How to Reduce Food Waste in Virginia

Food waste is one of the most pressing environmental, economic, and social challenges facing communities across the United States—and Virginia is no exception. Each year, an estimated 30 to 40 percent of the U.S. food supply goes uneaten, amounting to more than 133 billion pounds of food discarded annually. In Virginia, this translates to millions of tons of edible food ending up in landfills, contributing to greenhouse gas emissions, wasting valuable resources like water and energy, and exacerbating food insecurity for thousands of residents. Reducing food waste in Virginia is not just an environmental imperative; it’s a practical, community-driven opportunity to save money, strengthen local food systems, and support vulnerable populations.

This guide offers a comprehensive, actionable roadmap for households, businesses, schools, and local governments across Virginia to significantly reduce food waste. Whether you’re a homeowner in Richmond, a restaurant owner in Norfolk, a school administrator in Roanoke, or a community organizer in Arlington, the strategies outlined here are tailored to Virginia’s unique agricultural landscape, climate, and policy environment. By adopting these practices, you can contribute to a more sustainable, resilient, and equitable food system in the Commonwealth.

Step-by-Step Guide

1. Audit Your Current Food Waste

The first step in reducing food waste is understanding how much and why you’re wasting food. Begin by tracking your household or business’s food waste for one week. Keep a simple log: note what food is thrown away, the quantity, the reason (spoiled, expired, leftovers, over-purchased), and the stage of the supply chain (grocery store, kitchen, restaurant, cafeteria). Use a notebook, spreadsheet, or a free food waste tracking app like Too Good To Go or FoodKeeper.

In Virginia, where seasonal produce like peaches, apples, and sweet corn is abundant, many households overbuy during farmers’ market season, leading to spoilage. By identifying patterns—such as throwing away wilted spinach every Tuesday—you can adjust shopping habits accordingly. For businesses, especially restaurants and cafeterias, conduct a waste audit by weighing discarded food daily for a week. This data will reveal which menu items are most commonly wasted and help guide portion control and menu planning.

2. Plan Meals and Create Smart Shopping Lists

Meal planning is one of the most effective ways to reduce household food waste. Before heading to the grocery store, check your pantry, refrigerator, and freezer. Make a list of what you already have and plan meals around those items. Use apps like Mealime or Paprika to build weekly meal plans based on inventory and dietary preferences.

Virginia residents benefit from access to a wide variety of local produce. Plan meals around seasonal items—such as strawberries in May, tomatoes in July, and squash in October—to reduce spoilage and support local farmers. Avoid impulse buys, especially perishables, and stick to your list. When shopping, buy in bulk only if you have the storage and plan to use the items before they spoil. For example, purchasing a 5-pound bag of potatoes is smart if you’ll use them in multiple meals, but buying a 10-pound bag of berries without a plan is a recipe for waste.

3. Store Food Properly to Extend Shelf Life

Improper storage is a leading cause of premature food spoilage. Learn the best ways to store common Virginia-grown foods:

• Leafy greens: Wash and dry thoroughly, then store in airtight containers lined with paper towels. Keep in the crisper drawer.
• Herbs: Treat like flowers—trim stems and place in a glass of water, then cover loosely with a plastic bag. Refrigerate.
• Tomatoes: Keep at room temperature away from direct sunlight. Refrigeration dulls flavor and texture.
• Apples and potatoes: Store separately in a cool, dark place. Apples emit ethylene gas, which speeds up potato sprouting.
• Leftovers: Cool quickly and store in shallow, airtight containers within two hours of cooking.

Many Virginians overlook the importance of freezer storage. Freeze bread, cooked grains, meats, and even ripe bananas for smoothies. Freezing halts spoilage and preserves nutrients. Label containers with the date and contents to avoid “freezer burn” waste.

4. Embrace First-In, First-Out (FIFO) Inventory

This simple principle applies to both homes and businesses. When unpacking groceries or receiving deliveries, move older items to the front and newer items to the back. This ensures that older food is used first, reducing the chance of forgotten items spoiling at the back of the fridge or pantry.

For restaurants and grocery stores in Virginia, implementing FIFO is critical for compliance with food safety standards and cost control. Train staff to rotate stock daily. Use clear, labeled bins and date stickers. In school cafeterias, organize shelves by expiration date and involve students in monitoring food rotation to build awareness.

