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…
How Feeding the Massachusetts Community Can Feed Your Bottom Line
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…
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…
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…
Who Can Donate? Understanding Food Donation Breaking Down Barriers to Food Donation Start or Strengthen Your Food Donation Program
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…
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…
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…
