How to Reduce Food Waste in Denver

Food waste is one of the most pressing environmental and economic challenges facing urban communities today—and Denver is no exception. Each year, the city generates over 100,000 tons of food waste, much of which ends up in landfills, where it decomposes and releases methane, a greenhouse gas 25 times more potent than carbon dioxide. Beyond its environmental toll, food waste represents a staggering loss of resources: water, energy, labor, and money—all invested in producing food that is never eaten. In a city where food insecurity affects nearly 1 in 8 residents, reducing food waste isn’t just an ecological imperative; it’s a moral one.

Denver’s unique geography, growing population, and vibrant food scene create both challenges and opportunities when it comes to managing food waste. From high-end restaurants in LoDo to family kitchens in Northeast Denver, every household, business, and institution has a role to play. This guide provides a comprehensive, actionable roadmap for individuals, families, businesses, and community organizations to significantly reduce food waste across the city. Whether you’re a resident looking to shrink your kitchen scraps or a restaurant owner aiming to improve sustainability, these strategies are tailored to Denver’s culture, infrastructure, and local resources.

Step-by-Step Guide

1. Audit Your Current Food Waste

Before you can reduce food waste, you must understand where it’s coming from. Start by tracking your household or business food waste for one week. Keep a simple log: note what food is thrown away, how much, and why. Was it spoiled? Overcooked? Forgotten in the back of the fridge? Did you buy too much during a grocery run?

In Denver, many residents shop at farmers markets, co-ops, or ethnic grocery stores where packaging is minimal and produce is seasonal. This means food may spoil faster than pre-packaged supermarket items. Pay special attention to perishables like leafy greens, herbs, dairy, and berries—common culprits in Denver households. Use a notebook or a free app like Still Tasty or FoodKeeper to log entries and identify patterns.

2. Plan Meals Strategically

Meal planning is one of the most effective ways to cut down on waste. Start by taking inventory of what you already have—your pantry, fridge, and freezer. Denver residents often over-purchase fresh produce based on weekly recipes without considering what’s already on hand. Create a weekly meal plan around what you need to use up.

Designate one “use-it-up” night each week where you prepare meals using leftovers, wilting vegetables, or nearing-expiry proteins. Try Denver-inspired recipes like a Rocky Mountain chili using last week’s beans and roasted peppers, or a Southwestern grain bowl with wilted spinach, canned corn, and leftover chicken. Planning also helps you shop smarter: make a list and stick to it. Avoid impulse buys, especially during peak shopping hours at King Soopers or City Market.

3. Shop Smarter: Buy Only What You Need

Denver’s grocery landscape is diverse, with everything from large chains like Safeway and Whole Foods to independent markets like The Happy Market in Capitol Hill and the Denver Food Co-op. When shopping, resist bulk deals unless you know you’ll use the entire quantity. Buying a 5-pound bag of apples may seem economical, but if half go bad, you’ve lost money and created waste.

Consider purchasing “ugly” or imperfect produce. Many local farms, including those in the Front Range, sell cosmetically flawed but perfectly edible fruits and vegetables at discounts through programs like Imperfect Foods or the Denver Urban Gardens surplus initiative. These items are often just as nutritious and flavorful—they simply don’t meet supermarket cosmetic standards.

Also, shop more frequently for perishables. Instead of one big weekly trip, consider biweekly trips for produce and dairy. This reduces the chance of food spoiling before it’s consumed. Many Denver neighborhoods have convenient corner markets or bike-friendly delivery options that make frequent, small purchases practical.

4. Store Food Correctly for Denver’s Climate

Denver’s semi-arid climate and high elevation (5,280 feet) affect how food ages. Lower air pressure and drier air can cause produce to wilt faster. Store leafy greens in airtight containers lined with paper towels to absorb excess moisture. Keep herbs like cilantro and parsley in a glass of water, like flowers, and cover loosely with a plastic bag.

Root vegetables like potatoes and onions should be stored in a cool, dark, well-ventilated place—never in the fridge. Denver’s basements and unheated pantries are ideal for this. For dairy, keep milk and cheese at the back of the fridge where temperatures are most consistent, not in the door.

