These hotels are fighting food waste, one guest at a time

Read the full story at GreenBiz.

Some of the world’s most iconic hotels are to trial new approaches to tackling food waste, as part of a major new initiative launched today by WWF, the Rockefeller Foundation and the American Hotel and Lodging Association (AHLA).

Hilton, Hyatt, InterContinental Hotels, and Marriott International are among the high-profile brands to sign up to the 12-week pilot program, which aims to test a range of different technological and behavior change approaches to curbing food waste levels.

The program is part of the Rockefeller Foundation’s YieldWise Initiative, which aims to reduce post-harvest food loss and halve the world’s food waste by 2030. According to the group, currently around 40 percent of U.S. food waste occurs throughout the supply chain, with the hospitality and food services industry being a prime culprit.

Large Venues Clamp Down on Food Waste

Read the full story at Waste360.

Large venues and institutions, from school cafeterias to airports, are working to tackle food waste. Managers at these venues realize that by diverting much of the massive volumes that are generated daily, or by preventing food waste in the first place, they can have an enormous impact on the environment while helping their bottom lines.

For example, through a program engaging students, Horry County school district in South Carolina has diverted 47 percent of cafeteria waste from landfill generated at participating schools.

WWF, AHLA, Rockefeller Foundation Band Together to Tackle Hotel Food Waste

Read the full story at Waste360.

The World Wildlife Fund (WWF), with support from The Rockefeller Foundation and the American Hotel & Lodging Association (AHLA), has launched a series of pilot projects aimed at further reducing food waste in the hotel industry.

 

Tackling Food Waste In Iowa’s K-12 Schools

Read the full story in Biocycle.

Audits at 17 schools found students generate more food waste at lunch than an initial estimate of 0.1 lbs/student, creating a baseline for prevention and recovery steps.

​Turning food waste into tires

Read the full story from The Ohio State University.

Tomorrow’s tires could come from the farm as much as the factory.

Researchers at The Ohio State University have discovered that food waste can partially replace the petroleum-based filler that has been used in manufacturing tires for more than a century.

In tests, rubber made with the new fillers exceeds industrial standards for performance, which may ultimately open up new applications for rubber.

With NYS regulations coming, Wegmans looks to cut food waste

Read the full story in the Democrat & Chronicle.

Some local grocers and national retailers are taking a harder look at what’s in their trash to increase the bottom line by diverting food from landfills and to those most needing it.

Wegmans Food Markets joined an effort late last year with several businesses and the Environmental Protection Agency and Department of Agriculture to cut food waste in half by 2030.