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Want to help us spread the word in your local business community? If so, you could play a key role in helping reduce wasted food! This page provides straightforward, shareable content about the free waste-reduction guidance available for businesses and institutions through the RecyclingWorks in Massachusetts program. This program offers everything from basic information to comprehensive…
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The RecyclingWorks in Massachusetts program has worked with state and local health officials, food rescue organizations, food banks, and organizations with established food donation programs to develop this Food Donation guidance document by holding three stakeholder meetings across the state in Springfield (March 25, 2015), Worcester (April 9, 2015) and Boston (April 29, 2015). The…
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November 17, 2015 FOR IMMEDIATE RELEASE Contact: Lorenzo Macaluso, Director of RecyclingWorks MA (Primary) 413.218.1543 | Lorenzo.Macaluso@cetonline.org Joshua Cook, Green Business Specialist (Secondary) 617.292.5619 | Joshua.Cook@state.ma.us RecyclingWorks in Massachusetts Announces Food Donation Web Page [BOSTON] The Holidays are a time when many people take action to donate food to various food rescue organizations. Businesses and…
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Heather Billings presentation for RecyclingWorks 2025 forum
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Sonja Williams presentation for RecyclingWorks in Massachusetts
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During the pandemic takeout meals have become the norm, enabling restaurants across Massachusetts to continue serving customers when in-person dining is limited. For consumers, this convenience comes with a trade-off: an abundance of packaging and single-use items that often cannot be recycled. For the food service industry, this means spending money to purchase items that…
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RecyclingWorks in Massachusetts is able to provide no-cost technical assistance to help businesses and institutions maximize recycling, reuse, and food recovery opportunities. Through this one-on-one technical assistance, RecyclingWorks can help your organization: Evaluate existing waste streams Identify opportunities to prevent, recover, and divert waste Empower employees through education and training Create customized waste bin signage…
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Do you have questions on Waste Ban items? RecyclingWorks can help your business identify these items and establish or improve a program to properly manage them. Have you received a “Failed Load Letter” from your waste hauler or a letter from the Massachusetts Department of Environmental Protection? We can help you figure out what went…
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How Feeding the Massachusetts Community Can Feed Your Bottom Line
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Restaurants generate a range of materials, including food waste, cardboard, paper, and food and beverage containers, all of which have well-established recycling markets. Reducing food waste, the largest component of the restaurant waste stream, offers an opportunity to cut back on disposal weight and reduce the associated disposal and operational costs. Strategies restaurants can adopt to manage leftover…
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Supermarkets and grocers typically generate food waste, cardboard, bottles & cans (and other Single Stream items), waxed cardboard, and shrink wrap, all of which are recyclable or compostable. In addition, many supermarkets offer grab-and-go food options. Similar to restaurant takeout, these often generate large quantities of packaging and other single-use materials that may not be accepted for recycling…
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An article in To Market Magazine highlights a variety of pioneering food waste initiatives at New England colleges and universities. The article splits the campus food waste initiatives into four categories: Feeding the System, Feed the People, Source Reduction, and Cultural Shift. The food waste programs mentioned in the article demonstrate that colleges and universities…
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Who Can Donate? Understanding Food Donation Breaking Down Barriers to Food Donation Start or Strengthen Your Food Donation Program
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Waste Bans and Your Business In an effort to reduce the volume and toxicity of trash disposed of in Massachusetts and ensure consistent volumes of materials for recycling markets, the Massachusetts Department of Environmental Protection (MassDEP) has implemented waste bans on certain hazardous, recyclable, and compostable materials. The restrictions (or bans) on disposal began in…
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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…
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This document provides guidelines to businesses and institutions for establishing or modifying contracts for trash, recyclables, and/or organics hauling. The guidance is organized into four topic areas: Knowing Your Waste Creating and Adjusting Contracts Complying with Waste Disposal Bans and Other Regulations Communicating Effectively A printable version of this guidance is available here. Knowing Your…
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Practice Greenhealth announced its partnership with Feeding America to encourage food donation from the health care sector. Practice Greenhealth is a resource for the health care sector to access and learn about environmental solutions. The nonprofit membership organization partnered with Feeding America, a nonprofit hunger relief organization of 200 food banks nationwide, to reduce food…
