diego.

Key food rescue partnerships include Specialty Produce, Catalina Offshore, various grocery stores, San Diego Food Bank, Feeding America San Diego, and Coastal Roots Farms. Kitchens for Good also works to rescue surplus produce from farmers markets in partnership with Produce Good. With these various food rescue partnerships, Kitchens for Good will rescue 50,000 lbs of perfectly edible food that would otherwise go to the landfill in this current fiscal year.

Interested in donating fresh and nutritious product to support our work?  Contact

Learn About Our Other Programs

Reducing Food Waste

Utilizing Surplus and Cosmetically Imperfect Food

Culinary Job Training

Training People to Thrive in Careers in the Culinary Industry

Healthy Meals

Combatting Hunger with Nutritious Meals for Families in Need

Social Enterprise

Funding Programs, Creating Jobs, and Supporting Local Farmers

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