A green demolition project at Simmons University in Boston recovered over a dozen tons (24,000 pounds) of material including furniture, fixtures, and glassware items. This massive reuse undertaking emerged from the remodeling of the University’s Park Science Center. The project entailed one year’s worth of planning and coordination among Simmons University staff, Elkus Manfredi Architects…
Replacing single-use foodservice container options with reusables can reduce both disposal costs and long-term purchasing needs for restaurants and other food service businesses. According to Clean Water Action, packaging waste makes up approximately 30% of waste disposed of in the US, and these products “consume a tremendous amount of resources — including oil, trees, energy,…
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…
