Since the Massachusetts Department of Environmental Protection (MassDEP) enacted the commercial organics waste ban in 2014, there has been an increase in the diversion of food waste by businesses and institutions across the state. In addition to the environmental benefits of diverting food waste, many businesses have recognized potential cost savings, and the opportunity to…
RecyclingWorks in Massachusetts (RecyclingWorks) recently developed a new webpage that includes links to the most commonly referenced tip sheets, best management practices, and other resources on waste reduction, recycling, and food recovery. Some of the resources highlighted on this page include: Guidance for Businesses Contracting for Trash, Recycling, and Food Waste Services Single Stream Recycling…
RecyclingWorks in Massachusetts (RecyclingWorks) hosted the 2020 College & University Forum as a webinar on April 16. The webinar provided college & university professionals with a chance to discuss waste-related challenges during disrupted operations, as well as opportunities to make program improvements in anticipation of students returning to campus. Click on the photo to view…
The U.S. Environmental Protection Agency (EPA) recently recognized four Massachusetts entities with 2019 Food Recovery Challenge (FRC) awards. The Food Recovery Challenge is a voluntary program for organizations and businesses to implement strategies to reduce food waste in their operations in alignment with the Food Recovery Hierarchy. If your organization is not already a Food…
The U.S. Environmental Protection Agency (EPA) recently recognized two Massachusetts organizations for their achievements in waste diversion through the national WasteWise program. WasteWise is a free, voluntary program designed to help private and public organizations work toward reductions in solid waste. Every year, the EPA recognizes partners in various categories who report significant improvements in…
As restaurants and wholesalers adjust their operations due to COVID-19, wholesalers and distributors have been left with existing inventories of perishable food. To keep up with changing practices, some Massachusetts food wholesalers and distributors that normally serve businesses are setting up direct-to-consumer home delivery to move their supply of fresh produce and other foods. Boston.com…
On April 16, RecyclingWorks in Massachusetts (RecyclingWorks) hosted the 2020 Spring WasteWise Forum as a webinar, in collaboration with the Massachusetts Department of Environmental Protection (MassDEP) and the US Environmental Protection Agency (EPA). The focus of the virtual Forum, which was originally planned as an in-person event at Brandeis University, was on “Back to Basics”. …
Many corporate cafeterias, colleges & universities, healthcare facilities, and other businesses and institutions contract with outside food service providers to manage dining operations. With recent closures, these entities are recognizing the decrease in food orders and purchasing while understanding the growing need to donate food to the local community. Green Biz recently described how one…
Many Massachusetts food service businesses are working to reduce waste to help them cut costs, limit excess inventory, and comply with the Massachusetts Department of Environmental Protection’s commercial organics waste ban. These efforts are more important than ever as business and institutions recalibrate in response to COVID-19 related closures and disruptions. The Boston Globe recently…
As restaurants, event spaces, and other businesses with food service options experience restrictions and closures due to COVID-19, many end up with surplus food in their inventory. Rather than discard it, businesses and institutions can connect with local food rescue organizations. WWLP recently included another unique outlet for food donation – the Zoo in Forest…
The new Massachusetts Department of Environmental Protection (MassDEP) Reduce & Reuse (R&R) working group hosted a kickoff meeting on March 4, 2020. The group was established to assist in the development of a MassDEP Strategic Reduce and Reuse Action Plan, as outlined in the 2030 Solid Waste Master Plan. The working group is open to…
As many Massachusetts restaurants, institutions, event venues, and other businesses face temporary closures due to COVID-19, there is a large amount of surplus food that cannot be utilized or sold. To keep this food out of the trash and help support the local community, many of these entities are seeking ways to donate edible food…
Recent restrictions and closures due to COVID-19 may leave your business or institution with excess food in your inventory. Whether you are a restaurant, college or university, supermarket, or other business, consider donating your surplus, edible food to the local community rather than throwing it away. Many food rescue organizations are currently able to distribute…
