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,…
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.
