Food Policy, Organics, Food Waste, and Compost

Orange SliceThe organic components of our residential and commercial waste streams — whether woody, leafy, often squishy, and sometimes rotten —   present unique challenges and opportunities for policy development, program design, and behavior change. Full Circle is ready to help , whether by providing elementary students with fresh fruits and vegetables, diverting uneaten food from schools to area food banks, collecting food waste from corporate cafeterias, managing landscape debris from office parks, or supporting compost facility development on tribal land. In addition to addressing food security issues, our food policy work also serves to keep other recyclables clean, and avoids generation of potent greenhouse gases through organic decomposition in landfills.

Related Projects

Commercial Sector Outreach – Seattle Public Utilities

For this City of Seattle program, Full Circle is relied upon by Prime contractor Cascadia to conduct culturally competent onsite outreach and technical assistance to

Read More »

Food Recovery in K-12 Schools

Clark County School District is the largest school district in Nevada and the 5th largest school district in the country. School cafeterias in Clark County

Read More »

Tribal Training: Waste Management Workshops

There are 573 federally recognized tribes in the United States, with 73% located within EPA Region 9 and 10. In Alaska alone, there are 229

Read More »

Fresh Fruits & Vegetables

The Fresh Fruit and Vegetable Program provides all children in participating Seattle Public Elementary schools with a variety of free fresh fruits and vegetables throughout

Read More »

School Food Share

School Food Share allows schools and food banks to work together to collect whole, packaged, uneaten cafeteria leftovers and share it within their community.

Read More »

Foodwaste & Packaging Ordinance (Restaurant Outreach)

The City of Issaquah took a leadership position in passing an ordinance that bans expanded polystyrene foam packaging, requires food service businesses to use either

Read More »