Each year, grocery stores in the United States generate as much as 300 million pounds of rigid plastics in their operations. This material, found in bakery, deli & seafood, and pharmacy departments, is not typically accepted in most single stream or dual-stream recycling programs but can be recovered and recycled as a separate stream. Recycling…
While appealing to customers, salad bars and other buffets can generate sizeable quantities of food waste. Colleges and universities, restaurants, hospitality venues, and other businesses with this food service model often face challenges when balancing the appearance of abundance with food waste reduction and the potential for overproduction. LeanPath recently reported on a number of…
Clark University is a private institution in Worcester with over 3,000 students, faculty, and staff. Through dedicated leadership and Sustainable Clark, the university has engaged the campus community in a variety of waste diversion programs. In addition to running a comprehensive recycling and composting program, Clark continually re-evaluates their waste programs by identifying opportunities to…
Anaerobic digestion infrastructure has expanded in Massachusetts, creating an important outlet for commercial organic waste. One company, Vanguard Renewables, operates five anaerobic digesters on dairy farms across the state, which provide opportunities for supermarkets, food manufacturers, restaurants, and other businesses to divert their food material from disposal and comply with the Massachusetts commercial organics waste…
A recent article from Business West spotlights several businesses in Western Massachusetts that are using various strategies to tackle unnecessary waste. As the article demonstrates, there are often many opportunities for businesses to make small operational and purchasing changes that prioritize reuse, recycling, and food waste diversion. Monsoon Roastery, a coffee roastery in Springfield,…
Raytheon is a technology company headquartered in Waltham that specializes in solutions for cybersecurity, defense, and civil government. The company is striving to achieve a 90% diversion rate and TRUE Zero Waste certification at their sites across the country, including a manufacturing facility in Tewksbury. This effort involves taking a closer look at opportunities to…
According to the US EPA, nearly 30% of all solid waste is comprised of containers and product packaging. Despite significant progress in Massachusetts, over 600,000 tons of plastic was disposed of in 2018, including single use items, rigid plastics, and film plastics. In an effort to achieve statewide waste reduction goals, MassDEP aims to reduce…
On November 14, UMass Dartmouth hosted RecyclingWorks in Massachusetts (RecyclingWorks), the Massachusetts Department of Environmental Protection (MassDEP), and the US Environmental Protection Agency (EPA) for the 2019 Fall WasteWise Forum. This year’s fall forum focused on reducing contamination in recycling collection programs and using technology to reduce food waste. Below is a summary of the day’s highlights. Welcome and Updates The…
Despite significant increases in food waste diversion, Massachusetts businesses and institutions still dispose of an estimated 640,000 tons of food material in the trash each year. A recent GreenBiz article looks at opportunities for corporate and institutional foodservice operations to divert food waste and realize cost savings. The article identifies four key strategies, listed below,…
Lawrence General Hospital is a private hospital providing services to nearly 325,000 patients annually. The 500,000 square foot facility employs 1,900 staff members and houses 186 beds, as well as a full-service cafeteria that provides meals for patients, visitors, and staff. The hospital engaged with RecyclingWorks in Massachusetts (RecyclingWorks) in early 2019 for assistance in…
Mass Live recently published an article on the opening of a new anaerobic digestion and depackaging facility in Granville. The facility, which is located on the family-owned Rockwood Farm and was developed by Ag-Grid Energy, will process enough food waste to generate 3.5 million kilowatt hours of electricity per year. The project received outside grant…
River Valley Co-op is a 17,000 square foot community-owned food cooperative in Northampton. In addition to traditional grocery items, the co-op has a prepared foods section, a self-service hot bar, and an extensive bulk section. Since their opening in 2008, River Valley Co-op has implemented a variety of waste diversion programs, including comprehensive recycling and…
The Massachusetts Department of Environmental Protection (MassDEP) has released the Draft 2020-2030 Solid Waste Master Plan. The plan proposes aggressive goals for waste reduction, building on the 18 percent reduction in disposal per capita achieved from 2008 to 2018. MassDEP has developed and implemented extensive programs since releasing the previous Solid Waste Master Plan in…
