Learn about the challenges and accomplishments of Genzyme Corporation’s food waste management program, and the steps they implemented to divert 6,620 lbs of food waste in the first year!
Learn about the steps the Sheraton Colonial Hotel & Conference Center took to increase sustainability, save money, and create a culture of conservation with their employees.
Learn the Center for EcoTechnology’s approach to waste management, which maximizes waste diversion with recycling, composting and employee involvement.
Learn how the Hilton Garden Inn has implemented commercial composting in the Devens area.
Shattuck hospital and their hauler, Save That Stuff, have been working together since 2003, resulting in a savings of $32,000 in solid waste management costs over the past ten years!
Learn the simple steps used by Cooley Dickinson Hospital to expand their composting program and divert 60 tons of organic waste!
Learn how the Boston University Dining Services established a food waste diversion program in partnership with its hauler, Save That Stuff.
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…
Learn how the University of Massachusetts diverted over 1200 pounds of food waste per day by implementing a composting program.
Big Y foods began diverting food waste from disposal in the mid 1990s. Today, all the stores recycle cardboard, paper, and film plastics, and more than 80% of the Big Y locations in Massachusetts have active composting programs.