HIGHLIGHTS: “The site is far enough from the likes of Splash Mountain and the Cinderella Castle to keep the aroma of rotting lettuce and onions from disrupting the magic of the Magic Kingdom,” and “What we eat – or rather don’t eat – is the next frontier of recycling, and Harvest is in a unique position to capitalize.” Read the full article.
Compost. We live and breathe it every day – sometimes taste it, too! But lots of folks are curious how to compost in their backyard or apartment. We came across this excellent “Learn How To Compost: Composting Basics for Beginners” guide from sodgod and wanted to share. Happy composting!
This July 1, 2015 marks the date when the food waste ban in the Metro Vancouver region of BC has some teeth. If you live in the lower mainland, be sure to sort those scraps this Canada Day (and beyond)!
For news and support, check out:
- Global BC Jon Azpiri and Elaine Yong’s video, “What happens to Metro Vancouver food scraps?“
- The Province‘s Carey Bermingham’s piece, “By the Numbers: Metro’s food scraps ban kicks into penalty phase“
- Metro Vancouver‘s guide to food scrap recycling
For residents looking for easy tips for sorting scraps, check out our “3 Tips for Successful Sorting” video – easy peasy.
Earth911, “The Food Waste Frontier: Harvest Power Turns Juice into Juice,” by Madeleine Somerville
I’m no stranger to green living and sometimes it feels like I’ve seen it all. I wrote a book chock full of recipes for things like Eco-friendly toothpaste and laundry detergent, I’ve interviewed green-trepreneurs, and I’ve reported on everything from sustainable schools to winter biking. But this story is without a doubt one of the coolest environmentally friendly initiatives I have ever seen.
Maclean’s, “How to solve the food waste problem,” by Cinda Chavich:
Billions of dollars worth of good food is thrown away each year. Now some businesses and cities are saying no.
The New York Times, “Cleveland Indians Have a Home-Field Advantage on Recycling,” by Diane Cardwell
As governments and industry seek to reduce emissions of methane — a more powerful heat-trapping gas than carbon dioxide — by limiting the amount of organic waste in landfills, large food processors are looking for new ways to get rid of their leftovers. Food waste, an estimated 34 million tons a year, according to the Environmental Protection Agency’s most recent figures, is the largest component of landfills, which are responsible for roughly 18 percent of the nation’s methane emissions.
FMI, “The Power of Food Waste,” by Jeanne von Zastrow, Senior Director for Sustainability, Food Marketing Institute.
Our second stop took us to Harvest Power, a company whose vision is to find the highest and best use for the 500 million tons of organic material produced in North America each year. Currently, compostable organic material makes up the largest and heaviest portion of the overall waste stream in the U.S., according to the U.S. Environmental Protection Agency.
Guardian Sustainable Business, “Disney World’s biogas facility: a model for converting food waste into energy,” by Marc Gunther
“The circular economy at Disney World may not be as pretty as Cinderella’s Castle, but this process for turning organic waste into energy, which is known as anaerobic digestion, could turn out to be the best way to extract value from food scraps and treated sewage that would otherwise wind up in a landfill.”
Forbes, “$42 Billion for Smarter Waste Management,” by Heather Clancy
With the volume of municipal solid waste (MSW) projected to reach 2.2 billion tons by 2023 (compared with 1.5 billion tons this year), communities and businesses are reconsidering disposal strategies with an eye toward minimizing consumption and getting smarter about recovery.
That movement will inspire investments in smart waste technologies to help with collection, processing, energy recovery and disposal, to the tune of $42 billion cumulatively between now and 2023, predicts Navigant Research.
Boston Globe Magazine: Massachusetts’ New Composting Rules: What They Really Mean, by Chris Burdik
As of Oct. 1,Massachusetts has banned any establishment that creates a ton or more of food waste per week from sending as much as a carrot peel to the state’s rapidly dwindling available landfills. Despite a recycling rate topping 40 percent, Massachusetts businesses and households still toss about 6.5 million tons of garbage every year — enough to fill up Fenway Park 74 times.