When your workplace hosts an event, the waste needs may be different from your day-to-day operations. With some planning, you can reduce waste and ensure that materials from your event are recycled. Events are also a good opportunity to collect food scraps for composting if your business does not do so already. RecyclingWorks in Massachusetts…
Each year, RecyclingWorks in Massachusetts (RecyclingWorks) produces a year-end report, summarizing the program’s work to provide waste diversion assistance for the commercial and institutional sectors through a robust suite of services. During the last fiscal year, RecyclingWorks assisted over 1,600 businesses, diverting more than 3,400 tons of material from disposal. This contributes to an overall…
Stop & Shop is one of the largest supermarket chains in New England, operating over 400 stores across five states. Like other supermarkets, their stores generate a variety of recyclable and compostable materials, including cardboard, plastics, and food waste. As the company works towards a 50% reduction in wasted food by 2030, efforts have become…
After a year of preparation, food rescue organization Lovin’ Spoonfuls launched their first delivery in Hampden County last month. The Boston-based organization feeds hungry people by collecting surplus edible food from local businesses and institutions and delivering it to shelters, food pantries, and other groups that serve food-insecure populations across the state. Lovin’ Spoonfuls has…
The U.S. EPA Food Recovery Hierarchy ranks feeding hungry people near the top of its priorities as a strategy to reduce wasted food. In Massachusetts, the amount of rescued and donated food increased by over 20% between 2014 and 2017 as individual businesses and chains partnered with food rescue organizations across the state. Milford Daily…
The City of Boston announced the release of its first zero waste plan in June, 2019 as reported by Recycling Today. This plan recommends over two dozen short-term and long-term strategies to reduce waste in multiple sectors of the city. Boston’s Zero Waste Advisory Committee included representatives from local institutions, businesses, and industry associations. The…
The University of Massachusetts at Dartmouth (UMass Dartmouth) was recently awarded the College/University Partner of the Year for the 2018 national WasteWise awards. WasteWise is a free program – sponsored nationally by the U.S. Environmental Protection Agency (EPA) and in Massachusetts by the Department of Environmental Protection (MassDEP) – designed to help private and public organizations work to reduce…
Seeking new strategies to reduce food waste, many businesses in Massachusetts are leveraging advances in technology that help connect excess food to local outlets. A recent WBUR story spotlights several mobile app and software solutions helping organizations in the Boston area cut their food waste. The Boston-based restaurant chain Boloco has partnered with Food For…
The Northampton Chamber of Commerce recently organized a Centennial Gala event, which was hosted at the Academy of Music. The event provided entertainment and catered meals, drawing in more than 350 attendees. The Chamber connected with RecyclingWorks in Massachusetts (RecyclingWorks) for assistance with diverting the event waste from the landfill. The Chamber worked closely with…
The Islamic Society of Boston Cultural Center (ISBCC) is a mosque and community center, located in Roxbury, serving over 1,500 congregants at its weekly services. Each year the mosque holds a month of programming in observation of Ramadan, which includes educational activities and a nightly community meal. The mosque connected with RecyclingWorks in Massachusetts (RecyclingWorks)…
Businesses and institutions that host large-scale events often face the challenge of managing the excess food and single-use materials generated during these events. As reported by Harvard Law Today, the 2019 Harvard Law School Commencement recently demonstrated how to implement a robust waste diversion program for a one-day event while serving prepared lunches to more…
The Massachusetts Department of Environmental Protection’s (MassDEP’s) 2014 commercial organics disposal ban has already had a significant impact on the state’s diversion of food materials, as well as growth in the food waste marketplace. Since the ban was implemented, annual food waste diversion has increased by 180,000 tons, food donation has increased by 22%, and…
Green Biz recently reported on how the World Resources Institute (WRI) is taking steps to reduce office food waste in line with state, federal, and international food waste reduction goals. Below are some strategies and steps that your organization can take to address and reduce wasted food: If your office does not already have one,…
