The Waste and Resources Action Programme (WRAP) and World Resources Institute (WRI) recently released a report about the cost savings realized by restaurants that invest in food waste reduction. WRAP and WRI conducted their research on behalf of Champions 12.3, an international coalition of executives from government, businesses, and institutions, dedicated to accelerating progress towards…
According to Project Bread’s 2016 status report, nearly 10 percent of Massachusetts families, or more than 266,000 households, experience food insecurity. The staggering amount of edible food that is thrown away daily is a lost opportunity to combat chronic hunger. The PBS NewsHour recently reported on the food donation program at Harvard University, where student volunteers are…
Food waste constitutes a significant portion of all commercial waste going to landfill or incineration; however, food waste diversion in Massachusetts is on the rise. Encouraged by the expanding food waste infrastructure and the Massachusetts Department of Environmental Protection (MassDEP) Organics Waste Disposal Ban, businesses around the state have continued to join the effort and…
Waste Dive recently reported that food waste reduction is a high priority for U.S. diners. According to research from Chefhero and goMkt, nearly half of all U.S. diners would be willing to pay more to eat at a restaurant with a food waste reduction program. These changing consumer attitudes demonstrate an increasing awareness of the…
Earlier this month, the US Environmental Protection Agency recognized three Massachusetts entities with 2018 Food Recovery Challenge (FRC) awards. Food Recovery Challenge participants pledge to prevent and divert wasted food in their operations, and receive recognition for their achievements. The 2018 FRC National Award Winners include Green Schools Andover, an education and outreach program for…
The 4th Annual Massachusetts Sustainable Business Awards, hosted by the Sustainable Business Network of Massachusetts (SBN), announced the organization’s 2018 sustainable business winners. The awards are given to leading independent businesses in Massachusetts that are helping to build local, green, and fair economies. The SBN takes a comprehensive approach to sustainability, and the Sustainable Business…
The US EPA Food Recovery Hierarchy ranks source reduction as the top priority for reducing the amount of food sent to landfills. Businesses and institutions with buffet service often face significant challenges in preventing food waste at the source. The struggle to meet demand and ensure buffets appear fully stocked often results in overproduction, and…
The National Waste and Recycling Association recently named Wellesley-based Vanguard Renewables the 2018 Organics Recycler of the Year, as reported by the Greenfield Recorder. This represents one of five prestigious recycling awards honoring innovative leaders in the waste and recycling industry. Vanguard was recognized for its portfolio of anaerobic digester operations throughout Massachusetts, which, with…
Supply Chain Dive recently reported on advancements in technologies that are addressing food inventory management challenges across the supply chain. The following innovations are transforming how food businesses mitigate food waste, extend product shelf life, and more effectively transport food to consumers. The examples presented here are representative of the technologies currently available in the…
Mass Audubon’s Arcadia Wildlife Sanctuary in Easthampton and Northampton collaborated with RecyclingWorks in Massachusetts (RecyclingWorks) to implement a successful waste reduction program during their recent day-long Folk Festival. The family-friendly outdoor event drew together 1,200 community members to celebrate the start of the sanctuary’s 75th year celebrations this past September. Event organizers, vendors, and volunteers…
