Businesses are the source of 60% of all landfill waste. Food scraps make up 30% of that amount. As of Jan. 1, 2022, California’s Short-lived Climate Pollutant law (SB1383) requires businesses to separate food and landscape materials from the garbage. Your business needs to set up this weekly service.
If your business produces two cubic yards or more of solid waste per week you must take part in the program. Check the list below to see if your business is required to participate.
The City and Specialty will contact your business in 2023 to help you set up food scraps service.
- All food trimmings and plate scrapings, including meats and shellfish, eggs and dairy, fruits, vegetables and bakery items
- Coffee filters and tea bags
- Spoiled or freezer burned food from refrigerator cleanouts
- Food must be placed in clear or compostable bags only, no black, white or other plastic bags
- No “compostable” foodware or containers
- No glass, metal or plastic
- No liquids (soups can be strained and the solids can go into the collection)
- No white or black plastic bags
- No paper or bathroom waste
- No garbage, plastic gloves, foil wrappers, plastic straws or plastic stir-sticks
Food scraps are processed into fertilizer, animal feed or are used for energy production through anaerobic digestion.
SB1383 requires some food service businesses to donate edible food to food recovery organizations. These donations will help feed the almost one in four Californians without enough to eat. It is legal to donate food Good Samaritan Food Donation Act Public Law 104- 210. Depending on the size of your business, donations will start in either Jan. 2022 (Tier 1) or Jan. 2024 (Tier 2). More information.
- Tier 1 Food Service Businesses – Effective Jan. 2022
- Wholesale Food Vendors
- Food service providers and food distributors
- Grocery stores (facilities 10,000 square feet or more)
- Tier 2 Food Service Businesses – Effective Jan. 2024
- Restaurants (facilities 5,000 square feet or more)
- Hotels (with on-site food facility and 200 rooms or more)
- Local education agencies with on-site food facility
- Large venues and events
- State agencies with cafeterias
- Health facilities (with on-site food facility and 200 rooms or more)