According to the USDA, approximately half of the average American’s food budget is allocated to meals eaten outside the home. As quick service and fast casual restaurants become ubiquitous, there is also an associated increase in the amount of waste produced. Many Boston area restaurants are taking steps through their purchasing and operations to reduce…
Colleges and universities across Massachusetts continue to seek new strategies to recover wasted food. WWLP recently reported that Westfield State University has partnered with the Springfield organization Rachel’s Table to donate its excess food to families in need. Rachel’s Table, a program of the Jewish Federation of Western Massachusetts, facilitates the donation of food to…
The Vineyard Gazette recently published an article detailing an in-vessel compost project on Martha’s Vineyard. The new equipment will help the non-profit Island Grown Initiative (IGI) achieve its mission to reduce and redirect food waste on the Vineyard. Because of the limited disposal capacity on the Island, waste is regularly shipped back to mainland Massachusetts,…
The MassDEP Recycling Business Development Grant (RBDG) program is currently accepting applications for its 2019 grant cycle. The program provides grant awards between $50,000 and $400,000 for projects that encourage growth in recycling markets of harder to recycle materials. The program will consider projects that promote the processing, manufacturing, or reuse of one or more specific eligible…
On May 1, Spaulding Rehabilitation Hospital hosted RecyclingWorks in Massachusetts (RecyclingWorks), the Massachusetts Department of Environmental Protection (MassDEP), and the US Environmental Protection Agency (EPA) for the 2019 Spring WasteWise Forum. These forums are attended by recycling and sustainability coordinators, facility managers, and professionals in the recycling industry, and are particularly useful for networking and discussion. This year’s spring…
Hampton Farms is a large nut producer and manufacturer operating a 130,000 square foot facility in Springfield with 42 full time staff. The company markets a variety of peanut products from raw in-shell peanuts to nut butters and is expanding its operations in nut processing. Hampton Farms is operating a recycling program for baled cardboard,…
NBC News recently reported on the Food for All mobile app that allows users to buy discounted, leftover food from participating local restaurants. As a result of daily demand fluctuations, restaurants and cafes often find themselves with excess food at the end of the business day. To help prevent this food from going to waste,…
The 2014 Commercial Organics Waste Ban in Massachusetts has led to a 70% increase in the number of businesses and institutions receiving food scraps collection from haulers, Waste Today reports. As of 2018, 45 facilities now accept food scraps in Massachusetts and more than 2300 commercial customers utilize these services. Other cities and states that…
The Massachusetts Department of Environmental Protection (MassDEP) is offering micro-grants of up to $5,000 for entities implementing short-term waste reduction projects in the state of Massachusetts. Waste reduction offers greater benefits than recycling, as it reduces both the volume of materials going to disposal and the volume of raw materials used during manufacturing. Eligible projects…
Recent restrictions on the import of recyclable materials into China have forced businesses, institutions, and governments to focus more on the quality of their recyclables at the point of generation. The impact of the Chinese National Sword policy, and other regional market disruptions, have led the Massachusetts Department of Environmental Protection (MassDEP) to work together…
In an article that appears in Green Lodging News, Dan Reuben discusses innovations in the hotel industry since he co-founded Boston Green Tourism in 2005. Hotels have the potential to use large amounts of energy and water, and produce a large quantity of waste. In the article, Reuben writes that the hotel industry has improved…
The Waste and Resources Action Programme (WRAP) and World Resources Institute (WRI) recently released a report about the cost savings realized by restaurants that invest in food waste reduction. WRAP and WRI conducted their research on behalf of Champions 12.3, an international coalition of executives from government, businesses, and institutions, dedicated to accelerating progress towards…
RecyclingWorks in Massachusetts (RecyclingWorks) hosted the 2019 College & University Forum on March 7, 2019 at Wellesley College. These forum events are attended by facility managers, dining service operators, and recycling and sustainability coordinators, and are particularly useful for networking and discussion. This year’s forum focused on recycling in public spaces and dormitory areas, highlighting…
