Garbage and Recycling

Twenty percent of waste sent to landfills in our region is food — about 170,000 tons per year. This food loss would fill 5,000 semi-trucks each year.

Measuring and analyzing food waste can help lower food purchasing costs, eliminate unwanted waste, and conserve the soil, water and energy resources that are used to grow, pack and ship food. We can provide personalized assistance, best practices, tools and resources to support your waste prevention efforts.

Assessment Opportunities

• waste audit
• purchasing practices
• inventory and food storage
• processing and handling of food
• food preparation practices and uses for excess prepped food
• food donation and composting

Why Implement Food Waste Prevention Strategies?

• food cost savings
• lower garbage fees
• reduce waste
• less greenhouse gas impact and preserve natural resources
• stronger relationships with customers and employees

Tips From Your Peers

• Food waste reduction champions from Washington County
• How 8 Portland restaurants minimize food waste
• Hotel|Kitchen Case Study from the Kimpton Hotel Monaco Portland

Food Waste Tools and Guides

For an in-depth look at food waste at a national level, below you will find the latest reports, efforts and strategies.

• Sustainable Management of Food: Tools to help measure and track the amount, type and the source of food and packaging waste.
• Food Recovery Challenge: Organizations pledge to improve their sustainable food management practices and report results.
• U.S. 2030 Food Loss and Waste Reduction Goal: The federal government is seeking to work with communities, organizations and businesses along with partners in state, tribal and local government to reduce food loss and waste by 50 percent over the next 15 years.
• Further with Food: An online hub developed by the EPA, USDA and 10 other prominent organizations providing key information and solutions to reduce food loss and waste.
• ReFED: A data-driven guide for businesses, government, funders and nonprofits to collectively reduce food waste at scale.

Prevention Strategies for Restaurants

By tracking food waste and understanding how food is purchased, stored and utilized in your establishment, you can prevent food waste from going to landfills, and reduce food and garbage costs.

• Tracking (We have tools to help you)
  • Create baseline data through an audit or self-assessment
  • Track wasted food daily or weekly
  • Assess data
  • Implement changes from food loss findings
• Purchasing
  • Check your inventory before placing orders
  • Use information from tracking waste to modify future orders
  • Adjust purchasing policies to reduce excess food purchases
• Food storage
  • Adopt an internal food dating system - first in, first out
  • Always use proper food storage and handling practices
• Food preparation
  • Use information from tracking waste to modify daily prep practices
  • Modify food preparation and par levels to minimize waste
• Menu
  • Implement more cook-to-order items
  • Monitor and adjust selections to reduce frequently uneaten or wasted items
  • Heat smaller portions
  • Set out smaller portions on buffets and salad bars
  • Repurpose leftovers and excess to create soups or specials
• Employee training/awareness
  • Reduce prep waste
  • Increase proper food handling
  • Decrease improper cooking
• Divert your waste
  • Donate surplus food that will not be used
  • Separate food scraps to collect for compost

Prevention Strategies for Grocers

Understanding what you are wasting is the first step in evaluating and implementing actions that can reduce food waste, raise awareness around waste prevention and reduce costs.

• Tracking (We have tools to help you)
  • Create baseline data through an audit or self-assessment
  • Track food waste/food used by department
  • Assess data
  • Implement changes from food loss findings
  • Track results of any changes that could impact food waste
• Purchasing
  • Check your inventory before placing orders
  • Use what you learn from tracking waste to modify orders
  • Adjust purchasing policies to reduce excess food purchases
• Food storage
  • Adopt an internal food dating system - first in, first out
  • Always use proper food storage and handling practices
• Food preparation
  • Track leftovers/wasted food to modify daily prep practices
  • Modify food preparation and par levels to minimize waste
• Menu
  • Implement more cook-to-order items
  • Monitor and adjust ready-to-eat food selections to reduce frequently uneaten or wasted items
  • Set out smaller portions in cases and on buffets or salad bars
  • Use culls and soon to be outdated foods in prepared foods, bakery and other departments
• Employee training/awareness
  • Reduce prep waste
  • Increase proper food handling
  • Decrease improper cooking
  • Identify and divert foods properly
    • culls and soon to be out of date items repurposed within the store
    • donation
    • compost
• Divert your waste
  • Donate surplus food that will not be used
  • Separate food scraps to collect for compost

