Managing Organic Food Waste In Your Business

The single largest component of the nation’s waste stream by weight is food waste. Nationally, we throw away almost one quarter of all prepared food including waste and scraps from processing, uneaten food from households, commercial enterprises and institutions. Food waste is easily compostable and can provide higher levels of desirable nutrients in finished compost products.

Businesses that do not already have a system for collecting food waste separately will want to ask themselves several questions before they begin. Here is an example of what needs to be considered to implement an organics recycling program.

  • Do I have the space to accommodate the additional collection containers and bins?
  • What systems will need to be set up to facilitate the separation and collection process?
  • Will the staff be trained to sort the trash from the organic waste?
  • Who will be responsible to head up the new system and follow through with sustaining it?
  • Is this service offered by my regular waste hauler? If not . . .
  • Will the compost facility pick up the waste or must an independent contractor be hired for this service? How can I find out about my local compost facility?
  • Is there a green cart program in the city? What do they take? Do they service households only or businesses as well?
  • What are my resources? Do I know my county or city recycling coordinator?
  • What steps can be taken to reduce the amount of waste created in the first place?

To learn more, read the full article by Beth Clawson of Michigan State University Extension.
Source: Michigan State University Extension News

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