Discover the MA organic waste ban from the state-funded program, RecyclingWorks. Presented by Elise Vergnano at Triumvirate's roundtable.

1. RecyclingWorks in
Massachusetts
State-funded waste diversion assistance
Elise Vergnano, Green Business Specialist

2. RecyclingWorks in Massachusetts
• State-funded, free assistance
• Helps businesses and institutions maximize
waste diversion opportunities
• Services include:
– Online resources
– RecyclingWorks hotline
– Direct technical assistance

3. RecyclingWorks in Massachusetts
• Helps businesses and institutions divert about
24,300 tons of waste annually
• In FY 2014, RecyclingWorks
– Assisted 350 businesses through the hotline
– Delivered technical assistance to over 50 entities

4. Estimate
How much food waste are you disposing?

5. Estimate using Industry Standards
• Average food waste disposal data compiled
by sector
• Industry sectors include:
– Colleges & Universities
– Correctional Facilities
– Elementary &
Secondary Schools
– Hospitals
– Lodging & Hotels
– Nursing Homes
– Restaurants
– Supermarkets
– Venues & Events

6. Estimate using Industry Standards
Example

7. Track Food Waste

8. Comply
What are the options for diverting food
waste from disposal?

9. Food Waste Diversion Options
Reduce
Reduce the total volume of food waste generated
Donate
Donate unused food to people through food banks, soup kitchens, and shelters
Process
On-Site Options Off-Site Options
Anaerobic
Digesters
Animal
Feed
Compost
Industrial
Uses

10. Reduce
• Ways to prevent food waste:
– Tailor food purchases
– Provide flexible portions
– Discount food near expiration
– Store food properly
– Maximize use of ingredients
Find out more at www.epa.gov/foodrecoverychallenge

11. Donate
Businesses
donate
surplus
food
Food banks
sort, store,
and
redistribute
to agencies
Agencies
serve meals
and
distribute
food
Food
insecure
individuals
receive
quality food
• How does surplus food reach those in need?
• What types of businesses donate food?
– Farms
– Supermarkets
– Food Manufacturers
– Catering Companies
– Large Restaurants
– Large Cafeterias

12. Process On Site
• Pulpers and Shredders
• Dehydrators
• Composting
• Anaerobic Digestion
* For more information see this report by Northeastern
students on MassDEP’s website

13. Process Off Site
• Animal Feed
• Industrial Uses
• Composting
• Anaerobic Digestion

14. CASE STUDY: Worcester State University
• Worked with RecyclingWorks to set up an
off-site composting program
• Serves 2,000 meals per day
• Diverts 40 tons of food waste annually
Watch a RecyclingWorks
video to learn more

15. Find A Recycler Directory

18. Manage
What can you do to best manage a food
waste separation program?

19. Best Management Practices
In the Kitchen
• Ensure containers are
– Labeled
– Leak proof
– Covered when not in use
• Remove food waste from the
kitchen at the same frequency as
trash

20. Best Management Practices
On the Loading Dock
• Dumpsters, toters, or compactors should be
– Cleanable
– Leak-free
– Capable of being locked
For more information, see our Food Waste Diversion Guide for Restaurants
• Food waste should be collected
for processing at least
– 2 times per week in the summer
– 1 time per week in the winter

21. WasteWise Vendor Fair
Connect with haulers, compostable product
vendors, food donation and rescue organizations,
and onsite organic waste reduction technologies.
When: Thursday, June 12th, 2014
Doors open 9:00 am - 2:00 pm
Where: Sheraton Framingham Hotel &
Conference Center
Any institution that generates food waste
should attend – it’s free!
Register Here

22. Additional Information
Visit our website at
www.recyclingworksma.com
RecyclingWorks Hotline
(888) 254-5525
info@recyclingworksma.com
Elise Vergnano |(617) 292-5619 | elise.vergnano@state.ma.us

23. CASE STUDY: Jordan Dairy Farms
• Located in Rutland, MA - completed in 2011
• Feedstock = manure + food waste
• Generates 1.7 million kWh of electricity
per year
Watch MassCEC’s video to
learn more