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…