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Compost Site Technical Assistance RecyclingWorks in Massachusetts no-cost Compost Site Technical Assistance supports food waste composting infrastructure in Massachusetts and helps to ensure well operated sites by providing consulting advice on best management practices. RecyclingWorks can assist composting facilities in Massachusetts that are: An agricultural, municipal or private facility that currently engages in composting materials…
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Mei Mei Dumplings, located in South Boston, is setting a great example for sustainable business practices. Since opening their doors in 2012, Mei Mei has been dedicated to reducing waste and minimizing their environmental impact. Mei Mei has always been passionate about diverting food scraps, and through a partnership with CERO they’ve implemented a comprehensive…
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RecyclingWorks in Massachusetts is a no-cost recycling assistance program designed to help businesses and institutions maximize recycling, reuse, and composting opportunities across the state. Since the program’s launch one year ago, RecyclingWorks has assisted 185 businesses across Massachusetts with waste reduction activities like recycling and composting. “RecyclingWorks is already having a significant impact across the…
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As restaurants, event spaces, and other businesses with food service options experience restrictions and closures due to COVID-19, many end up with surplus food in their inventory. Rather than discard it, businesses and institutions can connect with local food rescue organizations. WWLP recently included another unique outlet for food donation – the Zoo in Forest…
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Single stream recycling (or “mixed” recycling) is a system in which recyclable materials such as cardboard, paper, and plastic, metal, and glass containers are collected together for processing. Single stream recycling now accounts for the majority of commercial and residential recycling due to the efficiency and cost savings it offers. Most Massachusetts material recovery facilities…
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RecyclingWorks in Massachusetts developed the following best management practices for office and institutional furniture and equipment reuse. In the spring of 2018, RecyclingWorks convened a series of meetings with commercial, institutional, and municipal stakeholders and office furniture and equipment service providers. These meetings, held at the Devens Eco-Efficiency Center in Devens on May 3, 2018, EcoBuilding…
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The hospitality industry generates a wide range of materials and can have significant quantities of cardboard, paper, food and beverage containers as well as food waste. All of these materials have well established recycling markets and establishing programs can help reduce operational costs and provide a marketing edge. In addition, these facilities may have other…
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Many types of businesses and institutions generate food scraps at their facilities. Many supermarkets, restaurants, hotels, catering operations, hospitals, colleges & universities, food manufacturers and processors generate large amounts of food scraps and can benefit significantly by diverting this material from disposal. In addition, the Massachusetts Department of Environmental Protection established a commercial organics waste…
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Tips for Starting a Recycling Program at Your Business RecyclingWorks in Massachusetts is here to walk you through the basic steps of starting a new recycling or composting program or improving on an existing program. We provide general guidance on this site but if you have specific questions, or would like to request RecyclingWorks Technical…
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RecycleMania, a national competition to mobilize waste reduction at colleges and universities, is accepting case study submissions for creative waste reduction or educational campaigns. The RecycleMania Campus Engagement Case Study Competition is a way for colleges and universities to showcase their efforts to reduce waste and influence institutional and personal practices. There are three types…
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This guidance is intended to provide guidelines for contractors, architects, and property owners interested in increasing C&D reuse and recycling. The scope of this guidance covers a range of types of projects and project scales. It covers deconstruction, demolition and renovation projects, the reuse of building materials and donation of usable materials, on-site source separation…
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RecyclingWorks is developing best management practices for building professionals to increase recycling and reuse of construction and demolition (C&D) materials. RecyclingWorks is coordinating a series of stakeholder meetings that will inform the development of this guidance. Through these meetings, RecyclingWorks is learning about reuse and recycling of these materials from the experience of contractors, architects,…
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Practice Greenhealth is hosting a five-part series, “Feed People, Not Landfills,” on reducing food waste in hospitals. Practice Greenhealth, a nonprofit membership organization, is a source for environmental solutions in the healthcare sector, including webinars, eLearning, and educational programs. The five webinars focus on food waste assessment, prevention, donation, and management in the health care…
