How to Reduce Food Waste in Pennsylvania

Food waste is one of the most pressing environmental and economic challenges facing communities across Pennsylvania. From bustling urban centers like Philadelphia and Pittsburgh to rural farming towns in the Susquehanna Valley, an estimated 30 to 40 percent of the U.S. food supply is wasted each year—and Pennsylvania is no exception. This waste doesn’t just mean lost meals; it represents wasted water, energy, labor, and land, while contributing significantly to greenhouse gas emissions when food decomposes in landfills. In Pennsylvania alone, over 1.5 million tons of food waste are generated annually, with less than 10 percent diverted through composting or donation programs. Reducing food waste is not merely an environmental imperative—it’s a practical, cost-saving opportunity for households, businesses, schools, and local governments.

This guide provides a comprehensive, actionable roadmap for reducing food waste across Pennsylvania. Whether you’re a homeowner, restaurant owner, school administrator, or community organizer, this tutorial offers proven strategies, real-world examples, and essential tools tailored to the unique agricultural, cultural, and infrastructural landscape of the state. By implementing these steps, Pennsylvanians can conserve resources, support food-insecure neighbors, lower waste disposal costs, and contribute to a more sustainable future.

Step-by-Step Guide

1. Audit Your Food Waste

The first step in reducing food waste is understanding where and how it occurs. Conduct a simple 7-day food waste audit at home, in your business, or at your institution. Keep a log of everything discarded—spoiled produce, uneaten leftovers, expired dairy, or peels and trimmings. Note the type of food, quantity, and reason for disposal (e.g., “rotted apples,” “leftovers thrown out because of meal plan changes,” “over-purchased bulk items”).

In Pennsylvania, where seasonal produce is abundant in summer and fall, many households overbuy fruits and vegetables without a plan for consumption. Use a notebook or a free app like “Save the Food” or “NoWaste” to track patterns. After a week, analyze the data: Are you buying too much bread? Are you forgetting about leftovers in the fridge? Identifying these patterns is critical to making targeted changes.

2. Plan Meals and Shop Smart

Meal planning is one of the most effective ways to prevent food waste. Before heading to the grocery store, check your pantry, fridge, and freezer. Make a list based on what you already have and what you need for the week. Stick to the list—impulse buys are a leading cause of waste.

In Pennsylvania, many residents take advantage of farmers markets, CSAs (Community Supported Agriculture), and U-pick farms. While these are excellent sources of fresh, local food, they can also lead to over-purchasing if not managed properly. When buying seasonal produce like peaches, apples, or corn, plan how you’ll use it within a few days or preserve it. Consider recipes that use similar ingredients across multiple meals—for example, roasted vegetables can become soups, grain bowls, or omelet fillings.

Shop in smaller quantities more frequently if you live alone or have a small household. Bulk buying makes sense for non-perishables like rice or beans, but not for perishables like lettuce or berries. Pay attention to “sell by” and “best by” dates—they are indicators of quality, not safety. Most foods remain safe to eat well past these dates if stored properly.

3. Store Food Correctly

Proper storage extends the life of food significantly. Many Pennsylvanians discard food prematurely because they don’t know how to store it correctly. Here are key tips:

• Leafy greens: Store in airtight containers with a paper towel to absorb moisture.
• Herbs: Trim stems and place in a glass of water like flowers, then cover with a plastic bag.
• Apples and potatoes: Keep them separate—apples emit ethylene gas that speeds up potato spoilage.
• Leftovers: Cool quickly and store in shallow containers within two hours of cooking.
• Bread: Freeze half if not used within a few days.

Use your freezer strategically. Freezing is one of the most underutilized tools for waste reduction. Overripe bananas? Freeze for smoothies. Stale bread? Turn into croutons or breadcrumbs. Leftover cooked meat? Portion and freeze for future meals. Pennsylvania winters are ideal for freezing surplus produce from summer gardens or farmers market hauls.

4. Use What You Have

Get creative with leftovers and “nose-to-tail” cooking. Many traditional Pennsylvania Dutch recipes were developed out of necessity—using every part of the animal and every scrap of produce. Try making vegetable stock from peels, stems, and ends. Turn wilted spinach into pesto or soup. Use stale bread for bread pudding or French toast. Overripe fruit can be baked into muffins or blended into smoothies.

Organize your fridge and pantry with the “first in, first out” rule. When unpacking groceries, move older items to the front so they’re used first. Label containers with dates to track freshness. Consider designating one day a week as “Clean Out the Fridge Day” to repurpose leftovers into a new meal.

