How to Reduce Food Waste in Long Beach

Long Beach, California, is a vibrant coastal city known for its diverse culinary scene, bustling farmers markets, and strong community spirit. Yet beneath its vibrant surface lies a pressing environmental and economic challenge: food waste. According to the U.S. Environmental Protection Agency (EPA), nearly 40% of all food produced in the United States goes uneaten. In Long Beach, this translates to tons of edible food ending up in landfills each year—contributing to greenhouse gas emissions, wasting valuable resources, and straining municipal waste systems. Reducing food waste isn’t just an environmental imperative; it’s a civic responsibility that benefits households, local businesses, and the broader ecosystem. This comprehensive guide provides actionable, community-specific strategies to help Long Beach residents, restaurants, schools, and organizations significantly cut down on food waste—and turn surplus into sustenance.

Step-by-Step Guide

1. Audit Your Current Food Consumption Habits

The first step toward reducing food waste is understanding where it’s happening. Start by keeping a simple food waste journal for one week. Record everything you throw away: spoiled produce, uneaten leftovers, expired condiments, or over-purchased pantry items. Note the quantity, type, and reason for disposal. Did you buy too many avocados because they were on sale? Did you forget about that container of cooked quinoa in the back of the fridge? This awareness is the foundation for change.

In Long Beach, where many households rely on weekly trips to the Long Beach Municipal Market or local grocers like Ralphs, Trader Joe’s, or independent Latin and Asian markets, impulse buying is common. Use your journal to identify patterns. Are you consistently overbuying perishables? Are you not planning meals around what’s already in your fridge? Once you recognize these habits, you can adjust your shopping and storage routines accordingly.

2. Plan Meals and Create Smart Shopping Lists

Meal planning is one of the most effective ways to reduce food waste. Set aside 15–20 minutes each week to plan meals based on what you already have. Use a whiteboard, notebook, or digital app to map out breakfasts, lunches, dinners, and snacks. Prioritize ingredients that are nearing their expiration date. For example, if you have wilting spinach, plan a stir-fry or smoothie for the next day. If you have leftover roasted chicken, schedule a chicken salad or soup for later in the week.

When creating your shopping list, stick to it. Avoid shopping when hungry, and don’t be swayed by “buy one, get one free” deals unless you know you’ll use both items. In Long Beach, where fresh produce is abundant, it’s tempting to stock up—but overbuying leads to waste. Instead, buy in smaller quantities more frequently, especially for delicate items like berries, herbs, and leafy greens. Consider visiting the Long Beach Farmers Market on Saturdays, where you can purchase just the amount you need from local growers.

3. Master Proper Food Storage Techniques

Improper storage is a leading cause of premature spoilage. Different foods require different conditions. For instance:

• Store herbs like cilantro and parsley in a glass of water (like flowers) with a loose plastic bag over the top.
• Keep potatoes, onions, and garlic in a cool, dark, dry place—not in the fridge.
• Store strawberries in a single layer on a paper towel inside an open container to prevent mold.
• Freeze bread, bananas, and even chopped vegetables before they go bad.

Long Beach’s humid coastal climate can accelerate spoilage, so it’s critical to adapt storage methods to local conditions. Use airtight containers, label everything with dates, and organize your fridge using the “first in, first out” rule—place newer items behind older ones. Consider investing in a small fridge thermometer to ensure your refrigerator stays at or below 40°F (4°C).

4. Embrace “Use-It-Up” Meals and Creative Leftovers

Leftovers don’t have to be boring. Transform them into new dishes. Stale bread? Make croutons, bread pudding, or French toast. Wilted vegetables? Blend into soups or frittatas. Overripe fruit? Bake into muffins or freeze for smoothies. Leftover rice? Turn it into fried rice with eggs and whatever veggies you have on hand.

Long Beach’s multicultural food culture is a goldmine for creative cooking. Use your leftover beans and rice to make a Mexican-style burrito bowl. Turn roasted vegetables into a Mediterranean grain salad. Blend overripe mangoes into a tropical chutney to serve with grilled fish. The possibilities are endless—and they reduce waste while saving money.

