waste label Articles

  • How to set up an office recycling program

    The Paperless Project states the average office worker uses 10,000 sheets of paper a year, and 45% of paper used by office workers is trash by the end of the day. CalRecycle reports that over 785,000 tons of recyclable office paper are disposed ...

  • Green labels: The walk behind the talk - `Biodegradable`

    The word “biodegradable” is probably one of the easiest green labels to understand, so one may assume it is also the least likely to be subject to false claims. However, the term is still interpreted very loosely and frequently used on products that are toxic, that break down into harmful environmental contaminants, or that can take many decades, even centuries, to decompose. On top ...


    By green24

  • Nitrogen removal during summer and winter in a primary facultative waste stabilization pond: preliminary findings from 15N-labelled ammonium tracking techniques

    Nitrogen removal mechanisms and pathways within WSP have been the focus of much research over the last 30 years. Debates and theories postulated continue to refine our knowledge regarding the cycling and removal pathways for this important nutrient, but a succinct answer has yet to be provided for holistic nitrogen removal. In this study, two experimental runs using labelled 15N as a stable ...


    By IWA Publishing

  • Hazardous Waste Disposal

    Untitled Document Overview We're all aware of the importance of following safety precautions when we work with hazardous chemicals. ...


  • The shredding of hospital and medical waste

    Waste produced in hospitals is a type of waste considered special or dangerous, as the material is composed of different elements:  biological and anatomical components, single use items deriving from surgical treatment, material used by healthcare personnel such as shirts, caps and masks, bandages, medicines used by patients, single-use glass and plastic containers used for extracting and ...


    By SatrindTech Srl

  • What’s next for food waste?

    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 ‘no’ to landfill, before considering what ...


    By SugaRich

  • The myth of `residual waste`

    Recently, I was asked by my good friend John Nicholson (a consultant and contributing editor to this magazine) to address a meeting of the Air and Waste Management Association (AWMA) Ontario Sector, regarding my position on generating energy from 'residual waste.' This invitation provided me with the opportunity to research the composition of so-called residual waste -- you know, the roughly 35 ...

  • The Zero Waste Summer of 2006

    SEVEN YEARS AGO, Eco-Cycle based in Boulder, Colorado created our first Zero Waste Festival in the small community of Longmont. Year after year, we have gotten better and better, and the concept of Zero Waste has slowly come to be understood and embraced by both the festival vendors and the attendees. This summer, we experienced an explosion of interest in staging ZW Events across every community ...


    By BioCycle Magazine

  • Best practices in hazardous waste management

    Environmental regulations in.the u.s. place the burdenof properly managing and disposing of hazardouswaste on the companies that generate the, waste. These companies bear significant liability-whiChcan be mitigated,but never entirely eliminated. The consequencesof mismanaging hazardous waste include substantialfinancial penalties and severe damage to an organization'spublic image. Fortunately, ...


    By 3E Company

  • Zero food waste – possibility or pipedream?

    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 director of specialist surplus food recycler SugaRich, ...


    By SugaRich

  • Medical waste management - quarterly journal

    Routine inspections at laboratories have found a pattern of hazardous waste management problems in recent years. EPA has discovered chemicals forgotten in university stockrooms for decades, a research lab with wastes in damaged containers, some labeled “unknown”, and a hospital storing a chemical at almost twice the temperature at which it could explode. Improper disposal of waste is ...


  • Make money out of your waste

    Strautmann Umwelttechnik compacts Styrofoam® up to 700kg/m³ Make money out of your waste with balers from Strautmann Umwelttechnik. Week by week, there are many thousand of tons of waste which arise from packaging material and insulation material, which comes from expanded polystyrene, short EPS, like Styrofoam®. In the 90s the disposal of this very voluminous material was very ...

  • Tightening the belt by reducing food waste

    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 this wasted food by “closing the ...


    By BioCycle Magazine

  • Fluid Waste Management and Disposal Practices

    Prior to the early 80s and the introduction of AIDS into our society, infection control practices were designed almost exclusively to protect the patient from developing a nosocomial infection - an infection acquired after admission to the hospital. Protocols were focused on protecting the patient, with little or no ...


  • Waste Minimisation Strategies: Halls of Residence

     The University of Wollongong (UOW) has six accommodation sites - four Halls of Residence and two Colleges. Waste minimisation strategies have been introduced by the Four Halls of Residence to comply with their commitment to the aims and outcomes of the NSW Waste Minimisation and Management Act 1995 to reduce waste to landfill to 60% by the year 2000. By focusing on the kitchen waste stream, ...


  • Fluid waste management and disposal practices

    Prior to the early 80s and the introduction of AIDS into our society, infection control practices were designed almost exclusively to protect the patient from developing a nosocomial infection an infection acquired after admission to the hospital. Protocols were focused on protecting the patient, with little or no emphasis on the health care workers potential to become infected. Hepatitis B has ...

  • Report From Congressional Food Waste Hearing

    “Today’s hearing may be the first time the House Agriculture Committee is publicly engaging on this issue, but it will not be our last,” noted Committee Chairman K. Michael Conaway at the recent hearing. On May 25, the House Agriculture Committee held hearings on the issue of food waste. Based on their tone, committee members sounded determined to use government to prompt ...


    By BioCycle Magazine

  • Review on hospital wastes and its possible treatments

    Medical waste management is of a great importance due to its potential impact to environment and consequently to human health. In the recent years, many efforts have been made by environmental regulatory agencies and waste generators to better managing the wastes from healthcare facilities. In the past, medical waste was often mixed with municipal solid waste and disposed in residential waste ...


    By OZONATOR Industries Limited

  • Used Oil vs. Waste Oil – What’s the difference?

    Nice overview of differences between waste oil and used oil. I had thought most of us had a clear understanding of the difference between these two types of oil waste streams but during a recent ISO audit I encountered a site who labeled all of their used oil as “waste oil”. While these terms sound interchangeable there can be differences in how they are managed. ...

  • These entrepreneurs are using technology to turn a profit on food waste

    Creative businesses aim to get food that would otherwise be wasted into the hands of those who can use it. Food waste is bad for our wallets. It’s also bad for the environment — the equivalent of throwing away the water, energy and other resources that go into growing it in the first place. But as interest in reducing food waste grows, so does innovation to make it happen. ...


    By Ensia

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