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MetroWest Daily News reports on a range of food waste reduction efforts going on across the MetroWest region. The Massachusetts Commercial Organics Waste Ban, which went into effect in October of 2014, has motivated increased interest in diverting surplus food and food scraps from landfills and incinerators. The article describes examples of businesses and institutions…
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Gould Farm is a residential community nestled in the Berkshires that promotes recovery for people with mental health and related challenges through meaningful work, community living, and clinical care. The farm recently received Compost Site Technical Assistance from RecyclingWorks to help in manage their manure and food scraps. RecyclingWorks provided onsite assistance to assess their current composting…
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In 2014, the Massachusetts Department of Environmental Protection (MassDEP) established a solid waste disposal ban that applies to businesses and institutions disposing one ton or more of food waste per week. Effective November 1, 2022, the MassDEP lowered the threshold for the commercial organics ban so that it applies to businesses and institutions generating one-half…
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Best Management Practices for Reusable Takeout Containers at Food Establishments in Massachusetts To download or view the guide as a PDF, click here: Reusable Containers BMP. For a go-to checklist that summarizes the action steps of this BMP, see our Implementation Guide. This Resource List of Reusable Products and Service Providers may also be helpful for…
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Recent restrictions and closures due to COVID-19 may leave your business or institution with excess food in your inventory. Whether you are a restaurant, college or university, supermarket, or other business, consider donating your surplus, edible food to the local community rather than throwing it away. Many food rescue organizations are currently able to distribute…
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The University of Massachusetts at Dartmouth (UMass Dartmouth) was recently awarded the College/University Partner of the Year for the 2018 national WasteWise awards. WasteWise is a free program – sponsored nationally by the U.S. Environmental Protection Agency (EPA) and in Massachusetts by the Department of Environmental Protection (MassDEP) – designed to help private and public organizations work to reduce…
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Learn about capturing building materials for reuse and recycling from an Auburndale Builders project in Wayland, MA.
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On November 8, E.L. Harvey & Sons hosted RecyclingWorks in Massachusetts (RecyclingWorks), the Massachusetts Department of Environmental Protection (MassDEP), and the US Environmental Protection Agency (EPA) for the 2018 Fall WasteWise Forum. This forum focused on reducing contamination in the recycling stream, an important and timely topic for businesses, institutions, and recyclers. Below we summarize the top five…
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Following the success of the Lenox Environmental Committee’s outreach to encourage restaurants in the Town of Lenox to start diverting food scraps for composting, RecyclingWorks in Massachusetts approached the Town of Lee for a similar program. The Lee Greener Gateway Committee and RecyclingWorks reached out to a few dozen restaurants in Lee to promote diverting…
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The Huffington Post reports on the Food Recovery Network’s role in reducing the amount of wasted food on college campuses. The article cites RecyclingWorks’ Food Waste Estimation Guide in calculating that an average student living on campus throws away 141 pounds of uneaten food annually. Because of the large volume of wasted food on college…
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The Boston Globe reports on BJ’s Wholesale Club’s partnership with Feeding America to help donate surplus food to those in need. BJ’s locations work with 45 local food banks in 15 states including the Greater Boston Food Bank to donate fresh produce, baked goods, dairy products, meat, and fish. GBFB helps to feed as many…
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Supermarkets that bale rigid plastics – such as deli containers, floral buckets, and pharmacy bottles – can generate significant revenue. The Association of Postconsumer Plastic Recyclers (APR) recently created a training video to help grocery stores start baling rigid plastic containers. The APR case study of several methods of disposing of rigid plastics found that…
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The RecyclingWorks in Massachusetts program has worked with local health officials to develop recommended Best Management Practices (BMPs) for use by health agents to support and inform local oversight of commercial food waste collection programs. The commercial organics waste disposal ban affects any business or institution that disposes of one ton or more of food…
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RecyclingWorks in Massachusetts presents a case study on Johnny’s Luncheonette, an iconic diner in Newton with robust recycling and food waste diversion programs. Johnny’s Luncheonette partners with local environmental groups, such as Green Newton, on a variety of sustainability initiatives, and shares information on their food scraps composting program with customers through interactive signage.
