Composting

The Compost Chronicles: Colgate University

By |2023-06-13T16:36:54-04:00June 6th, 2023|Composting, Food Waste, Green for Business, Sustainability, Uncategorized, Waste Diversion|

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.

Press Release: The Center for EcoTechnology Helps Kneads Bakery, Café, and Mill Implement Waste Reduction Practices

By |2023-03-17T14:02:03-04:00March 17th, 2023|Composting, Food Donation, Food Waste, Green for Business, News, Press Release, Waste Diversion, Zero Waste|

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.

Sustainability in Healthcare: Connecticut Valley Hospital

By |2023-03-08T15:27:16-05:00March 6th, 2023|Composting, Food Donation, Food Waste, Green for Business, Sustainability, Uncategorized, Waste Diversion|

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

How the University of New Haven Reduced Food Waste and Expenses

By |2023-03-02T15:20:54-05:00March 2nd, 2023|Composting, Food Donation, Food Waste, Sustainability, Waste Diversion|

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

Village Market: An Example of Waste Reduction in Action

By |2023-03-01T08:44:26-05:00February 24th, 2023|Composting, Food Waste, Green for Business, Press Release, Waste Diversion|

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

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