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…
Stop & Shop is one of the largest supermarket chains in New England, operating over 400 stores across five states. Like other supermarkets, their stores generate a variety of recyclable and compostable materials, including cardboard, plastics, and food waste. As the company works towards a 50% reduction in wasted food by 2030, efforts have become…
After a year of preparation, food rescue organization Lovin’ Spoonfuls launched their first delivery in Hampden County last month. The Boston-based organization feeds hungry people by collecting surplus edible food from local businesses and institutions and delivering it to shelters, food pantries, and other groups that serve food-insecure populations across the state. Lovin’ Spoonfuls has…
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…
Colleges and universities across Massachusetts continue to seek new strategies to recover wasted food. WWLP recently reported that Westfield State University has partnered with the Springfield organization Rachel’s Table to donate its excess food to families in need. Rachel’s Table, a program of the Jewish Federation of Western Massachusetts, facilitates the donation of food to…
Hampton Farms is a large nut producer and manufacturer operating a 130,000 square foot facility in Springfield with 42 full time staff. The company markets a variety of peanut products from raw in-shell peanuts to nut butters and is expanding its operations in nut processing. Hampton Farms is operating a recycling program for baled cardboard,…
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,…
