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, implemented a program to collect their used coffee grounds and food scraps for composting; the business now generates only one 13-gallon bag of trash per week on average. Monsoon’s owner also found a way to repurpose old building materials, such as a set of barn doors and a discarded fence, to enhance the roastery’s unique aesthetic.
Northampton restaurant Belly of the Beast also collects food and other organics for composting. Additionally, the restaurant strives to reduce the prevalence of single-use materials. For example, Belly of the Beast does not sell bottled water and has cut back on the amount of disposable serviceware they provide to customers. Creative menu changes can also help food service establishments save money and reduce food waste. Belly of the Beast co-owner, Aimee Francaes, noticed that customers often did not finish one of the side plates automatically served with every meal, so she decided to offer that dish as an additional menu selection instead. Through these efforts, the restaurant reduced their trash generation to just one 5-gallon bag per day.
RecyclingWorks in Massachusetts (RecyclingWorks) helps businesses and institutions maximize waste reduction, reuse, and recycling opportunities. Our guidance on source reduction and source separation of foods scraps can also help your businesses implement or expand a food waste diversion program. Call our hotline at (888) 254-5525 or email email@example.com today to get started and to learn more about our free technical assistance.