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Sustainable Stanford

Food Recovery

All food generators on campus are required to donate surplus edible food. Reducing the amount of edible food going to landfill combats food insecurity and reduces greenhouse gas emissions. California State Law, Senate Bill 1383, mandates the recovery of edible food for human consumption.

Stanford’s Historical Leadership in Food Recovery

Stanford’s Residential & Dining Enterprises (R&DE) has been a leader in food recovery & sustainability. The Stanford Food Institute works collaboratively across the university to support food education and research to support a more sustainable food future. 

The award-winning Sustainable Food Program, One Plate, One Planet, collaborates on many aspects of complex global food systems - including reducing food waste and preventing it in the first place. 

Their Food Waste Prevention Playbook outlines strategies for minimizing food waste & cultivating a culture of food waste prevention. For surplus edible food, R&DE contracts with a third party to redistribute to the local community. 

Stanford students have also played a pivotal role in recovering edible food to address campus food insecurity and reduce waste. In 1987, students founded Stanford Food Recovery, formerly known as SPOON, to collect leftover food and distribute it across campus and to the local community. 

Learn More

Pilot Food Recovery Program

As of January 1, 2024, SB 1383 requires all food generators on campus to:

  • Avoid excess edible food waste
  • Donate surplus edible food
  • Establish or opt-in to a contract with food recovery organization
  • Maintain records & submit data on the type and quantity of food donated per month

Stanford is piloting an initiative to capture surplus food from cafes and events on campus. Stay tuned for more information on how to participate as a food vendor or event planner.

Learn more in the Food Waste Prevention Playbook 

Preventing Edible Food Waste

Follow these tips to prevent food waste from the start.

  • Track surplus edible food and adjust purchasing and processes accordingly 
  • Manage inventory to reduce waste
    • Implement systems to monitor product shelf life
    • Keep track of inventory: First In, First Out 
    • Rotate stock regularly
    • Buy locally and seasonally
  • Sell surplus food at a discount
  • Share surplus food with staff

Donate Excess Edible Food Food

Are you an event planner or food vendor on campus looking to donate excess edible food? Santa Clara County curates a list of local food donation organizations that can be filtered by location, hours of operations, and types of food recovered. 

Find a Local Food Recovery Organization

Additional Support 

Are you an event planner or food vendor on campus looking for additional resources on food recovery & donation? 

Connect with Sustainable Stanford