5. Compost What You Can’t Eat

Even with the best planning, some food waste is unavoidable—peels, coffee grounds, eggshells, and spoiled produce. Instead of sending this to a landfill, compost it. Pennsylvania has over 100 active composting facilities and dozens of municipal and community programs. Many towns, including Pittsburgh, Philadelphia, and State College, offer curbside compost collection or drop-off locations.

If you have a yard, start a backyard compost bin. Use a mix of “greens” (food scraps) and “browns” (dry leaves, cardboard, paper). Avoid meat, dairy, and oily foods in home composting to prevent pests. For apartment dwellers, look into community composting sites or services like “CompostNow,” which operates in several Pennsylvania cities and offers pickup for a small fee.

Composting reduces methane emissions from landfills and creates nutrient-rich soil for gardens—ideal for Pennsylvania’s climate and abundant home gardening culture. Many county extension offices, including Penn State Extension, offer free workshops on composting techniques.

6. Donate Surplus Food

If you have unopened, non-perishable items or unspoiled perishables you won’t use, donate them. Pennsylvania has a strong network of food banks and pantries supported by organizations like Philabundance, the Central Pennsylvania Food Bank, and the Pittsburgh Food Bank Network.

Restaurants, schools, and grocery stores can donate excess food under the federal Bill Emerson Good Samaritan Food Donation Act, which protects donors from liability. Many Pennsylvania businesses partner with platforms like “Food Rescue US” or “Olio” to connect surplus food with local charities. Even individuals can drop off non-perishables at designated collection bins in churches, libraries, or community centers.

Donating food doesn’t just reduce waste—it helps address food insecurity. In Pennsylvania, over 1.2 million residents, including 300,000 children, live in food-insecure households. Redirecting surplus food is a direct, impactful way to support neighbors in need.

7. Advocate for Systemic Change

Individual actions matter, but lasting change requires policy and infrastructure improvements. Get involved in local efforts to expand food waste reduction programs. Attend city council meetings and advocate for curbside composting, food waste ordinances, or incentives for businesses that donate food.

Support Pennsylvania’s Food Waste Reduction and Recovery Act (Act 112 of 2022), which encourages municipalities to develop food waste diversion plans. Urge schools and universities to implement food waste tracking and composting. Encourage local grocery chains to reduce overstocking and offer discounts on soon-to-expire items.

Join or start a community group focused on food waste reduction. Pennsylvania has thriving sustainability coalitions in cities like Harrisburg, Allentown, and Erie. Your voice can help shape statewide initiatives that make waste reduction easier for everyone.

Best Practices

1. Prioritize Perishables

Always consume the most perishable items first. In Pennsylvania’s humid summers, produce like berries, mushrooms, and leafy greens spoil quickly. Keep them visible and accessible in the fridge. Use a “Eat Me First” bin or shelf to highlight items nearing their expiration.

2. Embrace “Ugly” Produce

Many fruits and vegetables are discarded solely because of their appearance—crooked carrots, misshapen apples, or blemished tomatoes. These are perfectly nutritious and often sold at a discount through programs like “Imperfect Foods” or local farmers market “seconds” bins. Encourage local grocers to stock and promote “ugly” produce. Pennsylvania growers are increasingly partnering with retailers to reduce cosmetic rejection.

3. Portion Control

Over-serving is a major source of household and institutional waste. Use measuring cups and scales to serve appropriate portions. Restaurants and cafeterias can reduce waste by offering smaller plate options or “half-portions.” In schools, pilot “offer versus serve” programs where students can choose which items they want from the meal line, reducing plate waste by up to 30 percent.

4. Educate and Engage

Knowledge is power. Share food waste reduction tips with family, coworkers, and neighbors. Host a potluck where everyone brings a dish made from leftovers. Organize a “Waste-Free Wednesday” challenge at your workplace or school. Create simple infographics or posters with storage tips and recipes for scraps.

Many Pennsylvania libraries and community centers offer free educational programs on food preservation, composting, and nutrition. Take advantage of these resources—they’re designed to empower residents with practical skills.

5. Track Progress

Set measurable goals. For example: “Reduce household food waste by 50% in six months” or “Donate 10 pounds of surplus food monthly.” Revisit your initial waste audit after three months. Celebrate small wins—like using up a batch of wilted greens or successfully composting your coffee grounds. Progress, not perfection, is the goal.

6. Support Local Food Systems

Pennsylvania is home to over 6,500 farms, many of which are small, family-run operations. Buying directly from local farmers reduces the distance food travels and often results in fresher, longer-lasting produce. Farmers markets, farm stands, and CSAs also tend to use less packaging and offer seasonal items that are naturally aligned with consumption cycles.