5. Repurpose Leftovers Creatively

Leftovers don’t have to mean boring meals. Transform them into new dishes:

• Stale bread → breadcrumbs, croutons, or French toast
• Wilting vegetables → soups, stir-fries, or frittatas
• Cooked rice → fried rice, rice pudding, or grain bowls
• Overripe fruit → smoothies, compotes, or baked goods
• Chicken bones and vegetable scraps → homemade broth

Virginia’s rich culinary heritage offers plenty of inspiration. Try making Brunswick stew with leftover meats and vegetables, or use surplus corn to make cornbread or succotash. Host a “leftover potluck” with neighbors or coworkers to share ideas and reduce waste collectively.

6. Compost Food Scraps

Even with the best planning, some food waste is unavoidable—peelings, eggshells, coffee grounds, and spoiled produce. Instead of sending these to landfills, compost them. Virginia has over 50 active composting facilities and numerous community programs. Many cities, including Alexandria, Charlottesville, and Roanoke, offer curbside compost collection. Check with your local waste management provider to see if composting services are available.

If curbside pickup isn’t an option, start a backyard compost bin. Use a simple tumbler or pile in a corner of your yard. Layer green materials (food scraps) with brown materials (dry leaves, shredded paper). Turn the pile weekly and keep it moist. In 2–6 months, you’ll have nutrient-rich compost for gardens, landscaping, or community plots.

Virginia Cooperative Extension offers free workshops on home composting. Visit their website or contact your local extension office for guides and bins at reduced cost.

7. Donate Surplus Food Responsibly

One of the most impactful ways to reduce food waste in Virginia is to redirect edible surplus to those in need. State law protects donors from liability under the Good Samaritan Food Donation Act, so businesses and individuals can donate without fear of legal repercussions.

Donate to:

• Food banks: Virginia Food Bank Network partners with over 200 agencies statewide.
• Shelters and soup kitchens: Many serve meals daily and welcome fresh produce, dairy, and non-perishables.
• Community fridges: Found in cities like Richmond and Arlington, these are open 24/7 for anyone to take or give food.

For farms and grocery stores: Schedule regular pickups with food rescue organizations like Food Recovery Network or Second Helpings. These groups coordinate volunteers to collect surplus food and deliver it to local nonprofits. Even small donations—like a box of bruised apples or extra loaves of bread—make a difference.

8. Educate and Engage Your Community

Behavioral change is key to long-term waste reduction. Host educational events in your neighborhood, workplace, or school:

• Organize a “No Food Waste Week” with cooking demos and waste audits.
• Partner with local libraries or community centers to host film screenings like “Just Eat It” or “Wasted!”
• Create signage in kitchens and cafeterias reminding people to take only what they’ll eat.
• Engage youth through school programs: Virginia 4-H and FFA offer curriculum modules on food waste and sustainability.

Share tips on social media using hashtags like

NoFoodWasteVA or #FeedVirginia. Community awareness multiplies impact.

Best Practices

For Households

Adopt a “use it up” mindset. Before buying new groceries, ask: “What do I already have?” Keep a visible “eat me first” bin in your fridge for items nearing expiration. Use a whiteboard on your fridge to track what needs to be consumed. Rotate snacks and pantry items monthly. Freeze herbs in olive oil cubes for easy use in cooking. Designate one night a week as “leftover night” to clear out the fridge.

For Restaurants and Food Service Providers

Implement portion control using standardized scoops and serving utensils. Offer half-portions or “small plate” options. Train staff to ask customers if they’d like to take leftovers home—provide eco-friendly containers. Track waste logs daily and adjust purchasing based on trends. Partner with local farms to use “ugly” produce that might otherwise be discarded. Offer discounts for customers who bring their own containers. Eliminate single-use packaging where possible.

For Grocery Stores and Retailers

Reduce overstocking by using demand forecasting software. Offer discounts on near-expiry items through “flash sales” or “discount bins.” Donate unsold but edible food daily. Avoid “buy one, get one free” promotions on perishables. Train staff to handle produce gently to reduce bruising. Label items clearly with “use by” and “best by” dates to prevent confusion. Consider partnering with apps like Flashfood or Misfits Market to sell imperfect produce at reduced prices.

