Washington Department of Ecology: Don’t consign food waste to landfillsFree

The Washington Department of Ecology doesn’t want to see food waste in its landfills this week — or ever.

During Food Waste Prevention Week, a national movement that extends through April 16, state officials are urging the public to think intentionally before tossing edible — and even nonedible — goods in the bin.

Washington alone generates roughly 1.2 million tons of food waste a year, 390,000 tons of which is edible, according to Ecology. Food waste includes excess, spoiled or otherwise unusable produce, meats, dairy, nuts, seeds and grains. This also encompasses inedible bits, such as shells, bones and peels.

Being mindful of food consumption could limit pollution. Organic waste is one of the largest producers of methane gas in landfills and contributes to increased levels of greenhouse gases, the department reported.

“Preventing food waste is an action we can all take to address climate change. Using food well is good for people and the planet,” said Laurie Davies, Ecology’s solid waste program manager, in a statement Monday. “Food Waste Prevention Week is a reminder that each of us can take small steps and make a big difference.”

Residents can reduce waste by meal prepping, properly storing food, understanding food labels or donating unused food.

In 2019, the Legislature authorized the creation of a plan to cut 50 percent of generated food waste by 2030. The “Use Food Well Washington Plan” outlines policy and outreach strategies to prevent waste, as well as utilize inedible materials and preserve food that would otherwise be discarded.