As foodservice businesses expand their operations or re-open after a period of closure, volumes and patterns of food waste are likely to shift. LeanPath recently hosted a webinar on how to identify and manage food waste as kitchens re-open. By carefully tracking and reducing food waste, businesses and institutions can respond to increased customer expectations…
This spring, many food service businesses temporarily closed or began operating at a reduced capacity, disrupting the local and regional food system. With fewer commercial and institutional outlets for food products, farms, manufacturers, distributors, and other entities along the supply chain are finding themselves with surplus food. At the same time, food rescue organizations that…
As restaurants, bars, hotels, and other businesses have closed or adjusted their operations due to COVID-19, breweries have been faced with excess inventory that cannot be sold. The Massachusetts Brewers Guild recently shared how breweries can partner with organics processors, such as Vanguard Renewables’ farm-based digesters, to divert the liquid from disposal, turning it into…
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…
The U.S. Environmental Protection Agency (EPA) recently recognized two Massachusetts organizations for their achievements in waste diversion through the national WasteWise program. WasteWise is a free, voluntary program designed to help private and public organizations work toward reductions in solid waste. Every year, the EPA recognizes partners in various categories who report significant improvements in…
As restaurants and wholesalers adjust their operations due to COVID-19, wholesalers and distributors have been left with existing inventories of perishable food. To keep up with changing practices, some Massachusetts food wholesalers and distributors that normally serve businesses are setting up direct-to-consumer home delivery to move their supply of fresh produce and other foods. Boston.com…
Many corporate cafeterias, colleges & universities, healthcare facilities, and other businesses and institutions contract with outside food service providers to manage dining operations. With recent closures, these entities are recognizing the decrease in food orders and purchasing while understanding the growing need to donate food to the local community. Green Biz recently described how one…
Many Massachusetts food service businesses are working to reduce waste to help them cut costs, limit excess inventory, and comply with the Massachusetts Department of Environmental Protection’s commercial organics waste ban. These efforts are more important than ever as business and institutions recalibrate in response to COVID-19 related closures and disruptions. The Boston Globe recently…
