- At December 23, 2016
- By Emily Susan Gaylord
- In Articles, Climate Change, Composting, Energy efficiency, Energy Savings, Food Donation, Food Waste, Go Green, Green for Business, Green for Homes, Health & Safety, Local green power, Press Release, Recycling, RecyclingWorks, Renewable Energy, Sustainability, Waste Diversion
To help businesses and institutions maximize recycling, reuse, and composting opportunities, the Center for EcoTechnology administers a program called RecyclingWorksMA for the Massachusetts Department of Environmental Protection. The agency has just released a report highlighting the economic benefits in Massachusetts of food waste reduction initiatives. The following post, with a link to the report, was originally posted on the RecyclingWorksMA blog.
And continuing the theme of economic successes in the state that are linked to environmental and economic sustainability initiatives, the Mass. Clean Energy Energy just released it’s annual Clean Energy Industry Report, which describes significant growth in this sector over 2015!
Yesterday, December 22, the Massachusetts Department of Environmental Protection (MassDEP) released a new report highlighting the positive economic benefits of reducing food waste. This report studied the effects of the Massachusetts Commercial Food Waste Ban, which prohibits businesses and institutions that generate one ton or more of food waste per week from disposing of that waste in the trash. About 1,700 facilities such as universities, supermarkets, food processors, hotels, conference centers, and restaurants are subject to the ban. This ban, which went into effect in October of 2014, was the nation’s first requiring commercial entities to divert wasted food from disposal via donation, animal feed, anaerobic digestion, or composting.
Community leader, writer, educator, and outdoor enthusiast Lauren Stevens of Williamstown, Mass., has received the 2016 Alan Silverstein and Laura Dubester Award for Community Environmental Leadership from the Center for EcoTechnology.
Stevens, who has been working for more than three decades to protect and raise awareness about our local environment, received the award today, Wednesday, March 23, at a Berkshire Chamber of Commerce function at Crissey Farm in Great Barrington. Dubester and CET Associate Director Nancy Nylen were the presenters.
The award is named after Silverstein and Dubester, a couple who served as co-directors of CET for 22 years until they retired in 2010. Dubester joined CET in 1977 and Silverstein in 1978. They became co-directors of the organization in 1988. Silverstein passed away in 2014.
Have you ever felt confused or overwhelmed with information about climate change? This New York Times article offers a concise summary of the causes and effects of climate change, as well as the actions you can take (and we can help you take!) to make a difference. If you’re ready to start taking steps to stop climate change, call us today at 413-445-4556 or e-mail us at firstname.lastname@example.org for help!
When you think of attending a professional sports game, do images of eating hot dogs and ice cream instantly come to mind? Food at sports events is an important part of the experience– but it does not have to be wasteful and environmentally damaging. Considering the massive size of stadiums and the number of people they serve, sports venues have an opportunity to make an enormous difference for the environment by reducing food waste and sourcing food locally. The good news is, many of them are starting to do so!
A recent report by the Green Sports Alliance (GSA) and Natural Resource Defense Council (NRDC) features 20 professional sports venues across North America that are implementing more sustainable food service and disposal practices. Many of these venues have programs to donate or compost excess food. The report includes tips for starting composting programs at sports venues.
Boston’s Fenway Park, with over 37,000 seats.
Stadiums serve hundreds of thousands of people each year, providing a great opportunity to reduce food waste, and also to support local, sustainable agriculture. RecyclingWorks in Massachusetts assists businesses and institutions with recycling and food waste reduction through composting and food donation. To speak to a recycling expert, call our hotline: (888) 254-5525 or email us at email@example.com.
By Marketing Assistant Sonja Favaloro
Photo Courtesy of Ben Garver — The Berkshire Eagle
This Berkshire Eagle article tells the story of seven restaurants and one market in Lenox, Massachusetts that have combined forces to compost their food scraps. Alta, Church Street Cafe, Frankie’s Ristorante Italiano, The Old Heritage Tavern, Table Six, Firefly, Spoon and Lenox Natural Foods have contracted with Empire Zero Waste to bring their uneaten and leftover food to Meadow Farm in Lee, Holiday Brook Farm in Dalton or other composting facilities. They utilized the technical support of RecyclingWorks, a program administered by the Center for EcoTechnology (CET), to set up their system.