RecyclingWorks in Massachusetts presents case studies featuring Ecos Properties, a commercial real estate company that transformed a large-scale renovation project into an impactful reuse and recycling initiative, and Worleybeds, a mattress manufacturer and retailer with a strong mattress recycling program that diverts hundreds of tons of material from disposal per year.
RecyclingWorks in Massachusetts presents a case study on Johnny’s Luncheonette, an iconic diner in Newton with robust recycling and food waste diversion programs. Johnny’s Luncheonette partners with local environmental groups, such as Green Newton, on a variety of sustainability initiatives, and shares information on their food scraps composting program with customers through interactive signage.
RecyclingWorks in Massachusetts presents a case study and instructional video featuring a Structure Tone interior renovation project in Boston that demonstrates source separation of construction and demolition materials. Structure Tone aims to model waste diversion processes that can be replicated at other construction projects to keep C&D materials from going for disposal, reduce carbon emissions,…
Learn how Brandeis University, a research institution in Waltham, implemented a dorm and public space recycling program with support from RecyclingWorks, and established a performance plan for their food service provider focused on eight sustainability goals.
Learn how Home City Development, Inc. (HCDI), a non-profit real estate developer based in Springfield, worked with RecyclingWorks to salvage materials for reuse during their renovation of the historic Elias Brookings School.
After receiving a failed load letter for excessive amounts of cardboard in the trash, Wyman’s Liquors made simple changes to their recycling program. Learn how Wyman’s came back in compliance with Massachusetts waste ban regulations and diverts 90% of the materials generated on-site. See the previous Wyman’s Liquors Case Study (2012) to learn more about…
Learn how The Lenox Hotel has maintained a successful food waste diversion program for 4 years, donating over 80 meals per month and diverting 312,000 pounds of food scraps for composting each year. See the previous Lenox Hotel Case Study (2014) to learn more about program implementation.
Learn about food donation practices at two businesses as they partner with food rescue organizations to successfully divert nutritious food from disposal and provide it to people in need.
Learn about Westin Boston Waterfront Hotel’s waste diversion efforts through single stream recycling, source separation of food scraps, and food recovery program.
Learn about UMass Amherst’s food recovery efforts across the food recovery hierarchy, including source reduction, donation, and composting.
Learn about capturing building materials for reuse and recycling from an Auburndale Builders project in Wayland, MA.
Learn how Saloomey Construction diverted over 90% of construction and demolition materials from disposal at The Columns project in Northampton.
Learn how Boston Public Market, with the help of RecyclingWorks, donates surplus food and compost food scraps.
Learn how RecyclingWorks helped the Lenox Hotel in Boston estimate current food waste volumes and develop a successful food scraps diversion program in their three on-site restaurants. See the updated Lenox Hotel Video and Written Case Study (2019) to learn how they expanded their waste diversion program to include food donation.
Learn how the Lenox Environmental Committee and RecyclingWorks helped eight small restaurants start diverting food scraps for composting.
Learn how Massachusetts College of Art and Design set up a successful front and back-of-the-house compost collection program that diverts about 80 tons of food waste annually.
Learn how RecyclingWorks helped Gardner Ale House establish a successful program to divert food scraps to an off-site pig farm in advance of the commercial organics ban.
BioCycle Magazine featured the organics diversion program at Deerfield Academy. This independent boarding school has been diverting compostable waste from their dining hall for years. The school has been expanding efforts to divert organic waste across the campus as part of an effort to overhaul the campus-wide recycling program. The school calls this effort “Think…
Learn how America’s Food Basket stores worked with CERO, an employee-owned cooperative, and RecyclingWorks to implement a successful composting program.
Learn how RecyclingWorks helped Worcester State University set up a successful off-site composting program to comply with the commercial organics waste ban and divert 60 tons of food waste annually.
Learn the Center for EcoTechnology’s approach to waste management, which maximizes waste diversion with recycling, composting and employee involvement.
Century Kitchens provides an excellent model for businesses in transition by demonstrating cost-effective reuse and recycling alternatives to disposal.
State Street Corporation decreased their total waste volume by 13% simply by implementing a pre-consumer composting program!
Learn how Blue Man Group expanded their recycling system, began food waste diversion and drastically reduced waste disposal costs while meeting internal green initiatives.
Learn about the steps the Sheraton Colonial Hotel & Conference Center took to increase sustainability, save money, and create a culture of conservation with their employees.
Shattuck hospital and their hauler, Save That Stuff, have been working together since 2003, resulting in a savings of $32,000 in solid waste management costs over the past ten years!
Learn the simple steps used by Cooley Dickinson Hospital to expand their composting program and divert 60 tons of organic waste!
Learn how the University of Massachusetts diverted over 1200 pounds of food waste per day by implementing a composting program.
Learn how the Boston University Dining Services established a food waste diversion program in partnership with its hauler, Save That Stuff.
Read about the steps the Clio Restaurant in Boston, MA takes to divert nearly 50,000 lbs of food waste annually!
Learn how Harvard University achieves 55% waste diversion, despite limited storage and dock space, by utilizing technology and student involvement.
The Northampton Brewery benefits from a comprehensive waste diversion program that nearly eliminates the need for trash disposal. The Brewery demonstrates their commitment to improving environmental performance by diverting approximately 95% of their waste for recycling and composting.
An overview of recycling and on-site composting programs at this annual ten-day event.
Big Y foods began diverting food waste from disposal in the mid 1990s. Today, all the stores recycle cardboard, paper, and film plastics, and more than 80% of the Big Y locations in Massachusetts have active composting programs.
Learn how the Hilton Garden Inn has implemented commercial composting in the Devens area.
Learn how Wyman’s Liquors in Leominster saved $7,000 annually by recycling their cardboard. See the updated Wyman’s Liquors Video and Written Case Study (2020) to learn how they expanded their recycling program to divert 90% of materials generated on-site.
Learn how RecyclingWorks helped Davis Farmland save an estimated $660 in disposal costs by recycling bottles and cans.
Learn how Haydocy Gas Station in South Hadley eliminated 600 pounds of waste annually by recycling bottles & cans.