Contact Us

We can offer personalized assistance to help identify waste and relevant solutions to integrate into your business’s daily operation. Set up a program and train staff. Email us at lis@clackamas.us or call 503-742-4458.

Put food to good use through a donation program.

Identify food to be donated

• What type of shelf-stable, perishable or prepared foods could be donated?
• What is the average amount of food to be donated and how often: every day, once a week or once a month?

Find a local food rescue agency

• Oregon Food Bank agency locator
• A Sustainability Advisor can help to identify potential partnerships within your community

Set up a process for donation

• Work with a chosen agency or a Sustainability Advisor to set up a process to identify, gather and store food for donation and create a pick-up schedule.
• Free resources are available to help get your donation program started.
  • Durable containers with lids
  • Food grade plastic bags
  • Date labels, decals and posters

Train staff

• Train employees to identify, label and store food properly for donation.

Questions and program support

Our Sustainability Advisors can help. Email us at lis@clackamas.us or call 503-742-4458.

More information: Frequently Asked Questions

For additional questions, email us at lis@clackamas.us or call 503-742-4458 to speak with a Sustainability Advisor.

• Liability
• Tax benefits
• Donation considerations
• Organizations that accept food donations

Liability

I am worried about liability. Am I protected?
Yes, you are protected by both state and federal laws when you donate food in good faith. The federal Bill Emerson Good Samaritan Food Donation Act and Oregon Laws (ORS Chapter 30.890 and 30.892) state that the donor shall not be subject to civil or criminal liability arising from the nature, age, packaging, or condition of apparently wholesome food or an apparently fit grocery product that is donated in good faith to a nonprofit organization for ultimate distribution to needy individuals.

Tax benefits

Is there a tax benefit for donating food?
The federal enhanced tax deduction for food donation, Internal Revenue Code 170(e)(3), states that businesses may be eligible to deduct some of the cost to produce the food and part of the lost profit.

For more information about how the deduction works, visit Harvard Food Law and Policy Clinic and consult your accountant for eligibility requirements.

Donation considerations

What do I need to consider before donating food?
Food rescue agencies and non-profits need to assess the time, effort and coordination necessary to pick up donated food. For example, a one-time donation of food may not be worth the coordination necessary by an agency to obtain it. Ideally, food donation recipients seek consistent or larger donations. An agency may take smaller donations, but a call to check beforehand is recommended.

The following questions are important to consider for your business and the food assistance agencies you may partner with.

• Is this a one-time (or infrequent) donation?
• If this is potentially a regular donation, what is the average amount of food to be donated, and how often — weekly, monthly – is it likely to happen?
• What type of food will be donated: shelf-stable, perishable or ready-to-eat?
• Can you deliver this donation or does it need to be picked up?
• If it needs to be picked up, can it be stored or refrigerated for a short time (a few hours to a few days) to allow the collection agency time to coordinate the pick-up?
• If necessary, do you have containers to donate food in? Are they disposable or reusable? Will the food be donated in single portions or in large portions that may need to be repacked?

Organizations that accept food donations

What types of organizations accept food and what do they accept?
The kind of food items you have to donate (shelf-stable, perishable or ready-to-eat) will determine what type of agency to work with. Please note that some agencies help their clients with food in multiple ways. Some general guidelines for organizations include:

• Food Bank/Pantry: The service offered usually mirrors a shopping-style experience that allows clients to pick and choose items that are shelf-stable, fresh or frozen from each category of food.
• Meal Site: This service tends to consist of a hot meal, dessert and a beverage.
• Emergency/Supplemental Food Box: This is a prepacked bag or box of food that consists of pantry staples and shelf-stable items that can be supplemented with fresh and frozen items.