5. Compost What You Can’t Eat

Even with the best planning, some food waste is unavoidable—peelings, coffee grounds, eggshells, and spoiled produce. Instead of sending these to the landfill, compost them. The City of Long Beach offers a curbside compost collection program for single-family homes and some multi-family units. Check your eligibility at the Long Beach Public Works website. If you’re not eligible, consider joining a community composting hub like the one operated by the Long Beach Foodshed Alliance or the Sustainable Long Beach initiative.

For those with space, backyard composting is easy and rewarding. Start with a simple bin or tumbler. Add brown materials (dry leaves, cardboard) and green materials (fruit scraps, vegetable trimmings) in a 3:1 ratio. Turn the pile weekly and keep it moist. In 2–6 months, you’ll have nutrient-rich compost to use in your garden—perfect for growing herbs, tomatoes, or native plants in Long Beach’s mild climate.

6. Donate Surplus Food Responsibly

If you have unopened, non-perishable items or excess fresh produce you won’t use, donate them. Long Beach is home to several food banks and community organizations that accept donations:

• Long Beach Food Bank – Accepts non-perishables and fresh produce at multiple drop-off locations.
• Food Finders – A regional food recovery organization that partners with local grocers and households to redistribute surplus food.
• St. Vincent de Paul Society of Long Beach – Provides meals and groceries to families in need.

Always check donation guidelines. Most organizations require food to be unopened, within expiration dates, and stored properly. For fresh produce, wash and package it cleanly. Donating surplus food not only reduces waste but also helps address food insecurity in a city where nearly 1 in 6 residents experiences food hardship.

7. Educate Your Household and Community

Food waste reduction is a team effort. Talk to your family, roommates, or neighbors about why it matters. Create a shared calendar for meal planning and grocery shopping. Host a “zero-waste kitchen” night where everyone cooks using only ingredients already in the pantry.

Get involved with local initiatives. Long Beach has active community groups like the Long Beach Sustainable Food Coalition and the Long Beach Youth Environmental Council that host workshops on food waste, composting, and urban gardening. Attend a free class at the Long Beach Central Library or join a neighborhood clean-up day that includes food waste education. The more people who understand the issue, the greater the collective impact.

Best Practices

1. Buy Only What You Need: The Power of Small-Scale Shopping

Long Beach residents benefit from an abundance of local food sources. Instead of weekly bulk shopping at big-box stores, adopt a “shop often, buy little” approach. Visit the Saturday Long Beach Farmers Market, the Belmont Shore Market, or neighborhood corner stores to buy fresh, seasonal produce in quantities that match your weekly needs. This reduces spoilage, supports local farmers, and ensures peak flavor and nutrition.

2. Label and Date Everything

Labeling containers with contents and dates is a simple habit that prevents “forgotten food.” Use masking tape and a marker, or invest in reusable labels. In a household with multiple people, this practice eliminates confusion and ensures nothing gets lost in the back of the fridge. Set a weekly reminder to check your fridge and pantry for items nearing expiration.

3. Use Your Freezer Strategically

The freezer is your best friend in the fight against food waste. Freeze leftover soups, sauces, and stews in portion-sized containers. Blanch and freeze vegetables like broccoli, peas, and bell peppers. Freeze ripe bananas for smoothies, or chop herbs and freeze them in olive oil in ice cube trays. Long Beach’s warm climate means food spoils faster—freezing is a low-effort, high-reward solution.

4. Prioritize “Ugly” Produce

Many grocery stores and farmers markets discard fruits and vegetables that don’t meet cosmetic standards—even though they’re perfectly edible. In Long Beach, seek out “ugly produce” boxes delivered by companies like Imperfect Foods or Misfits Market, or ask your local farmers at the market if they sell “seconds” at a discount. These items taste the same, cost less, and keep food out of landfills.

5. Repurpose Food Scraps

Don’t throw away vegetable peels, chicken bones, or herb stems. Save them in a container in your freezer to make homemade broth. Use citrus peels to make natural cleaners or zest for baking. Turn coffee grounds into a natural exfoliant or fertilizer for acid-loving plants like azaleas and blueberries—common in Long Beach gardens.

