The Massachusetts Department of Environmental Protection (MassDEP) has established a solid waste disposal ban that applies to businesses and institutions disposing one ton or more of food waste per week, effective as of October 1, 2014.  Hundreds of businesses and institutions have already taken steps to reduce and divert food waste from disposal, relying on a variety of different options.  In the process, they have been able to reduce their disposal cost and sometimes reduce purchasing costs as well.  Learn more about the commercial organics waste ban and the RecyclingWorks assistance available, including our Food Waste Estimation Guide.

This page summarizes the array of options available to reduce and divert food waste from disposal and provides links to resources to learn more about the issue and help you take the next step in starting or improving an organics diversion program.

Organics Flow Chart



Reducing the volume of food waste produced is a great starting point to divert organic waste and save money.  Options to reduce organic waste generated include tracking where and how food is wasted, reducing the number of menu items, providing flexible portioning choices, discounting items close to expiration at supermarkets, tailoring both the quantity and timing of food deliveries, and utilizing proper food storage techniques.


Additional Resources:

  • For guidance on ways to reduce food waste produced, see Reducing Food Waste: A How to Guide for Businesses and Institutions on MassDEP’s website.
  • For a national perspective on food waste reduction strategies, see the Natural Resources Defense Council (NRDC) report Wasted: How America Is Losing Up to 40% of Its Food from Farm to Fork to Landfill.
  • For strategies, success stories, and webinars on commercial food waste reduction and prevention, see the EPA’s website.


Big Y produce collection2

Donating good quality surplus food keeps this valuable material out of the landfill and on the plates of those in need in your community.  Learn more about starting a food donation program  at your place of business.


Additional Resources:

  • For a list of food banks and food rescue organizations in Massachusetts, see our food donation guide.
  • For a list of food pantries, shelters, and soup kitchens near you, use the Find a Food Pantry search tool.
  • For general donation guidance and case studies in food donation, see the EPA’s website.
  • For a list of national donation charities and information on federal laws that encourage food donations, see USDA’s website.
  • The “Bill Emerson Good Samaritan Food Donation Act” (Public Law 104-210) protects donors from liability when donating to nonprofit organizations and protects donors fromcivil and criminal liability should the product donated in good faith later cause harm to the needy recipient.




Processing organic waste involves either investing in technology to reduce or compost food waste on site or contracting with a hauler to transport food waste to an off-site facility.


On-Site Options

On-Site organics waste processing can save money in hauling fees by either reducing the frequency of pickups or by negating the need for an organic waste hauler all together.  These systems do require an initial investment in technology and ongoing equipment maintenance and operation costs.  Composting or other on-site systems can be a good fit for a facility that has grounds and landscaping where the processed food material can be added to an existing composting operation or where hauler collection routes for food waste are limited.  Potential types of on-site systems include compost units, dehydrators, pulpers, wastewaster-based systems, and anaerobic digesters.

For a directory of available on-site technologies for managing food waste, see our On-Site Systems for Managing Food Waste Guide. Please note that RecyclingWorks or MassDEP does not endorse any of the companies or technologies represented in this document, and the information included has not been verified by MassDEP.


Additional Resources:

  • For a directory of available on-site technologies for depackaging food and liquid waste, see our food depackaging technologies guide.
  • For guidance, including product descriptions, specifications, and case studies, on a variety of on-site processing technologies, see the report On-Site Systems for Processing Food Waste provided to MassDEP by Northeastern students.
  • For a directory of small-scale organics-to-energy vendors, see Massachusetts Clean Energy Center’s report.
  • For a directory of in-vessel technology vendors, see the California Department of Resources Recycling and Recovery website.


Off-Site Options

Off-site options require contracting with a hauler to transport food materials to an off-site facility.  Potential types of facilities and uses include:


Different off-site facilities can accommodate varied types of material.  For example, some compost sites will accept compostable paper and waxed cardboard with food waste, whereas farms that want to use food material for animal feed will not want paper mixed with food waste.  When evaluating off-site options, it is important to work closely with your hauler and the receiving facility to ensure that you are properly separating materials to meet that facility’s needs.

Learn how RecyclingWorks helped the Lenox Hotel in Boston estimate current food waste volumes and develop a successful food waste diversion program in their three on-site restaurants.

Learn how RecyclingWorks helped the Gardner Ale House establish a successful program to divert food waste to an off-site pig farm in advance of the commercial organics ban.

Learn about how RecyclingWorks helped Worcester State University set up a successful off-site composting program to comply with the commercial organics waste ban and divert 60 tons of food waste annually:


Additional Resources:

  • For help finding a hauler or processor for recyclable materials in your area, search our Find a Recycler directory.
  • For information on the location and contact information of all permitted food residuals processors located in Massachusetts, see this MassDEP Sites Accepting Diverted Food Material map and table.
  • For guidance on starting a food waste diversion program in the hospitality industry, see our Restaurant Guide.
  • For more guidance on starting a food waste diversion program see additional RecyclingWorks guidance on food waste and starting a program.
  • For more information on anaerobic digestion systems and how they work, see MassDEP’s website.
  • View a presentation on the upcoming commercial organics waste ban below:


test test2 test3