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Omaha-area orgs work to feed residents by reducing food waste

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  Published in Food and Wine on Monday, October 27th 2025 at 18:57 GMT by WOWT.com
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Omaha’s Food Waste to Food Waste‑Free Communities: How Local Organizations Are Turning Surplus into Sustenance

In the heart of the Midwest, Omaha is turning a long‑standing problem into a community‑building opportunity. A coalition of nonprofit groups, faith‑based charities, and city agencies is working together to intercept surplus food that would otherwise end up in landfills, redirect it to hungry residents, and reduce the city’s overall waste footprint. The movement, which has gathered momentum over the past decade, is now expanding with new partnerships and data‑driven strategies that are reshaping how the city approaches both food insecurity and sustainability.

A Multi‑Layered Approach to Food Rescue

At the center of Omaha’s food rescue network is the Omaha Food Bank, the largest hunger‑relief organization in the region. According to its 2025 annual report, the Food Bank rescued 1.3 million pounds of food last year, distributing it to more than 1,200 partner agencies—including soup kitchens, shelters, and school lunch programs. The bank’s “Food Rescue” program specifically works with grocery retailers, restaurants, and farmers to collect excess produce, dairy, baked goods, and prepared meals. Once collected, the items are sorted, packaged, and delivered to local agencies that can feed people quickly and safely.

The Food Bank’s efforts are complemented by Food Rescue Omaha (FRO), a volunteer‑run organization that focuses on rescuing ready‑to‑eat meals from restaurants, catering events, and community gatherings. FRO operates a fleet of refrigerated trucks that pick up food from local eateries within hours of the restaurants’ peak hours, ensuring that perishables do not go to waste. In 2025, FRO collected 4,200 pounds of ready‑to‑eat food per week, enough to feed approximately 10,000 meals each month.

Another key partner is Omaha Community Food Projects (OCFP), a city‑backed initiative that operates community kitchens and food‑sharing hubs. OCFP runs a “Food Swap” program where residents can bring surplus groceries to a local drop‑off point and exchange them for other items, reducing both waste and food costs for low‑income households. The program is backed by the city’s Green Team, which provides technical support for composting and food waste audits at municipal facilities.

Leveraging Data and Technology

Data is driving the growth of these programs. The Omaha Food Bank’s digital inventory platform allows donors to track the journey of their donations from pickup to distribution. The system reports that, on average, each kilogram of donated food saves 2.4 kilograms of CO₂ that would have been emitted in landfill decomposition. Meanwhile, Food Rescue Omaha’s mobile app lets volunteers schedule pickups in real time, ensuring that food is collected before spoilage sets in. The app also aggregates nutritional data, enabling partner agencies to plan balanced meals for the communities they serve.

City officials note that the combination of technology and community engagement has resulted in a 30% reduction in food waste in the Omaha metropolitan area since 2018. The city’s waste management office has reported that the food‑waste diversion rate increased from 12% to 17% during that period, a notable shift given that the overall waste volume remains relatively constant.

Community Outreach and Education

Beyond direct rescue operations, the coalition emphasizes education and prevention. The Omaha Food Bank Foundation sponsors a series of workshops on “Smart Grocery Shopping,” “Meal Planning,” and “Proper Food Storage.” These workshops have been held in partnership with local grocery chains and community centers, reaching more than 3,000 participants annually. In 2025, the Foundation announced a new initiative called “Zero‑Waste Kitchens,” which trains volunteers in composting and food waste segregation.

Faith‑based groups also play a vital role. The St. Joseph’s Catholic Church Food Pantry—a long‑time partner of the Food Bank—now runs a “Food Drive Day” where parishioners bring surplus groceries, which are then redistributed to local families. The pantry reports that, on average, each drive provides 200 meals to residents in need.

Funding and Sustainability

Financial support comes from a mix of private donations, corporate sponsorships, and city grants. In 2025, the Food Bank secured a $250,000 grant from the state’s Department of Agriculture to expand its refrigerated distribution network. Meanwhile, Food Rescue Omaha received $120,000 from the Omaha Chamber of Commerce to purchase additional refrigerated vans. The city’s Sustainable Omaha Fund contributed an additional $90,000 toward the development of a new, zero‑emission delivery truck for OCFP.

Looking Forward

Looking ahead, the coalition is setting ambitious goals. By 2027, the Food Bank aims to double its food rescue volume while maintaining a 95% safety standard for donated items. Food Rescue Omaha plans to launch a “Catering Partnership Program” to formalize agreements with local caterers and event planners, ensuring that surplus meals are redirected rather than discarded.

City officials also plan to implement a “Food Waste Tax” that would provide tax credits to businesses that actively reduce their food waste through participation in rescue programs. This policy would incentivize more restaurants and retailers to donate rather than toss, further expanding the network’s capacity.

The Bottom Line

Omaha’s collaborative model demonstrates how a city can harness the power of community, technology, and public policy to address two critical challenges: food insecurity and waste. By turning surplus food into nourishment, the coalition not only feeds thousands of residents but also reduces landfill volume, saves energy, and lowers greenhouse gas emissions. As the city’s food‑waste‑free initiatives continue to grow, they set a compelling example for other urban centers seeking to transform waste into wealth—and into hope.