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,…
The U.S. EPA Food Recovery Hierarchy ranks feeding hungry people near the top of its priorities as a strategy to reduce wasted food. In Massachusetts, the amount of rescued and donated food increased by over 20% between 2014 and 2017 as individual businesses and chains partnered with food rescue organizations across the state. Milford Daily…
NBC News recently reported on the Food for All mobile app that allows users to buy discounted, leftover food from participating local restaurants. As a result of daily demand fluctuations, restaurants and cafes often find themselves with excess food at the end of the business day. To help prevent this food from going to waste,…
The Waste and Resources Action Programme (WRAP) and World Resources Institute (WRI) recently released a report about the cost savings realized by restaurants that invest in food waste reduction. WRAP and WRI conducted their research on behalf of Champions 12.3, an international coalition of executives from government, businesses, and institutions, dedicated to accelerating progress towards…
Food waste constitutes a significant portion of all commercial waste going to landfill or incineration; however, food waste diversion in Massachusetts is on the rise. Encouraged by the expanding food waste infrastructure and the Massachusetts Department of Environmental Protection (MassDEP) Organics Waste Disposal Ban, businesses around the state have continued to join the effort and…
Waste Dive recently reported that food waste reduction is a high priority for U.S. diners. According to research from Chefhero and goMkt, nearly half of all U.S. diners would be willing to pay more to eat at a restaurant with a food waste reduction program. These changing consumer attitudes demonstrate an increasing awareness of the…
The Williamstown COOL Committee, the town’s environmental group, launched a successful food waste diversion initiative as a part of their work plan for 2018. The COOL Committee collaborated with RecyclingWorks in assisting local businesses and institutions to begin composting their food scraps. Williamstown is currently home to more than 30 small-scale businesses that are collectively…
MassLive recently reported on the efforts restaurateurs are taking to curb food waste. The article describes common causes of restaurant food waste and actions restaurants can take to prevent waste in their operations. Because profit margins are typically very thin, restaurants are strongly incentivized to reduce wasted food, which is also wasted money. Common causes…
Waste360 recently reported on several startup companies helping businesses reduce food waste in innovative ways, utilizing technology to make it easier for food waste generators to order inventory more accurately, measure and track their food waste, and identify opportunities to sell oversupplied food at a discount. Each of the following featured startups has built a…