The Massachusetts Department of Environmental Protection (MassDEP) is continuing to offer low-interest loans to help businesses across the state obtain capital for recycling-related activities. The funding is intended to accelerate the growth of recycling infrastructure and markets throughout Massachusetts. Eligible business activities include: Collecting or separating recyclable materials for resale. Reuse, processing, composting, or converting…
As reported by the Taunton Gazette, The Massachusetts Department of Environmental Protection (MassDEP) recently awarded $600,000 in grants to four companies to improve the infrastructure for recycling construction and demolition (C&D), plastics, and mixed recyclables. This funding is part of the MassDEP Recycling Business Development Grant (RBDG) program, which supports marketplace growth for eligible materials…
Many businesses and institutions in the food service, hospitality, and educational sectors receive products in unlined paper shipping sacks, also known as multiwall sacks. More than 1 billion sacks are used each year, most commonly as packaging for food, agricultural, and industrial products. The Paper Shipping Sack Manufacturers Association (PSSMA) recently announced that businesses and…
According to Project Bread’s 2016 status report, nearly 10 percent of Massachusetts families, or more than 266,000 households, experience food insecurity. The staggering amount of edible food that is thrown away daily is a lost opportunity to combat chronic hunger. The PBS NewsHour recently reported on the food donation program at Harvard University, where student volunteers are…
The Massachusetts Department of Environmental Protection (MassDEP) is seeking applicants for the position of Environmental Analyst III. This Boston-based position is responsible for managing the Waste & Recycling Inspector program within MassDEP’s Division of Business Compliance and Recycling, which is located within the Bureau of Air and Waste (BAW). The Environmental Analyst III is an…
Judd Wire is a manufacturing facility in Turners Falls that produces electronic wire and cable for the aerospace and automotive industries. The company generates a wide range of waste, including single stream materials, film plastic, thermoplastic polymers, copper, and various metal compounds. Judd Wire reached out to RecyclingWorks in Massachusetts (RecyclingWorks) to request technical assistance…
Food waste constitutes a significant portion of all commercial waste going to landfill or incineration; however, food waste diversion in Massachusetts is on the rise. Encouraged by the expanding food waste infrastructure and the Massachusetts Department of Environmental Protection (MassDEP) Organics Waste Disposal Ban, businesses around the state have continued to join the effort and…
The Massachusetts Museum of Contemporary Art (MASS MoCA) exhibits contemporary visual and performing arts in a converted factory complex located in North Adams. The museum complex includes a brewery, two restaurants, a publisher, gallery spaces, and several offices. Throughout the year, MASS MoCA holds multiple concerts and music festivals, which help the museum draw in more…
Waste Dive recently reported that food waste reduction is a high priority for U.S. diners. According to research from Chefhero and goMkt, nearly half of all U.S. diners would be willing to pay more to eat at a restaurant with a food waste reduction program. These changing consumer attitudes demonstrate an increasing awareness of the…
The US EPA estimates that approximately 500 million tons of demolition waste are sent to landfills each year, yet much of the ‘waste’ is reusable material. Over the last several decades, a growing network of businesses are realizing the significant opportunities in reclaiming valuable resources through the careful disassembly of buildings. A recent Ensia article…
Earlier this month, the US Environmental Protection Agency recognized three Massachusetts entities with 2018 Food Recovery Challenge (FRC) awards. Food Recovery Challenge participants pledge to prevent and divert wasted food in their operations, and receive recognition for their achievements. The 2018 FRC National Award Winners include Green Schools Andover, an education and outreach program for…
The 4th Annual Massachusetts Sustainable Business Awards, hosted by the Sustainable Business Network of Massachusetts (SBN), announced the organization’s 2018 sustainable business winners. The awards are given to leading independent businesses in Massachusetts that are helping to build local, green, and fair economies. The SBN takes a comprehensive approach to sustainability, and the Sustainable Business…
The US EPA Food Recovery Hierarchy ranks source reduction as the top priority for reducing the amount of food sent to landfills. Businesses and institutions with buffet service often face significant challenges in preventing food waste at the source. The struggle to meet demand and ensure buffets appear fully stocked often results in overproduction, and…
