A BioCycle article demonstrates the progress Massachusetts has accomplished in eliminating food waste and the continuing challenges and opportunities for growth. The article was written by John Fischer, Branch Chief for Commercial Waste Reduction at the Massachusetts Department of Environmental Protection and Elizabeth Johnston who is a Senior Manager at ICF’s Cambridge office. Massachusetts has…

In March, the Cambridge Department of Public Works (DPW) called the RecyclingWorks hotline to find an outlet for the surplus food from a meal prepared for their overnight snow crew. RecyclingWorks provided the Cambridge DPW with several potential food rescue outlets to help donate these surplus meals. The Cambridge DPW connected with the St. Bartholomew’s…

A graduate student at the Harvard University Extension School, Monica Munoz, authored a paper regarding organic waste management in the hotel sector in Massachusetts and the United States at large. The paper discusses the impacts of the Commercial Organics Waste Ban on affected hotels, the economic benefits of reducing food waste, and the potential that…

Spoiler Alert, a company which offers software to facilitate the donation of surplus food, created a list of resources for food waste in all six New England states. The section for each state has information on relevant state laws and waste bans, state agencies, and non-profit organizations that work with food waste diversion and donation.…

An article in To Market Magazine highlights a variety of pioneering food waste initiatives at New England colleges and universities. The article splits the campus food waste initiatives into four categories: Feeding the System, Feed the People, Source Reduction, and Cultural Shift. The food waste programs mentioned in the article demonstrate that colleges and universities…

Boston College Dining Services collaborated with a student group on campus to create a “trash dinner” comprised entirely of pre-consumer food scraps. The event was designed to encourage students to think about wasted food and creative ways to reduce it. The menu for the trash dinner incorporated parts of food that are frequently discarded such…

UMass Boston’s College of Management is hosting a panel on business opportunities in the circular economy. The concept of a circular economy takes a cradle-to-cradle approach in which products are designed intentionally in order to maximize product life as well as recycling and reuse opportunities. This paradigm shift will have sizable implications for our waste…

A working group led by Keep America Beautiful and the United States Composting Council (USCC) announced new recommendations for organics collection containers. Mimicking the success of equating blue containers with recycling, the group of nonprofit and governmental organizations recommend designating green as the standard color for organic waste bins. The working group offers a number…

Following the success of the Lenox Environmental Committee’s outreach to encourage restaurants in the Town of Lenox to start diverting food scraps for composting, RecyclingWorks in Massachusetts approached the Town of Lee for a similar program. The Lee Greener Gateway Committee and RecyclingWorks reached out to a few dozen restaurants in Lee to promote diverting…

The Massachusetts Clean Energy Center (MassCEC) is currently soliciting applications for Technical Services/Technical Studies grants through its Commonwealth Organics-to-Energy program. According to MassCEC, the program intends to “advance the Commonwealth’s goal of substantially increasing the diversion of source-separated organics away from landfilling or incineration.” This funding opportunity is designed to support technical studies regarding the…