When you buy local, you also support farmers who are more likely to donate surplus or imperfect crops to food banks. Many Pennsylvania farms participate in “Gleaning” programs, where volunteers harvest leftover crops after the main harvest to donate to those in need.

7. Reduce Packaging Waste

Food waste and packaging waste often go hand-in-hand. Choose loose produce over pre-packaged options. Bring reusable bags and containers to the store. Avoid single-use plastic wrap—opt for beeswax wraps, silicone lids, or glass containers. In Pennsylvania, several municipalities offer refill stations for bulk items like grains, spices, and cleaning products. Take advantage of these zero-waste initiatives.

Tools and Resources

1. Pennsylvania Department of Environmental Protection (DEP) – Food Waste Resources

The PA DEP offers free guides, toolkits, and webinars on food waste reduction for households, schools, and businesses. Their “Food Waste Prevention and Recovery Toolkit” includes sample composting plans, donation guidelines, and educational materials. Visit dep.pa.gov/foodwaste for downloadable resources.

2. Penn State Extension

Penn State Extension provides science-based education on food preservation, storage, and safety. Their “Food Preservation” series includes videos on canning, freezing, and drying produce. They also offer free workshops on composting and gardening. Find your local county office at extension.psu.edu.

3. Food Rescue US – Pennsylvania Chapters

Food Rescue US connects donors (grocers, restaurants, caterers) with local nonprofits using a mobile app. Volunteers pick up surplus food and deliver it to food pantries. The program operates in Philadelphia, Pittsburgh, Harrisburg, and Allentown. Sign up as a donor or rescuer at foodrescueus.org.

4. CompostNow

This service provides weekly curbside compost pickup in Pittsburgh, Philadelphia, State College, and surrounding areas. Residents receive a countertop bin and a compostable bag. Pickups are scheduled via app. Ideal for apartment dwellers. Visit compostnow.org for service areas and pricing.

5. NoWaste App

This free mobile app helps users track food inventory, set expiration reminders, and generate recipes based on what’s in their fridge. It integrates with grocery lists and even suggests ways to use up scraps. Available on iOS and Android.

6. Pennsylvania Farm to School Program

Managed by the Pennsylvania Department of Agriculture, this initiative connects schools with local farms to provide fresh food and educational programming. Schools can access curriculum materials on food waste, nutrition, and sustainability. Visit pafarmtoschool.org.

7. Local Food Banks and Pantries

Every county in Pennsylvania has at least one food bank. Use the Pennsylvania Food Bank Directory (pafoodbank.org) to find the nearest location and learn about donation guidelines. Many accept fresh produce, dairy, and even prepared meals.

8. Zero Waste PA Network

A coalition of municipalities, nonprofits, and businesses working to reduce waste across the state. They offer webinars, policy templates, and networking events. Join their mailing list at zerowastepa.org.

9. Pennsylvania Sustainable Agriculture (PSA)

PSA supports farmers and consumers in building resilient, low-waste food systems. Their website features case studies, workshops, and a directory of sustainable farms offering CSA shares. Visit pasustainableag.org.

10. Community Gardens and Urban Farms

Many Pennsylvania cities have community gardens where residents can grow their own food. These spaces often host workshops on composting, seed saving, and seasonal eating. Find one near you through the Pennsylvania Urban Agriculture Network.

Real Examples

Example 1: The Philadelphia School District’s Waste Reduction Initiative

In 2021, the School District of Philadelphia launched a comprehensive food waste reduction program across 215 schools. They implemented “offer versus serve” meal lines, trained cafeteria staff on portion control, and installed compost bins in every cafeteria. Student-led “Green Teams” educated peers on food waste and led monthly “Leftover Recipe Days.”

Within two years, the district reduced food waste by 42 percent and diverted over 350 tons of organic waste from landfills. The compost produced was used in school gardens, creating a closed-loop system. Student participation increased, and cafeteria costs dropped due to reduced food purchases.

Example 2: Pittsburgh’s “Save the Food” Restaurant Challenge

In 2022, the Pittsburgh Food Policy Council partnered with 50 local restaurants in a “Save the Food” challenge. Participating businesses committed to tracking food waste, training staff on proper storage, and donating surplus. Restaurants received free waste audits and recognition on a public leaderboard.

Results were remarkable: participating restaurants reduced food waste by an average of 38 percent. One Italian restaurant, “La Trattoria,” started using vegetable trimmings to make daily soups and saved $12,000 annually in food costs. Another, “The Rustic Table,” began offering “Chef’s Surprise” tasting menus made from surplus ingredients, which became a popular weekly event.