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RecyclingWorks in Massachusetts presents a case study and instructional video featuring a Structure Tone interior renovation project in Boston that demonstrates source separation of construction and demolition materials. Structure Tone aims to model waste diversion processes that can be replicated at other construction projects to keep C&D materials from going for disposal, reduce carbon emissions,…
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The supermarket industry in Massachusetts has long been a leader in diverting wasted food from disposal. Recent media coverage highlights successful food recovery efforts conducted by three grocery chains with locations in Massachusetts: Hannaford Supermarkets, Stop & Shop and Whole Foods Market. These grocery retailers, as well as many others, employ strategies across the EPA…
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Colleges and universities vary widely in terms of size and infrastructure, but most have common needs for diverting waste. In many ways, a campus is like its own city with a wide range of waste materials. Just about every building generates cardboard, academic buildings have potential to redirect large amounts of recyclable paper, while public campus…
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After receiving a failed load letter for excessive amounts of cardboard in the trash, Wyman’s Liquors made simple changes to their recycling program. Learn how Wyman’s came back in compliance with Massachusetts waste ban regulations and diverts 90% of the materials generated on-site. See the previous Wyman’s Liquors Case Study (2012) to learn more about…
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As many Massachusetts restaurants, institutions, event venues, and other businesses face temporary closures due to COVID-19, there is a large amount of surplus food that cannot be utilized or sold. To keep this food out of the trash and help support the local community, many of these entities are seeking ways to donate edible food…
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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…
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Green Biz recently reported on how the World Resources Institute (WRI) is taking steps to reduce office food waste in line with state, federal, and international food waste reduction goals. Below are some strategies and steps that your organization can take to address and reduce wasted food: If your office does not already have one,…
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Learn how The Lenox Hotel has maintained a successful food waste diversion program for 4 years, donating over 80 meals per month and diverting 312,000 pounds of food scraps for composting each year. See the previous Lenox Hotel Case Study (2014) to learn more about program implementation.
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Learn how the Lenox Environmental Committee and RecyclingWorks helped eight small restaurants start diverting food scraps for composting.
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Learn how Massachusetts College of Art and Design set up a successful front and back-of-the-house compost collection program that diverts about 80 tons of food waste annually.
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Learn how Boston Public Market, with the help of RecyclingWorks, donates surplus food and compost food scraps.
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Learn how Saloomey Construction diverted over 90% of construction and demolition materials from disposal at The Columns project in Northampton.
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Learn about Westin Boston Waterfront Hotel’s waste diversion efforts through single stream recycling, source separation of food scraps, and food recovery program.
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Learn how America’s Food Basket stores worked with CERO, an employee-owned cooperative, and RecyclingWorks to implement a successful composting program.
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Learn about food donation practices at two businesses as they partner with food rescue organizations to successfully divert nutritious food from disposal and provide it to people in need.
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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…
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The US Environmental Protection Agency’s Food Recovery Hierarchy ranks feeding hungry people near the top of its priorities as a strategy to reduce wasted food. When businesses and institutions donate edible wholesome food, it has a positive impact on the environment while also supporting the local community and economy. The Massachusetts Department of Environmental Protection…
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The US EPA’s Wasted Food Scale ranks source reduction as one of the most preferred strategies to reduce wasted food. Businesses should consider how each strategy on the EPA scale can contribute to a comprehensive food waste reduction plan. While this guidance focused on preventing food waste, other RecyclingWorks guidance addresses food donation and source…
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Pine Island Farm, a large dairy farm in Sheffield, Massachusetts, recently received one of the American Biogas Council 2017 Biogas Industry Awards for its innovative on-farm anaerobic digestion (AD) facility. Pine Island Farm developed the system to help combat common farming industry concerns such as manure management, groundwater protection, and odor control. Anaerobic digestion represents…
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In the face of a changing dairy market, Barstow’s Longview Dairy Farm in Hadley, MA capitalized on another product from their cows: manure. Manure Manager reports that Vanguard Renewables invested in the construction of an anaerobic digester that allows the farm to repurpose the manure as both fuel and fertilizer while reducing business operation costs.…
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A BioCycle article demonstrates the progress Massachusetts has accomplished in eliminating food waste and the continuing challenges and opportunities for growth. The article was written by John Fischer, Branch Chief for Commercial Waste Reduction at the Massachusetts Department of Environmental Protection and Elizabeth Johnston who is a Senior Manager at ICF’s Cambridge office. Massachusetts has…
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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…
