In a recent LinkedIn Live with Enrique Acosta Gonzalez, we discuss why sustainable leaders can attract employees and investors, increase productivity and reduce costs, and improve brand image.
We discuss the differences between zero waste to landfill, waste-to-energy and zero waste and how it impacts corporate sustainability.
Supermarkets and grocery stores face a unique plight in America — nearly 30 percent of food is thrown away before it ever reaches the consumer despite the fact that 10.5 percent of households are food insecure. The best way for retail markets and grocery stores to combat climate change isn’t just to procure the food from sustainable sources but includes shifting their focus to preventing food waste.
As of January 1, 2022, the New York food waste law will impact organizations located within 25 miles of an organic waste recycler. Here’s how you can determine if this law applies to you and what waste management options exist.
Given that individuals aged 24 years and younger today account for nearly 40 percent of the entire global population, sustainability education can serve as a powerful tool for helping today’s youth drive needed reductions in global warming.
When food waste enters the LFC biodigester, it seemingly disappears in just a few hours. This seemingly magical process is actually the work of billions of tiny little microbes in a special mix called Powerzyme. We dive into how microorganisms help turn food waste into water in a natural process called aerobic digestion.
Many businesses fail to understand is that the initial costs of sustainability actually lead to long term savings and costs. In a recent LinkedIn Live with Bruce Carnohan, we discuss five ways on how using an onsite food waste digester improves business operations and affects the areas of: convenience, cost, compliance, cleanliness, and control.
As sustainability has become more mainstream, awareness is also growing around the environmental stewardship of food products. We review a holistic approach and a cost case for sustainable food practices.
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.