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Historically, the hospitality sector has been a significant generator of food waste, and included within this sector are hotels, events, and food service, among others. It is estimated that customer-facing businesses, including foodservice, grocery retail, and others, contribute 18 million tons annually or approximately 20% of the total food wasted in the US.¹ Of the…

Green Sports Day is quickly approaching! In 2015, President Obama appointed October 6 as the day that celebrates the Green Sports Alliance, and the global impacts sports can have for both people and the planet. Fast forward to 2023, Green Sports Day was celebrated in 14 countries with 168 official participants.¹ Sustainability in sports is…

By Kate Worley Part 2: Making the Business Case for Food Waste Recycling Food waste is a topic increasingly recognized for its impacts economically, socially, and environmentally. For businesses that sell food products, after a focus on prevention, upcycling and donation, recycling should be the next step in responsibly managing wasted food. Employees may also…

By Kate Worley Making the Business Case for Food Waste Recycling Food waste and loss is a topic that is now being recognized for its impacts economically, socially, and environmentally. For businesses that sell food products, after a focus on prevention, upcycling and donation, recycling should be the next step in responsibly managing wasted food….

By Kate Worley Composting is a controlled biological decomposition process in the presence of oxygen (aerobic) that produces a rich, dark, earthy soil amendment.¹ Organic inputs to the composting process can include yard wastes, food wastes, crop residues, manure, and biosolids, and a successful composting process requires the correct carbon to nitrogen balance of materials.¹…

The hospitality sector is a significant generator of food waste, and included within this sector are hotels, events, and food service, among others. It is estimated that customer-facing businesses, including foodservice, grocery retail, and others, make up approximately 20%, or 18 million tons, of surplus food in the U.S. annually. ¹ Of the surplus food…