Nutritious Food Waste: Waste Not, Want Not!

By Shomita Bhattacharya, Program Specialist

According to the USDA, America wastes 30-40% of our food supply every year. In 2010, this totaled 133 billion pounds of food, worth $161 billion! These are large numbers that describe the food waste of the entire nation, but what do they mean in terms of individuals like you and me? The John Hopkins Bloomberg School of Public Health’s Center for a Livable Future analyzed the nutritional composition of wasted food in the United States, and found that on average, the amount of food wasted per person per day in the US is equivalent to:

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Food Waste True or False

By Kevin Pink, Marketing & Development Assistant

It’s the season of farmers markets and cookouts! There’s always another new recipe to try out or leftovers from yet another cookout going into the refrigerator. We’ve all been there- whether it’s a half-eaten container of strawberries that grows fuzzy, or milk left a week or so too long, food waste is a common problem. Part of the issue is a lack of education on the topic. How much do you know about food waste in America? Join us for a little food waste true & false and put your knowledge to the test!

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WasteWise Spring Forum: Helping More Businesses Waste Less

By Matt Brodeur, Green Business Fellow

Photos Courtesy of Ben Coe

On May 9, Gillette Stadium hosted RecyclingWorks in MA, MassDEP, and US EPA for the WasteWise Spring Forum on food recovery across the EPA Food Recovery Hierarchy.

RecyclingWorks organizes the WasteWise Forums which take place in the spring and fall each year and span a range of solid waste, recycling, and food waste topics for businesses and institutions. The Center for EcoTechnology (CET) administers RecyclingWorks, a MassDEP funded program which assists businesses and institutions with establishing recycling and composting programs.

Bronson Green, Site Operations Manager for Gillette Stadium

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Vermicomposting for Everyone!

By Katie Costantini 

Did you know that you don’t need a yard, or even a space outside, to compost your food waste? You can compost inside your home using worms! Vermicomposting uses worms and naturally present microorganisms to transform your kitchen and yard waste into nutrient rich humus, or compost, that you can use to help plants grow.

Vermicomposting not only creates a quality product that you can use on your garden, house plants, or lawn, but it can also save you money by reducing trash hauling costs. It also has a positive impact on the environment! Keeping food and yard waste out of the trash reduces both carbon emissions associated with garbage transportation and methane emissions produced when organic waste decomposes anaerobically in a landfill.

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New England Universities Lead on Food Waste

By Matt Brodeur, Green Business Fellow

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 can take diverse approaches to reduce the amount of food waste they send to landfills and waste-to-energy facilities. Some colleges, such as Roger Williams University, emphasize reducing food waste before it leaves the kitchen and through student education. Others, like Harvard University, make a concerted effort to divert as much food waste as possible through donating food to feed hungry people.

CET administers RecyclingWorks in Massachusetts, a program funded by the MassDEP to help businesses and institutions, including universities, establish or improve recycling and food waste programs. RecyclingWorks hosts two College & University (C&U) Forums annually for facility managers, dining service operators, and sustainability coordinators to network and share insights on campus waste reduction. The Spring 2017 C&U Forum will be held at Smith College in Northampton, MA on May 4, 2017. The forum this spring will focus on source reduction of food waste with several colleges sharing their experiences with these efforts. To register, please send an email to

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