There are substantial changes coming to date labels on food, according to an article in The Washington Post. The Food Marketing Institute (FMI) and the Grocery Manufacturers Association (GMA), the two largest groups representing the grocery industry, announced that they’ve adopted standardized, voluntary regulations to clear up what product date labels mean. Currently, manufacturers can…
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…
In the fall of 2016, Angy’s Landolfi Food Group, reached out to RecyclingWorks via MassDOER’s Green Communities Division. Angy’s produces packaged tortellini, and had a large volume of leftover pasta scraps. RecyclingWorks staff met with Angy’s to conduct an assessment of the kitchen and bakery, and presented recommendations for diverting the wasted food. RecyclingWorks put…
The US Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) issued new guidance for food product labeling. The new guidance encourages food manufacturers and retailers to use a “Best If Used By” date label. This label helps reduce food waste as consumers have the least confusion associated with the label. The FSIS found…
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…
Wicked Local Cambridge highlighted the United States Environmental Protection Agency’s recent award to Lesley University, located in Cambridge, Massachusetts. The EPA presented the ‘Regional Food Recovery Achievement Certificate’ to 26 New England organizations, including Lesley University. Lesley University received this award in recognition of their sustainable food management practices. The certificates are part of the…
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…
The Boston Globe recently highlighted the efforts of Spoiler Alert and the Greater Boston Food Bank (GBFB) to rescue surplus food. In September, approximately 11,000 organic eggs were donated to the Greater Boston Food Bank. GBFB used Spoiler Alert to send an alert to connect the near-expiration eggs to a Salvation Army community center to…
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…
