Special Series Waste Management: Waste Reduction via Two Noncommercial Foodservice Operators

Restaurants and foodservice operations of all types are becoming more interested and active in food waste reduction. However, one might argue that noncommercial foodservice operators — those in the college and healthcare sectors, especially — have led the charge. That’s based on the fact that they tend to produce the greatest amount of waste compared to others and realize the impact they can have on the environment by reducing that amount.

Special Series Waste Management: Compliance Check

The legal landscape in regard to food waste continues to expand dramatically, and food-producing entities across the country feel the impact.

Waste Management Series: A Tale of Two Recoveries: Energy Recovery at the Kitchen and Local Level

When it comes to the phrase “energy recovery,” most of us likely think of capturing energy from equipment, like dishwashers. While that’s certainly an important part of overall waste management, the other type of energy recovery as it relates to waste comes from capturing gasses from anaerobic digester (AD) systems and even traditional landfills that can potentially convert into energy.