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This month, the Massachusetts Department of Environmental Protection (MassDEP) awarded $500,000 in grants through the Recycling Business Development Grant (RBDG) program. These awards went to three companies looking to better process and manage packaged food materials. The awardees include EL Harvey and Sons, Inc. in Westborough, CRMC Bioenergy, LLC in Mansfield, and Troiano Trucking, Inc.…
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Medical Academic and Scientific Community Organization (MASCO) reports on the impacts of the Massachusetts Commercial Organics Waste Ban on their members. MASCO, a nonprofit organization for Boston’s Longwood Medical and Academic area (LMA), strives to benefit those who live, work, study or receive care in the area. MASCO members have increased their food waste diversion…
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The Environmental Council of the States (ECOS) recently featured the Massachusetts Commercial Organics Waste Ban in a Success Story Video. ECOS is an association that helps state agencies to improve human and environmental health in the US. Massachusetts is one of the first states in the nation to implement an organics disposal ban. The ban,…
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GreenBiz reports a new collaboration to research and identify strategies for reducing food waste known as Rethink Food Waste through Economics and Data (RFED). ReFED is led by a group of businesses and foundations including Sodexo, Deloitte Consulting, MissionPoint Capital Partners, and the Closed Loop Fund. ReFED research has identified $165 billion in annual lost revenue in the…
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In February, Food Engineering Magazine published an article on tactics that food and beverage manufacturers are taking to reduce waste. Food and beverage processors are using a wide variety of methods to reduce waste; these efforts help meet company’s sustainability goals while offseting manufacturing costs. The article includes some tips from RecyclingWorks for reducing waste.…
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RecyclingWorks in Massachusetts regularly hosts College & University (C&U) Forums. These forums are particularly useful for facility managers, dining service operators, and recycling and sustainability coordinators to network and discuss waste reduction topics. Stay tuned for more information about the next College & University Forum. To suggest a topic for a future C&U Forum, sign…
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WABI TV5 reports on a new food waste depackaging and anaerobic digestion system operated by Agri-Cycle Energy and Exeter Agri-Energy in Exceter, Maine. The depackaging machine helps divert packaged food waste from landfills. Packaged food is fed into a large drum that breaks up the packaging. The food waste is then fed into 400-thousand-gallon anaerobic…
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A recent article in the telegram.com spotlights food donation programs at College of the Holy Cross, Becker College, Nichols College, and Framingham State University. These colleges have joined the Food Recovery Network. This national organization that helps recover perishable food from colleges for donation to people in need. Each school now donates some of the…
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Masslive reports that Valley Zero Waste, a volunteer-run group, is hosting a contest to design a window decal for restaurants that divert food scraps for composting. The announcement of this contest coincides with the one year anniversary of the Massachusetts Commercial Organics Waste Ban. The window decals are intended to help encourage smaller restaurants, which…
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Students at Emerson College created a short documentary that follows Food For Free, a food rescue organization based in Cambridge, as they capture donated food and distribute it to those in need. RecyclingWorks in Massachusetts assists businesses and institutions with recycling and food waste reduction through composting and food donation. To speak to a recycling…
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A recent article in E&E Publishing describes how new laws, like Massachusetts’ Commercial Food Waste Ban, are helping to increase the portion of surplus food that is donated to charity. While a large portion of food diverted from the waste stream is composted, many organizations are helping connect food producers to food banks. In the…
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This article from wcvb.com highlights the great work being done by Lovin’ Spoonfuls, a Boston-based food-rescue organization. Grocery stores often have a hard time selling bruised or blemished produce; instead of that unsold food going out with the trash, Lovin’ Spoonfuls collects and distributes it to soup kitchens and other organizations that feed the hungry.…
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From GreenBiz.com – An article about the value of and means to reduce corporate food waste. Find the original article here. The following steps are recommended. For technical assistance in starting a corporate food waste management program, contact the RecyclingWorks hotline at (888)254-5525, or info@recyclingworksma.com. Assess your food waste and current activities Identify the internal…
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Johnny’s Luncheonette, an iconic Newton diner with robust recycling and food waste diversion programs, continues to push the envelope in sustainability. The diner now offers a reusable takeout container program! Customers who choose to join the program can order menu items for takeout in containers that won’t end up in any waste, recycling, or composting…
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Since 2014, when the Massachusetts Department of Environmental Protection (MassDEP) enacted the Commercial Organics Disposal Ban, businesses and institutions across the state have increasingly diverted food waste. While food waste diversion leads to significant environmental benefits, it also has the potential to provide cost savings for businesses and creates opportunities to address customer and employee…
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RecyclingWorks in Massachusetts presents case studies featuring Ecos Properties, a commercial real estate company that transformed a large-scale renovation project into an impactful reuse and recycling initiative, and Worleybeds, a mattress manufacturer and retailer with a strong mattress recycling program that diverts hundreds of tons of material from disposal per year.
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Fenway Park in Boston may be the oldest ballpark in Major League Baseball but that hasn’t stopped the venue from heading into a new frontier by going green. The venue has several initiatives to be carbon neutral and to be a more sustainable facility. The ballpark was even recognized in 2018 by Major League Baseball…