Climate Action Planning in the City of Oakland Greenhouse Gas Emissions Reduction through Food Waste Policy Implementation

Food waste is a major source of greenhouse gas emissions in the United States and the City of Oakland. In Oakland, 40.3% of the waste stream is composed of food scraps (StopWaste.org, ES-13). Food waste comes from homes, offices, businesses, and restaurants. Commercial sources are responsible for large quantities of the food waste generated each year. In 2008, 15,179 tons of food waste was generated from commercial venues alone (2008 Alameda County Waste Characterization Study, A11-9). The City of Oakland adopted a Zero Waste goal in 2006. Part of this goal was to reduce tons of waste disposed by 90%, or 40,000 tons per year (Strategic Plan for Zero Waste, 3). There are two courses of mitigation available for food waste. One is to reduce consumption through increased efficiency in the food system. The other area of mitigation is to offset methane emissions from decomposing food by turning food waste into compost on a large scale. Oakland must adopt policies to address both areas in order to reduce emissions to target levels. Food waste is an important area of study and management because it has consequences both as a wasted commodity, and as a major producer of methane gas. Commercial food waste collection is not mandatory within Oakland despite the fact that commercial sources produce large quantities of food waste. Although food scrap collection services are available to businesses in Oakland, participation is optional. Large amounts of food is wasted every year in Oakland while concurrently, rates of hunger are rising. The Alameda County Food Bank serves 250,000 individuals each year (Alameda County Food Bank, 4). A study published by the food bank reveals that 43% of the clients utilizing their services are between the ages of 0 and 17. Food insecurity affects many of Oakland's residents. Between 2007 and 2011, 19.6% of people in Oakland were below the poverty level (US Census, People Quick Facts). Edible food that is not redirected from restaurants and businesses to those in need is typically thrown away and diverted to a landfill. Food is a precious resource that may be utilized in much more productive ways than it is currently used. Adopting additional policies that address food waste can help Oakland to properly redirect these resources. Useful and edible food can be preserved for community members in need. Food that cannot be salvaged can be used as a valuable soil amendment in the …