See how Hyannis Yacht Club reduced waste with waste separation techniques in this detailed case study by RecyclingWorks in Massachusetts. Learn how ocean stewardship has led this Massachusetts nautical hub to expand its waste diversion programs. Hyannis Yacht Club, in collaboration with RecyclingWorks Massachusetts, works to adopt zero waste principles and sets a strong example…
The Wasted Food Estimation Guide is designed to help businesses assess their food waste.
RecyclingWorks partners with the Community Climate Fund (CCF) to support composting in Environmental Justice communities, helping businesses reduce carbon emissions. Since 2019, CCF has mitigated over 5,000 tons of CO2 through composting and weatherization projects
RecyclingWorks hosted a Compost Site Operators Workshop in MA, teaching aerated static pile composting and offering technical assistance for compost facilities.
In 2023, 53 organics haulers served 3,120 MA businesses. Data shows continued growth in organics diversion, with 11,818 tons of food waste prevented since 2018.
Located on Pine Street in the heart of Florence, Bombyx Center for Arts and Equity is a vibrant hub that enriches the community and carries on the building’s legacy of activism through their performance venue. Also known as the Florence Congregational Church, the historic building operates two houses of worship, a performance art space, a…
Massachusetts Institute of Technology (MIT) is paving the way for a sustainable future with its ambitious Climate Action Plan for the Decade aiming to decarbonize campus operations by 2050. The heart of MIT’s sustainability mission lies in its quantitative impact goals that will touch every aspect of MIT life, from energy consumption to sustainable food…
The U.S. Environmental Protection Agency (EPA) recently released new reports that quantify the environmental impacts of wasted food. In response to these findings, the EPA introduced the Wasted Food Scale (pictured below), an iteration of the EPA Food Recovery Hierarchy. The Wasted Food Scale is designed to empower individuals, businesses, institutions, and more with the…
Since 2014, when the Massachusetts Department of Environmental Protection (MassDEP) enacted the Commercial Organics Disposal Ban, businesses and institutions across the state have increasingly diverted food waste. While food waste diversion leads to significant environmental benefits, it also has the potential to provide cost savings for businesses and creates opportunities to address customer and employee…
On March 23rd, 2023, MassRecycle held their annual Conference and Trade show at the Best Western Royal Plaza Hotel in Marlborough. MassRecycle is a Massachusetts organization that assembles stakeholders to provide solutions to waste reduction and recycling issues as well as advocates for practical and effective legislation. The conference and trade show welcomed a large…
The “Williamstown Composts!” pilot program in Williamstown, launched for residents in 2018, has now expanded to include businesses. This local effort is supported in part by Community Climate Fund (CCF), which is administered by the Center for EcoTechnology (CET) and receives funding from Williams College. In the expanded pilot program, approved businesses receive funding to…
RecyclingWorks in Massachusetts presents a case study on Johnny’s Luncheonette, an iconic diner in Newton with robust recycling and food waste diversion programs. Johnny’s Luncheonette partners with local environmental groups, such as Green Newton, on a variety of sustainability initiatives, and shares information on their food scraps composting program with customers through interactive signage.
