food waste Articles

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Going Further with Food: The Rise of Channelling Food Waste for Biogas Production

by Geotech  (Sep. 6, 2016)

Almost 50% of the total amount of food thrown away in the UK comes from our homes, representing over seven million tonnes of food and drink wasted from British households annually. Wasting this food costs the average household £470 a year. In fact, if we all stop wasting food that could have been eaten, the benefit to the planet would be ...

University food waste composting

The University of Salford has seen recycling rates increase dramatically since beginning trials of the A500 Rocket® in-vessel composting system purchased in February 2007 from Macclesfield based manufacturers Accelerated Compost.Already recycling many materials such as plastics, cardboard, metals, timber and paper, Graeme Holland, Facilities ...

Organics Recycling In North Carolina

by BioCycle Magazine  (Sep. 1, 2016)

A recent study by state agency analyzed organic materials recycled since 2011, as well as food waste recovered in 2015. Findings show substantial organics recycling capacity. The North Carolina Department of Environmental Quality (NC DEQ) released a study in June 2016 analyzing the organic materials recycled since 2011, as well as food waste ...

Food Waste Collection Innovations

by BioCycle Magazine  (Jul. 1, 2014)

As more food waste diversion programs roll out in the residential and commercial sectors, manufacturers and suppliers are responding with new collection and container tools. The weight and moisture content of food waste have led to innovations in equipment design and operation. An increase in residential food waste collection programs — and ...

What’s next for food waste?

by SugaRich  (Mar. 31, 2014)

With the target to halve edible food waste by 2020 drawing ever closer, a growing number of food manufacturers and retailers are improving their waste prevention strategies. But when ‘waste’ is inevitable, what then? Paul Featherstone, group director of SugaRich, investigates the extent to which such organisations are saying ...

The food we waste

by WRAP (the Waste & Resources Action Programme)  (May 8, 2008)

UK households waste 6.7 million tonnes of food every year, around one third of the 21.7 million tonnes we purchase. Most of this food waste is currently collected by local authorities (5.9 million tonnes or 88%). Some of this will be recycled but most is still going to landfill where it is liable to create methane, a powerful greenhouse gas. The ...

Sustainability and productivity – how can businesses successfully achieve both?

by TOMRA Sorting (TITECH)  (Sep. 15, 2016)

Every business is aware of the challenges associated with helping to increase productivity without the move having a detrimental impact on other areas of the business. If processes can be streamlined and output increased, most businesses would grab the opportunity to do so, but this may also come at the expense of other things outside of the ...

A hundred-year perspective on sustainability​

by Iggesund Forest AB  (Sep. 26, 2016)

“I’m proud to have the privilege of working for a company whose environmental efforts are characterised by both a long-term approach and a sense of responsibility,” comments Anna Mårtensson, Environmental Manager at Iggesund Paperboard’s Swedish production facility, Iggesund Mill. “Today our environmental impact ...

Energy from food waste at Premier Foods in Wales

by EnviTec Biogas AG  (May 18, 2012)

Location Rogerstone/Wales Capacity 499 kWel In operation since 03/2011 Input materials Food waste Features The ready-meals factory derives its energy supply from food waste. The plant is located next to the Rogerstone Park ready-meals factory of RF Brookes, a subsidiary of food company ...

Zero food waste – possibility or pipedream?

by SugaRich  (Feb. 28, 2014)

Many people would argue that the UK’s target to halve edible food waste by 2020 is difficult to achieve. Perhaps even more would deem the country’s ultimate zero food waste to landfill vision, simply a pipedream. But what factors contribute to food waste in the UK and to what extent is progress being made? Paul Featherstone, group ...

Food waste diversion promoted on the street

by BioCycle Magazine  (Mar. 30, 2009)

In January 2009, collection trucks hit the streets of San Francisco with a bold message: look more closely at your garbage, because it is primarily made up of resources that should be composted or recycled. There are now about 20 trucks with 3D images of food waste or recyclables displayed on their sides, giving the illusion of glass panels that ...

Tightening the belt by reducing food waste

by BioCycle Magazine  (Nov. 1, 2012)

Improved trimming skills, dating items to ensure the oldest is used first and daily fresh deliveries are among source reduction steps used by grocers and food service companies. Every year Americans generate more than 34 million tons of food waste, most of which ends up in landfills. While composting, instead of disposal, reduces the impact of ...

Hotels save with food waste recycling

by BioCycle Magazine  (Nov. 25, 2010)

THE Hyatt Regency Princeton in New Jersey, saved more than US$10,000 in 2009 by having its food scraps composted instead of landfilled. Like all of Hyatt’s 445 hotels and resorts, the Hyatt Regency Princeton has its own “Green Team” of staff from different sectors of the hotel, who train fellow employees on recycling procedures ...

Food Waste Regulations and Current Initiatives

by Crowberry Consulting  (Jul. 1, 2013)

In the UK, various initiatives have been launched to try to deal with the problem of food waste. Becky Toal takes a look at the regulations in place, then turns her attention to campaigns and sector voluntary agreements. A variety of EU Directives have been, or are soon to be, enacted in UK legislation that will affect waste management. These ...

Food Waste Composting Progress In The Southeast

by BioCycle Magazine  (Oct. 1, 2012)

Communities all over the Southeast are exploring program options to reach recycling goals set as high as 75 percent in some states. Many now have organics recycling — including food waste collection and composting — on their radar to increase existing recycling rates, especially once the capture of “low-hanging fruit” such ...

Renewable energy from food wastes

by Waste Advantage Magazine  (Jul. 1, 2011)

Food waste is an untapped energy source that mostly ends up rotting in landfills, thereby releasing greenhouse gases into the atmosphere. Food waste is difficult to treat or recycle since it contains high levels of sodium salt and moisture, and is mixed with other waste during collection. Major generators of food wastes include hotels, ...

Ethylene Removal: Reduce Wasting Food

by Bioconservacion SA  (Oct. 8, 2015)

ETHYLENE REMOVAL: Reduction of fruit and vegetable waste throughout the distribution chain  Approximately one-third of the worldwide production of foods for human consumption is lost or squandered, equivalent to some 1,300 million tonnes each year.    This means that enormous ...

Retrofit facilitates food waste composting

by BioCycle Magazine  (Feb. 1, 2013)

Waste Connections, Inc. (WCI), the third largest waste and recycling company in North America, recently invested $10 million to upgrade Silver Springs Organics (Silver Springs), a commercial composting facility in Washington State that it purchased in 2009 from Greg Schoenbachler, Silver Springs’ founder. The facility, located in Rainier, ...

WASTE DOESN’T EQUAL FOOD, WASTE = MONEY

by Sustainable Business Consulting (SBC)  (Nov. 1, 2006)

Michael Braungart and Bill McDonough wrote in Cradle to Cradle that waste equals food. I’m here to argue though that for the everyday business owner waste doesn’t equal food, it equals MONEY.  Why do I say this? My experience has been that the term “waste equals food” is still too radical for most corporate types and it doesn’t speak to ...

Creating a sustainable food future, installment two: Reducing food loss and waste

by World Resources Institute WRI  (Jun. 1, 2013)

The Food and Agriculture Organization of the United Nations (FAO) estimates that 32 percent of all food produced in the world was lost or wasted in 2009. This estimate is based on weight. When converted into calories, global food loss and waste amounts to approximately 24 percent of all food produced. Essentially, one out of every four food ...

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