Accepted foods and other items*

Shelf-stable (bolded items in high demand)

• Bulk foods
  • Canned and packaged foods
  • Desserts and sweets
  • Breads and other baked goods
  • Baby formula/food
  • Pet food
  • Toiletries
• Perishable (bolded items in high demand)
  • Dairy
  • Meat
  • Seafood
  • Frozen foods
  • Produce
  • Ready-to-eat foods that have not been opened
  • Prepared foods that have not already been served

*Please contact individual agencies to confirm what they can and cannot accept.

How do I find an organization in my area to donate to?

• Oregon Food Bank agency locator
• Our Sustainability Advisors can help you identify potential partnerships within your community – just call 503-742-4458.

Donating food is a great way to ensure the edible food you cannot use goes to families or individuals in need. Not only is this the best and highest use for unwanted food, donation is also tax deductible and is protected by Good Samaritan laws.

Get Started

While steps can be taken to plan and prepare food carefully, sometimes leftovers and unused ingredients are inevitable. Food banks, pantries and meal sites can take some donations. Join area grocers, restaurants, caterers and food service companies that are helping people who experience hunger.

Additional Tips

Find out more details on liability, tax benefits, and other considerations on our FAQ page. If you are a representative from a food assistance program, there’s more information relevant to your organization here as well. 

Download the Business Guide to Donating Food flyer

Why donate food?

• Feed hungry people in your community.
• Divert edible food from the landfill and avoid costly disposal fees.
• Qualify for tax deductions.
• Build stronger relationships with customers, your community and local organizations.

Contact us

Our Sustainability Advisors can work with your business to help you find organizations to donate to in your community, set up a program and train staff. Email us at lis@clackamas.us or call 503-742-4458.

For additional information, email us at lis@clackamas.us or call 503-742-4458 to speak with a Sustainability Advisor.

• Technical assistance
• Acceptable items
• Bags
• Odors
• Bins
• Cost

Technical assistance

How do I request technical assistance and training for our business?
Call 503-742-4458 to speak with a Sustainability Advisor. Technical assistance and training is available at no charge.

Acceptable items

What items can go into the compost bin?
Only three items may go into the compost bin other than food -- tea bags, coffee filters with grounds, and BPI-certified compostable bags (if you choose to line your containers). That’s it.

Allowed

• All food scraps!
• Tea bags and coffee filters with grounds
• BPI-certified compostable bags

Not allowed

• Paper towels, napkins and any other food-soiled paper
• Disposable and compostable to-go service ware
• Plastics, metal, paper and cardboard (waxed or uncoated)

What are the keys to successfully separating food waste?
Make separating food scraps a job for all employees--take participation seriously and take the time to train everyone.

Make it easy for employees to separate food scraps and empty the containers. Our Sustainability Advisors can help you with this.

Recognize or reward employees for participating. Acknowledgements can establish a positive culture for sustainable practices at your workplace.

Bags

Should I use compostable bags?
You are not required to use compostable plastic bags and regular plastic garbage bags are not allowed in the food scraps collection program. If you choose to use compostable bags, they must be BPI-certified compostable plastic bags. These bags are available through your supplies vendor or we have set up discounted pricing arrangements with a few vendors.

Pros of using a BPI-certified compostable plastic bag

• Simple to use
• Cleaner collection bins
• No increased labor cost

Cons of using a BPI-certified compostable plastic bag

• Additional cost
• Potentially limited shelf life
• Can split and break easily

If you choose not to use a BPI-certified bag, we recommend you create standard operating procedures to clean indoor and outdoor collection bins to help prevent odor and pest problems.*
*Rinse water from outdoor containers should drain into a sanitary sewer system, not into storm water drains.