For Schools and Universities

Implement “share tables” in cafeterias where students can leave untouched food for others to take. Offer flexible meal plans to reduce pre-purchased waste. Train kitchen staff in portion control and prep efficiency. Integrate food waste education into science and nutrition curricula. Host student-led composting teams. Partner with local farms for farm-to-school programs that use imperfect produce.

For Farms and Producers

Harvest and donate “imperfect” produce that doesn’t meet cosmetic standards. Install on-farm composting systems to manage crop residues. Use precision agriculture tools to reduce overplanting. Partner with food banks and food rescue organizations for regular pickups. Explore value-added products: turn surplus apples into cider, excess tomatoes into sauce, or overripe berries into jams. Educate consumers about the safety and taste of “ugly” produce through signage and social media.

For Local Governments

Expand curbside composting programs to all counties. Offer tax incentives or grants for businesses that implement food waste reduction programs. Support community gardens and urban farms that use composted food waste. Fund public awareness campaigns through local media. Collaborate with universities to conduct food waste assessments. Update procurement policies to prioritize purchasing from farms that practice sustainable harvesting and donate surplus.

Tools and Resources

Free Apps and Digital Tools

• FoodKeeper (USDA): Provides storage guidelines for over 400 food items. Available on iOS and Android.
• NoWaste: Tracks expiration dates and sends reminders before food spoils.
• Too Good To Go: Connects users with restaurants and stores selling surplus food at discounted prices. Available in Richmond, Charlottesville, and other Virginia cities.
• Flashfood: Offers discounted grocery items nearing expiration. Partner stores include Kroger and Giant in Virginia.
• Love Food Hate Waste (UK-based, but applicable): Offers meal planners, portion guides, and storage tips.

Virginia-Specific Organizations

• Virginia Food Bank Network: Coordinates food donation and distribution across 20+ regional food banks. Visit vafbn.org.
• Virginia Cooperative Extension: Offers free workshops on food preservation, composting, and nutrition. Contact your local office for resources.
• Second Helpings of Virginia: A nonprofit that rescues surplus food from restaurants and retailers for distribution to shelters. Accepts donations statewide.
• Virginia Department of Environmental Quality (DEQ): Provides guidance on composting regulations and landfill diversion goals.
• Virginia Tech Food Systems Institute: Conducts research on food waste and offers toolkits for communities and schools.

Educational Materials

• “Food Waste Reduction Toolkit” (Virginia DEQ): Downloadable PDF with checklists for homes, schools, and businesses.
• “Composting in Virginia: A Homeowner’s Guide” (Virginia Cooperative Extension): Step-by-step instructions with diagrams.
• “The Value of Food: How to Reduce Waste in Your Kitchen” (USDA): Free printable posters and lesson plans.

Grants and Funding Opportunities

Businesses and nonprofits in Virginia can apply for grants to support food waste reduction initiatives:

• Virginia Department of Agriculture and Consumer Services (VDACS) Grant Program: Supports farm-to-table and food recovery projects.
• Environmental Protection Agency (EPA) Food Recovery Challenge: Recognizes organizations that reduce food waste and provides technical assistance.
• Virginia Green Business Program: Offers certification and funding for sustainable practices, including food waste reduction.

Real Examples

Example 1: The Richmond Public Schools Food Waste Initiative

In 2021, Richmond Public Schools launched a pilot program to reduce cafeteria waste. They installed “share tables,” trained staff in portion control, and introduced student-led “waste watchers” who recorded what was thrown away. Within six months, food waste decreased by 42%. Surplus food was donated to local shelters, and compostable trays replaced plastic. The program expanded to all 76 schools by 2023 and now serves as a model for other districts in Virginia.

Example 2: The Charlottesville Farmers Market Food Rescue Program

Every Saturday, volunteers from Second Helpings collect unsold produce from farmers at the Charlottesville Downtown Market. Items like slightly bruised apples, misshapen carrots, and excess greens are sorted and delivered to food pantries by noon. In 2023 alone, they rescued over 120,000 pounds of food—equivalent to 100,000 meals. Farmers report increased customer satisfaction and reduced spoilage costs.

Example 3: The Roanoke Restaurant Challenge

A coalition of 15 local restaurants in Roanoke participated in a 90-day “Zero Waste Kitchen” challenge. Each restaurant tracked waste, redesigned menus to use off-cuts, and trained staff in composting. One restaurant, The Green Table, reduced its food waste by 68% and saved $8,000 in disposal costs. They now donate 100% of edible surplus and use compost to grow herbs in their rooftop garden. Their success inspired a citywide campaign with incentives for participating businesses.