Fenway Park in Boston may be the oldest ballpark in Major League Baseball but that hasn’t stopped the venue from heading into a new frontier by going green. The venue has several initiatives to be carbon neutral and to be a more sustainable facility. The ballpark was even recognized in 2018 by Major League Baseball…
Since 2014, when the Massachusetts Department of Environmental Protection (MassDEP) enacted the Commercial Organics Disposal Ban, businesses and institutions across the state have increasingly diverted food waste. While food waste diversion leads to significant environmental benefits, it also has the potential to provide cost savings for businesses and creates opportunities to address customer and employee…
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…
Breweries across Massachusetts are demonstrating their commitment to sustainability through waste reduction, reuse, recycling, and organics diversion opportunities. Here are just a few recent examples. Untold Brewing is a Scituate-based microbrewery with sustainability efforts focused on waste reduction, reuse, recycling, composting, and water conservation. As recently reported by The Hingham Anchor, the micro-brewery diverts spent…
The U.S. Environmental Protection Agency (EPA) recently announced 2020 and 2021 WasteWise and Food Recovery Challenge award winners, which included three Massachusetts organizations: Beth Israel Deaconess Medical Center (BIDMC) Lovin’ Spoonfuls Martha’s Vineyard Regional High School – Island Grown Schools Beth Israel Deaconess Medical Center (BIDMC) was recognized as a 2020 and 2021 National WasteWise…
In 2017, developer and property manager J. Rockwell Allen (Rocky) converted a long-vacant building on the former Northampton State Hospital site into The Columns at Rockwell Place (The Columns), a LEED-certified multifamily property comprising of 25 condominium units. The Columns offers residents electric car chargers, recycling, and food waste collection for composting at no cost.…
“Our customers hold us to a high standard, so we want to hold ourselves to an even higher standard” – Jaclyn Graham, Chief Communications Officer for Nashoba Brook Bakery. On November 10, RecyclingWorks in Massachusetts (RecyclingWorks) hosted the Fall 2021 WasteWise Forum Webinar in collaboration with the Massachusetts Department of Environmental Protection (MassDEP) and the…
The Recycling & Reuse Business Development Grant (RBDG) program is intended to help Massachusetts recycling processors and manufacturers create sustainable markets for eligible materials, and to add value to municipal and business recycling efforts. Selected applicants will receive grant awards of between $50,000 and $400,000. Targeted materials for the 2021 RBDG are: Container glass: developing…
As reported by Cape Cod Times, the Massachusetts Oyster Project successfully collected 25,000 pounds of shells from Wellfleet restaurants. These shells will be scattered along the Wellfleet harbor to restore oyster habitat instead of going for disposal. Eight local Wellfleet restaurants signed up for the pilot program and successfully sorted the shells into designated containers…
The Massachusetts Department of Environmental Protection (MassDEP) has published the final 2030 Solid Waste Master Plan and announced the following amendments to the waste ban regulations, which will be effective on November 1, 2022: Mattresses will be banned from disposal. Textiles will be banned from disposal. The Commercial Organics Disposal Ban will apply to businesses…
Since 2014, when the Massachusetts Department of Environmental Protection (MassDEP) enacted the Commercial Food Material Disposal Ban, businesses and institutions across the state have increasingly started diverting food waste. While food waste diversion leads to significant environmental benefits, it also has potential to provide cost savings for businesses, and opens up opportunities to address customer…
Widespread changes in consumer dining and purchasing practices during the COVID-19 pandemic shifted food waste generation from business sectors like catering, restaurants, and institutional cafeterias to homes, impacting composting operations across the state. As described by The Vineyard Gazette, the Martha’s Vineyard Food Waste Recovery Initiative is one of many programs that experienced a reduction…
Restaurateurs and business owners are faced with numerous demands on a regular basis – from pleasing customers, to operational logistics, to balancing books, to adapting to changes brought about by the COVID-19 pandemic. MetroWest Daily News recently highlighted another factor businesses must consider: establishing and maintaining successful recycling and composting programs. Cardboard, bottles and cans,…
On November 10, RecyclingWorks in Massachusetts (RecyclingWorks) hosted the Fall 2020 WasteWise Forum Webinar in collaboration with the Massachusetts Department of Environmental Protection (MassDEP) and the U.S. Environmental Protection Agency (EPA). This year’s fall forum focused on strategies for businesses and institutions that help maximize food waste diversion, with presentations from the Massachusetts College of…