6. Track Expiration Dates, Not “Best By” Dates

“Best by,” “sell by,” and “use by” labels are not safety indicators—they’re suggestions for peak quality. Most foods remain safe to eat well past these dates. Use your senses: smell, sight, and taste. If milk smells sour, discard it. If bread has mold, toss it. But if it’s just a little stale, toast it. Learning to distinguish between spoilage and normal aging prevents unnecessary waste.

7. Support Local Food Recovery Initiatives

Long Beach has a growing network of food recovery programs. Support them by volunteering, donating, or spreading the word. Organizations like the Long Beach Foodshed Alliance and the Long Beach Food Bank regularly host “Food Rescue” events where volunteers collect surplus food from restaurants, caterers, and grocery stores and deliver it to shelters and community centers. Your involvement helps scale these efforts.

Tools and Resources

1. Mobile Apps for Food Waste Reduction

Technology can be a powerful ally in reducing food waste. Here are some apps popular among Long Beach residents:

• Too Good To Go – Connects users with restaurants and bakeries selling surplus food at discounted prices. Available in Long Beach with participating vendors like The Fish Market and local cafes.
• Save the Food – Created by the EPA and Ad Council, this app offers meal planners, storage guides, and expiration trackers.
• FoodKeeper – A USDA tool that tells you how long specific foods last in the fridge, freezer, or pantry.
• Olio – A peer-to-peer food-sharing app. Share surplus food with neighbors—perfect for Long Beach’s tight-knit communities.

2. Local Composting Services

Long Beach residents can access several composting resources:

• City of Long Beach Curbside Compost Program – Available to single-family homes and some multi-family buildings. Includes weekly pickup of food scraps and yard waste.
• Long Beach Foodshed Alliance – Offers free composting workshops and drop-off locations at community centers.
• Compostable Long Beach – A local startup providing compost collection for apartments and small businesses.

3. Educational Workshops and Classes

Free and low-cost educational opportunities abound in Long Beach:

• Long Beach Central Library – Hosts monthly “Zero Waste Living” seminars.
• California State University, Long Beach (CSULB) – The Sustainability Department offers public workshops on food systems and waste reduction.
• Long Beach EcoCenter – Provides hands-on composting and gardening classes for all ages.

4. Community Gardens and Food Sharing Networks

Long Beach has over 20 community gardens, including the Belmont Shore Community Garden and the North Long Beach Urban Farm. These spaces allow residents to grow their own food, swap surplus produce, and learn from experienced gardeners. Joining a garden reduces reliance on store-bought produce and builds community resilience.

Additionally, the Long Beach Food Swap Meet, held quarterly, lets residents trade homegrown vegetables, jams, pickles, and baked goods—turning excess into connection.

5. Local Organizations to Partner With

For businesses, schools, and nonprofits:

• Food Finders – Partners with restaurants and grocers to recover surplus food.
• Long Beach Food Bank – Accepts donations and offers training on food safety and distribution.
• Sustainable Long Beach – Offers grants and technical support for food waste reduction projects.

Real Examples

1. The Long Beach Food Bank’s “Harvest for Hunger” Program

Every fall, the Long Beach Food Bank partners with local farms and orchards to collect surplus fruits and vegetables that would otherwise rot in the fields. In 2023 alone, they rescued over 120,000 pounds of produce—from apples to zucchini—and distributed it to 15,000 households. This initiative not only reduced landfill waste but also provided fresh, healthy food to families who need it most. The program relies on volunteers and community donations, proving that collective action creates real change.

2. The Fish Market Long Beach: A Restaurant Leading by Example

This popular seafood restaurant implemented a “zero-waste kitchen” initiative in 2022. They began using fish bones and shells to make broth, turning vegetable trimmings into garnishes or compost, and donating unsold but still fresh seafood to local shelters. Their staff now receives training in food waste tracking, and customers are encouraged to take home leftovers in reusable containers. As a result, the restaurant reduced its food waste by 68% in 18 months and saved thousands in disposal fees.

3. Belmont Shore Elementary’s “No Food Left Behind” Campaign

At Belmont Shore Elementary, students and teachers launched a school-wide campaign to reduce cafeteria waste. They introduced “taste test Tuesdays” where kids sample new vegetables before they’re served. They also installed “share tables” where students can leave unopened food items—like yogurt or fruit—for others to take. The school now composts all food scraps and uses the compost in its on-site garden. Since launching the program, food waste in the cafeteria dropped by 55%, and student engagement in sustainability topics increased dramatically.

