The Product Stewardship Institute (PSI) recently released a guide to help restaurants reduce plastic waste in their operations. This guide,  3 Steps to Reduce Plastic and Benefit Your Business: A Guide for Restaurants and Eateries, is part of the Trash Free Waters Pilot Project, a partnership between PSI, the Environmental Protection Agency’s Region 2 office,…
MassLive recently reported on Boston-based food rescue organization Lovin’ Spoonfuls’ plan to expand operations to Western Massachusetts. The organization is currently raising funds and building partnerships with area organizations in order to facilitate expansion to the greater Springfield area, which has one of the highest rates of child food insecurity in the state. Lovin’ Spoonfuls…
EcoRI News recently described Stop & Shop’s efforts to minimize waste in its operations. The Quincy-based company is leading the way for other supermarket chains, utilizing recycling, food donation, and anaerobic digestion initiatives to reduce waste. Each day, delivery trucks transport grocery products to more than 200 Stop & Shop stores in Massachusetts, Connecticut, and…
The US Environmental Protection Agency’s Food Recovery Hierarchy ranks feeding hungry people near the top of its priorities as a strategy to reduce wasted food. When businesses and institutions donate edible wholesome food, it has a positive impact on the environment while also supporting the local community and economy. The Massachusetts Department of Environmental Protection…
CDRecycler recently reported on the sustainability achievements and lessons learned during the 2017 Greenbuild International Conference and Expo, the world’s largest conference and exposition dedicated to green building. Usually hosted by the US Green Building Council (USGBC) at the Boston Convention and Exposition Center (BCEC), in 2017, Greenbuild was co-located with the ArchitectureBoston Expo (ABX),…
The Berkshire Eagle recently reported on Berkshire Community College (BCC) successfully defending its statewide title in the diversion category of the RecycleMania competition managed by Keep America Beautiful. RecycleMania is a friendly competition among colleges and universities that engages students to promote recycling and waste reduction activities across campus. In 2018, teams from 300 higher…
The Worcester Business Journal recently reported on the expansion of the Devens Eco-Efficiency Center’s recycling program, known as the Great Exchange. The Devens Eco-Efficiency Center created the Great Exchange in 2008 to acquire donated materials such as office supplies, packing materials, furniture, and arts and crafts supplies from area businesses and provide them at little…
On May 10, the College of the Holy Cross hosted RecyclingWorks in Massachusetts, Massachusetts Department of Environmental Protection (MassDEP), and US Environmental Protection Agency (EPA) for the Spring 2018 WasteWise Forum. The forum began with remarks from John Cannon, Director of Facilities Operations at the College of the Holy Cross, who described the College’s commitment to waste reduction, including its…
As reported by WasteToday, the Commission for Environmental Cooperation’s (CEC) North American Initiative on Food Waste Reduction and Recovery released a new report which surveys the state of food loss and waste in Canada, the United States, and Mexico. The report outlines the major environmental and economic impacts of food waste and identifies key causes…
Waste 360 recently reported on data from LeanPath that identifies overproduction as the primary cause of waste in foodservice operations. While trim waste and spoilage also contribute to this problem, simply preparing too much food is the single biggest reason that foodservice establishments waste food. New tools and technologies are helping foodservice establishments reduce overproduction,…