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…
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…
Wellspring Harvest is a 15,000 square foot hydroponic greenhouse in Springfield, developed by the Wellspring Cooperative Corporation. The greenhouse produces over 200,000 plants per year (including lettuce, greens, and herbs), which are distributed to local grocery stores, healthcare centers, and colleges & universities. Wellspring connected with RecyclingWorks in Massachusetts (RecyclingWorks) for assistance initiating an organic…
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…
Since the Massachusetts Department of Environmental Protection (MassDEP) enacted the commercial organics waste ban in 2014, there has been an increase in the diversion of food waste by businesses and institutions across the state. In addition to the environmental benefits of diverting food waste, many businesses have recognized potential cost savings, and the opportunity to…
RecyclingWorks in Massachusetts (RecyclingWorks) recently developed a new webpage that includes links to the most commonly referenced tip sheets, best management practices, and other resources on waste reduction, recycling, and food recovery. Some of the resources highlighted on this page include: Guidance for Businesses Contracting for Trash, Recycling, and Food Waste Services Single Stream Recycling…
The U.S. Environmental Protection Agency (EPA) recently recognized four Massachusetts entities with 2019 Food Recovery Challenge (FRC) awards. The Food Recovery Challenge is a voluntary program for organizations and businesses to implement strategies to reduce food waste in their operations in alignment with the Food Recovery Hierarchy. If your organization is not already a Food…
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,…
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,…
Lawrence General Hospital is a private hospital providing services to nearly 325,000 patients annually. The 500,000 square foot facility employs 1,900 staff members and houses 186 beds, as well as a full-service cafeteria that provides meals for patients, visitors, and staff. The hospital engaged with RecyclingWorks in Massachusetts (RecyclingWorks) in early 2019 for assistance in…
The Massachusetts Department of Environmental Protection (MassDEP) has released the Draft 2020-2030 Solid Waste Master Plan. The plan proposes aggressive goals for waste reduction, building on the 18 percent reduction in disposal per capita achieved from 2008 to 2018. MassDEP has developed and implemented extensive programs since releasing the previous Solid Waste Master Plan in…
When your workplace hosts an event, the waste needs may be different from your day-to-day operations. With some planning, you can reduce waste and ensure that materials from your event are recycled. Events are also a good opportunity to collect food scraps for composting if your business does not do so already. RecyclingWorks in Massachusetts…
The Vineyard Gazette recently published an article detailing an in-vessel compost project on Martha’s Vineyard. The new equipment will help the non-profit Island Grown Initiative (IGI) achieve its mission to reduce and redirect food waste on the Vineyard. Because of the limited disposal capacity on the Island, waste is regularly shipped back to mainland Massachusetts,…
Earlier this month, the US Environmental Protection Agency recognized three Massachusetts entities with 2018 Food Recovery Challenge (FRC) awards. Food Recovery Challenge participants pledge to prevent and divert wasted food in their operations, and receive recognition for their achievements. The 2018 FRC National Award Winners include Green Schools Andover, an education and outreach program for…
The 4th Annual Massachusetts Sustainable Business Awards, hosted by the Sustainable Business Network of Massachusetts (SBN), announced the organization’s 2018 sustainable business winners. The awards are given to leading independent businesses in Massachusetts that are helping to build local, green, and fair economies. The SBN takes a comprehensive approach to sustainability, and the Sustainable Business…
The US EPA Food Recovery Hierarchy ranks source reduction as the top priority for reducing the amount of food sent to landfills. Businesses and institutions with buffet service often face significant challenges in preventing food waste at the source. The struggle to meet demand and ensure buffets appear fully stocked often results in overproduction, and…
Mass Audubon’s Arcadia Wildlife Sanctuary in Easthampton and Northampton collaborated with RecyclingWorks in Massachusetts (RecyclingWorks) to implement a successful waste reduction program during their recent day-long Folk Festival. The family-friendly outdoor event drew together 1,200 community members to celebrate the start of the sanctuary’s 75th year celebrations this past September. Event organizers, vendors, and volunteers…
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…
