DONATE FOOD TO SEATTLE'S TABLE
Welcome Donors
The Seattle’s Table program at Food Lifeline can provide a socially and environmentally responsible alternative to sending surplus edible food to landfills, and help to keep your prepared food from going to waste. Each year, commercial businesses in Seattle dispose of 64,000 tons of food waste—most of which is edible.
Seattle’s Table drivers and meal program staff can pick up donated food on a regular schedule or come for the occasional donation from a banquet or event. At the meal program where your donation goes, the food will be creatively crafted into a healthy stew or casserole. Even the smallest donations of surplus food, when added with other donations, can result in a nutritious meal for the hungry individuals visiting the meal program.
To learn more about donating to the Seattle’s Table Program, contact:
Dani Turk, Seattle’s Table Program Manager
206-545-6600 x3635
See more information below on the following topics:
Food Acceptable for Donation:
Below is a list of typical products acceptable for donation:
- Unserved prepared entrees, side dishes, and desserts
- Unopened containers of food, beverages, condiments, sauces, and spices
- The following unused products:
- Fresh produce
- Dairy products
- Fresh chilled or frozen meat
- Nonperishable foods
- Non-food items
Not Acceptable:
- Food served to the public or buffet items
Photo credit: Lara Ferroni
Foods utilizing “time as a control”
- Anything from a private kitchen including:
- home canned foods
- food prepared in a home kitchen
- Food that has been subjected to a cold chain interruption such as a power outage
- Canned goods should have labels, no swelling, flawed seams, rust or dents
- Product with punctured packaging, broken seals, discolored, freezer burned, large ice crystals, etc
Food Safety and Liability Information
Seattle’s Table, Food Lifeline, and our national affiliate, Feeding America, adhere to the same guidelines grocery retailers, food manufacturers and restaurants must follow, such as:
- Model Food Salvage Code
- Federal Food Drug & Cosmetic Act PL 75-717
- Fair Packaging & Labeling Act, PL 89-755
- Current Good Manufacturing Practices for the Manufacturing, Processing, Packing or Holding of Human Food
- Washington Administrative Code Chapter 246-215
Meal program staff and Seattle’s Table drivers use specialized equipment and procedures to ensure food is safely handled at all times. Food Lifeline fully trains all drivers, staff, and volunteers to our high food safety standards. Seattle’s Table is supported by Seattle – King County Public Health, and works closely with health inspectors to make certain food donation guidelines reflect best practices in food donation.
State and federal Good Samaritan Laws protect donors from liability when donating food believed to be safe and edible.
References
David Sullivan General Manager Pan Pacific Hotel 206-654-5001 |
Emily Green Banquet Manager Pan Pacific Hotel 206-264-8111 |
|
Michael Hillyer Executive Chef Daniel’s Broiler at Lake Union 206-621-8262 |
Michael Greco Executive Chef Microsoft Catering 425-591-846 |
|
Dalis Chea Executive Chef Herban Feast Catering 206-935-3733 |
Amanda Wight General Manager Rock Bottom Restaurant 206-623-3070 |
Contact Information
Seattle’s Table:
Dani Turk
Seattle’s Table and Produce for the People Program Manager
206-545-6600 x3635
Grocery Rescue:
Laura Johnson
Grocery Rescue Program Manager
206-545-6600 x3636
All Other Donations:
Jackie Dale
Food Procurement Manager
206-545-6600 x3632
FAQ:
Q: What can be donated?
A: Food Acceptable for Donation
Q: How am I protected from liability?
A: To encourage companies and organizations to donate healthy food that would otherwise go to waste, donors are protected from criminal and civil liability under the Good Samaritan Food Donation Act.
Q: We are a food establishment with very little waste...
A: Most donors are used to thinking about food waste in large scales. Seattle's Table provides food grade bags and hotel pans to recover even the smallest volume of food at the end of the day. One serving of food that is recovered and frozen each day adds up to many meals for our hungry community members.