As restaurants and other food-service operations adapt to a new normal, the associated changes in procurement practices, customer base, and hours of operation can lead to increased levels of food waste. RecyclingWorks in Massachusetts (RecyclingWorks) recently spoke with PAGU, a restaurant in Cambridge, to learn more about how they reduce food waste throughout their operations…
In Fall 2019, the Massachusetts Department of Environmental Protection (MassDEP) released the Draft 2020-2030 Solid Waste Master Plan for public comment. The plan proposes aggressive goals for waste reduction, building on the 18 percent reduction in disposal per capita achieved from 2008 to 2018. This includes targeted reuse and recycling efforts for textiles, mattresses, and…
Belly of the Beast is a fast-casual restaurant in Northampton focused on using local ingredients and engaging in sustainable practices. Although operations were disrupted due to COVID-19, Belly of the Beast has been able to maintain a focus on waste reduction while strengthening ties to the local community and feeding those in need. Recently, Belly…
As foodservice businesses expand their operations or re-open after a period of closure, volumes and patterns of food waste are likely to shift. LeanPath recently hosted a webinar on how to identify and manage food waste as kitchens re-open. By carefully tracking and reducing food waste, businesses and institutions can respond to increased customer expectations…
Multifamily property managers across the state are finding that as more people are staying home, so is their waste! A large part of that waste is actually resources, such as cardboard boxes and other materials that don’t belong in the trash. Increasing recycling is an important part of a healthy supply chain, as it provides…
This spring, many food service businesses temporarily closed or began operating at a reduced capacity, disrupting the local and regional food system. With fewer commercial and institutional outlets for food products, farms, manufacturers, distributors, and other entities along the supply chain are finding themselves with surplus food. At the same time, food rescue organizations that…
As restaurants, bars, hotels, and other businesses have closed or adjusted their operations due to COVID-19, breweries have been faced with excess inventory that cannot be sold. The Massachusetts Brewers Guild recently shared how breweries can partner with organics processors, such as Vanguard Renewables’ farm-based digesters, to divert the liquid from disposal, turning it into…
If your business is resuming in-person operations after a period of closure, you may have questions about resuming your trash and recycling services. Here are some important tips to keep in mind as you reopen: Contact your waste hauler – It is critical to provide advanced notice to your waste hauler(s) that you need to…
The Massachusetts Department of Environmental Protection (MassDEP) Reduce, Reuse, Repair Micro-Grant program provides up to $5,000 to for-profit and non-profit organizations, regional authorities, and eligible municipalities for short-term waste reduction projects. Through the program, the MassDEP hopes to foster activities that benefit the environment and local economy by enhancing the value or extending the lifespan…
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…
