In this REV guest blog, Sustainability Circle participant Chef Works shares a recent waste diversion initiative to keep thousands of plastics bags out of the landfill.
A recent New York Times Op-Ed confronted the economics of recycling, asserting that in spite of significant government and media efforts to extol the virtues of recycling, it basically doesn’t make much sense, neither economically nor environmentally. So why even attempt to recycle or compost at all? Let’s just get rid of those blue and green bins altogether.
While recycling and composting is still a challenge in some regions, more and more municipalities are becoming motivated to improve their recycling rates with the help of advanced waste reduction technologies such as organic waste pulpers. These new technologies have the advantage of offering even safer treatment and disposal options and providing new sources of renewable energy.
If you’re a business who deals with food at just about any level — even if it’s just leftovers from the office lunch room — how to best manage food waste is probably at least edging onto your radar. For organizations in the hospitality, food service, or food & beverage manufacturing industries that have committed to a sustainability agenda, food waste is certainly moving front and center. Here’s what your business can do to better manage food waste.