Training and Program Success

Training Staff

  • Identify all staff that will be involved with food scraps collection. 
  • Designate a "Food Scraps Champion" to take the lead on staff training and monitoring of the program. 
  • Educate new staff on how to sort properly during training. 
  • Explain what food scraps are and why it is being collected for diversion. 
  • Food scraps are any leftover food-based material. 
  • State law requires this material to be collected and diverted to prevent the generation of greenhouse gases. 
  • Ensure all staff know locations of inside containers and outside cart. 
  • Direct staff to posters or other educational material to ensure continued proper sorting.

Resources to help set up food scraps collection and train staff: 

Training Tips

  • Food scraps weigh more than trash so it is best to empty containers when 1/2 to 3/4 full. 
  • Tie the top of the bag before moving to outdoor cart to prevent spills. 
  • Keep collection containers clean by keeping them free of food and liquids.

Prevent Contamination

Contamination is any material that does not belong in that container (i.e. trash or recycling). 

  • Monitor containers for contamination. 
  • Place tongs near your indoor container for easy removal. 
  • Remove any contamination and retrain staff on proper sorting. 
  • Increase signage to deter contamination. 

Resources to help prevent contamination: 

Virtual Workshop 

Learn more about our pilot program by signing up to attend a Commercial Food Scraps Collection virtual workshop. To request a virtual workshop to be presented in Khmer, Tagalog, and Spanish, email Past recordings are available below: 

English recording: 

Spanish recording: