Resources

Stop thinking of used cooking oil as waste! It's one of the food industry's most valuable byproducts. Here's how it gets recycled into renewable fuel, and what that means for your kitchen.

Dry food manufacturing byproducts — bakery trim, cereals, chips, cottonseed — are nutritionally dense and well-matched to animal feed recycling. This post explains what qualifies, the logistics involved, and why it's worth treating as a product recovery opportunity.

Synthetic fertilizer prices have been climbing for years, driven by energy costs and foreign supply chains outside any farmer's control. Food processing residuals offer a domestically sourced, agronomically proven alternative, one that Denali provides to farmers at no cost. Here's what FPRs are, what they do for soil health and crop yields, and what farmers are actually saving.

Launching a food recycling program is only the beginning. Over time, operations change, workflows will shift, and new employees will join the team. This guide explores the operational practices that help programs stay effective long after launch.

Rolling out a food recycling program comes with a learning curve. This guide covers the most common pitfalls: contamination, participation gaps, and workflow friction. It also offers practical ways to address them before they stall your program.

Employee adoption determines whether a food recycling program gains traction or stalls. Learn how training designed around real store and facility workflows helps teams integrate recycling into daily operations and sustain participation over time.