Freeze what you can’t use immediately. Denver winters make outdoor freezing an option for some residents with access to unheated garages or sheds. Otherwise, use your freezer wisely: portion meals, label with dates, and use within 3–6 months. Blanch vegetables before freezing to preserve texture and nutrients.

5. Use Leftovers Creatively

Leftovers are not a last resort—they’re a resource. Transform last night’s roasted chicken into a hearty chicken tortilla soup with wilted kale and canned tomatoes. Turn stale bread into croutons, bread pudding, or panzanella salad. Use vegetable scraps (onion skins, carrot tops, celery ends) to make homemade broth. Denver’s community kitchens and cooking classes often teach these techniques.

Many Denverites are already embracing this through “zero-waste cooking” trends. Try recipes like “Scrap Soup” or “Root-to-Stem Cooking,” which use every part of the ingredient. For example, beet greens can be sautéed like spinach, and broccoli stems can be peeled and sliced into stir-fries. These methods not only reduce waste but also enhance flavor and nutrition.

6. Compost What You Can’t Eat

Even with the best planning, some food waste is unavoidable—peelings, eggshells, coffee grounds, and spoiled produce. Denver offers one of the most accessible residential composting programs in the country. The City and County of Denver provides free composting bins and weekly curbside pickup for residents enrolled in the Denver Composts program.

To enroll, visit denvergov.org/compost. Once accepted, you’ll receive a countertop bin and a larger outdoor bin. Acceptable items include fruit and vegetable scraps, coffee filters, tea bags, eggshells, and paper towels. Avoid meat, dairy, and oily foods unless you’re using a commercial composting service.

If you don’t qualify for curbside pickup (some apartments and condos are excluded), use drop-off locations like the Denver Botanic Gardens, Highline Park, or Denver Urban Gardens community sites. Some local businesses, such as Root Down and The Kitchen, also accept residential compost drop-offs.

7. Donate Surplus Food

Denver has a robust network of food recovery organizations that accept edible surplus from households, restaurants, and grocers. Donating food is not only environmentally responsible—it helps feed neighbors in need.

Organizations like Food Bank of the Rockies and Denver Food Rescue collect surplus food and redistribute it to shelters, schools, and food pantries across the metro area. You can drop off non-perishables and unopened perishables at their donation centers in North Denver or Lakewood. Some organizations even offer free pickup services for businesses with regular surplus.

For households, consider keeping a “donation box” in your pantry for unopened canned goods, pasta, or grains nearing their “best by” date. Check expiration dates before donating—most organizations accept items up to 3–6 months past the date, as long as packaging is intact.

8. Educate Your Household and Community

Reducing food waste is a team effort. Talk to your family, roommates, or coworkers about why it matters. Create a shared calendar for meal planning and inventory checks. Post a simple chart on the fridge listing what needs to be eaten this week.

Denver’s schools and community centers offer free workshops on food literacy. Attend a session through Denver Public Schools Nutrition Services or Denver Food Literacy Center. These programs teach children and adults how to read labels, store food properly, and cook creatively with scraps.

Host a “Zero Waste Potluck” with neighbors: each person brings a dish made entirely from ingredients they were about to throw away. It’s a fun, educational way to build community and spread awareness.

Best Practices

1. Prioritize First-In, First-Out (FIFO)

Whether you’re managing a home pantry or a commercial kitchen, always rotate stock so older items are used first. Place newly purchased groceries behind older ones. This simple habit prevents forgotten items from expiring. In Denver restaurants, this practice is mandated under health codes—but it’s just as critical at home.

2. Embrace Seasonal Eating

Denver’s growing season runs from late May through September, with peak harvests in July and August. Eating seasonally reduces waste because produce is fresher, lasts longer, and doesn’t require long-distance transport. Visit local farmers markets like the Denver Union Station Farmers Market or Platt Park Farmers Market to buy in-season items like peaches, corn, tomatoes, and squash.

Preserve the bounty: can tomatoes, freeze berries, or dry herbs during peak season. This extends usability into winter months when fresh options are limited and expensive.

3. Understand Date Labels

Most Denver consumers mistakenly throw away food based on “sell by,” “best by,” or “use by” dates. These are not safety dates—they’re manufacturer estimates for peak quality. In Colorado, there is no state law requiring expiration dates on most foods (except infant formula).

