Innovative Food Waste Reduction Strategies Monica Walker We’ve heard the typical suggested methods for reducing food waste including feeding hungry people, feeding animals, composting, and others. We even covered the topic in a recent blog 5 Ways to Reduce Large-Scale Food Waste. Most of those examples are on a large-scale, a more commercial or municipal […]
Read MoreTHE CLIENT Beaumont Hospital in Royal Oak, Michigan, is part of the Beaumont Health system. Beaumont Hospital is a 1,070 bed academic and referral center with level 1 trauma status serving over 58,000 admissions, over 124,000 emergency room visits, and over 1.2 million outpatient visits per year (2014 statistics). Beaumont’s three locations in Royal Oak, Troy and Grosse […]
Read More2015 Data Corner Collection This year, from March through December, RRS supplied Resource Recycling magazine with data and analysis in the form of the Data Corner. It was tucked in the front part of each month’s magazine, hoping to get people thinking and the industry talking. We’ve compiled the ten Data Corners from 2015 and want […]
Read MoreTHE CLIENT St. Louis Composting (SLC) is the largest compost producer in the Greater St. Louis, Missouri metro area. SLC’s mission is to make the world a littler greener and reduce landfill waste by producing and selling high quality compost. SLC’s six composting facilities process roughly 600,000 cubic yards of green material each year – more than a […]
Read MoreAccording to the EPA, we Americans generate approximately 4.4 pounds of individual waste per person, per day1. Of the 254 million tons of municipal solid waste generated in 2013, 14.6%, or over 37 million tons was food waste2. My stomach groans at the thought, but what causes even more indigestion is that approximately 96% of food […]
Read MoreIt is no secret that we waste tons of food – literally tons. The EPA lists the US generating over 37 million tons in 2013 alone, and this number is very conservative1. Food waste occurs at various points in the value chain – production, manufacturing, retail/restaurants, and consumers. But this isn’t something new – unfortunately we’ve […]
Read MoreRRS Joins ReFED to Launch Roadmap to Reduce U.S. Food Waste Report March 9, 2016, Ann Arbor, Mich. – Sustainability and recycling consultancy, Resource Recycling Systems (RRS), joins Rethink Food Waste Through Economics and Data (ReFED) in announcing the launch of the Roadmap to Reduce U.S. Food Waste report outlining a path to cut U.S. […]
Read MoreFood Waste: What’s in a Date? Have you ever gone to pour yourself a tall, cold glass of milk, only to see the date stamped on the carton was two days ago? Has it gone bad? You do the sniff test – it smells okay. But are you going to get sick after you drink […]
Read MoreWho are You Calling Ugly? We’ve all seen the two-legged carrot, the bruised pear, the dimensionally-challenged potato. They’re the ones in the display bin that you reach past to pick up the ideal representation of produce perfection. The thing is, they taste the same, have the same nutrient content and deliver the same flavor punch […]
Read MoreTHE CLIENT The University of Michigan (UM) is a public research university with over 43,000 students located in Ann Arbor, Michigan. The University was founded in 1817 with a campus covering more than 780 acres with 580 buildings. UM offers 250 degree programs, including undergraduate degrees; doctoral degrees in the humanities, social sciences; and professional degrees in medicine, […]
Read More