In a step toward environmental sustainability, the City of Tucson has introduced the FoodCycle At Home pilot program, making it easier for Tucsonans to decrease food waste.
“We applaud the city for starting this and hope, over the years, it will grow just like the recycling program has,” said Wil Schuiteman, Senior Plans Examiner at Pima County Development Services.Â
However, the process won’t stop there.Â
Launched in 2021 with a focus on local businesses, the program successfully composted 261 tons of material in its inaugural year alone, as reported by the city’s Zero Waste Road Map. With the new FoodCycle At Home program, the City of Tucson aims to increase its impact even more.
Educating the community
To familiarize residents with the program, information sessions started this year. During these free sessions, you’ll gain insights into the accepted materials for the program. Attending one session is a prerequisite to receiving a complimentary kitchen compost pail, a key tool for collecting and dropping off food scraps as part of the program.
This month (July 2024), they’re hosting an upcoming session on Saturday, July 27 at 9 a.m. (this one’s offered in both English and Spanish).
Here’s How it Works:
- Sign up for a 30-minute information session to learn the basics
- Complete the training and receive a free home kitchen compost pail to collect food scraps
- Receive the code to access the container lock at drop-off sites
- Drop off food scraps in containers at a City collection siteÂ
The food waste will then be collected from the gardens and used at the composting facility at the Los Reales Sustainability Campus. Your actions help to improve air quality, create landfill space, and decrease food waste!
Folks are encouraged to include everyday food waste items such as fruit, eggshells, coffee grounds, bread, and leftover pastries in their composting efforts. However, it’s crucial to keep certain items out to prevent contamination. Prohibited items include meats, oils (including butter), bones, egg yolks, and all plastics.
For those concerned about potential kitchen odors, freezing food scraps until drop-off day is suggested as a convenient and effective solution.
For more information about FoodCycle, visit tucsonaz.gov.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
