Nov 15, 2015 | Food Service East
Regulations and global sustainability programs are beginning to change the behavior of many restaurants and how they dispose of their organic waste. Numerous disposal alternatives for organic waste such as donation, re-use, composting, and on-site aerobic digestion...
May 27, 2016 | Bloomberg Business
When Dunkin’ Donuts franchise owner Bill Mulholland wanted to reduce costs, he took a closer look at his garbage. About a year ago, he got a deal on a $400-a-month bio-digester—a commercial, dishwasher-size steel box filled with bacteria that converts food waste into...
Jun 3, 2016 | Environmental Leader
In 2009, San Francisco became the first local municipal ordinance in the United States to universally require source separation of all organic material, including food residuals. Since then, cities, counties and a handful of states have passed similar legislation...
Jul 17, 2016 | New York Post
With some new rules, New York is trying to rein in one aspect of decadence in the city that always bites: food waste. Picky dieters and the wasteful “I could eat” crowd leave behind a million tons a year of uneaten meals that saturate landfills. The rules take effect...
