Non Technical Summary
There is no single solution to effectively tackling food waste. Addressing this complex issue requires a comprehensive, whole-system strategy informed by each community's context.The three food recovery hubs in the San Gabriel Valley currently separate waste into green bins for collection by large-scale haulers or partner with community-based organizations (CBOs) and local farms for disposal. However, the lack of adequate tracking of waste vs donation volume and distribution leads to inefficiencies, increased GHG emissions, and increased costs, particularly when excess waste ends up in landfills. Through the proposed Community Waste and Food Recovery (CWFR) project, the SGVCOG aims to address the challenges of Fresh SGV food recovery hubs in managing the entire lifecycle of food donations and organic waste. In partnership with Grow2Zero, community composters, and local solid waste companies, the project centers on the EPA Wasted Food Scale strategies, including:Maximizing the recovery of edible food for redistribution.Damaged food distribution to value-added processors and soup kitchensDiverting non-edible food waste to local livestock producers as unprocessed animal feedEstablishing community-scale composting systems.Collaborating with solid waste companies to improve hauling logistics and processing and disposal of organic waste.By implementing these strategies, the project will significantly reduce the amount of food waste sent to landfills, increase the recovery and redistribution of edible food to those in need, and support the creation of valuable compost for local agricultural use.

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
704	6099	3020	100%

Knowledge Area
704 - Nutrition and Hunger in the Population;

Subject Of Investigation
6099 - People and communities, general/other;

Field Of Science
3020 - Education;

Goals / Objectives
The overarching goal of this project is to create a sustainable, efficient, and community-focused system for managing food donations and organic waste in the San Gabriel Valley. This system will significantly reduce the amount of food waste sent to landfills by maximizing the recovery and redistribution of edible food, thereby enhancing environmental sustainability, food security, and community resilience. ?Supporting Objectives:The project directly addresses the most preferred food waste recovery activities as outlined in the EPA's Wasted Food Scale by focusing on several key strategies that align with the highest priorities on the scale:Optimize Food Waste Management and Processing to Divert Commercial Food Waste from Landfills:Prevent Food Waste in Landfills through Donation and Recovery: From September 2025 to December 2026, achieve a monthly target of collecting and receiving 15 tons (30,000 lbs) of edible food from participating Edible Food Generators (EFGs) for recovery and redistribution. (240 tons total)Prevent Food Waste in Landfills through Value-Added Processing and Unprocessed Animal Feed Distribution: By December 2026, establish and operationalize partnerships with at least three livestock producers, two value-added processors, and three soup kitchens to divert 20 tons (20,000 lbs) of damaged food waste to these partners.Prevent Food Waste in Landfills through Compost Generation: By December 2026, implement and fully operationalize community-scale composting systems to convert at least 70 tons (140,000 lbs) of organic waste from food recovery hubs into valuable compost, enriching local soils and reducing the reliance on chemical fertilizers in agricultural practices within the region.Foster Engagement and Education for Edible Food Generators (EFGs), Food Recovery Organizations (FROs), FRSs, and Municipalities:By May 2026, host six targeted training sessions for EFGs, FROs, and municipal stakeholders, focusing on best practices for food recovery, waste management, and compliance with SB 1383 regulations.By December 2026, create a GIS story map, host a completion presentation, and compile a detailed case study to document the project's progress, outcomes, and lessons learned.By December 2026, hire four interns to gain experience in critical areas such as food recovery, waste management, and composting.Distribute Compost to Local Agricultural Producers, Community Gardens, and Residents to Improve Soil Quality and Reduce Reliance on Chemical Fertilizers:Support Local Agriculture in Disadvantaged Communities: By December 2026, process and distribute 5 tons (10,000 lbs) of compost to local agricultural producers, community gardens, and residents in disadvantaged communities. This estimate accounts for a composting process that includes a rough blended shrinkage rate of 33%, occurring as materials decompose and additional carbon materials are added. It also accounts for the composting process taking approximately 3 to 6 months.