The Massachusetts Department of Agricultural Resources (MDAR) is currently accepting applications for its Agricultural Composting Improvement Program (ACIP). The program assists agricultural composters by funding projects and equipment to facilitate best management practices, utilize compost for agricultural purposes, and enhance overall management of agricultural composting operations. Eligible applicants include farmers engaged in production agriculture for commercial…
The Daily Item recently reported on actions being taken by Massachusetts businesses, institutions, and charitable organizations to reduce food waste in their communities. In many cases, these entities are working together to find synergies in reducing the amount of waste they produce, donating excess food, or diverting food scraps to other uses such as composting.…
CDRecycler recently reported on the sustainability achievements and lessons learned during the 2017 Greenbuild International Conference and Expo, the world’s largest conference and exposition dedicated to green building. Usually hosted by the US Green Building Council (USGBC) at the Boston Convention and Exposition Center (BCEC), in 2017, Greenbuild was co-located with the ArchitectureBoston Expo (ABX),…
Saus is a locally-owned eatery on Union Street in Boston, specializing in preparing inspired dishes from scratch. The restaurant serves a constantly changing menu, but prides itself on one regular staple: hand-cut fries complemented by 15 unique sauces, as well as homemade mayo, ketchup, hot sauce, and gravy. Saus was recognized by Boston Magazine, receiving…
The Massachusetts Department of Environmental Protection recently awarded nearly $1 million in Recycling Business Development Grants (RBDG) to six recycling companies in the state. The RBDG program helps businesses tackle difficult-to-recycle materials, such as contaminated food materials, construction and demolition wood, and bulky rigid plastics. The funds will help these businesses expand their operations and…
A recent Waste Dive article discusses the growth of the food recovery marketplace in Massachusetts, including expansion in tons of diverted food waste, quantity of customers served by organics waste haulers, and number of end-sites available for processing food waste. This article was based on a presentation by MassDEP at its Organics Subcommittee meeting held…
In July, BioCycle published a guide to pretreatment of on-site food waste equipment and systems. The article describes three broad categories of equipment: Dehydrators utilize thermal processes to evaporate the liquid present in food waste. Liquefiers use water and enzymes/microbes to reduce the biochemical oxygen demand (BOD) and create wastewater that is usually discharged to…
The Martha’s Vineyard commercial organic waste diversion program will continue after its first year as the island community attempts to develop a local and sustainable system for waste reduction. The Vineyard Gazette details the findings and recommendations of the Island Wide Organics Feasibility Study, which began as the project of Martha’s Vineyard Vision Fellow Sophie…
Infinite Herbs and Specialties is a distributor of culinary herbs. Their packaging facility in Everett trims, packages, and ships herbs received in bulk from their production facilities. Infinite Herbs worked with the Massachusetts Department of Environmental Protection and RecyclingWorks in MA to set up organics collection to comply with the Commercial Food Waste Disposal Ban.…
Boston College Dining Services collaborated with a student group on campus to create a “trash dinner” comprised entirely of pre-consumer food scraps. The event was designed to encourage students to think about wasted food and creative ways to reduce it. The menu for the trash dinner incorporated parts of food that are frequently discarded such…
A working group led by Keep America Beautiful and the United States Composting Council (USCC) announced new recommendations for organics collection containers. Mimicking the success of equating blue containers with recycling, the group of nonprofit and governmental organizations recommend designating green as the standard color for organic waste bins. The working group offers a number…
Following the success of the Lenox Environmental Committee’s outreach to encourage restaurants in the Town of Lenox to start diverting food scraps for composting, RecyclingWorks in Massachusetts approached the Town of Lee for a similar program. The Lee Greener Gateway Committee and RecyclingWorks reached out to a few dozen restaurants in Lee to promote diverting…
In January, WCAI reported on the organic waste recycling initiative on Martha’s Vineyard. Composting Program Coordinator, Sophie Abrams, is leading the feasibility study and pilot composting program to recycle organic waste on the island. This initiative is in response to the Commercial Organics Waste Ban, which bans businesses and institutions that generate of one ton…
The University of Louisville published an, “Organics Recovery Program Development Tool for Colleges and Universities.” This tool is for institutions interested in organizing or expanding existing organics recovery programs. The guide reviews the methods of organics recovery, the permitting and regulatory issues, institutional partners, funding mechanisms, and operational models. The on-site organics recovery methods include…