4. The Long Beach Food Swap Meet

Started in 2021 by a group of home gardeners, the Long Beach Food Swap Meet has grown into a monthly event at the Long Beach EcoCenter. Participants bring homegrown tomatoes, homemade salsa, pickled beets, and baked goods to exchange with others. No money changes hands—only food and community. In one year, over 1,200 pounds of surplus food were redistributed through the swap, preventing waste and strengthening neighborhood bonds.

5. Apartment Complexes Embrace Composting

Several multi-family complexes in the Naples and Bixby Knolls neighborhoods partnered with Compostable Long Beach to install on-site compost bins. Residents receive educational flyers and monthly composting tips. The compost is then used in shared garden plots. Within six months, participating buildings reduced their trash volume by 30%, and residents reported feeling more connected to their environment and neighbors.

FAQs

What is the biggest cause of food waste in Long Beach homes?

The biggest cause is overbuying, especially of perishable items like produce, dairy, and meat. Many residents shop weekly at large supermarkets and buy in bulk to save money, but end up throwing away food they never use. Meal planning and shopping more frequently from local markets can significantly reduce this.

Can I compost meat and dairy in my backyard bin?

It’s not recommended for backyard composting due to the risk of attracting pests and creating odors. However, Long Beach’s curbside compost program accepts meat, dairy, and cooked food scraps—so if you’re enrolled, you can include them. For backyard bins, stick to fruits, vegetables, coffee grounds, and eggshells.

Where can I drop off food scraps if I live in an apartment?

If you live in an apartment without curbside compost, drop off food scraps at one of the community collection sites run by the Long Beach Foodshed Alliance or Compostable Long Beach. Locations include the Long Beach EcoCenter, the Belmont Shore Library, and the North Long Beach Community Garden.

How can I encourage my workplace to reduce food waste?

Start by organizing a “Lunch & Learn” session to share facts about food waste and its local impact. Propose a shared fridge with labeling, a “take what you need” snack station, and a compost bin in the break room. Partner with the city’s Sustainable Long Beach program for free resources and signage.

Are “use-by” dates legally required?

No. “Best by,” “sell by,” and “use by” dates are set by manufacturers for quality, not safety. The only federally regulated date is for infant formula. Most foods remain safe to eat after these dates if stored properly and show no signs of spoilage.

How does food waste affect Long Beach’s environment?

When food rots in landfills, it produces methane—a greenhouse gas 25 times more potent than carbon dioxide. In Long Beach, food waste makes up nearly 20% of the city’s landfill content. Reducing it helps cut emissions, conserve water and energy used in food production, and reduce the need for new landfill sites.

Can I donate expired food?

No. Food banks and shelters can only accept food that is unopened, within its expiration date, and not spoiled. However, “best by” dates are not expiration dates. If the food is still safe and unopened, it’s likely still good to donate.

What’s the easiest way to start reducing food waste today?

Check your fridge and pantry right now. Identify one item that’s about to go bad and plan a meal around it. Then, write down your next grocery list based only on what you need. That’s it—you’ve just taken two powerful steps toward reducing food waste.

Conclusion

Reducing food waste in Long Beach isn’t about perfection—it’s about progress. Every saved apple, every composted coffee ground, every donated can of beans adds up. The city’s rich cultural diversity, thriving local food economy, and engaged community make it uniquely positioned to become a national model for sustainable food practices. By adopting simple habits—planning meals, storing food properly, composting scraps, and sharing surplus—you not only save money and reduce your environmental footprint, but you also contribute to a more resilient, equitable, and connected Long Beach.

The solutions are within reach: a farmers market around the corner, a compost bin at the end of your driveway, a neighbor willing to swap tomatoes for bread. You don’t need to wait for policy changes or corporate action—your choices matter. Start today. Plan your next meal. Compost your peels. Donate your extras. Share your knowledge. Together, we can ensure that no edible bite goes to waste in the City of Long Beach.