Center for EcoTechnology Tools
These resources were originally developed by the Center for EcoTechnology (CET) under contract to the Massachusetts Department of Environmental Protection (MassDEP) as part of MassDEP’s RecyclingWorks in Massachusetts program. CET has modified these documents to remove Massachusetts-specific information so that they can be applied region-wide.
- Source Reduction Guidance
- The Source Reduction Guidance document includes information on the source reduction of food waste at institutional foodservice operations. Guidance includes strategies such as waste tracking, meal planning, food purchasing, and dining hall design.
- Source Separation Guidance
- The Source Separation Guidance document was developed with health officials for health officials. It is intended to provide best practices for acceptable handling, storage, and hauling of this material, and to assist health agents that may be unfamiliar with wasted food separation for composting.
- Food Donation Guidance
- This document is intended to provide guidance to organizations interested in establishing food donation programs by offering a broad overview of how successful food donation programs should be structured.
- Hauler Contracting Guidance
- This document provides guidelines for businesses and institutions to help set up contracts for hauling trash, recyclables, and/or organics, effectively manage these services, and adjust contracts.
RecyclingWorks in MA Tools
These resources were developed by the Center for EcoTechnology (CET) under contract to the Massachusetts Department of Environmental Protection (MassDEP) as part of MassDEP’s RecyclingWorks in Massachusetts program. Although these documents reference the state of Massachusetts, they are public documents and may be applicable region-wide.
- Food Waste Estimator Tool
- RecyclingWorks has compiled industry data from published reports and studies, which can be used as guidance for facilities with little to no current wasted food diversion programs in place. Select the industry category that best fits your business or institution to start estimating your wasted food today.
- How to Reduce Food Waste
- A resource for businesses and institutions with tips and guidelines to save money, improve labor efficiency, and reduce waste
- Food Waste Diversion Guide For Restaurants
- Guidance for starting or expanding a wasted food diversion program at a restaurant, including tips for evaluating current operations, designing the program, staff training, and monitoring and maintaining the program.
- EPA’s Food Recovery Challenge (FRC)
- The FRC is a part of EPA’s Sustainable Materials Management Program where participants pledge to prevent and divert wasted food in their operations. Participants may also receive awards for their efforts.
- EPA’s Sustainable Management of Food
- Choose your state or EPA region from the map or search by state to find EPA regional wasted food prevention and diversion efforts.
- This collaboration of businesses, nonprofits, foundations, and government leaders is dedicated to reducing wasted food in the U.S. by 50 percent by 2030. In March 2016, ReFED released the Roadmap to Reduce U.S. Food Waste, an economic study of wasted food aimed at providing a feasible guide for action. It features 27 of the most cost-effective ways to reduce wasted food based on societal economic value, business profit potential, and other non-financial impacts.
- ReFED’s Food Waste Innovator Database maps commercial and nonprofit entities that are working in the food waste innovation sector. The 350+ entities are mapped by geography and solution type.
- Further With Food
- Comprehensive information about food loss and waste in the United States and the solutions dedicated to reducing it. This virtual resource center offers a broad spectrum of users – such as businesses, government entities, investors, NGOs, academics, and individuals – a platform to find and share information about proven solutions and innovative new approaches to reduce the volume of surplus food generated, feed hungry people, and divert food and scraps to the highest beneficial use.
- Save the Food
- The Natural Resources Defense Council has partnered with the Ad Council to develop a host of resources to help communities and individuals address the important issue of wasted food.
- BioCycle is a great resource for organics recovery information through its conferences, websites and publications.
- The Compost Navigator
- This BioCycle tool helps locate composting facilities, anaerobic digestion sites, and organics collection services near you.
- Harvard Food Law and Policy Clinic
- FLPC has published reports, legal guides, and fact sheets on a variety of topics related to food law and policy. They partnered with CET to develop the first set of fact sheets on donation (date labeling laws, liability protection, tax incentives for businesses) for Massachusetts and have since replicated them for many other states. There are also many other great resources in their library.
- Natural Resources Defense Council
- The NRDC has done comprehensive analysis on the importance of the wasted food issue, and has developed many resources to address the problem.
- Food Waste Reduction Alliance: Best Practices and Emerging Solutions Guide
- This toolkit was developed to help guide companies through the basic steps in wasted food reduction. Included are sections on how to get started, as well as suggestions for identifying a range of solutions.
- FWRA has undertaken assessments of the volume of wasted food being produced by each member sector – manufacturing, retail, and food-service. It has also developed recommended emerging solutions and best practices for food manufacturers, retailers, and food-service operators.
- Sustainable America’s Food Rescue Database
- A directory of organizations across the United States that rescue, glean, transport, prepare, and distribute food to the needy in their communities.
- A nationwide resource to help reduce wasted food with the goal to reduce hunger and improve the environment. Through AmpleHarvest.org, gardeners that have excess produce can locate a food pantry near them, find directions to the pantry, as well as the pantry’s day/time for receiving donations.
- The National Restaurant Association’s ConServe
- This program provides information to help restaurants reduce wasted food and donate edible food. The website has a Best Practices section with tips for reducing wasted food; it also has a number of “how to” videos for restauranteurs. The Tools & Solutions section has information on donating food, zero waste, and more.
- Funding Opportunities for Organics & Compost Related Businesses in the Northeast
- Northeast Recycling Council (NERC) compiled the funding opportunities for organics and compost related businesses from state and federal agencies in the Northeast. These states include Connecticut, Delaware, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island, and Vermont. The document does not include information regarding possible funding from foundations and other organizations.
The Center for EcoTechnology (CET) helps people and businesses save energy and reduce waste. CET has partnered with the USDA and EPA to offer free assistance to businesses and institutions interested in implementing programs to reduce and recover wasted food. Programs can include, but are not limited to, source reduction, donation, and composting. Contact CET to learn more about food recovery and waste diversion opportunities for your business, institution, clients, or association members: (888) 813-8552 or e-mail firstname.lastname@example.org.