“Sell by” is for retailers. “Best by” means flavor or texture may decline. “Use by” is the only date with any safety implication, and even then, many foods remain safe beyond it. Use your senses: smell, look, and taste. If it smells sour, looks moldy, or tastes off, discard it. Otherwise, it’s likely still good.

4. Repurpose, Don’t Replace

Instead of buying new containers, reuse glass jars for storage. Turn old t-shirts into produce bags. Use silicone lids instead of plastic wrap. Denver’s thrift stores and repair cafes—like the Denver Repair Cafe in Baker—offer free tools and advice for extending the life of household items, reducing the need for new purchases.

5. Track Your Progress

Set measurable goals. For example: “Reduce household food waste by 50% in six months.” Track your progress monthly. Use a kitchen scale to weigh your compost or trash. Notice trends: did your waste drop after you started meal planning? Did composting reduce your trash volume? Celebrate small wins.

6. Advocate for Systemic Change

Individual action matters, but systemic change multiplies impact. Support Denver City Council initiatives like the Zero Waste Denver plan, which aims to divert 80% of waste from landfills by 2030. Attend public meetings, sign petitions, or join the Denver Food Policy Council. Encourage your workplace, school, or HOA to implement composting and food donation programs.

Tools and Resources

Denver-Specific Tools

• Denver Composts – Free curbside compost pickup for residents. Sign up at denvergov.org/compost.
• Denver Food Rescue – App-based platform connecting donors (restaurants, grocers, households) with nonprofits needing food. Download the app or visit denverfoodrescue.org.
• Food Bank of the Rockies – Accepts food donations and provides a searchable list of drop-off locations: foodbankoftherockies.org.
• Denver Urban Gardens – Offers free composting workshops and surplus produce sharing: denverurbangardens.org.
• Denver Food Literacy Center – Free cooking classes focused on reducing waste: denverfoodliteracy.org.

Mobile Apps

• Too Good To Go – Buy discounted “surprise bags” of unsold food from Denver restaurants and bakeries. Available in downtown, RiNo, and Highlands.
• Save the Food – Created by the Natural Resources Defense Council, this app offers storage tips, recipe ideas, and expiration guides.
• Mealime – Meal planning app that lets you input ingredients you already have to generate recipes.

Local Programs and Events

• Zero Waste Week Denver – Annual event in September with workshops, composting demos, and food drives.
• Denver Public Library Food Waste Workshops – Free monthly sessions at Central Library and neighborhood branches.
• Colorado Food Systems Network – Connects residents with regional food waste initiatives and volunteer opportunities.

Books and Media

• Waste: Uncovering the Global Food Scandal by Tristram Stuart
• The Zero Waste Kitchen by Annie Berthold-Bond
• Root-to-Stem Cooking by Melissa Clark
• YouTube Channel: “Food52 Zero Waste Cooking” – Features Denver-based chefs demonstrating waste-reducing techniques.

Real Examples

Example 1: The Baker Family – From Waste to Wonder

The Bakers, a family of four living in West Denver, were throwing away nearly 15 pounds of food per week. After attending a Denver Food Literacy Center workshop, they started meal planning, using a whiteboard to track what needed to be eaten. They began freezing leftover broth and making “scrap soup” every Friday. They enrolled in Denver Composts and now divert 90% of their food waste from landfills. Their monthly grocery bill dropped 20%, and their kids now proudly name “waste warriors” at school.

Example 2: The Rustic Table – A Restaurant’s Transformation

The Rustic Table, a farm-to-table bistro in RiNo, was discarding 40 pounds of food daily. They partnered with Denver Food Rescue and began donating unsold meals to local shelters. They trained staff to repurpose vegetable trimmings into soups and sauces. They started offering “nose-to-tail” tasting menus featuring parts of animals typically discarded. Within a year, their food waste dropped by 75%, and their brand became synonymous with sustainability—leading to increased patronage and media features in Denver Magazine and Westword.

Example 3: The Highland Apartment Complex

Residents of a 120-unit apartment complex in Highland were frustrated by the lack of composting. A group of tenants formed a Green Living Committee and petitioned management for compost bins. They partnered with Denver Composts to secure funding and education materials. Within three months, 60% of residents enrolled in the program. The complex now hosts monthly “Compost & Coffee” events, turning waste reduction into a community ritual.

