The newly adopted Reducing Food Impacts: A Strategic Plan for Oregon (2025) establishes an updated vision for Oregon’s Materials Management Program. The plan emphasizes a whole-systems, equity-centered approach to food.
This plan outlines the three key priority areas for DEQ’s future work in food systems: Sustainable Food Production, Sustainable Food Consumption and Sustainable Food Waste Management.
Photo: DEQ’s Material Management Program Food Systems Team
- Sustainable Food Production: Supporting lower-impact agricultural and food production practices, including those that reduce chemical inputs, sequester carbon, and improve soil health. This includes exploring opportunities to support small-scale and community-based food production.
- Sustainable Food Consumption: Preventing food waste while increasing food access, supporting localized food systems, and promoting lower-impact dietary choices in collaboration with health and nutrition partners.
- Sustainable Food Waste Management: Improving food waste recovery through composting and anaerobic digestion, with a focus on leveraging organic material to enhance soil health, reduce reliance on chemical fertilizers, and generate renewable energy.
Webinar April 30: Learn more about Reducing Food Impacts: A Strategic Plan for Oregon and how the Food Action Plan will translate the vision into action. Register here to attend on April 30 at 11 a.m.–12 p.m. (PTD).
Questions, suggestions or ideas? Reach out to DEQ’s Food Team at SustainableFoodSystems@deq.oregon.gov. To get regular updates, please subscribe to our newsletter.