Pros of not using a bag

• Less waste
• Avoid costly bag purchase

Cons of not using a bag

• Need to regularly clean bins
• Staff training
• Potential for increased labor

Odors

What can I do to reduce odor problems?
To minimize odors, keep your outside bin in a shaded area with lids firmly closed. Empty indoor collection containers throughout the day, and rinse or wash them regularly.

Since food scraps are already present in your garbage, there is already the potential for odor problems. You are simply separating them for collection and a beneficial use.

Bins

How do I keep collection bins clean?
Create a cleaning schedule for indoor and outdoor containers, and clean them with hot water and a small amount of oxygen-based bleach alternative, white vinegar or soap. Dispose of rinse water through the sanitary sewer system, not the storm drains. Smaller collection containers (e.g., buckets) can be run through your dishwasher.

Your garbage hauler can swap out your outdoor collection bins annually for free by request, or more often for a fee. Contact your hauler for pricing.

Cost

How much will this program cost?
The answer depends on how much waste you generate and your current garbage service. A Sustainability Advisor can offer free consultation to help you implement a food scraps collection program while minimizing costs.

We can also provide your business with free staff training, indoor collection containers, supporting signs and decals. Email us at lis@clackamas.us or call 503-742-4458.

Are there ways to reduce collection costs?
Track the volume of garbage and food scraps in your outside bins to “right size” your collection service. The appropriate pickup frequency and size of container can lead to cost savings. Our Sustainability Advisors can help you with this assessment. Email us at lis@clackamas.us or call 503-742-4458.

Why use a valuable product only once and then send it to be buried in a landfill? We all need to help remove these items from the garbage stream. By recycling plastic bottles, cans, glass and cardboard, you can capture the energy and resources already used to make products.

5 steps for recycling success at your event

Step 1: Choose the containers

• Use ClearStreams for beverage plastic bottles and cans
• Use separate containers for other materials generated at the event, i.e. cardboard, glass, compost, garbage

Step 2: Determine how materials will be recycled/disposed?

• Will beverage containers be returned for refund or recycled?
• What drop–off locations will you use for recycling cardboard, glass and compost?
• Will you need extra containers for garbage?

Step 3: Communicate with vendors, exhibitors and attendees

• Before the event, inform vendors and exhibitors where items can be recycled. Provide clear instructions and a contact number of an event coordinator if they have questions.
• Be sure vendors understand procedures for recycling materials, i.e. rinsing food containers, flattening cardboard boxes, etc. These procedures can be communicated in writing or at an orientation meeting.
• Display items to be recycled at vendor stations – use the actual items or a poster.
• Promote recycling in event literature or during on-stage announcements.

Step 4: Set-up collection stations

• Limit the number of garbage and recycling stations. This makes monitoring and maintenance easier.
• Pair recycling and garbage containers. ClearStreams should always be located next to a trash container. Recycling containers standing alone will become contaminated with trash.
• Place stations near high traffic areas such as food courts, entrances and exits.
• Make stations highly visible (signs, banners) and label each container clearly with the accepted materials (e.g. plastic bottles and cans, garbage, etc) using large lettering and/or images. Place signage at eye level if possible.
• Use clear bags for recycling containers and black, or other opaque bags, for garbage containers. When attendees see recyclables in a clear recycle bag, they are less likely to confuse the bag with garbage.
• Place a few empty bottles and cans in the recycling containers to give visitors a visual clue of what can be recycled.

Step 5: Keep things running smoothly

• Check each recycling station regularly, removing contaminants from recycling containers and emptying full containers.

Assembling the ClearStream frame and bag

Each rack requires, at minimum, a 35-40 gallon bag (approximate dimension 40” X 48”). Use only clear bags for recycling and only black bags for garbage.

	1. Set up frame with rounded slots facing up and pull the bag through the slot.
	2. Fold edge back over the frame. Repeat on other side.
	3. Tug on center edges of bag between frame to secure.
	4. Extend frame and place blue lid over frame.