The Quad, Boston University’s Independent Online Magazine, discussed the food diversion initiatives currently underway at the university. Hallie Smith, author of the post, used RecyclingWorks Food Waste Estimation Guide, to calculate the average food waste generated at Boston University (BU). To reduce this food waste the university has implemented diversion and prevention programs. According to…
Yesterday, the Massachusetts Department of Environmental Protection (MassDEP) released a new report highlighting the positive economic benefits of reducing food waste. This report studied the effects of the Massachusetts Commercial Food Waste Ban, which prohibits businesses and institutions that generate one ton or more of food waste per week from disposing of that waste in…
The MetroWest Daily News reported on Framingham State University’s effort to reduce wasted food on campus, including source reduction, education, food donation, and composting. FSU uses LeanPath to track and reduce the amount of wasted food. The university donates edible surplus food to local shelters, and dehydrates remaining food scraps to reduce its volume and…
Sustainable America’s blog highlighted Juliet, a Somerville restaurant committed to reducing wasted food. Juliet hosted a dinner for the ReuseConex Conference in October and put the spotlight on turning would-be wasted food into tasty menu items. For the ReuseConex dinner, Juliet worked with local farmers markets and Metro Pedal Power to source the seconds at…
Massachusetts Department of Agricultural Resources (MDAR) is accepting comments and holding a public hearing for the 330 CMR 25.00, Agricultural Composting Program regulation. The public hearing will discuss amendments to the regulation through which Agricultural Composting Operations may register and receive education and technical assistance from the Massachusetts Department of Agricultural Resources (MDAR). Agricultural Composting…
Spoiler Alert created a “Beginner’s Guide to Food Waste,” which introduces the significance and ramifications of wasted food, government calls to action, awareness campaigns, and resources for reducing wasted food. The guide includes ReFED’s Roadmap, Natural Resource Defense Council’s Save the Food Campaign, and toolkits, such as the Food Waste Reduction Alliance’s Best Practices & Emerging…
MV Times has recognized Martha’s Vineyard for their efforts to reduce wasted food. The Island Wide Organics Feasibility Study, funded by the Martha’s Vineyard Vision Fellowship (MVVF), investigated the amount of wasted food on the island and strategies to minimize that waste. RecyclingWorks provided input for the study and assisted with the implementation of the pilot…
A recent article in The Huffington Post recognizes four states, including Massachusetts, for innovative approaches to reduce wasted food. The article also highlights initiatives in Vermont, Ohio, and California. In 2014, Massachusetts passed the Commercial Organics Waste Ban, which prohibits businesses and institutions that generate one ton or more of food waste per week from…
Food pantries are regular recipients of donated surplus food from business and institutions. RecyclingWorks Food Donation Guidance provides information to help food service entities connect with food rescue organizations to donate surplus food to those who need it. Like other food service entities, food pantries generate food scraps that cannot be eaten. Recently, RecyclingWorks assisted…
The Closed Loop Foundation (CL Foundation) has released a “Food Waste Solution Search Request for Proposal.” The CL Foundation supports solutions that improve the waste and recycling industry and recently launched a Food Waste Initiative. This initiative supports the ReFED report, A Roadmap to Reduce U.S. Food Waste by 20 Percent. This Food Waste Solution…
WickedLocal.com highlights Massachusetts grocery stores’ diversion programs for wasted food. These programs help grocery stores comply with the Commercial Organics Waste Ban which bans businesses and institutions from disposing of one ton or more of food waste per week. Big Y sends 2,500 tons of wasted food annually from all Massachusetts and nine Connecticut stores…
Rethink Food Waste through Economics and Data (ReFED) released a video component to “The Roadmap to Reduce U.S. Food Waste by 20%.” ReFED is a collaboration of over 30 businesses, nonprofits, foundations, and government leaders founded in 2015 to create the roadmap. The ReFED roadmap is a national study and action plan for reducing food…
Keep America Beautiful (KAB), US Composting Council (USCC), and Kimberly-Clark Professional have released “A Guide to Workplace Composting.” This guide provides information on setting up a program to collect organic waste for composting at a range of workplaces such as office buildings, hotels, hospitals, and restaurants. The check list in the guide includes the 6…
