By Lisa Pellegrino Tucked away in a rural village in upstate New York is a private liberal arts college with a storied past, mysterious lore about the number 13, and loyal alumni that include famous names like journalist Chris Hedges, Ben Cohen of Ben & Jerry’s, and political journalist Gloria Borger. All. Or Nothing.
Throughout 2022, Kneads Bakery, Café, and Mill received assistance from the Center for EcoTechnology (CET) in furthering their sustainability practices, resulting in the diversion of approximately 90 pounds of food waste weekly from disposal – which translates to roughly 75 meals for our community. Read more about their progress below.
In 2019 the state of Connecticut enacted Executive Order 1 which involved goals for state institutions to reduce waste through an expanded "Lead by Example" sustainability initiative. In an effort to expand sustainability in healthcare, food waste diversion was identified as a way for healthcare institutions, such as Connecticut Valley Hospital (CVH), to successfully
The University of New Haven has a robust set of waste reduction programs in place, such as donating surplus edible food, composting organic waste, and engaging students and staff in the program by providing hands-on education and coordinating interactive events. Thanks to these efforts, the University is saving over $10,000 per year. While they
In 2019 U.S. businesses generated approximately 50 million tons of surplus food – the equivalent of 80 billion meals, representing a $244 billion loss across the food service, retail, manufacturing, and farm sectors (ReFED). Food makes up over 20% of all waste disposed of in Connecticut and represents the single biggest opportunity to divert