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.
In April this year, Boston University announced its new Zero Waste Plan. Named “Reimagining Waste as a Resource,” the institution has big plans for shifting mentalities in the Boston University community around waste, and eliminating wasteful practices throughout material life cycles. The ambitious plan aims to reuse or recycle at least 90% of the institution’s…
Has your business ever lost food inventory as result of an emergency or other unplanned event? Once an emergency happens, it is likely too late to create a plan that prevents wasted food from being disposed of as trash. With a plan in place in advance, you can reduce the amount of food that is…
As foodservice businesses expand their operations or re-open after a period of closure, volumes and patterns of food waste are likely to shift. LeanPath recently hosted a webinar on how to identify and manage food waste as kitchens re-open. By carefully tracking and reducing food waste, businesses and institutions can respond to increased customer expectations…
This spring, many food service businesses temporarily closed or began operating at a reduced capacity, disrupting the local and regional food system. With fewer commercial and institutional outlets for food products, farms, manufacturers, distributors, and other entities along the supply chain are finding themselves with surplus food. At the same time, food rescue organizations that…
RecyclingWorks in Massachusetts (RecyclingWorks) hosted the 2020 College & University Forum as a webinar on April 16. The webinar provided college & university professionals with a chance to discuss waste-related challenges during disrupted operations, as well as opportunities to make program improvements in anticipation of students returning to campus. Click on the photo to view…
Many corporate cafeterias, colleges & universities, healthcare facilities, and other businesses and institutions contract with outside food service providers to manage dining operations. With recent closures, these entities are recognizing the decrease in food orders and purchasing while understanding the growing need to donate food to the local community. Green Biz recently described how one…
Clark University is a private institution in Worcester with over 3,000 students, faculty, and staff. Through dedicated leadership and Sustainable Clark, the university has engaged the campus community in a variety of waste diversion programs. In addition to running a comprehensive recycling and composting program, Clark continually re-evaluates their waste programs by identifying opportunities to…
On November 14, UMass Dartmouth hosted RecyclingWorks in Massachusetts (RecyclingWorks), the Massachusetts Department of Environmental Protection (MassDEP), and the US Environmental Protection Agency (EPA) for the 2019 Fall WasteWise Forum. This year’s fall forum focused on reducing contamination in recycling collection programs and using technology to reduce food waste. Below is a summary of the day’s highlights. Welcome and Updates The…
Despite significant increases in food waste diversion, Massachusetts businesses and institutions still dispose of an estimated 640,000 tons of food material in the trash each year. A recent GreenBiz article looks at opportunities for corporate and institutional foodservice operations to divert food waste and realize cost savings. The article identifies four key strategies, listed below,…