Medical Academic and Scientific Community Organization (MASCO) reports on the impacts of the Massachusetts Commercial Organics Waste Ban on their members. MASCO, a nonprofit organization for Boston’s Longwood Medical and Academic area (LMA), strives to benefit those who live, work, study or receive care in the area. MASCO members have increased their food waste diversion…
Berkshire Community College (BCC) in Pittsfield, Massachusetts placed 1st in the state and 5th in the nation for recycling rates in the RecycleMania Tournament! The college earned this title with a 75% recycling rate. The recycling rate was measured by the percentage of total waste that was recycled and composted over the course of the…
The Recorder reports on one of the first Massachusetts permitted, on-farm composting operation, Martin’s Compost Farm. Robert Martin’s farm was permitted by Mass DEP in 1987. In 2014, Adam Martin, son of Robert, was motivated to take over the farm because of the positive environmental and community benefits of composting. Today, Martin’s Compost Farm is…
The Environmental Council of the States (ECOS) recently featured the Massachusetts Commercial Organics Waste Ban in a Success Story Video. ECOS is an association that helps state agencies to improve human and environmental health in the US. Massachusetts is one of the first states in the nation to implement an organics disposal ban. The ban,…
GreenBiz reports a new collaboration to research and identify strategies for reducing food waste known as Rethink Food Waste through Economics and Data (RFED). ReFED is led by a group of businesses and foundations including Sodexo, Deloitte Consulting, MissionPoint Capital Partners, and the Closed Loop Fund. ReFED research has identified $165 billion in annual lost revenue in the…
In February, Food Engineering Magazine published an article on tactics that food and beverage manufacturers are taking to reduce waste. Food and beverage processors are using a wide variety of methods to reduce waste; these efforts help meet company’s sustainability goals while offseting manufacturing costs. The article includes some tips from RecyclingWorks for reducing waste.…
UMass Amherst recently published a report on a residential compost pilot program in one of their dormitories. A trash sort in the fall of 2014 determined that more than a quarter of the waste from the North Apartments was food waste. The original pilot in one dorm, North D, was completed during the fall of…
The Falmouth Enterprise reported on the Barnstable County Food Waste Subcommittee’s efforts to increase food waste composting on the Cape. The committee, formed in response to the Commercial Organics Waste Ban which took effect in October of 2014, is trying to increase the number of compost sites that accept food waste. Currently, there are two…
BioCycle Magazine recently featured the organics diversion program at Deerfield Academy. This independent boarding school has been diverting compostable waste from their dining hall for years. Recently, the school has been expanding efforts to divert organic waste across the campus as part of an effort to overhaul the campus-wide recycling program. The school calls this…
MetroWest Daily News reports on a range of food waste reduction efforts going on across the MetroWest region. The Massachusetts Commercial Organics Waste Ban, which went into effect in October of 2014, has motivated increased interest in diverting surplus food and food scraps from landfills and incinerators. The article describes examples of businesses and institutions…
A recent article on the Sustainable City Network website features three large institutions that have implemented food waste diversion programs. The article describes the logistics and challenges that each institution had to address to collect food waste on a large scale. One of the featured institutions is Boston University, which diverts food waste from both their…
WCAI Local NPR for the Cape, the Coast, and the Islands, reported on RecyclingWorks efforts to reduce food waste in conjunction with the Massachusetts Commercial Organics Waste Ban. The story is based on an interview with RecyclingWorks staff, Lorenzo Macaluso. Macaluso describes how RecyclingWorks helps businesses divert excess food through source reduction, donation, composting, and…
The Barnstable Patriot reported on a recent food waste workshop for Cape Code health officials, waste haulers, composters, businesses, and institutions. The session, led by RecyclingWorks staff Heather Billings, focused on strategies for navigating the Massachusetts Commercial Organics Waste Ban. The ban, which applies to businesses that generate one ton or more of food waste…
Gould Farm is a residential community nestled in the Berkshires that promotes recovery for people with mental health and related challenges through meaningful work, community living, and clinical care. The farm recently received Compost Site Technical Assistance from RecyclingWorks to help in manage their manure and food scraps. RecyclingWorks provided onsite assistance to assess their current composting…
An overview of recycling and on-site composting programs at this annual ten-day event.
Learn how the Hilton Garden Inn has implemented commercial composting in the Devens area.
