Category Archives: Sustainable Food

Press Release: Salt Lake City supports community-led organizations to increase healthy food access

The New American Goat Club was a 2023, 2024, and 2025 community organization recipient. Photo credit: Ashley Detrick

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June 26, 2025

Para leer este comunicado de prensa en español, oprima aqui

Salt Lake City continues to increase residents’ access to fresh, healthy, affordable, and culturally relevant food by funding 12 community food projects through the Sustainability Department’s 2025 SLC Food Microgrant program. 

This year, over $56,500 in funding was granted to community-led projects aligned with recommendations from the City’s Resident Food Equity Advisors Program.  

“We often talk about building a more resilient Salt Lake City, and this is one way we’re doing it—by supporting neighbors and community groups who grow food, share knowledge, and improve access to locally sourced, culturally meaningful foods,” said Mayor Mendenhall. “These microgrants are small investments with big returns for our health, our environment, and our connection to one another.” 

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Happy Earth Month from SLCgreen! 🌏

Salt Lake City is committed to protecting the public health and safety of its residents, including ensuring access to clean air, clean water and a livable environment. 🌏 This Earth Month, take some time to learn about how we’re working toward our Climate Positive 2040 Plan and tips you can start with today to make positive change in your life, community, and for a healthier planet.

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Our 2024 Year-in-Review Highlights

Every year, we release a Year-in-Review featuring our high-level accomplishments as well as priorities for the year ahead. This is an important time and opportunity for us to take stock, learn from the experiences we had the previous year, and to continue to improve our programs, services, and operations.

While we engage with Salt Lakers mostly through recycling questions and efforts, we do so much more! Here are some highlights from 2024 and keep a lookout for more details in our 2024 Year-in-Review booklet coming soon. (Check out our full 2023 Year-in-Review booklet here!) Let’s take a moment to look back at what we’ve accomplished in just this year.

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Getting A Fresh Perspective on Farmers’ Markets 

By SLCgreen Intern Kate Kuwahara

Photo credit: Downtown SLC Farmers Market

The holiday season is upon us! This can be a time to gather with loved ones and enjoy some great food, often bringing recipes we only enjoy once or twice a year. Holidays can also be a great place to start when rethinking long-held traditions, habits, and how our actions can impact our community. Food waste is a major issue in the U.S. even outside of the holiday season. About 40% of all food produced in the U.S. never gets eaten, and this amount increases by an additional 25% between Thanksgiving and New Year’s!  

However you celebrate, we encourage sustainable habits around gathering for the holidays, from food waste to decorations. And what better place to start than buying local food! Salt Lake City’s Winter Farmers’ Market returns on Saturdays beginning November 9th and will operate weekly from 10AM to 2PM through April 19th (closed November 30th and March 15th). SLCgreen’s summer intern Kate Kuwahara visited the Downtown Summer Farmers’ Market for the first time and shares her new perspective on farmer’s markets and learning more about our food systems. 

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Healing and Building Community Through Food: The Food Justice Coalition

By SLCgreen Intern Frances Benfell

Jeanette Padilla Vega, Food Justice Coalition’s Founder, teaches a cooking class as part of community enrichment programming.

According to Jeanette Padilla Vega, the founder and CEO of the Food Justice Coalition (FJC), humanity’s greatest unifier is food. As she put it, her organization is “trying to change the world one rice bowl at a time.” As I observed her community cooking class and the aromas of her vegan chicken curry filled the air, I believed in her food’s world-changing power.  

The FJC was one of 13 community organizations awarded a Salt Lake City Food Equity Microgrant this year.  

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Saving Waste with Waste Less Solutions 

By SLCgreen Intern Iris Tang

The holiday season is upon us, and Thanksgiving is already around the corner. This can be a time to gather with loved ones and enjoy some great food, often bringing recipes we only enjoy once or twice a year. Annual traditions can also bring them long-held habits that can bring about excess food and plastic waste.  

Food waste is a major issue even outside of the holiday season—about 40% of all food produced in the US never gets eaten. This amount increases by an additional 25% between Thanksgiving and New Years!  

Reducing food waste is an often-overlooked way to reduce the impact of potent methane emissions on the planet and to help others, but our food choices are important. In Utah, food choices contribute about 25% of the household carbon footprint. This is a result of the growing, harvesting, transportation, packaging, and cooking processes involved with getting our food to our tables. 

But holidays can be a great place to start when rethinking long-held traditions and habits and how our actions can impact our community. So no matter how you celebrate, we at SLCgreen want to encourage sustainable habits around gathering for the holidays, from food waste to decorations. With Thanksgiving being such a food-focused holiday, here are some tips to make the most of your meals and waste less food. 

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Food Not Bombs Is Working to Alleviate Food Waste & Hunger in Salt Lake City  

By SLCgreen Intern Kellen Hunnicutt

There is a difference between what is safe to eat and what can be sold at a grocery store. Best-by and sell-by dates are not designed to be safety dates; rather they’re reference points indicating when foods may have the best flavor or quality. Similarly, bruised or oddly shaped foods may be rejected by grocery stores, even though they’re still nutritious and safe to eat.  

Food Not Bombs is a global organization committed to food recovery, equity and mutual aid. The Salt Lake City chapter has been operating continuously since 1999. The group has built relationships with local food providers such as Natural Grocers, Good Earth Markets, and City Cakes Bakery. Each week, volunteers pick up food from these locations that is edible but unsellable to redistribute to the community.  

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Salt Lake Canning Co. takes excess fruit from neighborhood trees and turns them into shelf-stable staples for seniors 

by SLCgreen Intern Charles Bonkowsky

In the summer, the Salt Lake Valley is ripe with fruit. Through farmers’ markets or programs like the Green Urban Lunch Box, people all over the valley are able to enjoy it. But come winter, that fresh supply dries up.  

Katie Lawson’s Salt Lake Canning Co. is working to fill that gap: in 2021 and 2022, the organization canned hundreds of jars of local fruit for distribution to senior citizens, and with the money received from Salt Lake City’s Food Equity Microgrant program, she hopes to do even more this year. 

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Check out Salt Lake City’s Seventh Annual VegFest this Saturday! 

Graphic of person eating salad. Text: Go Green By Eating Green.

The Seventh Annual VegFest event is coming up this Saturday, September 9 at Library Square.  This is one of Salt Lake City’s ACE-sponsored events and one our Department particularly loves attending every year. 

We’ll be there tabling all day and encourage you to stop by and say hi if you’re out and about on Saturday. 

The event is focused on celebrating veganism and raising awareness of the many plant-based foods and products available to us here in SLC. 

In honor of VegFest, we wanted to highlight some of the environmental reasons to choose more plants, rather than animal products, in your weekly meal planning. Even swapping one meal per week can make a difference. 

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Sabores de Mi Patria: Sharing Traditional Gardening Practices with the Community 

By SLCgreen Intern Emma Johnson

Image of sign in garden. Sign has text: Sabores de mi patria. Three sisters - MILPA. Calabaza, maiz, frijole.

In mid-July, Wasatch Community Gardens is filled to the brim with lush green vegetable plants, vibrant swaths of flowers, and stooping trees laden with fruit. It is mostly organized into neat sections and rows, but a verdant patch on the southeast edge, boasting many different textures and massive sunflowers reaching to the sky, is more freeform.  

This is the Growing Traditions section of the garden, designed for the Sabores de Mi Patria program with Artes de Mexico en Utah to represent traditional agricultural practices from Mexico and other parts of Latin America. Sabores de Mi Patria translates to “flavors of my homeland.”  

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