Read the full story in Waste Dive.
Anyone in New York’s service industry is well-acquainted with the vast amounts of food waste coming out of kitchens and businesses on a daily basis. Though unless that business is big enough to be covered by the city’s organics diversion mandate, they may not know why or how to do anything about it yet. An upcoming city-organized event aims to give those businesses so much information that they’ll have no excuse but to start.
On July 25, the NYC Food Waste Fair will bring together professionals from the recycling industry and the food service industry for a “soup to nuts” display of what’s possible. Organized by the Foundation for New York’s Strongest and the Department of Sanitation (DSNY), the event will feature exhibitions, workshops and demonstrations about every major step of the food recovery process.
Read the full story in Food Manufacturing.
A Texas bakery was seeking a solution to its cleaning problem. It previously was utilizing the traditional cleaning method of pressure washing and manual hand-washing. But those methods proved laborious and time-consuming, and produced too many negative side effects, including secondary wastewater. The bakery decided to implement a dry ice cleaning system into its plant, and the new system dramatically reduced the amount of people and time required to clean the equipment by hand. The bakery was able to recoup 24-30 hours per person, which can now be allocated to other cleaning and maintenance projects.
Read the full story at Fast Company.
Every week, a million pounds of produce is plucked from farms all over the country and delivered to Baldor’s 172,000-square-foot facility in the Bronx, where it is washed, chopped, and packaged before being trucked to grocery stores and restaurants. In the past, the trimmings—carrot peels, strawberry tops, onion skins, and so forth—were brought to a landfill and composting facility, amounting to 150,000 pounds of waste per week. That changed when Thomas McQuillan, Baldor’s director of food service sales and sustainability, realized what he was throwing away. “I looked at the product and said, ‘It’s food,’” he recalls. “‘We need to treat it as food.’”
Read the full story from DOE.
Could a national lab technology that improves power plant carbon capture also help other carbon dioxide (CO2)-emitting industries save energy and money? Colorado microbrewery owners think so.
Read the full story from the Beverage Industry Environmental Roundtable.
Water is absolutely vital to the beverage industry. Beverage companies not only rely on water as an essential ingredient, but also as a primary resource for growing agricultural ingredients. As a result, protecting this critical resource is a business imperative—not to mention the right thing to do…
To celebrate over 10 years of work, our members highlight some of the water stewardship milestones BIER has achieved through collaboration, benchmarking and developing actionable solutions.
Read the full story at Phys.org.
Pop quiz: What’s the difference between “best by,” “sell by” or “expires on”?
If you’re not sure, you aren’t alone. Americans toss out $165 billion worth of food each year, often out of safety concerns fueled by confusion about the meaning of the more than 10 different date labels used on packages.
Grocery manufacturers and retailers are finally taking pity. Recently, the Food Marketing Institute and Grocery Manufacturers Association announced they would voluntarily streamline date labels and begin using two standard phrases: “best if used by” for quality and “use by” for highly perishable items like meat, fish and cheese that can be dangerous to eat if they are too old.
Food manufacturers will begin phasing in the change now, with widespread adoption expected by summer 2018.
Food policy experts from across the University of California praised the new guidelines, calling them a positive step that could help consumers and the environment.
Read the full story in the Minneapolis Star-Tribune.
The parent company of Hill Bros. Coffee and Chock Full O’Nuts has partnered with the tiny, Minnesota-based operation to convert millions of pounds of roasted coffee-bean waste into commercial fertilizer.