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.
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 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 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.
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.
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.