Recycling drop-off locations

The facilities listed below accept recyclables such as glass bottles and jars, plastic bottles, buckets and tubs, paper and metal. Hours and materials accepted are subject to change. Call Metro’s Recycling Hotline at 503-234-3000, or visit oregonmetro.gov for the most current recycling information.

• Bottle Drop Redemption Centers
  61200 SE King Road, Milwaukie or
  14214 Fir St., Oregon City
  877-912-2019
  Daily 9 a.m. to 6 p.m.
• Metro South Transfer Station
  2001 Washington St., Oregon City, OR
  503-234-3000
  Daily 7 a.m. to 7 p.m. (March – September)
  Daily 7 a.m. to 6 p.m. (October – February)
• Clackamas County Garbage and Recycling Transfer Station
  19600 Canyon Valley Road, Sandy
  503-668-8885
  Thursday – Monday 9 a.m. to 5.p.m.

Request free containers for events

We loan recycling containers for collecting plastic bottles and aluminum cans at events in Clackamas County.

It’s never too early to start planning waste prevention and recycling strategies for your community event. Public events and festivals often generate large amounts of waste.

Read the Recycling at Events Guide to plan waste prevention, recycling and other green practices. We also offer assistance to help you coordinate waste reduction at your event.

Free recycling containers

The county loans ClearStream recycling containers for collecting plastic bottles and aluminum cans at events in Clackamas County. The containers are available on a first-come basis.

• Folding frames are easy to transport, set up and tear-down.
• Clear bags are provided so you can encourage recycling by example, remove items that don’t belong in recycling and replace the bag when full.
• We can guide appropriate container set-up at the event and locate recycling drop-off centers for you to redeem bottles and cans.

Recycling tips for events

• Place recycling and trash containers next to each other to prevent non-recyclable materials from being placed in recycling containers.
• Put recycling stations in highly visible (e.g., a flag on a tall pole, balloons, signs, etc.) and convenient locations.
• Limit the number of recycling and waste stations to allow for easy monitoring by event staff or volunteers.
• Place larger recycling and waste stations in areas where high volumes of waste will be generated.
• If possible, staff recycling stations at all times. If this is not possible, assign a “floater” to check each area periodically.
• Communicate with vendors prior to the event about using more recyclable and reusable products to reduce waste.
• Redeem bottles and cans to fund activities in your organization, or donate to a nonprofit organization.

Types of events

• Athletic Events
• Community Celebrations
• Concerts
• Fairs
• Farmers’ Markets
• Festivals
• Fun Runs
• Tournaments

Request free containers and support

We loan recycling containers for collecting plastic bottles and aluminum cans for events in Clackamas County. We can also provide guidance along the way. Complete the request form below to get started.

Throwing out food is a major missed opportunity. There are enormous benefits if we handle our food a little differently. You can order just the right amount, use first-in-first-out inventory management, reduce portion sizes, and promote your eco-friendly efforts to customers and colleagues. 

If you find yourself with surplus food, donation may be an option. And be sure to divert food scraps from your garbage where collection service is required or available. The information below feature quick steps to get started and links to learn more.

We are available to support you with free personalized assistance and tools, referrals to food assistance organizations, and share best practices in preventing food waste from industry leaders.  

Why Reduce Food Waste?

• Food production and preparation require tremendous resources including farmland, clean water and air, labor and energy. Yet millions of tons of food is wasted each year. 
• In 2019, an enormous 35% of all food in the United States went unsold or uneated. That’s $408 billion worth of food – roughly 2% of US GDP – with a green house gas equivalent to 4% of total US GHG emissions. (Refed)
• According to a report from October 2021 from OSU, 1 in 10 Oregonians experience food insecurity. 
• Food is the single largest component of garbage in the region. Food makes up 28% of the total waste that grocery stores, restaurants, caterers, commercial kitchens, food manufacturers and food distributors send to the landfill each year. (Metro)
• Oregon has a statewide goal to reduce food waste by 50% by the year 2030. 

