CET has helped many businesses and institutions in Rhode Island 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.

The Center for EcoTechnology (CET) helps Rhode Island businesses and institutions divert wasted food and supports the growth of the service providers marketplace. CET builds awareness of the RI Food Waste Recycling Law and partners with service providers such as Phood to support their source reduction technologies in dining halls across the state. These efforts and others are in partnership with Rhode Island Department of Environmental Management, Rhode Island Department of Health, Rhode Island Resource Recovery Corporation, and the Director of Food Strategy to support the goals of the Relish Rhody plan to reduce wasted food.

Helpful Rhode Island Wasted Food Resources

  • Anaerobic Digestion Overview
    • Intended for the Rhode Island Schools Recycling Club, CET created an overview of the Anaerobic Digestion process.
    • Spotlights from Providence
      • Food makes up 35% of all waste landfilled in Rhode Island. Prevention, donation, and recycling are integral to improving public health and achieving climate action goals. Learn how RI businesses and institutions are working together to reduce wasted food & how to join!
      • Spotlights from Rhode Island Social Media Toolkit
        This Social Media Toolkit has pre-written posts and suggested hashtags for you to easily be able to share these success stories on your organization’s social media platforms.
  • Food strategy report: Relish Rhody
    • Report on Rhode Island’s food system produced in 2017. The Relish Rhody report includes a section on minimizing and diverting wasted food.
  • Food Waste Reduction Toolkit for Rhode Island Schools
    • As part of the Get Food Smart, Rhode Island partnership, Rhode Island DEM and Rhode Island Schools Recycling Club developed this toolkit with resources and tips for Rhode Island schools to reduce their food waste. It includes case studies and guidance for measuring, preventing, and redistributing surplus food, as well as ways to engage the school community in creating your solutions.
  • Solid Waste 2038 comprehensive plan for Rhode Island
    • The solid waste management plan developed by the Rhode Island Division of Planning describes existing practices, programs, and activities in all major solid waste management areas, and recommendations specific to each. One of the Plan’s elements is supporting food waste diversion in the commercial sector through policies, regulations, and statutes that encourage development of private processing facilities.
  • List of food waste diversion resources
    • List of guidance documents and food rescue organizations, compiled by the University of Rhode Island for the 2016 Rhode Island Food Safety Task Force Conference.
  • Guidance about food scrap composting on-site
    • Information and printable Do-It-Yourself tip sheet from the Rhode Island Resource Recovery Corporation (RIRRC) about composting food waste on-site at schools, businesses, and homes. RIRRC also provides no-cost technical assistance to Rhode Island businesses and institutions with recycling and composting programs.
  • Rhode to End Hunger: Donate Surplus Food From Your Business
    • The Rhode to End Hunger, an initiative of the Rhode Island Department of Health (RI DOH), partnered with MEANS Database, to help get unused, edible food to organizations that can use it. Johnson & Wales University, Relish Rhody, RI DOH, EPA, and Rhode Island Hospitality Association collaborated to create a tip sheet for donating food in Rhode Island.
    • Food Rescue & Redistribution in Rhode Island Visit this form to learn about becoming a food donor, nonprofit food recipient, or Food Rescuer with both Rescuing Leftover Cuisine and Means Database.
  • Share Table and Food Donation Guidance for Rhode Island Schools
    • foodSCAPE created a guidance document for Rhode Island schools on the donation of surplus food, including external donations to nonprofit organizations and internal donations through share tables. This document was developed with the support of the RI Department of Education, RI Department of Health, and the USDA.

Read

We hope you are as inspired by these stories as we are and will share them on your social media accounts!

Read success stories from businesses and institutions across the state who are seeking strategies to reduce food waste in response to a variety of factors – sustainability goals, educational opportunities, increasing efficiency, and honing operations to maximize ever-narrowing profit margins.

BrewEO Tamara McKenney worked with CET to conduct a site visit at Apponaug and provide food waste reduction and recovery assistance. Apponaug immediately recognized the financial and environmental value in prioritizing prevention initiatives at their brewpub.

Watch

CET partnered with the University of Rhode Island to create and broadcast a webinar focused on the business case for reducing, rescuing, and recycling wasted food.  Check it out!

This presentation, created by CET in partnership with the Rhode Island Department of Health, highlights the importance of food donation in Rhode Island. The video highlights the roles of surplus food recovery and distribution organizations and showcases the impact grocery stores can have when they partner with these organizations on food donation programs.

Rhode Island Legal/Regulatory Requirements

  • Rhode Island’s Food Waste Ban (Section 23-18.9-17) included within the Refuse Disposal Law, states that as of January 2016, businesses that produce more than 2 tons of organic waste per week are required to divert it from landfill if located within 15 miles of an authorized composting or anaerobic digestion facility. (This includes commercial wholesalers or distributors, industrial food manufacturers or processors, supermarkets, resorts or conference centers, banquet halls, restaurants, educational or religious institutions, research institutions, military installations, prison corporations, hospitals or other medical care institutions, and casinos.) Businesses and institutions also have the option to process organic waste onsite or divert for agricultural use.
    • As of January 1, 2018, covered educational institutions that generate 1 ton of organic waste per week or more must recycle it at a composting or anaerobic digestion facility, or by another authorized recycling method.
    • Food waste generators are exempt from recycling materials if they are not located within 15 miles of a composting or anaerobic digestion facility. In addition, generators are exempt if a composting or anaerobic digestion facility within 15 miles lacks the capacity to accept their materials.