The Massachusetts Department of Environmental Protection (MassDEP) recently released proposed amendments to the solid waste disposal bans (310 CMR 19.000). These changes would add mattresses and textiles as materials that are banned from disposal in Massachusetts, and lower the threshold for the commercial organics ban so that it would apply to businesses generating one-half ton…
During a time when the foodservice industry is experiencing thinner margins and altered operations, reducing food waste can support businesses as they adjust. According to a The Business Case for Reducing Food Loss and Waste: Restaurants, each dollar invested in solutions for kitchen food waste can result in an average of a seven dollar return…
During the pandemic takeout meals have become the norm, enabling restaurants across Massachusetts to continue serving customers when in-person dining is limited. For consumers, this convenience comes with a trade-off: an abundance of packaging and single-use items that often cannot be recycled. For the food service industry, this means spending money to purchase items that…
The Massachusetts Department of Agricultural Resources (MDAR), in collaboration with the Division of Marine Fisheries (DMF), recently launched the MassGrown Exchange, a new online platform that facilitates business-to-business connections within the local food system. This platform is a tool for businesses looking to sell, donate, or purchase Massachusetts crops, seafood, products and services: Buyers (including…
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 restaurants and other food-service operations adapt to a new normal, the associated changes in procurement practices, customer base, and hours of operation can lead to increased levels of food waste. RecyclingWorks in Massachusetts (RecyclingWorks) recently spoke with PAGU, a restaurant in Cambridge, to learn more about how they reduce food waste throughout their operations…
Belly of the Beast is a fast-casual restaurant in Northampton focused on using local ingredients and engaging in sustainable practices. Although operations were disrupted due to COVID-19, Belly of the Beast has been able to maintain a focus on waste reduction while strengthening ties to the local community and feeding those in need. Recently, Belly…
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…
A recent article from Business West spotlights several businesses in Western Massachusetts that are using various strategies to tackle unnecessary waste. As the article demonstrates, there are often many opportunities for businesses to make small operational and purchasing changes that prioritize reuse, recycling, and food waste diversion. Monsoon Roastery, a coffee roastery in Springfield,…
