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The industry's most important news, information and regulations around the organic waste stream, the process of anaerobic digestion, managing food waste, composting and yard waste.
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Waste reduction and sustainability are becoming increasingly important issues for communities across the country. Backyard composting programs have proven to be an effective solution that offer a range of benefits, from cost savings to...
Minnesota schools are continuing to make commitments to menu planning and using programs to help reduce the amount of food waste in its cafeterias with its Offer vs Serve Program.
University of Cincinnati student, Caroline Bussick, was tasked with a project to design something with sustainability in mind, and she did so with food waste to create new products.
In the United States, 30-40 percent of food is wasted each year, with most of it going to landfills, rotting in field, or floating in sewers. Now, kitchens are taking action to save those scraps.
This week's top stories include food waste prevention information, the Circular Valley Initiative, challenges with healthcare waste and efforts to understand direct emissions measurements from landfills.
Localism is a growing trend, with consumers demanding (and willing to pay more for) locally-grown food and locally-made products, and thinking about the supply chains and human labor involved in those projects, and how the production of food or...