The Massachusetts Department of Environmental Protection (MassDEP) recently awarded more than $1 million in grant funding to help six recycling companies in the state improve operations and expand the infrastructure needed to address hard-to-recycle materials. This round of Recycling Business Development Grants (RBDG) will help recyclers more effectively handle and process glass, wood, plastics, and…
The National Waste and Recycling Association recently named Wellesley-based Vanguard Renewables the 2018 Organics Recycler of the Year, as reported by the Greenfield Recorder. This represents one of five prestigious recycling awards honoring innovative leaders in the waste and recycling industry. Vanguard was recognized for its portfolio of anaerobic digester operations throughout Massachusetts, which, with…
On November 8, E.L. Harvey & Sons hosted RecyclingWorks in Massachusetts (RecyclingWorks), the Massachusetts Department of Environmental Protection (MassDEP), and the US Environmental Protection Agency (EPA) for the 2018 Fall WasteWise Forum. This forum focused on reducing contamination in the recycling stream, an important and timely topic for businesses, institutions, and recyclers. Below we summarize the top five…
Supply Chain Dive recently reported on advancements in technologies that are addressing food inventory management challenges across the supply chain. The following innovations are transforming how food businesses mitigate food waste, extend product shelf life, and more effectively transport food to consumers. The examples presented here are representative of the technologies currently available in the…
Mass Audubon’s Arcadia Wildlife Sanctuary in Easthampton and Northampton collaborated with RecyclingWorks in Massachusetts (RecyclingWorks) to implement a successful waste reduction program during their recent day-long Folk Festival. The family-friendly outdoor event drew together 1,200 community members to celebrate the start of the sanctuary’s 75th year celebrations this past September. Event organizers, vendors, and volunteers…
The Williamstown COOL Committee, the town’s environmental group, launched a successful food waste diversion initiative as a part of their work plan for 2018. The COOL Committee collaborated with RecyclingWorks in assisting local businesses and institutions to begin composting their food scraps. Williamstown is currently home to more than 30 small-scale businesses that are collectively…
Mitigating food waste is a complex problem for food distributors, often the result of inconsistencies in forecasting demand and uncontrollable system breakdowns. As described by Spoiler Alert, the management of food waste in food distribution facilities can typically be improved by incorporating four key operational strategies. Each of the following practical solutions will help distributors,…
The Massachusetts Department of Agricultural Resources (MDAR) is currently accepting applications for its Agricultural Composting Improvement Program (ACIP). The program assists agricultural composters by funding projects and equipment to facilitate best management practices, utilize compost for agricultural purposes, and enhance overall management of agricultural composting operations. Eligible applicants include farmers engaged in production agriculture for commercial…
Wicked Local reports that the United States Environmental Protection Agency recently recognized Wellesley’s 3R Working Group with a 2018 Environmental Merit Award for its food rescue initiative. One of 28 recipients to receive the award, Wellesley’s program diverts edible, surplus food from disposal and donates it to people in need. The Wellesley food rescue initiative…
The US Environmental Protection Agency’s (EPA) Food Recovery Hierarchy ranks source reduction at the top of its priorities as a strategy to reduce wasted food. In Massachusetts, food waste is the largest single material found in the trash. Preventing food waste can have significant beneficial impacts on a business’ bottom line, employee and customer satisfaction,…
Syneron Candela is a global leader in developing and marketing esthetic medical products, such as devices for hair removal, wrinkle treatment, and skin rejuvenation. Syneron Candela is headquartered in Wayland, MA and services more than 100 countries worldwide. Syneron’s Wayland facility signed an Administrative Consent Order with a Penalty (ACOP) with the Massachusetts Department of…
MassLive recently reported on the efforts restaurateurs are taking to curb food waste. The article describes common causes of restaurant food waste and actions restaurants can take to prevent waste in their operations. Because profit margins are typically very thin, restaurants are strongly incentivized to reduce wasted food, which is also wasted money. Common causes…
