At a Glance: Understanding California Senate Bill 1383

What is California SB 1383? SB 1383 is a statewide law in California enacted to reduce emissions of short-lived climate pollutants, specifically methane, which is generated when organic waste decomposes in landfills.

What are the primary goals of SB 1383? The legislation sets two specific targets to be achieved by 2025:

• 75% reduction in organic waste disposal (compared to 2014 levels).

• 20% recovery of currently disposed edible food for human consumption.

Who does SB 1383 affect? The law impacts cities, counties, businesses, and residents. Jurisdictions must establish organic waste collection and edible food recovery programs including associated inspection and enforcement activities. Businesses and residents are required to participate in local organic waste collection programs. Additionally, "commercial edible food generators" (such as supermarkets, hotels, and large venues) must recover the maximum amount of edible food that would otherwise be disposed of.

Why is SB 1383 important for foodservice? It represents a shift from a linear economy to a circular one, requiring businesses to measure and manage their organic waste streams actively to meet donation requirements and avoid penalties.

At Leanpath, we often say that food waste prevention is a journey, not a destination. But sometimes, a legislative landmark comes along that significantly accelerates that journey for everyone, which is the case with California’s groundbreaking Senate Bill 1383.

While SB 1383 is a California law, its implications ripple far beyond the state lines. It represents one of the most ambitious shifts from a linear to a circular economy we’ve seen in the U.S. since the recycling movements of the 1980s.

Here are the key takeaways from a recent Leanpath Lunch & Learn with Cara Morgan, Deputy Director at CalRecycle, and what they mean for the future of food waste measurement and prevention.

The "Big Why": Moving Beyond the Linear Economy

Cara kicked off the session by grounding us in the "Big Why." We know that when organic waste decomposes in landfills, it emits methane, a climate pollutant significantly more potent than carbon dioxide.

SB 1383 isn't just about waste management; it’s a fast-track climate solution. The law aims to reduce organic waste disposal by 75% by 2025 (we will get an updated figure on progress soon) and, crucially, recover 20% of edible food for human consumption.

As Cara noted, "We have been living the consequences of our linear disposable economy." This law is California’s bold attempt to reestablish circularity, mirroring the natural cycles where "waste" simply doesn't exist.

Measurement: The Missing Link Between Regulation and Results

One of the most insightful moments of the session came during a discussion on measurement, a topic that is part of our DNA at Leanpath.

Our CEO, Andrew Shakman, raised a critical point: To comply with the mandate to recover the "maximum amount of edible food," businesses need to know what they are generating in the first place. You cannot effectively manage—or donate—what you do not measure.

Cara agreed, highlighting that while the current regulations rely on inspections and "eyeball" assessments, the future of compliance lies in data. "It is in a business's best interest to maximize their bottom line," she explained. "Helping businesses to measure it is so vitally important."

This reinforces what we see in kitchens around the world every day: Measurement provides the baseline and the ongoing process and data to assess and report on progress. It validates that you are recovering what you can, but more importantly, it highlights where you can prevent waste from happening in the first place.

Prevention vs. Recovery: Two Sides of the Same Coin

A fascinating dynamic emerging from SB 1383 is the interplay between food recovery (donation) and food waste prevention (source reduction).

Cara shared that as businesses scrutinize their waste streams to meet donation requirements, they are inevitably discovering inefficiencies. They realize that while donating surplus food is good, not producing that surplus in the first place is better for their bottom line.

"Our goal is not to grow food recovery," Cara clarified. "Our goal is to prevent this material from being landfilled."

This aligns perfectly with the EPA’s Food Recovery Scale. Prevention is the most efficient, cost-effective, and environmentally friendly segment. As Cara put it, "I can't think of a better way to [improve the bottom line] than waste prevention. And the best way to do that is to measure it."

Creating a Culture of Consistency

Finally, the session touched on the massive behavioral shift required to make this work. California is rolling out standardized bin colors across the state (Green for organics, Blue for recycling, Gray for trash) to minimize confusion and contamination, essentially creating the "traffic lights" of waste management.

It’s a reminder that whether you are a state regulator or an Executive Chef, consistency is key to culture change. You need clear systems, consistent education, and the patience to let new habits form.

The Takeaway

California is proving that large-scale change is possible. In just a few years, the state has established near-universal collection programs and is on track to meet its edible food recovery goals.

For foodservice operators, whether you are in California, Oregon, or halfway across the globe, the lesson is clear: The regulatory landscape is shifting toward circularity. The organizations that starts tracking, measuring, and preventing their food waste now won't just be compliant; they will be more efficient, more profitable, and more sustainable.

A huge thank you to Cara Morgan for sharing her time and expertise with the Leanpath team. If you’re ready to start measuring and preventing waste in your operation, we’re here to help.

Interested in seeing how Leanpath can help your organization reduce food waste? Connect with one of our experts today!