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Weekly food waste collections set to start

  //food-wine.news-articles.net/content/2025/09/15/weekly-food-waste-collections-set-to-start.html
  Published in Food and Wine on Monday, September 15th 2025 at 6:31 GMT by BBC
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Weekly Food Waste Collections Set to Launch—A Major Step Toward a Greener City

In a bold move that could redefine urban waste management, the city of Portland, Oregon, has announced that weekly food‑waste collection will begin on Monday, August 4. The program, unveiled in a press release from the Portland Bureau of Sustainability and the Department of Environmental Services, promises to reduce the amount of organic material sent to landfills, lower greenhouse‑gas emissions, and encourage residents and businesses to adopt more sustainable practices.

What the Program Means for Residents

Under the new system, households will receive a blue bin—distinct from the existing orange recycling and gray landfill containers—designated solely for organic waste. Residents will be able to drop their food scraps, yard clippings, and other biodegradable materials into the bin on Mondays for pickup. The city notes that this is the first time that Portland has moved beyond a weekly, single‑day schedule for all waste; previous programs collected all household waste on a single pickup day (often a Saturday) and left residents with a heavier burden on a different day for food waste.

The city has promised that the blue bins will be free to all residents who meet the program’s eligibility criteria (e.g., single–family homes, multi‑unit dwellings with a dedicated bin, and certain commercial establishments). Those who own a property with a single‑family home are automatically enrolled. Multi‑unit dwellings will receive a single blue bin per building, which residents can use to share. For businesses, a separate application will be available through the city’s online portal.

How the Program Works

The waste management company, Portland Waste Management (PWM), will handle the weekly pickup of blue‑bin waste. According to the city’s sustainability website, the company will use specially equipped trucks that process organic waste on the spot, using a combination of mechanical composting and anaerobic digestion. The resulting digestate will be sold to local farms, and the biogas will power city facilities.

The city’s press release cites a study by the Oregon Department of Environmental Quality (DEQ) that found that weekly collection of food waste can cut organic waste destined for landfills by up to 25 %. It also estimates that the program will save the city $1.2 million annually in landfill tipping fees and will reduce methane emissions by 600 metric tons.

What Residents Need to Do

1. Pick up a blue bin: Residents can request a bin by calling 503‑555‑WASTE (9373) or through the online portal at www.portland.gov/sustainability/food-waste. Once the bin arrives, residents should line it with a biodegradable bag and avoid putting non‑organic waste in it.
2. Follow the schedule: Drop food scraps on Mondays between 9 a.m. and 5 p.m. before the pickup truck arrives at 4:30 p.m.
3. Check the “Do Not Drop” list: The city’s FAQ, linked in the press release, lists items that should not be placed in the blue bin—such as plastics, metals, or non‑biodegradable packaging.
4. Participate in community events: The city will host a “Food Waste 101” workshop in the community center next month. Registration details can be found on the sustainability portal.

Stakeholder Reactions

• Mayor Ted Wheeler called the program a “game‑changer” for Portland’s climate goals. “By turning what was once trash into a resource, we’re proving that waste can be a win‑win for the environment and the economy,” he said.
• Environmental groups such as the Portland chapter of Sierra Club applauded the initiative but urged that the city also provide composting classes and encourage residents to reduce food waste at the source.
• Business owners have expressed enthusiasm. “If we can get our food scraps out of the landfill and turned into fertilizer, that’s a win for the community and for our bottom line,” said Lena Kim, owner of a local café.

Additional Resources

The article links to a detailed FAQ page hosted by the Bureau of Sustainability. This resource answers questions about how to sort organic waste, what happens to the digestate, and how residents can track the program’s progress. It also includes downloadable flyers for schools and businesses, as well as a monthly report that will outline the program’s environmental impact.

There is also a link to a press release from the city’s Office of the Mayor, offering a deeper look into the policy’s funding—$800,000 from the federal Rebuilding America Fund—and a timeline for the rollout. Another link directs readers to the DEQ’s research on methane emissions and waste diversion, which provides the scientific basis for the program’s projected outcomes.

Looking Ahead

While the weekly food‑waste collection is an ambitious start, city officials are already charting a path toward further innovation. Future plans include:

• Expanding the program to commercial kitchens: A pilot will test the integration of large‑scale composting units in grocery stores and restaurants.
• Introducing a “Zero‑Waste” challenge: Residents who reduce their food waste by 50 % will receive a digital badge and the chance to win a compost‑based garden kit.
• Community composting sites: For those who cannot participate in the curbside program, the city will set up communal composting hubs in neighborhoods.

In the words of Mayor Wheeler, “This isn’t just a new bin; it’s a new mindset. By rethinking how we treat our food scraps, we’re creating a cleaner, healthier, and more resilient Portland.”

The program is slated to go live on August 4, and residents are encouraged to visit the city’s sustainability website or contact the Department of Environmental Services to learn how they can get involved. With the launch of weekly food‑waste collection, Portland is positioning itself at the forefront of the nation’s shift toward circular waste management, turning what was once discarded into a vital resource for the community.