[City of San Diego] Annual Food Recovery Reporting Form

Food Recovery Organization

Annual Food Recovery Reporting Form

INSTRUCTIONS: Please fill out all the required fields (marked with a red asterisk) on the next page and attach your recordkeeping form(s) for the past calendar year. Annual records may be submitted using the Recordkeeping Template (downloadable as an Excel file), and/or you may submit records from MealConnect (Feeding San Diego) and/or Fresh Rescue (San Diego Food Bank), or another preapproved reporting format.

Records must contain all required information as outlined in the Recycling Ordinance. Please submit records for recovered edible food only.

Please note, this reporting form is for organizations which meet the following requirements:

Primary location within the City of San Diego.
Rescue or accept rescued food directly from Tier 1 and/or Tier 2 Edible Food Generator(s).

Required fields are marked with a red asterisk (*).

Organization Name

Submitter Information

First Name

Last Name

Job Title

Phone Number

Email Address

Total pounds of food recovered in past calendar year (Jan 1- Dec 31)

Upload annual record-keeping form(s)

Click Here to Upload

With the resources, staffing, and funding that you currently have, can your organization rescue more food directly from either current or new food donor accounts?

Yes

If you answered “yes” above (meaning you are not at maximum capacity with the resources, staffing, and funding you currently have), APPROXIMATELY how many more pounds of food could you rescue per month?

What types of food can your organization accept and safely store? (Please check all that apply. If you do not see the appropriate selection, please write your response in the blank text box.)

Fresh Produce: Whole fruits and vegetables

Shelf-stable/Non-perishable: Food that can be safely stored at room temperature, or "on the shelf." These non-perishable products include canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and other products that do not require refrigeration until after opening

Perishable: Food that requires refrigeration, such as dairy, eggs, and meat; baked goods, such as bread and pastries; individually packaged items requiring refrigeration like salads and sandwiches

Prepared: Food that was prepared in a commercial kitchen (e.g. a hotel or hospital) but not served to customers (e.g. cooked items like lasagna)

Prepared Frozen Items: Food that is already frozen by a food donor

For the following question, please refer to the following maps:

Would you like your organization to be added to the public-facing list of food recovery organizations in the City of San Diego so that businesses who want to donate food can contact you directly?

Yes

View list of food recovery organizations in the City of San Diego

I certify that, to the best of my knowledge, the above report is true, complete and accurate.

First Name

Last Name

Choose how to sign

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