Read the full story from NPR.
Zero waste has become a sort of buzzword in the foodie world recently. From San Francisco to New York, London to Amsterdam, restaurateurs are challenging themselves to reduce the staggering amount of food waste that the industry generates (an estimated 571,000 tons annually by U.S. restaurants alone) and the amount of other resources they use — including electricity and water. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching that challenge in different ways.
Read the full story from Environmental Leader. Read the full study here.
Sporting venues interested in reducing GHG emissions, energy use, and trips to the landfill may actually be shortchanging themselves by focusing too closely on the concept of reaching “zero waste,” according to researchers at the University of Missouri (Mizzou). Rather, two specific aspects of waste reduction seem to far outweigh the rest in terms of reducing emissions or energy use: eliminating edible food waste, and recycling.
Read the full post from SWEEP.
As the number of communities embracing Zero Waste grows to more than two hundred within the United States, a pattern can be observed from the programs that have achieved success. As new communities consider the bold step forward toward enhancing their diversion programs and declaring Zero Waste goals, planning for the future becomes essential. Watching other communities expand their programs, and engage in the learning processes of collection, processing, marketing of hard to recycle materials, as well as deploying new public education and outreach motivation programs is important for those ready to move forward and explore the new frontiers of Zero Waste.
Read the full story in the Minneapolis Star-Tribune.
Ali DeCamillis and her young St. Louis Park family were already thoughtful about how they reduced household trash. The plan included recycling and backyard composting.
But a hands-on, nearly yearlong “Zero Waste Challenge” initiative in Hennepin County — modeled after a successful program by a city in France — became a real eye opener for how much they could do.
“We are such a consumer-based society,” said DeCamillis. “It’s easy to bring things into your home and not think about how it gets disposed. We couldn’t have tackled this without the county’s help.”
Her family was one of 35 households picked from among 200 applicants for the program. The commitment included attending several workshops and weighing their waste every week. A county staffer frequently met with the households, assessing waste patterns to develop a reduction plan.
Read the full story from FoodBev.
Molson Coors aims to achieve zero waste to landfill across its major manufacturing facilities by 2025, as the company reveals its sustainability goals.
Wednesday, July 26th, 2017, 11 am CDT
You’ve got a Zero Waste program… now how do you get students to actually do the right thing?
While most Zero Waste programs are set up by staff and administration, engaging students to practice those “R’s” (and beyond!) will make it truly successful. This webinar will feature presentations from leaders in Zero Waste and higher education on best practices for getting students involved with Zero Waste on your campus:
- Chris Kane, Campus Coordinator and Director of Resource Development, PLAN: The Post-Landfill Action Network
- Jack DeBell, Development Director, University of Colorado-Boulder
- Mike Carey, Sustainability Coordinator, Orange Coast College
- Jennifer Hobson, Zero Waste Senior Program Coordinator, The University of Texas at Austin
At the end of the webinar, attendees can exchange successes and challenges, as well as suggest other topics for webinars and tools.
Download the document. Note that although the document was developed for Ohio organizations, most of the information is general enough to be useful to those in other locations.
Ohio EPA’s Division of Environmental and Financial Assistance (DEFA) developed this guide to help Ohio event planners reduce waste through recycling, composting and source minimization. It is a general resource guide that can be applied to a wide variety of small and large events, held at inside or outside venues.