The Massachusetts Department of Environmental Protection (MassDEP) recently released Recycle Smart, a statewide initiative focused on putting the right materials in recycling bins and separating “problem materials” that cause contamination and drive up the cost of recycling. The goal of this initiative is to reduce contamination in materials sent to Massachusetts Materials Recovery Facilities (MRFs).…
Waste360 recently reported on several startup companies helping businesses reduce food waste in innovative ways, utilizing technology to make it easier for food waste generators to order inventory more accurately, measure and track their food waste, and identify opportunities to sell oversupplied food at a discount. Each of the following featured startups has built a…
The Waste and Resources Action Programme (WRAP) and World Resources Institute (WRI) recently released a report about cost savings realized by caterers who invest in food waste reduction. WRAP and WRI conducted their research on behalf of Champions 12.3, an international alliance of executives from government, industry, research institutions, and other organizations. The research analyzed…
The Boston Globe recently reported on the efforts of the Mi-Amore, a Winthrop-based food rescue organization that delivers donated food to needy members of the community. Mi-Amore was founded in 2015 by a local husband and wife team who have first-hand experience growing up in a household that is reliant on food assistance. The volunteer-driven…
The Daily Item recently reported on actions being taken by Massachusetts businesses, institutions, and charitable organizations to reduce food waste in their communities. In many cases, these entities are working together to find synergies in reducing the amount of waste they produce, donating excess food, or diverting food scraps to other uses such as composting.…
The Boston Globe recently examined how several Massachusetts higher education institutions are responsibly managing the substantial accumulations of reusable materials on campus. When college and university students leave campus at the end of the school year, they collectively leave behind large quantities of furniture, appliances, clothing, and more. Additionally, many schools are left with surplus…
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,…
The Massachusetts Department of Environmental Protection (MassDEP) Recycling Business Development Grant (RBDG) program is currently accepting applications for its 2018 grant cycle. The RBDG program, now in its third year, is intended to help Massachusetts recycling processors and manufacturers create sustainable markets for eligible materials, and to add value to municipal and business recycling efforts.…
Two Massachusetts higher education institutions recently shared the efforts they are taking to divert food from disposal and to combat hunger in surrounding communities. Wellesley College is joining the list of Massachusetts schools, colleges, and universities participating in the Food for Free donation program. Food for Free is a Cambridge-based non-profit that rescues excess fresh…
Waste360 recently reported on an innovative Massachusetts anaerobic digestion (AD) plant that is expanding its capacity for accepting food waste. The expanded facility at Crapo Hill Landfill in New Bedford will begin accepting loose and packaged food for processing, providing an additional outlet for businesses and institutions in the region subject to the Massachusetts Commercial…
The National Restaurant Association and ReFED recently released two resources designed to help restaurants improve sustainability by diverting food waste from disposal. First, the National Restaurant Association’s (NRA) report on The State of Restaurant Sustainability 2018 aims to help restaurants of all sizes improve their sustainability practices. The report identifies food waste reduction as an…
The Daily Free Press recently described how a Boston-based startup, Food for All, is combating food waste and considering a new partnership with Boston University (BU). Food for All launched in partnership with the Harvard T.H. Chan School of Public Health in October 2016 and is rapidly expanding. The startup aims to prevent edible food…
Saus is a locally-owned eatery on Union Street in Boston, specializing in preparing inspired dishes from scratch. The restaurant serves a constantly changing menu, but prides itself on one regular staple: hand-cut fries complemented by 15 unique sauces, as well as homemade mayo, ketchup, hot sauce, and gravy. Saus was recognized by Boston Magazine, receiving…
The Massachusetts Department of Environmental Protection recently awarded nearly $1 million in Recycling Business Development Grants (RBDG) to six recycling companies in the state. The RBDG program helps businesses tackle difficult-to-recycle materials, such as contaminated food materials, construction and demolition wood, and bulky rigid plastics. The funds will help these businesses expand their operations and…
