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.