Example 4: A Family’s Journey in Arlington

After realizing they were throwing away $50 worth of food each week, the Martinez family in Arlington committed to reducing waste. They started meal planning, began composting in a backyard bin, and used leftovers creatively. They now host monthly “kitchen scrap” dinners where they turn food scraps into soups and stews. Their annual food waste dropped from 180 pounds to just 12 pounds. They’ve inspired three neighboring families to join them.

Example 5: The Virginia Tech Farm-to-Table Program

Virginia Tech’s campus dining services partnered with local farms to source “seconds” and “seconds-plus” produce—items that are perfectly edible but cosmetically imperfect. They now use these in their daily menus, reducing food costs by 15% and diverting over 30 tons of produce from landfills annually. Students are invited to tour the farms and learn about food systems, creating a culture of appreciation for every bite.

FAQs

What is the biggest cause of food waste in Virginia households?

The leading cause is over-purchasing, especially during peak seasonal availability. Many Virginians buy large quantities of fresh produce during farmers’ market season without a plan to use it all, leading to spoilage. Confusion over “best by” and “use by” labels also causes premature disposal of safe food.

Can I compost meat and dairy at home?

Traditional backyard composting is not recommended for meat, dairy, or oily foods, as they attract pests and create odors. However, some municipalities in Virginia offer curbside composting that accepts these items. Check with your local waste authority. Alternatively, use a Bokashi bin or a commercial composting service that accepts animal products.

Is it legal to donate expired food in Virginia?

Yes, under the federal Bill Emerson Good Samaritan Food Donation Act and Virginia state law, you can donate food that is past its “best by” date but still safe to eat. “Best by” refers to quality, not safety. Only food that is spoiled, contaminated, or unsafe should be discarded. Always use your judgment and when in doubt, contact a food rescue organization for guidance.

How can I find a food bank near me in Virginia?

Visit the Virginia Food Bank Network website at vafbn.org and use their interactive map to locate your nearest food bank. You can also text your ZIP code to 303-303 to receive local resources.

Do composting services cost money in Virginia?

In many cities—including Alexandria, Fairfax, and Roanoke—curbside compost collection is included in your municipal waste fees at no extra cost. In rural areas, you may need to pay for drop-off services or purchase a compost bin. Many counties offer subsidized bins through extension offices.

How can schools get involved in reducing food waste?

Schools can start by forming a Green Team of students and staff to audit cafeteria waste, install share tables, and educate peers. Apply for grants through the EPA Food Recovery Challenge or partner with Virginia 4-H for curriculum support. Many schools have successfully integrated composting into science classes.

What should I do with food that has mold?

For soft foods like bread, yogurt, or fruits, discard the entire item if mold is present—mold roots can spread invisibly. For hard cheeses and firm vegetables like carrots or cabbage, you can cut off at least one inch around and below the mold, then use the rest immediately. Always use clean utensils and wash containers after handling moldy food.

Can I feed food scraps to my pets or livestock?

Some scraps are safe—like plain cooked vegetables or fruit peels—but avoid onions, garlic, chocolate, grapes, and fatty meats. Check with your veterinarian or the Virginia Department of Agriculture for livestock guidelines. Never feed raw meat or dairy to animals without professional advice.

Conclusion

Reducing food waste in Virginia is not a single-action solution—it’s a cultural shift, a practical discipline, and a collective responsibility. From the farms of the Shenandoah Valley to the kitchens of Virginia Beach, every choice matters. By planning meals, storing food properly, composting scraps, donating surplus, and educating others, individuals and institutions can dramatically reduce the environmental and economic toll of wasted food.

The benefits are tangible: lower grocery bills, reduced landfill emissions, stronger local food networks, and more meals for neighbors in need. Virginia’s rich agricultural heritage and vibrant communities provide the perfect foundation for leadership in food waste reduction. The tools, resources, and success stories are already here—what’s needed now is action.

Start today. Audit your fridge. Plan your next meal. Donate that extra loaf of bread. Compost your coffee grounds. Share this guide with a friend. Together, we can ensure that every bite of food grown in Virginia is valued, used, and honored—not wasted.