Between 30% and 40% of food supply in the United States goes to waste each year, according to the USDA, with tremendous impact to the environment from agricultural processes to the disposal of food waste. The food waste hierarchy pyramid is an ideal framework for addressing this problem. By applying this framework to your corporate sustainability plans, organizations can make a tremendous impact on reducing food waste and its impact on climate change.
As the world slowly begins to reopen, restaurant owners find themselves facing new pressure points that the post-pandemic era has unwittingly created. Though many restaurants are cutting costs in various areas, we have found that sustainability is key in addressing these issues and helping restaurants persevere through these new uncharted waters.
With more than 80% of its 1,190 coral islands standing less than 1 meter above sea level, the Maldives is particularly vulnerable to changes in sea level. If global warming continue at the same pace, most of the Maldives Republic’s 200 inhabited islands may need to be abandoned by 2100. We discuss how the Maldives are currently tackling waste management and how sustainable changes can save the islands.
Over the course of two days, experts in the fields of agriculture, sustainability, climate change, and renewable technologies shared their visions in the first Carbon Summit. We review how achieving these carbon reductions requires recognition that sustainability takes many forms and requires a community that can build progress together.
As more cruise lines seek to green their operations, balancing sustainability, operation costs, and MARPOL regulations, food waste has presented an opportunity to make a major difference. Ships of all sizes are finding that having onboard biodigesters present benefits in not only breaking down cruise ship food waste but minimizing the labor and costs associated with disposal.
Aged care facilities are discovering four major benefits to owning an LFC biodigester: increase cleanliness, lower costs, save time, and supporting staff.
Most kitchen managers don’t give a second thought to the organic waste going into the trash. However, restaurants and commercial kitchens can stand to improve their operational efficiency, reduce costs, and meet sustainability goals by analyzing the amount of food waste.
“Sustainable wineries attract more consumers,” proclaimed a recent article in Grapevine Magazine. It cited surveys of wine consumers in the U.S., Canada, Sweden and the UK that indicate a willingness to pay more for sustainably produced wine. It can be a challenging, if incredibly worthwhile, step to move to greater sustainability in the wine industry, in craft brewing, and among distilleries. Fortunately, today there are ample options available to help vintners, brewers, and distillers reduce their operations’ carbon emissions.
Contrary to popular belief, installing a food waste digester is very easy. Most LFC biodigesters can be installed in less than a day. Following these four simple steps to properly installing a food waste digester will ensure maximum longevity of the machine with minimal issues.