10 Zero Waste Supermarkets from Around the Globe

Read the full story at Waste360.

Supermarkets across the world are taking measures to gain the status of zero waste. From eliminating packaging to offering mostly locally sourced food items, these 10 supermarkets are paving the path for the future of sustainable grocery shopping.

 

This New Brooklyn Grocery Is Designed For Zero Waste

Read the full story in Fast Company.

In the 10-block radius around Sarah Metz’s apartment in Brooklyn, there are around 50 bodegas and five or six grocery stores. None have bulk bins; like typical markets, pretty much everything you can buy comes wrapped in plastic or cardboard.

Metz is hoping to change that by opening a new packaging-free, zero-waste grocery store.

Request for Proposals Research in Sustainable Solid Waste Management

The Environmental Research and Education Foundation is accepting pre-proposals for its Research in Sustainable Solid Waste Management grants program.

The program supports research projects related to sustainable solid waste management practices, including waste minimization; recycling; waste conversion to energy, biofuels, chemicals, or other useful products; strategies to promote diversion to higher and better uses (e.g., organics diversion, market analysis, optimized material management, logistics, etc.); and landfilling. Desirable aspects of the above topics, in addition to or as part of hypothesis driven applied research, also include economic or cost/benefit analyses; feasibility studies for untested technologies or management strategies; life-cycle analysis or inventory; and analyses of policies that relate to the above (e.g., extended producer responsibility, recycling goals, carbon legislation, bottle bills, etc).

Previously awarded grants have ranged from $15,000 to more than $500,000, with the average amount roughly $160,000.

EREF does not discriminate against any party, for any reason, that responds to this request for proposals. Proposals will be accepted from outside the U.S. and from non-academic institutions, provided the principal investigators are well-qualified to conduct the research. While postdoctoral personnel can be listed on a submitted proposal, they cannot be listed as a principal investigator.

Pre-proposals must be received no later than June 1, 2016. Upon review, selected applicants will be invited to submit full proposals.

See the EREF website for complete program guidelines, information about past grantees, and application procedures.

Four Ways ISTC Can Help Your Organization Zero-In on Zero Waste

Read the full story on LinkedIn.

For over three decades, the Illinois Sustainable Technology Center’s (ISTC) staff of engineers and scientists have provided a variety of cost-effective, sustainable material management services.

ISTC has enabled organizations to improve their environmental footprint and achieve zero waste at every step in their operations by being a resource for innovative management and reuse of materials. We conduct waste audits, assist with materials management planning, supply chain optimization, and stakeholder engagement. These services are part of a subset of our technical assistance program which we refer to as Zero Waste Illinois. The technical assistance program is part of ISTC’s mission to help the citizens, businesses, governments, and organizations of Illinois conserve natural resources, prevent pollution, and reduce waste to promote improved human and environmental health. Here are the ways we can help your organization be part of Zero Waste Illinois.

Sustainable cocktails, zero-waste bars aim to change the way we drink

Read the full story in the Daily Herald.

The typical cocktail bar is a trash machine. And despite plenty of eco talk circulating among breweries, wineries and distilleries, the dialogue had so far bypassed the consumer end.

To rectify that, in October Griffiths teamed up with Simon Ford of liquor producer the 86 Co. for a whistle-stop tour of several U.S. cities — including Chicago — concluding in New York. The topic: how to create a sustainable bar.

Zero waste: An attainable goal?

Read the full story at Waste Dive.

Across the US, and around the globe, we have echoed a decades-old mantra: reduce, reuse, recycle.

For years, this meant making the effort to compost the food, recycle the bottle, or reuse the plastic bag. But through the evolution of the recycling industry, the bar has been raised to attain a higher goal: zero waste.

It is a philosophy that contends every ounce of salvageable trash — that which can still serve a purpose — can be turned into valued commodities. In embracing this philosophy, its proponents say, we can capitalize on resources while taking some of the load off our landfills.

Holly Elmore, Atlanta GA-based Elemental Impact founder and CEO, works with the industry on creating sustainable best practices. Among her work to reach zero waste, she developed Zero Waste Zones, which was acquired by the National Restaurant Association.

While the idea has its merits, one may wonder: is zero waste really achievable? If so, how do you convince a “throw-away” society of this lifestyle? And what are ways to get zero waste to make sense from a logistics and economic perspective?

Waste Dive caught up with Elmore to address these questions and more.