Commercial Businesses

Edible Food Recovery

SB 1383 addresses preventing edible food from entering the waste stream. Businesses subject to edible food recovery are split into two tiers. 

Tier 1

Businesses that typically have extra produce, fresh groceries and shelf-stable food. Examples include supermarkets, large grocery stores, wholesale food vendors and food distributors. 

Tier 2 (Starting January 2024)

Businesses that typically have extra prepared foods, which often require more careful handling. Examples include large entertainment venues, large restaurants (greater than or equal to 250 seats) and large cafeterias.

Food Donation App (Careit)

The City of Modesto subscribes to Careit which helps businesses comply with Senate Bill 1383, edible food donation requirements. This application is free for businesses and food recovery organizations.  Get started using this mobile app following the steps below:

Step 1 (Create an Account)

Download Careit on iOS or Android devices. Create a free business account. Your EIN is used to confirm identity.

Step 2 (Create a Donation)

Add a photo, a description of your donation, and details such as food type, food quality, and donation size.

Step 3 (Post and Transport)

Choose Self-Deliver or Pick-Up Method. Match with an available local nonprofit recipient or select one from a list. Give an ample time frame for pick-up.

Step 4 (Complete Donation)

Package donation for easy and safe transport. Nonprofit partners record weights or donation values on Careit.

Step 5 (View Records)

Visit My.CareitApp.com to view your auto-generated agreements with your nonprofit recipients. View partners, contact info, and donation data in-app.

We play a part in reaching the California food waste reduction goal. Start using these tips today to reduce food waste, save money, and protect the environment. 

• Check your fridge often to keep track of what you have and what needs to be used.  
• Preplan and write your shopping list before going to the grocery store. 
  • Create a meal plan 
  • Buy only what you need 
• Reorganize fridge and bring older foods to the front of your fridge 
• Eat or freeze items before you need to throw away. 
• Check the temperature setting of your fridge. Keep fridge at 40 Fahrenheit or below to keep food safe. The temperature of your freezer should be 0 Fahrenheit. 
• Purchase “Ugly” fruits or vegetables. “Ugly” produce has physical imperfections but are not damaged or rotten. 
  • Use ugly fruits and vegetables to whip a healthy smoothie or a soup. 
  • Sometimes ugly produce can be found at a discounted price. 
• Follow the 2-hour rule. 
  • Throw away perishable foods - such as meat, poultry, fish, prepared fruits and vegetables, dairy products, and cooked foods. Food left out at room temperature for more than 2 hours, unless you are keeping it hot or cold, because bacteria grow rapidly. 
  • Remember to store and refrigerate food properly. 
• Use leftovers 
  • Freeze it for later use. 
  • Be creative and use leftovers as an ingredient in another meal. 
• Pay attention to ‘Best Before’, ‘Use By’, ‘Expire By’, and ‘Sell By’ dates. 
  • ‘Best Before’ means a product may not taste or perform its best after the specified date, but it is likely safe to use and consume – use your best judgement. 
  • ‘Use By’ means that a product is highly perishable – products with this label should be consumed by the date listed on the package and disposed of if they weren’t eaten before that date. 
  • ‘Sell by’ tells the store how long to display the products for sale. 
  • ‘Expire by’ means the date after a consumable product like food or medicine should not be used because it may be spoiled, or ineffective 
• Share your food!  
  • Share extras with neighbors or donate foods to local food banks you don’t plan to eat.  
• Food scraps are the unavoidable waste products from food preparation. To keep them out of landfills, deposit them in your green container or learn how to compost at home.

City of Modesto Food Pantry Banks Referrals

Please call each referral for more information on services provided, hours of operation, and any requirements.