Innovations in Organics Food Waste RecyclingWebinar
Yard waste and food scraps make up about 27 percent of municipal solid waste, according to the U.S. Environmental Protection Agency, one of the largest portions of most cities’ waste stream. A growing number of cities have put waste-diversion goals into place — as much as 90 percent of food-waste diversion, in some jurisdictions. Cities from Vancouver to Atlanta are considering food-waste bans. Many companies also have zero-waste goals that include food waste.
The infrastructure for food-waste collection is in the early stages in North America, with local supermarkets leading the way. What can you do to prepare? Opportunities exist to learn from innovative waste-diversion programs already under way, reducing waste, saving money, and preparing for future regulation.
In this one-hour webcast, you’ll learn from a panel of experts about:
1) the regulatory landscape – who’s requiring food-waste diversion now and in the near future
2) waste characterization – how traditional trash collection models can make food-waste recycling attractive
3) innovative corporate practices on how to reduce food waste.