Example 4: Denver Public Schools’ Waste Reduction Initiative

DPS launched a pilot program in 12 elementary schools to reduce cafeteria waste. They introduced smaller portion sizes, “share tables” where students could leave uneaten food for others, and compost bins in every cafeteria. They integrated food waste education into science curricula. Within one year, food waste in participating schools dropped by 45%, and student participation in composting rose to 82%. The program is now expanding district-wide.

FAQs

Can I compost meat and dairy in Denver?

Residential curbside composting through Denver Composts does not accept meat, dairy, or oily foods because they attract pests and create odors in standard compost bins. However, commercial composting facilities like Rocky Mountain Compost and Green Mountain Compost can process these materials. If you have a large volume of meat or dairy waste, consider using a commercial service or a Bokashi bin (anaerobic fermentation system), which can handle all food types and works well indoors.

Is it safe to eat food past its “best by” date?

Yes, in most cases. “Best by” dates indicate peak quality, not safety. Unless the food is visibly spoiled, smells off, or has mold, it’s generally safe to consume. Always trust your senses. In Colorado, there are no state laws requiring expiration dates on most foods, so these labels are voluntary. The FDA estimates that 90% of Americans throw away food prematurely because of confusion over date labels.

What if my apartment doesn’t offer composting?

Many Denver apartments don’t yet offer curbside composting, but you can still participate. Use drop-off locations like the Denver Botanic Gardens or Highline Park. Some services, like CompostNow, offer apartment-friendly pickup for a small monthly fee. You can also start a small indoor worm bin (vermicomposting), which fits under a sink and turns food scraps into nutrient-rich soil.

How can I donate food safely?

Donate unopened, non-perishable items like canned goods, pasta, and boxed items. For perishables, ensure they are fresh, properly stored, and within a few days of purchase. Never donate spoiled, expired, or opened items. Organizations like Food Bank of the Rockies and Denver Food Rescue have strict safety guidelines and will accept donations that meet them. Always call ahead to confirm what they’re accepting.

Does composting really make a difference in Denver?

Absolutely. Landfills in Denver are nearing capacity, and food waste is the single largest component of residential trash. When food rots in landfills, it produces methane—a major contributor to climate change. Composting turns waste into nutrient-rich soil that can be used in community gardens, parks, and farms across the Front Range. Denver’s composting program has already diverted over 25,000 tons of food waste from landfills since 2015.

Are there tax benefits for donating food in Denver?

Yes. Under the U.S. Bill Emerson Good Samaritan Food Donation Act, donors are protected from liability when donating food in good faith. Businesses that donate surplus food may also qualify for federal tax deductions. For individuals, while direct tax deductions aren’t available, donating helps reduce your household waste disposal fees if you pay for trash collection. Many Denver residents find that donating reduces the frequency of trash pickup needed, saving money.

How can I get my workplace involved in reducing food waste?

Start by forming a green team. Conduct a waste audit in your office kitchen. Install clearly labeled bins for compost, recycling, and landfill. Encourage staff to bring reusable containers and utensils. Partner with Denver Food Rescue to donate uneaten catered food. Host a “No Waste Lunch Day” and share tips via internal newsletters. Many Denver employers, including Google’s Denver office and DaVita, have successfully implemented such programs with strong employee engagement.

Conclusion

Reducing food waste in Denver is not just about saving money or being eco-friendly—it’s about building a more resilient, equitable, and thoughtful community. Every apple core composted, every leftover stew repurposed, and every donation made is a step toward a city where no edible food is wasted and no neighbor goes hungry.

The tools, programs, and knowledge are already here. What’s needed now is action—from individuals, families, businesses, and institutions. Whether you’re a student in DU dorms, a chef in LoHi, a retiree in Cherry Creek, or a manager at a downtown office, your choices matter. Start small: plan one meal this week using what you already have. Compost your coffee grounds. Donate that extra jar of peanut butter. Talk to your neighbors.

Denver’s future is not determined by its skyline or its sports teams—it’s shaped by how we treat the food we grow, buy, cook, and share. By embracing the practices outlined in this guide, you’re not just reducing waste. You’re helping to nourish the city, protect its environment, and honor the labor and land that brought food to your table.

The journey begins with one meal. And in Denver, that meal can change everything.