Food Waste in the 21st Century We think we throw it “away” – but there is no away to throw it to. Well, actually we throw it IN, mostly into municipal landfills. In 2010, the EPA estimated that Americans generated about 250 million tons of trash and recycled and composted over 85 million tons of this material, […]
Food Waste in the 21st Century – Food Scrap Collectors Read More »
Austin TX Chews on Food Scraps The city of Austin’s Resource Recovery Department master plan is a massive document. At 300-plus pages, it attempts to collect the various stepping stones that Resource Recovery Department head Bob Gedert hopes will lead Austinites to a life of “zero waste” by 2040. Just shy of the halfway mark –
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Keeping FOG Out The best way to avoid FOG problems is to keep the material out of the sewers. Six years ago, SFPUC started a program to stop FOG at the main source: restaurants. The emphasis is on encouraging owners to collect and recycle as much FOG as possible. As a first line of defense,
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Restaurateurs Are Finding Creative Ways To Dispose of Waste With Scrap Collector Systems With 1,200 to 1,500 customers a week, the Kingfisher Bar and Grill in Tucson, Arizona, generates a lot of garbage. In an average week, the restaurant produces enough trash to fill two 8-yard-long dumpsters with unrecyclable trash and food waste, two 8-yard-long
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Commercial Garbage Disposal Food Waste To Be Banned Some restaurants are already facing regulations banning commercial garbage disposals. The state of Massachusetts is preparing to ban commercial food waste starting in 2014. The commercial garbage disposal alternative The Drain Strainer is a great option to keep food solids out of the sewer system. State environmental
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