CET has helped many businesses and institutions in Connecticut learn more about food recovery and wasted food diversion opportunities. When it comes to preventing and diverting a wide range of materials from disposal, we can offer no-cost support! We help a range of businesses, from those that are just getting started to those who want to take their existing efforts to the next level.

Whether you’re looking to reduce wasted food, or just your waste in general, we can help.

Helpful Connecticut Wasted Food Resources

  • Connecticut Food Waste Estimation Guidance
    • CET has compiled industry data from published reports and studies, which can be used as guidance for facilities with little to no current Source Separated Organic Materials (SSOM) diversion program in place. The purpose of this tool is to help businesses and institutions in Connecticut determine whether it is likely they are subject to the Connecticut Commercial Organics Recycling Law.
  • Connecticut Food Donation Made Easy
    • This food rescue guidance document is part of a series aimed at helping commercial food service providers – e.g., restaurants, hotels, corporate cafeterias, and schools – reduce the volume of organic waste they send to landfills.
  • Food Donation by Connecticut Schools Guidelines and Resources
    • CET, in collaboration with Connecticut Department of Energy and Environmental Protection, Department of Public Health, Department of Education, Department of Agriculture, and others, developed a guidance document for Connecticut schools on opportunities to donate food internally through share tables as well as externally to food banks and charitable organizations. The document consolidates federal and state regulations, including information on liability protection, health codes, and more.
  • Kneads Bakery, Café, and Mill Case Study
    • Kneads Bakery, Café, and Mill received assistance from the Center for EcoTechnology in finding solutions to reduce their waste. Their efforts led to cost savings and reduced overall waste.
  • Haven’s Harvest
    • Businesses often have excess food and business owners struggle to find community partners to accept the food and find transportation for that food. That is where Haven’s Harvest comes in. Creating a robust community network is necessary to direct the food to people rather than letting the food go to waste.

Stories to Inspire

Spotlights from CT

Share these stories! Check out our Social Media Toolkit for business-specific captions.

The Sheraton Hotel at Bradley International Airport reached out to CET for help diverting their food waste by composting. This enabled them to reduce their waste pickups from 4 times a week to 1 time a week!

In 2016, a class project at Middlebrook Middle School inspired their cafeteria’s food waste diversion program and transformed the Wilton School District.

Through support from Middletown Sanitation Department, the EPA, and CT DEEP, the Center for EcoTechnology put together this instructional video with Blue Earth Compost and their customer Perk on Main to help other restaurants set up and operate successful food scrap diversion programs for anaerobic digestion. By participating in this innovative program, businesses reduce trash generation, support local jobs, and help create energy and compost.

Kneads Bakery, Café, and Mill received assistance from the Center for EcoTechnology in finding solutions to reduce their waste. Their efforts led to cost savings and reduced overall waste.

Connecticut Legal & Regulatory Requirements

In Connecticut, commercial food waste wholesalers, industrial food manufacturers or processors, supermarkets, resorts, or conference centers that 1) produce 26 or more tons per year (0.5 tons per week) of organic waste and 2) are located within 20 miles of a permitted recycling facility, must recycle organic material. Businesses that are not subject to the law can still realize financial, environmental, and social benefits through implementing food waste reduction, food donation, and food scrap collection programs.

To estimate whether your business or institution generates 0.5 tons of food waste per week or more, refer to the Connecticut Food Waste Estimation Guidance.

  • How to comply with the Connecticut organics recycling law
    • The Connecticut Department of Energy & Environmental Protection (DEEP) provides information on how to comply with the Connecticut commercial organics recycling law
  • The Connecticut commercial organics recycling law (Public Act 21-16, approved in May 2021) requires that “on and after January 1, 2022, each commercial food wholesaler or distributor, industrial food manufacturer or processor, supermarket, resort or conference center that is located not more than 20 miles from an authorized source separated organic material (SSOM) composting facility and that generates an average projected volume of not less than 26 tons/year of source-separated organic materials shall: (A) Separate such source separated organic materials from other solid waste; and (B) ensure that such source separated organic materials are recycled at any authorized source separated organic material composting facility that has available capacity and that will accept such source separated organic material.” The SSOM threshold of 26 tons/year was reduced from the 52 tons/year limit that was established by Public Act 11-217.
  • Helpful fact sheets on food donation laws from the Harvard Food Law and Policy Clinic
  • Bill Emerson Good Samaritan Food Donation Act
    • The Federal Bill Emerson Good Samaritan Food Donation Act (Public Law 104-210) protects donors from liability when donating to nonprofit organizations and protects donors from civil and criminal liability should the product, donated in good faith, later cause harm to the needy recipient.