Education

Reducing Wasted Food in Rhode Island

By |2022-08-29T17:25:15-04:00August 29th, 2022|Composting, Education, Food Donation, Food Waste, Green for Business, Outreach, Sustainability, Uncategorized, Waste Diversion, Zero Waste|

Wasting food is a major problem for our environment, economy, and communities, especially when so many families are food insecure. CET acts as a catalyst nationwide to accelerate the development of a vibrant marketplace aimed at diverting wasted food from the commercial and institutional sectors. In Rhode Island, CET works directly with businesses to

Eating a Low-Carbon Diet

By |2022-04-21T15:19:08-04:00April 21st, 2022|Climate Change, Earth Month, EcoFellows, Education, Farm Energy, Go Green, Green resolutions, Innovation, Sustainability, Zero Waste|

This Earth Day, celebrate sustainability with your plate! Even though we feel like every day should be Earth Day, today is a good reminder of all the things we can do to help the planet. Recent studies estimate that our global food system, the complex web of industries involved in producing, transporting, and marketing food

This Holiday Season: Recycle Smarter, Not Harder

By |2020-12-14T16:09:22-05:00December 14th, 2020|Creative reuse, Education, Green for Homes, Recycling, Zero Waste|

This holiday season, make sure you are recycling smarter, not harder, and are disposing of items properly. Americans generate approximately 25% more waste than usual from Thanksgiving to New Years. Sometimes this is because people put items that they are unsure how to dispose of in their recycling bins, because they think they can be

Food for Thought: Diverting Wasted Food From Higher Education

By |2020-05-04T11:20:31-04:00May 1st, 2020|Composting, Education, Food Donation, Food Waste, RecyclingWorks, Sustainability, Uncategorized, Waste Diversion|

Forty percent of food in America is wasted; yet even while we are throwing away edible food, one in eight Americans remain food insecure. This discrepancy between resource availability and need is important now more than ever. With the COVID-19 pandemic sweeping the globe, many food service providers are finding themselves left with surplus food

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