Example 3: Lancaster County’s Community Composting Network

Lancaster County, known for its Amish farming heritage, developed a grassroots composting network that now includes over 200 households and 12 local farms. Residents drop off food scraps at designated sites in churches and community centers. The compost is distributed back to gardeners and farmers.

The program is supported by Penn State Extension and funded through a state grant. It has diverted over 80 tons of food waste annually and strengthened community ties. Many participants report eating more vegetables because they’re now invested in growing what they compost.

Example 4: The “Ugly Produce” Initiative at Weis Markets

Weis Markets, a Pennsylvania-based grocery chain, began selling “Imperfect Produce” in select locations in 2020. These are fruits and vegetables that are cosmetically flawed but nutritionally identical. Sold at a 20–30 percent discount, they’ve become a top seller in some stores.

The initiative has diverted over 150,000 pounds of produce from landfills since launch. Customers appreciate the savings, and farmers benefit from reduced losses. Weis now promotes the program with in-store signage and social media campaigns, educating shoppers on why “ugly” doesn’t mean “bad.”

Example 5: The Hershey Food Rescue Partnership

The Hershey Company, headquartered in Dauphin County, partnered with local food banks to donate surplus ingredients and finished products nearing expiration. They implemented internal training to reduce waste in production and packaging.

Since 2019, Hershey has donated over 1.2 million pounds of food to regional food banks. They also sponsor a “Waste Not” internship program for Penn State students to study food waste reduction strategies in manufacturing. Their efforts have inspired other Pennsylvania food manufacturers to follow suit.

FAQs

What is the biggest source of food waste in Pennsylvania households?

The largest source is fresh produce, particularly leafy greens, berries, and herbs, which spoil quickly if not stored properly. Leftovers and over-purchased items are also major contributors.

Can I compost meat and dairy at home?

It’s not recommended in backyard compost bins due to the risk of attracting pests and odors. However, many municipal composting programs accept meat and dairy. Check with your local waste authority.

Are “best by” dates the same as expiration dates?

No. “Best by” refers to peak quality, not safety. Most foods are safe to eat after this date if stored properly and show no signs of spoilage (mold, sour smell, sliminess).

How can I donate food if I don’t have a car?

Many food banks have drop-off locations at libraries, churches, or grocery stores. You can also use apps like Food Rescue US, which connects volunteers with donors for pickup.

Does composting smell bad?

Not if done correctly. A well-maintained compost pile has an earthy smell. Avoid adding meat, dairy, or oily foods, and balance greens with browns like leaves or shredded paper.

Can schools and universities get funding for food waste programs?

Yes. Pennsylvania offers grants through the DEP and the Department of Agriculture for schools implementing composting, food recovery, or educational programs. Contact your local DEP regional office for details.

What should I do with expired canned goods?

If the can is intact, not bulging, and the food inside looks and smells normal, it’s likely safe to eat. Check the date—it’s often a “best by” date, not an expiration. If in doubt, dispose of it responsibly.

How can I encourage my employer to reduce food waste?

Start a small pilot: collect data on cafeteria waste, propose a compost bin or donation program, and share success stories from other Pennsylvania businesses. Offer to lead a team. Many employers respond well to cost-saving and sustainability initiatives.

Is it legal to donate food past its sell-by date?

Yes. Federal law protects donors who give food in good faith. As long as the food is safe and properly handled, it can be donated regardless of date labels.

Where can I find free composting bins in Pennsylvania?

Some municipalities, like Philadelphia and State College, offer subsidized or free compost bins to residents. Check with your local waste authority or Penn State Extension office.

Conclusion

Reducing food waste in Pennsylvania is not just an environmental act—it’s a community-building, economically smart, and deeply humane endeavor. Every apple core composted, every leftover repurposed, every donation made, and every policy advocated for contributes to a more resilient, equitable, and sustainable food system.

The solutions are within reach. From the kitchen tables of rural families to the commercial kitchens of Pittsburgh restaurants, Pennsylvanians already have the knowledge, the resources, and the values to make a difference. What’s needed now is action—consistent, informed, and collective.

Start small. Audit your fridge. Plan one meal. Compost your coffee grounds. Donate that extra loaf of bread. Talk to your neighbors. Support local farms. Push for change in your school or workplace. These steps may seem simple, but when multiplied across thousands of households and businesses, they transform systems.

Pennsylvania’s rich agricultural heritage, strong community networks, and growing environmental consciousness position it as a leader in food waste innovation. By embracing these strategies, we honor the labor of farmers, protect our natural resources, and ensure that no one in our state goes hungry while perfectly good food goes to waste.

The time to act is now. Your choices matter. Your community is counting on you.