An article published by Waste Dive highlights the efforts by the NFL to minimize waste produced at Super Bowl LI in Houston. The NFL’s environmental team begins planning how to handle waste at each Super Bowl more than a year in advance. Because the Super Bowl is held in a different city each season, each…

In January, WCAI reported on the organic waste recycling initiative on Martha’s Vineyard. Composting Program Coordinator, Sophie Abrams, is leading the feasibility study and pilot composting program to recycle organic waste on the island. This initiative is in response to the Commercial Organics Waste Ban, which bans businesses and institutions that generate of one ton…

In the fall of 2016, Angy’s Landolfi Food Group, reached out to RecyclingWorks via MassDOER’s Green Communities Division. Angy’s produces packaged tortellini, and had a large volume of leftover pasta scraps. RecyclingWorks staff met with Angy’s to conduct an assessment of the kitchen and bakery, and presented recommendations for diverting the wasted food. RecyclingWorks put…

The University of Louisville published an, “Organics Recovery Program Development Tool for Colleges and Universities.” This tool is for institutions interested in organizing or expanding existing organics recovery programs. The guide reviews the methods of organics recovery, the permitting and regulatory issues, institutional partners, funding mechanisms, and operational models. The on-site organics recovery methods include…

For participants in the EPA’s Food Recovery Challenge (FRC) and WasteWise programs, annual 2016 data and 2017 goals are due March 31, 2017. Participants in either program must submit their 2016 data and 2017 goals in order to stay active and maintain eligibility to receive awards. Enter data and goals by accessing your account on…

The US Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) issued new guidance for food product labeling. The new guidance encourages food manufacturers and retailers to use a “Best If Used By” date label. This label helps reduce food waste as consumers have the least confusion associated with the label. The FSIS found…

The Quad, Boston University’s Independent Online Magazine, discussed the food diversion initiatives currently underway at the university. Hallie Smith, author of the post, used RecyclingWorks Food Waste Estimation Guide, to calculate the average food waste generated at Boston University (BU). To reduce this food waste the university has implemented diversion and prevention programs. According to…

Wicked Local Cambridge highlighted the United States Environmental Protection Agency’s recent award to Lesley University, located in Cambridge, Massachusetts. The EPA presented the ‘Regional Food Recovery Achievement Certificate’ to 26 New England organizations, including Lesley University. Lesley University received this award in recognition of their sustainable food management practices. The certificates are part of the…

Our team recently had the opportunity to take a tour of the Springfield Materials Recycling Facility (MRF) to see how these facilities separate the many materials in a recycling bin. The Springfield MRF, owned by the Massachusetts Department of Environmental Protection and operated by Waste Management Recycle America, has been sorting and selling the recyclables…

The Washington Post highlights Baldor Specialty Foods’ organic waste program. Baldor Specialty Foods started putting produce scraps to use rather than discarding them. The sparcs program at Baldor focuses on changing the narrative around excess food and the byproducts we do not usually use.  Sparcs, which is scraps spelled backwards, includes foods such as carrot…