- Published: August 1, 2018
- Written by Amelia Levin, Contributing Editor
Developing a plan to cut food waste is one thing. Actually seeing results is another.
When it comes to the phrase “energy recovery,” most of us likely think of capturing energy from equipment, like dishwashers. While that’s certainly an important part of overall waste management, the other type of energy recovery as it relates to waste comes from capturing gasses from anaerobic digester (AD) systems and even traditional landfills that can potentially convert into energy.
Taking preventative action marks the first step in cutting down on waste, per the Environmental Protection Agency. Source reduction remains at the top of the EPA’s Waste Management hierarchy. Recovery and redistribution through donations and food banks comes next.
Reid Health and MGM Resorts make strides in food waste reduction.
Creating the right infrastructure lays at the start of any waste reduction movement.
Regulatory drivers, top chefs, consumers and even the Pope, help push topic of food waste to the forefront.