Secondi, L.; Principato, L.; Ruini, L.; Guidi, M.(2019). “Reusing Food Waste in Food Manufacturing Companies: The Case of the Tomato-Sauce Supply Chain.” Sustainability 11, 2154. https://doi.org/10.3390/su11072154 [Open
Category: Case studies
Natural Grass Playing Field Case Study: Springfield, MA
Download the document. Springfield’s organic management of natural grass has eliminated the need for pesticides, while providing a practical playing surface that fully meets the
Green Ideas Challenge for Hospitality
Read the full success story from DOE’s Better Buildings Program. The Las Vegas Sands Corporation (LVS) demonstrates its commitment to sustainability and corporate responsibility through
Technical High Auto Repair & Collision Shops Switch to Safer Products
Assabet Valley Regional Technical High School in Marlborough, Mass., received two grants from the University of Massachusetts-Lowell Toxics Use Reduction Institute to reduce the use
New Illinois Sustainability Awards case study: Griffith Foods
ISTC’s latest case study features 2016 Illinois Sustainability Award winner Griffith Foods, a Alsip-headquartered manufacturer of seasonings, food textures and coatings, sauces, bakery and dough products, functional blends,
New Illinois Sustainability Awards case study: Hilton Chicago
ISTC’s latest case study features 2017 Illinois Sustainability Award winner Hilton Chicago. The hotel, built in 1927 as the Stevens Hotel, was originally the largest hotel in the
