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,…
Behind the larger system that drives food waste away from trash disposal are the diligent food scrap separation efforts in kitchens, offices, dining halls, and manufacturing facilities. Business food waste programs require training, logistics, and planning to be successful. The program at Wheatleigh exemplifies that. With a focus on employee training and a dedication to…
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…
In an article that appears in Green Lodging News, Dan Reuben discusses innovations in the hotel industry since he co-founded Boston Green Tourism in 2005. Hotels have the potential to use large amounts of energy and water, and produce a large quantity of waste. In the article, Reuben writes that the hotel industry has improved…
The Waste and Resources Action Programme (WRAP) and World Resources Institute (WRI) recently released a report about cost savings realized by caterers who invest in food waste reduction. WRAP and WRI conducted their research on behalf of Champions 12.3, an international alliance of executives from government, industry, research institutions, and other organizations. The research analyzed…
A recent Boston Globe article describes how local celebrity chefs and upscale restaurant owners are finding creative ways to reduce food waste. By tracking food loss, utilizing all edible food, and holding employees accountable, these businesses are saving money on purchasing while creating flavorful dishes. Here are a few outstanding examples, showcasing how Massachusetts restaurants…
An article in WasteDive reports on a new program to train hotel staff on effective food waste reduction strategies. The program is the result of a new partnership between the Rockefeller Foundation, World Wildlife Fund (WWF), and the American Hotel and Lodging Association (AHLA). Instead of wasting leftover food, the pilot program encourages hotels and their…
A graduate student at the Harvard University Extension School, Monica Munoz, authored a paper regarding organic waste management in the hotel sector in Massachusetts and the United States at large. The paper discusses the impacts of the Commercial Organics Waste Ban on affected hotels, the economic benefits of reducing food waste, and the potential that…
The Foodservice Packaging Recovery Toolkit is a free resource and guide on recovering foodservice packaging that was launched on April 21, 2016. Foodservice packaging includes items such as boxes, bags, and cups. The Foodservice Packaging Institute is a North American trade association for foodservice packaging industry. Within the institute, the Paper Recovery Alliance, and Plastics…
The National Restaurant Association Show in May featured a number of products to help restaurants reduce food waste. These included everything from equipment to automatically capture grease from sinks and dishwashers to compostable birchwood utensils and wheat straw containers. RecyclingWorks in Massachusetts assists businesses and institutions with recycling and food waste reduction through composting and food donation.…
This article from the Berkshire Eagle highlights the effort that the historic Red Lion Inn has made to reduce food waste in their hotel and restaurants. The article includes perspectives from MassDEP Commissioner David Cash, as well as State Representative William ‘Smitty’ Pignatelli. For more information on the food waste ban, visit our Food Waste page for guidance from…
Find out how RecyclingWorks helped the Lenox Hotel in Boston prepare for the commercial food waste disposal ban, and learn more about how we can offer your facility free, direct assistance!
This article from High Rise Facilities notes that diverting food waste can help to reduce a hotel’s disposal costs. Please don’t be too alarmed by the title of the post; the Commercial Organics Waste Ban applies to businesses and institutions which produce one ton or more of organic waste each week. Visit our food waste…
ran a story on the power of sustainable practices in the big business economy. You can listen to or read the original article here.
Commercial Food Waste Ban an Almost Certainty for Massachusetts in July 2014– With the proposed commercial food waste ban taking place in July, 2014, businesses and institutions generating at least one ton of organic waste a week will be required to diverted that material from disposal. Among those businesses that the ban will impact are…
Learn how the Hilton Garden Inn has implemented commercial composting in the Devens area.