1	Set up service  Franchised waste haulers in the Urban areas provide food scraps collection service. In many cities and within the unincorporated area there is no extra cost for the service. Contact your waste hauler to learn more about service options (size and frequency) and to start food only service. We can also help you initiate service; identify rates and when/if your business is subject to local requirements.
2	Set up internal containers with label Outdoor containers Your garbage company will provide compost containers for your main waste collection area. These may be roll carts, dumpsters, or a compactor. All containers – food scraps, recycling, and garbage – should be well-labeled with stickers showing what can and cannot go in each container. Indoor containers Place containers where food is prepped and plates are scraped. Small containers work best since food waste is heavy. They’re easier to lift, carry, empty and clean. We provide a limited supply of free containers in a variety of sizes. Buckets with handles are easy to carry, empty and wash. They can be used on top or beneath food prep areas, or nest a square bucket for food scraps within a slim garbage containers to save on space. You can reuse old food storage buckets or purchase green buckets.  Slim containers are another option. They often hold 23 gallons and measure around 30" tall x 25” wide x 13.5” deep. Because food waste is heavy and certified-compostable bags aren’t as strong as regular plastic bags, empty the container before it's completely filled. Posters and stickers Use our free posters and stickers to label all waste containers clearly.  These labels show staff what should and shouldn’t go in each container, and are part of criteria for meeting local requirements.  Educational posters are especially important since the guidelines for composting at home are different than at work, and an on-the-spot reminder is helpful. Always use posters and stickers provided by your local waste, since guidelines outside of the tri-county metro area are different. Get free posters and stickers
3	Train staff Before you start separating food waste, make sure that staff understands what goes in, where to empty the containers, and how to keep containers clean. We can help with this. Invite our staff during a huddle or have staff watch these training videos. Trainings are available in English and Spanish.  What goes in, what stays out Label all waste containers with stickers and waste areas with posters.   Business compost is food only. No napkins, paper products, or other non-food items. Conduct occasional spot checks to make sure non-food items aren’t going into the compost bin. Correct issues before they become a habit. Lift safely Compost containers can get heavy quickly. Don’t fill containers to the top. This is true for outdoor containers too. When emptying internal containers into a dumpster or large roll cart, it's best to have two people lift and dump the container, especially with the larger 23-gallon slim container. Download the 1-2-3 poster Clean containers Containers should be cleaned regularly to prevent odors and fruit flies. For sanitation reasons, containers must be cleaned out at the dump sink, not the food prep sinks. Five-gallon buckets can go in many dishwashers for easy cleaning. For larger indoor containers, use soap and water and make sure to dispose of the rinse water in a sanitary sewer drain (not storm drains).
4	Start separating food scraps Incorporate the new program details into your garbage tasks and general workflow. Remember, the program is for food only: meat, dairy, fish, bread, pasta, coffee grounds, peels, shells, bones, spoiled food, and plate scrapings.  Do NOT include liquids, paper products, packaging, or anything that is not food. Compostable packaging and utensils are not allowed.

Questions? 

We are here to help. Contact us at 503-742-4458 or email greenbiz@clackamas.us

Additional Tips 

Find out more details on bags and liners, avoiding odors and pests, front-of-house compost, costs and more on our FAQ page. 

Why collect your food scraps?

• Reduce food costs by tracking food waste caused by over-ordering and over-production.
• Keep food waste from the landfill, preventing greenhouse gas pollution.
• Support local production of electricity and fertilizer.
• Build stronger connections with like-minded customers.
• Promote composting as a full-circle system that creates food from food within our communities.
• Attract and retain employees by implementing sustainable practices.

Contact us

Our Sustainability Advisors can provide free personalized assistance, staff training, internal collection containers, signs and stickers to help integrate this program into your daily operations. Email us at lis@clackamas.us or call 503-742-4458.

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