Above photo: From RethinkWasteProject.org.
Go Green: New state commercial food waste ban in effect Oct. 1
The Massachusetts commercial food waste disposal ban will go into effect on Oct. 1. The Center for EcoTechno logy administers the Re cyc lingWorks in Massa chu setts, a state Depart ment of Environmental Protection program that helps businesses divert waste and comply with waste bans.
Who will be subject to the ban’s regulations?
The disposal ban applies to any business or institution that sends one ton of food waste or more per week to landfills or incinerators. This includes, but is not limited to, supermarkets, wholesalers, restaurants and large cafeterias. About 1,700 entities in Massachusetts will need to comply with this regulation.
What impact is the food waste ban likely to have?
Each year, Massachu setts businesses and institutions throw away ap proximately 600,000 tons of organic materials, in cluding food waste. It is estimated the 1,700 or so businesses subject to the food waste ban will divert approximately 200,000 tons of waste from disposal annually — equivalent of taking more than 41,000 cars off the road in terms of greenhouse gas emissions.
How can businesses come into compliance with the ban?
A great starting point for businesses and institutions trying to divert waste from landfills and save money is to reduce the total volume of food waste they generate.
Some methods to accomplish this include reducing the number of items offered on menus, providing flexible portioning choices, discounting items close to expiration at supermarkets, ordering and scheduling food deliveries more efficiently and utilizing proper food storage techniques.
Another option is to donate surplus food to local food banks or pantries. Not only does this keep valuable materials out of landfills, it also provides consistent sources of food to people in need throughout your community. Learn more about starting a food donation program at your business at recyclingworksma.com/donate
Finally, business and in stitutions have the option to divert their remaining food waste from landfills or incinerators by transforming their waste into a useable resource. This can be accomplished by composting waste on-site, using waste as animal feed, and sending waste to off-site processors such as commercial compost sites and anaerobic digesters.
