This free virtual summit will bring together the stakeholders needed to solve the puzzle of sustainable refrigeration in supermarkets – including food retailers, manufacturers, service contractors, engineers, consultants, government agencies, policymakers, utilities, energy, and environmental stakeholders.
Hear the latest regulatory and industry trends and learn from leading food retailers, industry experts, and policymakers.
Visit the summit website for the full agenda and to register.
Read the full story from AIP Publishing.
Conventional dishwashers often do not kill all the harmful microorganisms left on plates, bowls, and cutlery. They also require long cycle times that use large quantities of electricity, and the soap pumped in and out is released into water sources, polluting the environment.
Superheated steam dishwashers could provide a more effective, environmentally friendly solution. In a recent article published in Physics of Fluids, researchers from the Technical University of Dortmund and the Technical University of Munich simulated such a dishwasher, finding that it killed 99% of bacteria on a plate in just 25 seconds.
Read the full story at Smart Cities Dive.
As part of a broader effort to decrease food waste and mitigate residents’ food insecurity, Jersey City, New Jersey, announced Thursday it’s launching a citywide initiative focused on diverting food from local businesses that might otherwise get thrown out.
The city’s Department of Public Works, which manages composting, and the Department of Health and Human Services, which manages food and nutrition, is receiving technical assistance and grant support from the nonprofit Natural Resources Defense Council, and working with the consultancy Center for EcoTechnology to map the city’s network of organizations involved in food rescue.
The initiative entails assembling a better data picture of who is involved in food rescue, to eventually determine how resources could be redistributed, city officials explained. Efforts also aims to educate businesses on how to minimize waste and boost rescue, while decreasing costs related to refrigeration, water, storage and waste removal.
RECOUP, a UK organization committed to securing sustainable, circular, and practical solutions for plastic resources, has released a series of reports related to recyclability and design of plastic packaging. The series includes:
Read the full story at Waste Dive.
As fast food chains face lawsuits related to PFAS in packaging, and numerous states prepare to enact related packaging bans, restaurant franchisors should consider proactively changing their foodware offerings, attorneys recommended during an Aug. 10 webinar from legal services firm Lathrop GPM.
Franchisors must closely monitor upcoming changes to state regulations, which could dictate how they source or purchase items like cups, takeout containers and other food serviceware — and what kinds of products eventually end up in disposal sites, they said.
Ten states have passed laws banning intentionally-added PFAS in packaging, with New York’s law taking effect at the end of the year. With more such laws expected to pass in the next few years, experts suggested finding PFAS-free packaging alternatives, even if businesses are complying with current state and local regulations related to per- and polyfluoroalkyl substances.
Read the full story from Griffith Foods.
Many commonly wasted products (and by-products) have significant second-life potential. It’s time for consumers and brands to put those products to work.
Read the full story at the Robb Report.
Restaurants are notorious for the amount of food waste they create. One ceramics designer is hoping to change that, though.
The London-based Carly Breame created a recent collection titled “Off the Menu,” which consists of ceramics made from a local restaurant’s food scraps. Fish bones, fruit peels and oyster shells all feature in the crockery, which is intended to be used as servingware in the same restaurant.
Beyond Plastics has created a practical guide to help restaurants reduce their plastic use and effectively communicate the resulting changes to their customers, the media, and the general public. The guide offers practical advice, tools, and resources, as well as case studies of two restaurants that have successfully reduced their plastic use.
Read the full story at QSR Magazine.
Recent bottlenecks and shortages have restaurants reevaluating their supply chains—and sustainability might just be part of the solution.
Read the full story at Food Manufacture.
A new range of Zero Waste Boxes has been launched allowing food manufacturers to recycle equipment such as hair nets and gloves that would be destined for landfill or incineration.