MassLive recently reported on Boston-based food rescue organization Lovin’ Spoonfuls’ plan to expand operations to Western Massachusetts. The organization is currently raising funds and building partnerships with area organizations in order to facilitate expansion to the greater Springfield area, which has one of the highest rates of child food insecurity in the state. Lovin’ Spoonfuls…
EcoRI News recently described Stop & Shop’s efforts to minimize waste in its operations. The Quincy-based company is leading the way for other supermarket chains, utilizing recycling, food donation, and anaerobic digestion initiatives to reduce waste. Each day, delivery trucks transport grocery products to more than 200 Stop & Shop stores in Massachusetts, Connecticut, and…
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),…
The Berkshire Eagle recently reported on Berkshire Community College (BCC) successfully defending its statewide title in the diversion category of the RecycleMania competition managed by Keep America Beautiful. RecycleMania is a friendly competition among colleges and universities that engages students to promote recycling and waste reduction activities across campus. In 2018, teams from 300 higher…
As reported by WasteToday, the Commission for Environmental Cooperation’s (CEC) North American Initiative on Food Waste Reduction and Recovery released a new report which surveys the state of food loss and waste in Canada, the United States, and Mexico. The report outlines the major environmental and economic impacts of food waste and identifies key causes…
Waste 360 recently reported on data from LeanPath that identifies overproduction as the primary cause of waste in foodservice operations. While trim waste and spoilage also contribute to this problem, simply preparing too much food is the single biggest reason that foodservice establishments waste food. New tools and technologies are helping foodservice establishments reduce overproduction,…
Two Massachusetts higher education institutions recently shared the efforts they are taking to divert food from disposal and to combat hunger in surrounding communities. Wellesley College is joining the list of Massachusetts schools, colleges, and universities participating in the Food for Free donation program. Food for Free is a Cambridge-based non-profit that rescues excess fresh…
Waste360 recently reported on an innovative Massachusetts anaerobic digestion (AD) plant that is expanding its capacity for accepting food waste. The expanded facility at Crapo Hill Landfill in New Bedford will begin accepting loose and packaged food for processing, providing an additional outlet for businesses and institutions in the region subject to the Massachusetts Commercial…
The National Restaurant Association and ReFED recently released two resources designed to help restaurants improve sustainability by diverting food waste from disposal. First, the National Restaurant Association’s (NRA) report on The State of Restaurant Sustainability 2018 aims to help restaurants of all sizes improve their sustainability practices. The report identifies food waste reduction as an…
The Daily Free Press recently described how a Boston-based startup, Food for All, is combating food waste and considering a new partnership with Boston University (BU). Food for All launched in partnership with the Harvard T.H. Chan School of Public Health in October 2016 and is rapidly expanding. The startup aims to prevent edible food…
