A new model compost procurement policy developed by the Environmental Law Institute and the Natural Resources Defense Council could help municipalities around the country in their efforts to divert food scraps and other organic materials from their landfills and incinerators and, in so doing, realize myriad economic and environmental benefits.
(Washington, D.C.): Throughout the United States, our towns and cities are on the front lines when it comes to addressing food waste and climate change. Recognizing the link between these two challenges, the Environmental Law Institute has released a new report that will help towns and cities address these challenges simultaneously—in their climate action plans.
Food waste is a systemwide problem, affecting all stages of the supply chain. Therefore, solving it will take a systemwide approach. A new report by ReFED, Roadmap to 2030: Reducing U.S. Food Waste by 50%, was designed to provide food businesses, governments, funders, and more with a framework to align their food waste reduction efforts.
An estimated 35% of food that is produced is uneaten, with losses occurring along the supply chain from farms to consumers. The majority from non-industrial sources ends up decomposing in landfills, where it releases methane, a powerful greenhouse gas (GHG). Recycling food waste through anaerobic digestion (AD), in which bacteria break down organic material in the absence of oxygen and create biogas, can create a triple-win for GHG mitigation.
New Report Identifies Opportunities for Successful Co-Digestion at Water Resource Recovery Facilities
(Washington, D.C.): Diverting food waste feedstocks like fats, oils and grease, food scraps, and food processing residuals to anaerobic digestion at water resource recovery facilities (WRRFs) can provide significant benefits to WRRF finances, as well as to our environment and community well-being; however, WRRFs face a number of hurdles that leave this potential sustainability strategy largely untapped. Fewer than 1 in 10 WRRFs use anaerobic digestion to process wastewater solids, and only 1 in 10 of these are co-digesting high-strength organic wastes.
Co-digestion of food wastes with wastewater solids at water resource recovery facilities (WRRFs) can provide financial benefits to WRRFs as well as a broad range of environmental and community benefits. Co-digestion is a core element of the wastewater sector’s “Utility of the Future” initiative, which envisions a new business approach for pioneering WRRFs to create valuable energy and nutrient products via the recovery and reuse of residuals from the wastewater treatment process.
Your next visit to the Nashville Farmers’ Market on Rosa Parks Boulevard will include six new items. No, not necessarily farm-fresh peaches or asparagus, though those will likely be there too, depending on when you arrive. The market is introducing six custom-designed receptacles that allow customers to sort their trash. . . .