In an article that appears in Green Lodging News, Dan Reuben discusses innovations in the hotel industry since he co-founded Boston Green Tourism in 2005. Hotels have the potential to use large amounts of energy and water, and produce a large quantity of waste. In the article, Reuben writes that the hotel industry has improved…
Learn how Harvard University achieves 55% waste diversion, despite limited storage and dock space, by utilizing technology and student involvement.
Learn how RecyclingWorks helped Davis Farmland save an estimated $660 in disposal costs by recycling bottles and cans.
An overview of recycling and on-site composting programs at this annual ten-day event.
Learn how Blue Man Group expanded their recycling system, began food waste diversion and drastically reduced waste disposal costs while meeting internal green initiatives.
Century Kitchens provides an excellent model for businesses in transition by demonstrating cost-effective reuse and recycling alternatives to disposal.
Learn how Haydocy Gas Station in South Hadley eliminated 600 pounds of waste annually by recycling bottles & cans.
Learn how Wyman’s Liquors in Leominster saved $7,000 annually by recycling their cardboard. See the updated Wyman’s Liquors Video and Written Case Study (2020) to learn how they expanded their recycling program to divert 90% of materials generated on-site.
Read about the steps the Clio Restaurant in Boston, MA takes to divert nearly 50,000 lbs of food waste annually!
State Street Corporation decreased their total waste volume by 13% simply by implementing a pre-consumer composting program!