On October 1, the commercial food waste ban went into effect for Massachusetts. It requires companies, businesses, hospitals, and universities generating more than 1 ton of organic material per week to make necessary reductions in their disposal. Such entities have many options to comply with the ban, including pre-consumer reduction, re-purposing usable food, donations, and composting.
The food waste disposal ban is part of a larger effort in Massachusetts to reduce the waste stream by 30% by 2020 and 80% by 2050. Massachusetts Department of Environmental Protection (DEP) Commissioner David W. Cash recently stated, “The food waste ban provides a win-win-win-win-win for residents and businesses in the Commonwealth. It will reduce waste, save money on disposal costs, create renewable energy, cut emissions from fossil fuel use, produce rich fertilizer for farm use, and grow jobs and stimulate the economy.” Read the full press release at the link below.
CAPACCIO recently had a webinar on this topic “Commercial Food Waste Disposal Ban Regulations – How will it affect your company?” Along with our guest presenter, John Fischer of MassDEP, the webinar provided an overview of the regulation, methods of how to determine how much waste you are generating, and ways to set and communicate goals and track your usage. To download and view the webinar, see the link below.
We also discussed ways this program can be incorporated into your new or existing sustainability program, to your benefit. Regardless of the stage you are in, CAPACCIO can provide assistance. Please contact Julie Muszalski at 508.970.0033 ext. 124 or email@example.com for more information.