Project Methods
SGVCOG and Gro2Zero will achieve the proposed goals and objectives by implementing strategic analysis, program design, local collaboration, and targeted education.An essential early step will be the launch of the Grow2Zero Regional Food Waste Internships, offering paid positions focused on urban agriculture and food recovery. Simultaneously, an eight-person Advisory Committee will guide the project's direction and ensure it aligns with the community's and FROs' needs. To build a broad coalition of support, the project team will engage key stakeholders, including FROs, EFGs, local governments, community-based organizations (CBOs), waste haulers, local farms, and technology partners. These meetings will be critical for gathering input, building partnerships, and securing commitments necessary for the project's success.Baseline data collection will begin, encompassing various aspects of organic waste management practices at each food recovery hub to inform the project's strategy. This collection will include tracking the volume of edible and inedible food waste, reviewing current hauling and composting contracts, documenting handling and disposal methods, and measuring baseline greenhouse gas (GHG) emissions.One of the most pressing issues is the need for data reporting, particularly in how the hubs track the pounds of food collected and distributed. While some hubs, such as Heart of Compassion, provide detailed and comprehensive data, others still need improvement, making assessing the program's impact challenging. To address this, SGVCOG will work closely with its current consultants and Grow2Zero to improve the tracking and reporting system across all hubs. The project team will develop a standardized tracking and reporting system across all hubs.As part of the baseline data collection, a cost analysis will identify various cost components, including the disposal of non-edible food waste, which may involve landfill fees, composting fees, or payments to waste haulers. Utility costs, such as those for electricity, water, and gas, will also be identified, where refrigeration, storage, and transportation are key activities.The next phase of the CWFR project will focus on planning and optimizing all systems and processes for the efficient management of food recovery and organic waste. The project team will develop detailed process maps outlining each waste flow step--from donation to sorting, storage, and composting--to ensure seamless coordination and minimization of waste. The project team will define clear success criteria, including targets for waste reduction, cost-effectiveness, and environmental impact. The interns will establish regular monitoring and audit schedules to ensure compliance with SB 1383 and work with consultants to administer. The project will utilize Smart 1383 to manage and optimize the lifecycle of food donations and organic waste. Smart 1383 is a technology platform designed to help local governments, waste haulers, and food recovery organizations comply with California's SB 1383 regulations. The platform provides a comprehensive suite of tools that streamline the tracking, reporting, and managing of food waste recovery efforts. SGVCOG will create a GIS Story Map to track and document the project's progress and visually represent the food recovery network and its impact. The project team will then develop educational materials and signage to guide the implementation process.As the project enters the Pilot Program Implementation phase, Grow2Zero and the SGVCOG will host six training sessions for hub staff and volunteers, focusing on waste sorting, storage, transportation, and using the Smart 1383 platform. During this period, the hubs will fully integrate the Smart 1383 platform to enable real-time data collection, site mapping, and compliance tracking. Interns will oversee regular monitoring and compliance checks throughout the pilot to ensure all activities align with regulatory standards. The food recovery hubs will begin transporting food waste to designated community composting hubs, with specific assignments for each hub: Food Cycle Collective will serve God's Pantry. At the same time, LA Compost will manage composting for Foothill Unity Center and Heart of Compassion.As data is collected and analyzed during the pilot, the project team will hold feedback sessions with all stakeholders to review progress, identify challenges, and highlight successes. At the end of the pilot, SGVCOG will hire a consultant to conduct an audit to assess each hub's adherence to established waste sorting, storage, and transportation processes.As the CWFR project transitions into its second year, it shifts to scaling operations and evaluating the program's overall effectiveness.Additionally, SGVCOG will support community engagement efforts through workshops, events, and educational campaigns designed to promote the benefits of local composting and food recovery.The project team will complete the GIS Story Map and create a detailed case study to capture the methodologies, challenges, successes, and lessons learned throughout the project. This case study will provide a valuable blueprint for replicating the program in other regions.